Root Veggie au Gratin [Vegan]

Today’s recipe is a must-have for your table, ideally presented to you as soon as possible. Here’s a reimagined version of your dish: Root Vegetable Au Gratin with Cashew Cream Sauce – A creative twist on the classic, this plant-based masterpiece swaps out potatoes for an array of colorful root vegetables and replaces rich cream with a velvety cashew-based sauce. Give it a try – we promise you won’t regret it! The earthy sweetness of celery root has finally been unlocked!

Contents

Root Veggie au Gratin [Vegan]Vegan Root Veggie Au Gratin: A Delicious and Nourishing Recipe * 2-3 medium-sized root vegetables (carrots, parsnips, sweet potatoes, or turnips), peeled and thinly sliced * 1/4 cup vegan butter or margarine, softened * 1/2 cup plant-based milk or creamer * 2 tablespoons olive oil * 1 small onion, finely chopped * 2 cloves garlic, minced * 1 teaspoon dried thyme * 1/2 teaspoon salt * 1/4 teaspoon black pepper Delightfully Vegan Root Veggie Au Gratin: A Simple, Satisfying Recipe Root Veggie Au Gratin (Vegan)

Root Veggie au Gratin [Vegan]

Vegan Root Veggie Au Gratin: A Delicious and Nourishing Recipe

* 2-3 medium-sized root vegetables (carrots, parsnips, sweet potatoes, or turnips), peeled and thinly sliced
* 1/4 cup vegan butter or margarine, softened
* 1/2 cup plant-based milk or creamer
* 2 tablespoons olive oil
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

One large celeriac, halved after peeling.
One medium-sized parsnip, halved to reduce its length.
One large to extra-large rutabaga, unpeeled and intact.
One medium-to-large turnip, its natural skin intact.
1 cup of cashews, soaking time a minimum of 10 minutes.
2 cups vegetable broth
2 tablespoons rice flour
A sprinkle of salt and a few fresh cracks of black pepper

Delightfully Vegan Root Veggie Au Gratin: A Simple, Satisfying Recipe

Boil a large pot of salted water, then submerge the celeriac, parsnip, rutabaga, and turnip, ensuring they are fully covered by the liquid.
Boil water and allow the contents to simmer for 30 minutes.
Drain the vegetables and allow them to cool sufficiently for safe handling, avoiding burns.
Thinly slice the assorted vegetables and combine them in a spacious bowl.
When the vegetable slicing is complete, preheat the oven to a moderate 350 degrees Fahrenheit and lightly coat an 8-by-8 inch baking dish with a thin layer of oil.
Arrange the root vegetables in layers within the dish, ensuring they reach the highest point. You can arrange the layers as desired, combining just turnip with its accompanying layer, followed by a layer solely dedicated to celeriac, or introduce an element of surprise with randomly layered combinations. Put everything to one side for now and allow me to get on with preparing the sauce.
Combine the drained cashew liquid with 2 cups of vegetable broth, 2 tablespoons of rice flour, and a judicious pinch of salt in your blender. The desired level of saltiness will depend on the broth’s inherent flavor profile.
Combine the mixture for approximately one minute, ensuring that all components are thoroughly incorporated and no discernible cashew fragments remain.
Toss the mixture evenly over the roasted root vegetables, finishing with a sprinkle of cracked black pepper, then bake at 350°F (175°C) for approximately 35 minutes, or until the dish is golden brown and fragrant.