Monday

Layered Vegetable Bake

gluten-free dairy-free



Ingredients:

50g (2 oz) dairy-free margarine
700g ( 1 1/2 lb) root vegetables, like carrots, parsnip, turnip or swede
350g (3/4 lb) fresh tomatoes, skinned and sliced or tinned
3 x 15 ml spoons (3 tablespoons) soft brown sugar
Salt & freshly ground black pepper
275 ml (1/2 pint) dairy-free cream alternative
125g (4 oz) dairy-free cheese alternative 

Topping ingredients:

4 x 15 ml spoons ( 4 tablespoons) gluten-free breadcrumbs
50g (2 oz) dairy-free cheese alternative
2 x 5 ml spoons (2 teaspoons) sesame seeds, optional

What to do:
  1. Preheat your oven to 160'C / 325'F / Gas Mark 3.
  2. Lightly grease a casserole dish with half the dairy-free margarine.
  3. Peel the root vegetables, slice thinly and then place into a pan of boiling water for 5 minutes. Drain.
  4. Arrange one layer of vegetables slices over the base of your prepared casserole dish.
  5. Sprinkle with a little of the brown sugar, seasoning and a little of the cream alternative.  Cover this with a layer of tomatoes.
  6. Add more cream, sprinkle with a little of the cheese alternative and then repeat these layers until you have used up all your ingredients, finishing with a layer of cream and cheese.
  7. In a separate bowl, mix the topping ingredients together and spoon over the vegetable layers.
  8. Dot the top with the rest of the dairy-free margarine and bake in the centre of your oven for about 45 minutes, until the topping begins to crisp.
  9. Serve on it's own, with a side salad or crusty gluten-free cobs.