In short: A full raclette night without the charcuterie: oven-roasted vegetables, garlic-sauteed mushrooms and grilled smoked tofu replace the meat platter. The melted cheese and potatoes stay at the center of the table.
Chef’s tip
Announcing a vegetarian raclette means bracing for an awkward silence around the table. Then someone tries the grilled smoked tofu with melted cheese, and the conversation picks up again, mouths full.
The secret is to give flavor and texture to whatever replaces the charcuterie. Roast the vegetables in a very hot oven so they caramelize, and grill the smoked tofu until golden: it brings the smoky, salty side you expect from a charcuterie platter. And if you are hosting strict vegetarians, check the cheese label: some are made with animal rennet.
| Prep time | 25 min |
|---|---|
| Cook time | 35 min |
| Total | 1 h |
| Servings | 4 people (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 800 g sliced raclette cheese
- 1.2 kg firm, waxy potatoes
- 2 zucchini
- 2 red or yellow bell peppers
- 2 red onions
- 400 g button mushrooms
- 250 g smoked tofu
- 1 garlic clove
- 4 tablespoons olive oil
- 1 tablespoon soy sauce
- A few sprigs of thyme
- Cornichons and pickled pearl onions
- Salt and pepper
Preparation
- Cook the potatoes. Wash the potatoes without peeling them and boil them for 20 to 25 minutes in salted water, then keep them warm.
- Roast the vegetables. Preheat the oven to 210 °C (410 °F). Cut the zucchini, peppers and red onions into chunks, toss them with 3 tablespoons of oil, the thyme, salt and pepper, and roast for 25 to 30 minutes, stirring halfway through.
- Pan-fry the mushrooms. Cut the mushrooms into quarters and sauté them over high heat in an oiled pan, without stirring at first, then add the chopped garlic at the end of cooking.
- Grill the smoked tofu. Cut the smoked tofu into sticks and brown them for 5 minutes in a pan. Drizzle with soy sauce at the end of cooking and let it caramelize.
- Set the table. Arrange the roasted vegetables, mushrooms, tofu, cornichons and pickled onions in dishes around the raclette machine.
- Melt the cheese. Melt the cheese slices in the raclette pans for 2 to 4 minutes, until melted and lightly golden.
- Serve. Pour the melted cheese over the halved potatoes and the vegetables, with a few tofu sticks and a twist of pepper.
Chef’s tips
- Spread the vegetables in a single layer on the tray: piled up, they steam instead of roasting.
- Salt the mushrooms only at the end of cooking, so they brown instead of releasing their water.
- With a 3-in-1 machine, finish grilling the tofu and a few vegetables on the grill plate, right at the table.
- Add a green salad and walnuts: the crunch balances the melting cheese.
Variations
- Replace the smoked tofu with chickpeas roasted in smoked paprika.
- Add roasted pears or caramelized onions for a sweet-and-savory touch.
- In summer, go for eggplant, cherry tomatoes and grilled corn.
Which wine to serve?
A dry, fruity white wine from Savoie, a dry rosé or a light red: roasted vegetables pair well with fresh, low-tannin wines.
Frequently asked questions
Is raclette cheese vegetarian?
Not always: some cheeses are made with animal rennet. If your guests care, check the label.
How much cheese per person?
Plan on about 200 g per person: the vegetables are filling, so there is no need to prepare more.
Can I prepare the vegetables ahead of time?
Yes, roast them a few hours ahead and reheat them for 5 minutes in the oven just before sitting down.
🧀 The right grill: the 3-in-1 raclette and crepe maker (pans, grill and crepes), our comparison.
Read also: Traditional Raclette and Warm Raclette Salad
