Layered Vegetable Bake

50g dairy-free margarine

700g root vegetables, like carrots, parsnip, turnip or swede

350g fresh tomatoes, skinned and sliced or tinned

3 tablespoons soft brown sugar

salt & freshly ground black pepper

275ml dairy-free cream

125g dairy-free cheese 

Topping ingredients:

4 tablespoons gluten-free breadcrumbs

50g dairy-free cheese

2 teaspoons sesame seeds, optional

Preheat your oven to 160'C / 325'F / Gas 3.

Lightly grease a casserole dish with half the dairy-free margarine.

Peel the root vegetables, slice thinly and then place into a pan of boiling water for 5 minutes. Drain.

Arrange one layer of vegetables slices over the base of your prepared casserole dish.

Sprinkle with a little of the brown sugar, seasoning and a little of the cream alternative.

Cover this with a layer of tomatoes.

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.

In a separate bowl, mix the topping ingredients together and spoon over the vegetable layers.

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.

Serve on it's own, with a side salad or crusty gluten-free cobs.