Winter Veggie Gratin
Author: 
Recipe type: Dinner, Side Dish, Vegan, Gluten Free
Serves: 8 servings
 
Ingredients
  • VEGGIES
  • ½ large sweet potato
  • 1 small butternut squash
  • 1 large red beet
  • GRAVY
  • 1 tbsp vegan margarine
  • 2 tbsp flour
  • 1 cup vegetable broth
  • 1 tbsp miso
  • ½ tsp onion powder
  • 1 tbsp soy sauce
  • 1 tsp maple syrup
  • 2 tbsp nutritional yeast
  • ¼ tsp black pepper
  • 1 sprig of rosemary
  • SAVOURY GRANOLA TOPPING
  • 2 tbsp olive oil
  • 1 tsp dijon mustard
  • ⅓ cup rolled oats
  • ⅓ cup chopped raw walnuts
  • 2 sprigs of fresh thyme
  • ¼ tsp smoked paprika salt*
  • A generous pinch of black pepper
Instructions
  1. Preheat oven to 375°F
  2. Cut veggies into ⅛" thick slices. Arrange a flat layer of each veggie into the bottom of a shallow casserole dish. Then fan out remaining slices and lay them on top. See link in blog post for photo reference.
  3. In a small saucepan, melt the margarine over medium heat and then add the flour. Whisk until it forms a paste then cook for about 30 seconds more before slowly adding the broth.
  4. Add the remaining gravy ingredients and whisk until smooth, bubbling, and thickened. Take out the sprig of rosemary (leaves can be left in).
  5. Pour the gravy over the arranged veggies.
  6. In a small mixing bowl, combine all the granola topping ingredients. Scatter over the top of the veggies.
  7. Cover the casserole dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for another 30 minutes, or until topping is golden brown.
Notes
*Can substitute with ¼ tsp regular sea salt and a pinch of paprika. Or omit the paprika completely.
Recipe by Radiant Rachels at https://radiantrachels.com/winter-veggie-gratin/