This Vegan Roasted Root Vegetable Gratin is a tasty and comforting dish that can be served at any time. It has the earthy tastes of mixed root vegetables, a creamy sauce that doesn't have dairy, and a crunchy breadcrumb topping.
Ingredients: 4 cups mixed root vegetables such as potatoes, carrots, parsnips, and sweet potatoes, thinly sliced. 1 tablespoon olive oil. 1 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 1 tablespoon cornstarch. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste. 1/4 cup breadcrumbs optional.
Instructions: Preheat the oven to 400F 200C. In a large bowl, toss the sliced root vegetables with olive oil, garlic, thyme, salt, and pepper until evenly coated. Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. In a small saucepan, whisk together almond milk, nutritional yeast, and cornstarch over medium heat until thickened. Layer the roasted vegetables in a baking dish, then pour the thickened almond milk mixture over the top. Sprinkle breadcrumbs evenly over the top, if using. Bake for an additional 10-15 minutes, or until the gratin is bubbly and golden brown on top. Serve hot, garnished with fresh herbs if desired.
Prep Time: 15 minutes
Cook Time: 40 minutes
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