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.
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
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