Vegan Blue Potato Gratin with baked Seitan and Mushroom & Red Wine Sauce

This recipe is easy, but will sure look great on your Christmas dinner table! Of course, you can also make it with regular potatoes, but we find that the blue adds a little magic. We guarantee a festive feeling with this great dinner. 🙂




Potato Gratin 

  • 500g blue potatoes
  • 1 pack (~200ml) soy cream
  • 2.5 cups (~300g) grated vegan cheese such as Gusta Swisso
  • pinch of nutmeg
  • salt and pepper to taste
  • 1 tsp of lemon juice

Mushroom & Red Wine Sauce 

  • 300g cremini mushrooms
  • 1 small yellow onion
  • 4 cups vegetable broth
  • 3 tbsp vegan margarine
  • 1/3 cup flour
  • 200ml red wine






Preheat the oven to 450º Fahrenheit. Then cut the mushrooms and the onion, sauté in a saucepan for about 5 minutes, until the mushrooms are a bit brown and the onions translucent. Add the 4 cups vegetable broth, bring to a boil and let simmer for 15 minutes.

In the meantime you can peel and cut the potatoes in thin slices. Mix soy cream, lemon juice, nutmeg, salt and pepper in a bowl. Then spread the potatoes in a deep oven dish and sprinkle with the cream until everything is drowned in it. Add the cheese on top and put in the oven for 20 minutes.

In a separate small pan, put the butter and add the flour, stir until you have an even mixture and pour in the mushroom-broth mix. Let simmer for another 5 minutes. Then add red wine and bring to a boil again while occasionally stirring.

When there’s only 7 minutes left for the potato gratin in the oven, you can put the Seitan on a tray and put it under the potato dish, so it can roast gently. Now you just have to wait and can clean or prepare more stuff for your Christmas party!



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