A delicious vegan gratin of creamy butterbeans and leftover root veg. FInished with a 'cheesey' bechamel sauce and crispy breadcrumb topping.
1kg mixed root veg (carrots, parsnips, fennel, potatoes), small diced
1 can butterbeans, drained and rinsed
3 cloves garlic, finely sliced
1 sprig rosemary
3 sprigs thyme
3 tbsp vegan butter
3 tbsp plain flour (or rice flour for gluten free)
2 ½ cups almond milk
3 tbsp nutritional yeast
3 tbsp breadcrumbs
Vegan parmesan, optional
1. Preheat the oven to 210C/190C fan.
2. Place the root veg in a casserole dish and toss with butterbeans, garlic and the herbs. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes, until the veg are softened and caramelised, stirring half way through cooking.
3. Meanwhile, prepare the bechamel topping by melting the butter in a small saucepan over a medium heat. Add the flour and stir to make a paste, cook for 1 minute. Add the almond milk, gradually whisking until smooth. Keep whisking for 5 minutes until it reaches a custard like consistency. Add nutritional yeast and season with salt and pepper.
4. When the veg are cooked, pour the cheese sauce over the top. Scatter over the breadcrumbs and parmesan if using. Place back in the oven for 10 minutes until the top is golden and crispy.