Recipe: Belgian ‘Chicon Au Gratin’

Posted by on January 13, 2014 | Permalink

This traditional dish from Belgium takes an unusual – but delicious – vegetable, the endive, and places it centre stage. Our veganised recipe shows you don’t need dairy products or meat to make a hearty, rich and deliciously creamy version of this classic.

Belgian ‘Chicon Au Gratin’

4 heads Belgian endive, trimmedVegan Chicon Au Gratin

1 Tbsp vegan margarine

1 Tbsp all-purpose flour

1/2 cup soya milk

1/4 tsp ground nutmeg

Salt and ground black pepper, to taste

1/2 cup grated vegan cheese

4 slices deli-style vegan ham

1/4 cup chopped fresh parsley

  • Bring a large pot of lightly salted water to a boil. Add the endives, cover and cook until tender, about 5 to 10 minutes.
  • Place the vegan margarine in a saucepan and melt over medium heat. Make a roux by whisking in the flour and stirring until the mixture becomes paste-like and golden brown. Gradually add the soya milk, whisking constantly until thick and smooth. Stir in the nutmeg, salt, pepper and two-thirds of the vegan cheese until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
  • Preheat an oven grill to low. Drain the endives, wrap each one in a slice of vegan ham and place on a greased baking dish. Pour the sauce over the endives and sprinkle with the remaining cheese and parsley.
  • Cook under the preheated grill until the vegan cheese is golden brown and the sauce bubbles, about 10 minutes.

Makes 4 servings


If you’re looking to expand your culinary repertoire further, check out some of the other plant-based recipes on our blog or order our free vegan starter kit for meal ideas, nutrition tips and more:

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