The ULTIMATE vegan comfort food: Gratin! It’s great when served as a main course OR you can serve it as a side.
Also think: VEGAN THANKSGIVING SIDE DISH!
It takes a while to bake, but your tastebuds and overall health will thank you for making this awesome creation!
See the Tips and Tricks section below the recipe for some helpful recipe ideas.
Servings: 6
Preparation + Cooking Time: 2 hours (30 minute prep, 1 1/2 hours bake)
Suggested kitchen tools: measuring spoons, measuring cup, 14 inch/4 qt. casserole dish (or similar sized baking dish), 1 large mixing bowl, 1 small mixing bowl
Root Vegetable Mixture:
2 small celery roots, peeled and sliced into 1/4 inch slices (see image below the recipe for a visual reference)
2 small sweet potatoes, peeled and sliced into 1/4 inch slices
2 small Yukon gold potatoes, peeled and sliced into 1/4 inch slices
2-3 garlic cloves, pressed (I used a garlic press and 2 large cloves)
2 teaspoons onion powder
1 tablespoon olive oil + a little extra for greasing the baking dish
1 teaspoon fresh thyme, chopped
Vegan Cream Sauce Ingredients:
1 recipe of Carolyn’s Cashew Cream ( 1 1/4 cups)
1/4 cup low sodium vegetable stock
1 cup grated vegan Parmesan cheese (I used Violife)
1/2 tablespoon salt
1/4 teaspoon pepper
Topping:
1/4 cup panko breakcrumbs (or use chickpea “breadcrumbs” for a gluten free version)
1 tablespoon olive oil
How-To:
Heat the oven to 350 degrees (F)
Use a little olive oil (less than a tablespoon) to grease a 14 inch/4 qt. casserole dish (or similar sized baking dish). Set aside.
Slice and peel all your root vegetables. Place them in a medium sized mixing bowl. Add the pressed garlic cloves, onion powder, 1 tablespoon olive oil, and 1 teaspoon fresh thyme. Toss to combine. Set aside.
Make the vegan cream sauce: Make the cashew cream in a high speed blender (see the Tips and Tricks section on what to use if you don’t have a high speed blender). Then add the vegetable stock, grated Parmesan cheese, salt and pepper. Blend until smooth.
Pour the vegan cream sauce over the sliced vegetable mixture and place in the greased casserole dish.
In a small mixing bowl combine the breadcrumbs and 1 tablespoon olive oil. Sprinkle evenly on top of the vegetable mixture.
Bake uncovered for 1 1/2 hours minutes or until all the veggies are tender.
Eat and enjoy!
Tips and Tricks:
I found all my ingredients for this recipe at Whole Foods. Most large grocery stores have all these ingredients as well.
Leftovers keep best when covered and refrigerated.
Don’t have a high speed blender like a Magic Bullet or a Vitamix? You can use a regular blender OR food processor BUT you must soak the cashews in hot water for about 30 minutes prior to making the cream.
Celery root is usually only in season in the late summer/fall/winter. If you can’t find it, sub in extra potatoes or try another root vegetable like a bunch of fresh peeled and sliced carrots.
The Yummiest Vegan Root Veggie Gratin (V, DF, GF): Pre-Baked
Pin Me! www.carolynsbloomingcreations.com
Food prepared, styled and photographed by Carolyn J. Braden
The Yummiest Vegan Root Veggie Gratin (V, DF, GF): Post-Baked
Pin Me! www.carolynsbloomingcreations.com
Food prepared, styled and photographed by Carolyn J. Braden
The Yummiest Vegan Root Veggie Gratin (V, DF, GF)
Pin Me! www.carolynsbloomingcreations.com
Food prepared, styled and photographed by Carolyn J. Braden