root vegetables

Spicy Root Vegetables Au Gratin

Care of Amy Symington Makes 10-12 servings Ingredients     4 tablespoons grapeseed oil, divided 1½ cups breadcrumbs (or gluten free breadcrumbs if preferred) 1/3 cup nutritional yeast 2 tbsp dried thyme 2 tsp sea salt freshly ground black pepper to taste 5 cups soy milk, unsweetened 1½ cups toasted cashews, coarsely ground 1 tsp cayenne pepper 6-7 medium carrots, sliced 1/16” thick 6-7 medium parnsips, sliced 1/16” thick 3 medium watermelon radishes, sliced 1/16” thick (or turnips would work here too) 2 small beets, sliced 1/16” thick 4 garlic cloves, thinly sliced Directions 1.    Preheat oven to 400°. 2.    In a medium skillet over medium heat add 2 tbsp oil. Once heated, add breadcrumbs and 1 tbsp thyme. Toast until golden brown, about 5 minutes. Transfer to a small bowl and toss with nutritional yeast and 1 tsp salt. Season with pepper to taste and set aside. 3.    In a medium saucepan over medium heat whisk together milk, ground cashews, 1 tbsp oil, remaining thyme and cayenne to a simmer. Simmer for 5 minutes.  Remove from heat and set aside. 4.    Toss vegetables and garlic in a large bowl; season with remaining salt and pepper to taste. Add vegetables to… Read More

Filed under: Eat Veg elifelines Uncategorised Vegan & Vegetarian Recipes