Vegan root vegetable gratin - creamy potato goodness!

Vegan root vegetable gratin - creamy potato goodness!

Wondering what to serve for your plant based relatives on Christmas day or maybe you are vegan and want a delicious new recipe for a vegan Christmas dinner! This creamy root veg gratin has everything you could want in a

festive bake - cream, potatoes, fresh herbs and crispy bits on top! And no plastic in sight - this is a great low waste option.

Ingredients:

1.2kg of your favourite root vegetables - potato, kūmara or parsnip

1/2 large red onion

250g coconut cream

80g plant based butter

3 cloves of garlic crushed

1 tbsp of chopped fresh rosemary

1 tsp of chopped fresh thyme

1/2 cup of plant based chicken style stock or vegetable stock

2-3 tbsp of fresh breadcrumbs

Method:

• Preheat the oven to 210 degrees Celsius and line a rectangle baking pan with un-baking paper.
• Wash the root vegetables thoroughly - no need for peeling!
• Thinly slice the potato, parsnip, kūmara and red onion.
• In a bowl combine the coconut cream, butter, garlic, rosemary, thyme and stock.
• Start placing the thinly sliced veg, I usually stack and alternate vegetables and then place them in the dish. Do this until the whole dish is filled.
• Pour the liquid mix over the top and cover with tin foil and bake for 50 minutes. Remember to wash your tinfoil and use again or roll it in a ball until you have enough to recycle it.
• Enjoy!