I recently invested in a new external hard drive as my computer is clogging up with food photos. Whilst in the process of sorting and moving these, I found a vegan take on a recipe inspired from yes, more please! that I meant to post for #MånadensGröna some time late last year on the theme of Root Vegetables.
I made a Ratatouille but using swedes, beets and potatoes rather than "the regulars", but I never posted it as I was not very pleased with the final photos.
Well, one year later I have once again cooked up a Root-atouille (it was just as tasty as I remembered, a very rustic meal - particularly served with some crusty garlic bread!) and one of the original photos will get its 15 minute of fame.
Root-a-touille with crusty garlic bread.
- 1 can of tomato
- 1 brown onion
- some garlic cloves
- 2 tbsp olive oil
- 1 tsp herbs the provence
- 1 spring rosemary or thyme
- salt, pepper
- 2-3 tbsp dairy free butter
- vegan "parmesan" (opt.)
- 1 swede
- 1 sweet potato
- 1 zucchini or aubergine
- 2-3 potatoes
- 2-3 beetroots
- Set oven to 200C.
- Slice the veggies thinly. If you own a mandolin this is the perfect opportunity to put it to use.
- Saute the onion and garlic in olive oil until softened. Add herbs and the canned tomato and let simmer for a while.
- Pour tomato sauce in an oven-proof dish. Start stacking the root veggies in alternating patterns until you have made your way around the dish.
Finally, brush with melted dairy free butter and some cashew parmesan.
- Bake for 30 minutes, covering the dish with aluminium foil for the first 15.
- Serve hot with some crusty garlic bread.