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
4 eggs
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.

Bonus dessert

“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).”

AMV Journal is a space dedicated to encounters, discovery and travel. Every week, explore the musts, portraits and inspirations of American Vintage and its creation studio.