Sybille's Vegan Root Vegetable Gratin 

For the sauce: 

1 cup flour

1 ¼ cups olive oil

2 tablespoons dried garlic

1 tablespoon dried thyme

1/8 teaspoon cayenne

1 qt soy milk

½ teaspoon fresh grated nutmeg

2 tablespoons salt

2 teaspoons celery seed

16 oz vegetable stock

1 tablespoon onion powder

1/8 cup apple cider vinegar

  Begin by heating a heavy bottomed sauce pot on medium heat and add the oil to heat and slowly add the flour while stirring to incorporate to toast the flour. Once the roux is made, add all the dried herbs and spices to toast while stirring to prevent the bottom from burning. Add the soy milk in stages using a whisk to incorporate into the roux. Whisk vigorously to remove lumps. Add the vegetable stock in stages and whisk together. Finish the vegan “cream” sauce with ¼ cup apple cider vinegar & ½ cup nutritional yeast. Whisk thoroughly to combine & remove from heat.

To assemble the gratin :

1 large rutabaga

2 large parsnips

1 large celeriac

1 large turnip

2 apples

  Peel & slice the above ingredients as thinly as possible, this is done easily on a mandolin should you have one. Using an 8x10 casserole dish, cover the bottom with a ladle of the sauce & spread to evenly coat the bottom. Proceed by layering the thinly sliced root vegetables over the sauced bottom of the casserole dish. Cover each layer of vegetables with a small amount of sauce & repeat until full. Press down firmly & gently to squeeze out air. Sauce the top & sprinkle with thyme. Cover with a tent of aluminum foil and bake @ 400 degrees for 1 hour. Remove foil & bake for an additional 15-20 minutes to brown the top. Serves 8-10