Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!

Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.

Root Vegetable Gratin

Root Vegetable Gratin

Life can be unpredictable sometimes. Regardless of how much planning you've done ahead of time, somedays you just have to go with the flow. This vegetable gratin casserole came about on a day like that. It was a rough day but a great meal came out of it. 

I really wanted to share this recipe and its story with you. I wanted to show you how, with a bit of creativity, you can create something from nothing. And it can be something healthy and delicious.

The day I came up with this vegetable gratin my son was sick, nothing serious but as a mother is horrible and overwhelming to see your little ones suffer. Also, I was having issues with the website, no one could access it and I couldn't get technical support to fix the problem. Lastly, I was hosting friends from out of town that were supposed to arrive that night.   

If I tell you I was stressed out it would be a big understatement. I couldn't fix (or escape) any of it as fast as I'd like to. The only thing I could do was to be patient and resourceful.

Since I had been at home all day caring for my son and trying to fix the website, I didn't have a chance to figure out dinner for my guests nor my family. Honestly, I hadn't even thought about it. 

Eventually, after many hours on the phone and in front of the computer the website was running again. It was a bit late and my friends had arrived already. I ventured to the kitchen to try to put something together with the little time and resources I had. 

Putting a bunch of veggies in a casserole is my speciality, so I figured that would be the best route to take. Casseroles are easy to make, everything goes into one dish and it's cooked in the oven. Also, cleaning is quite easy, you can serve the meal in the same dish you baked it in. 

I made a vegetable gratin with carrots, kohlrabi, and sweet potatoes. The sauce for the gratin was a simple mix of cashews and nutritional yeast. Aside from the kohlrabi, all these ingredients are staples in my kitchen.

Cashew nuts made it to my "staple list" not too long ago. I use them in so many recipes since their flavour is really subtle so it's easy to mix it with other ingredients. Also, they always come in handy when you're after a cheese substitute.

I've found that when you mix cashew nuts with nutritional yeast you get a super soft creamy texture. You can hardly notice there's no dairy involved. Once, I made an Alfredo sauce for a bowl of Mie Noodles. No one could believe it was dairy free. That's how good this mix is.

That's how I turned around my bad day and came out with a beautiful vegetable gratin that everyone loved. A bit of creativity and a few ingredients can take you a long way!

Ingredients
4
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 2

Ingredients

For the cream

  • 12 tsp black pepper (ground)
  • 1 cup cashew nuts (soaked)
  • 2 tbsps nutritional yeast
  • 1 tsp sea salt
  • 12 cup water

For the vegetables

  • 1 cup carrot (sliced)
  • 2 cups kohlrabi (skin removed and sliced)
  • 2 cups sweet potato (sliced)

Directions

  1. Preheat a pot of water and Preheat the oven to 225 degees (435 F).
  2. Boil the sliced vegetables for 5 minutes while you prepare the cashew cream.
  3. For the cream add the the ingredients to a bowl and use an immersion blender to create a smooth creamy texture.
  4. Add the cooked vegetables sliced to a baking dish and sprinkle the cream on top.
  5. Bake the gratin for about 20 minutes and let it cool down a little bit before you eat, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

Get Weekly Meal Plans

Vegan.io sends weekly meal plans straight to your inbox along with shopping lists and nutritional information.

Find Out More!