Root Vegetable Gratin

This vegan root vegetable gratin is a delicious side dish for Christmas that is full of flavor and comforting textures. There are layers of different root vegetables in a creamy almond milk sauce that has garlic and herbs in it. There is a crunchy breadcrumb crust on top. It will make any holiday meal more festive and will impress both vegans and non-vegans.

Ingredients:

• 4 cups mixed root vegetables potatoes, sweet potatoes, parsnips, carrots
• 1 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/4 cup breadcrumbs
• 1 tablespoon olive oil

Instructions:

Before you start cooking, heat the oven to 375F 190C

Peel the roots and cut them into thin slices

Take a small saucepan and set it over medium-low heat

Add the garlic that has been minced, the nutritional yeast, the dried thyme and rosemary, salt, and pepper

After five minutes, take it off the heat

Different kinds of sliced root vegetables should be put on top of each other in a baking dish

Spread out the almond milk mixture on top of the vegetables

Put the olive oil and breadcrumbs in a small bowl and mix them together

Add it on top of the vegetables

Put foil over the baking dish and bake for 30 minutes

After that, take off the foil and bake for another 20 to 25 minutes, or until the top is golden brown and the vegetables are soft

Enjoy while hot