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Pumpkin & Cauliflower Miso Gratin with Almond Crumble Topping (Vegan, Gluten-free)

5 - 6 servings (20cm x 20cm baking dish)


1/4 Pumpkin - seeded, peeled and cut into 1 to 2cm thin

1/4 Cauliflower head - cut into 1 to 2cm thin


6 mushrooms - thinly sliced

1 1/2 Onion - thinly sliced

2 cups fresh Spinach leaves

2 Tablespoons Carwari Organic Mirin

1 Cup Soy Milk

Cornflour liquid (Whisk 2 Tablespoons Cornflour & 200ml Water together)

Sea Salt & Pepper

(Topping - Almond crumble)

50g Vegan Cheese


  1. Preheat oven to 180C. Line a large baking tray with baking paper. Place pumpkin and cauliflower in a bowl. Add Oil. Season with salt and toss to coat. Place the vegetables on the prepared tray and bake for 15 minutes or until the vegetables are tender.

  2. Meanwhile, prepare the sauce. Heat a frying pan over medium heat. Put the oil and cook onion and mushrooms until tender. Then pour Mirin and soy milk. Put spinach and dissolve miso paste into the mixture. Add Brown rice vinegar to tighten up the taste a little bit. Add the cornflour liquid and stirring constantly. Once it becomes thicken take off from the heat. Adjust the sauce taste with salt and pepper.

  3. Prepare the almond crumble. Put the crumble ingredients into a food processor, and using the pulse button, whiz until the mixture just starts to clump together.

  4. Transfer the baked vegetables and pour the sauce on them. Scatter the crumble over the sauce and bake with 170C until bubbling, about 10 - 15 mins.


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