AMV recipes: Iban Arechabala’s vegetarian gratin
All year long, we share our team’s favourite recipes here. A delicious way to meet the AMV members.
Cover photo: Lou Légumes
Iban Arechabala has been working at American Vintage for a year and a half now. This store manager in Bilbao, Spain, shares a family recipe with us … custom-tweaked for a vegetarian diet.
Family Recipe 2.0
“For decades, this has been THE family recipe, the one that everyone learned how to make, dating back to my great-grandmother. Over time, it’s been adapted here and there, notably by me, since I’ve been vegetarian for three years. Here’s my meat-free version of this savoury meat gratin.”
For 6 people
1 sheet puff pastry
300 g sliced mushrooms
250 ml vegan cream
10 slices vegan cheese
250 g vegan meat
1 tbsp curry
1 tsp garlic powder
Soy sauce (season to taste)
Pepper (season to taste)
1 — Preheat the oven to 200°C (392°F) for 10 minutes.
2 — Unroll the pastry on a baking tray and brush with oil or vegan butter.
3 — Beat the eggs with the cream, curry, soy sauce, pepper and garlic powder.
4 — Add the mushroom slices, cheese and, finally, the vegan meat.
5 — Pour the cream over this preparation.
6 — Place slices of cheese on top.
7 — Bake in a convection oven at 180° (356°F) for 20 minutes (leave 5 minutes longer to make it golden brown on top). Allow to cool in the oven, then finish cooling out of the oven.
“To make the most of the hot oven, I like to prepare a dessert too. Unroll a sheet of puff pastry on a baking tray. Add melted chocolate, crushed hazelnuts and a pinch of salt. Roll up the pastry and cut 2 cm slices. Place the pastries on the baking tray and brush with a beaten egg. Bake for 10 minutes at 180° (356°F).”
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