Vegan Sweet Potato and Jerusalem Artichoke Gratin
Ingredients
- 5-7 Jerusalem artichokes, thinly sliced
- 2 sweet potatoes, thinly sliced
- 1 tablespoon fresh or dried rosemary
- A handful of sprouted or soaked buckwheat
- A handful of parsley
- 1 tablespoon hemp seeds
- 1 cooked beetroot
Gratin sauce
- 1 tablespoon Dijon mustard
- 1 cup oats
- 1.5 cups warm water
- 1 tablespoon shelled hemp seeds
- 1 tablespoon sprouted or soaked buckwheat
- 1 tablespoon nutritional yeast
- 1 tablespoon white miso
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 1 teaspoon pepper
- 0.5 cup oven roasted kuri squash
- 1 tablespoon apple cider vinegar
Preparation
Preheat the oven to 200C.
Blend all sauce ingredients together until smooth.
Drizzle a medium size baking dish with a bit of olive oil and start layering the Jerusalem artichokes.
Follow with a layer of sweet potatoes before pouring 1/3 of the sauce over it.
Add a second layer and this time, sprinkle with a bit of rosemary before adding a third layer.
To finish it off, sprinkle the gratin with a handful of sprouted buckwheat, cover the dish and bake for 20 minutes.
Increase the temperature to 250C and bake for 10 more minutes.
Take off the lid and bake for further 10 minutes.
Turn the heat off and leave the dish in the oven for 10-20 more minutes, until all the layers are soft.
Add the beetroot hearts, parsley, hemp seeds and pumpkin skin before serving.
Notes
Use more mustard to compensate for the lack of garlic and onions in this recipe.
This gratin is designed for Valentine's Day but can be enjoyed any day to celebrate love through food.
