Want comfort food that also supports your health goals? Look no further. We’ve added beans to the creamy miso sauce in this root veg gratin to add extra fibre and plant protein, making this plant-based dinner even more nutritious and satisfying. The vegetables also each have their own unique mix of phytochemicals, polyphenols and prebiotic fibres which can help to support your gut health.
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Serves
2
Cashew
Sweet Potato
Butternut Squash
Beetroot
Jerusalem Artichoke
Fresh Thyme
Drained Cooked White Beans
Garlic Clove
Milk
Miso Paste
Olive Oil
Serves
2
Cashew
Sweet Potato
Butternut Squash
Beetroot
Jerusalem Artichoke
Fresh Thyme
Drained Cooked White Beans
Garlic Clove
Milk
Miso Paste
Olive Oil
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Step 1.
Preheat the oven to 190°C. Add your cashews to a small bowl and cover them with boiling water. Leave them to soak for at least 10 mins.
Step 2.
Thinly slice your vegetables as thin as you can using a knife or mandolin. Layer them, along with the thyme leaves, in an ovenproof dish.
Step 3.
Add the drained beans, soaked cashews, garlic, milk and miso paste to a blender and blitz to a pourable sauce. Taste and adjust the seasoning as needed.
Step 4.
Cover the vegetables with the sauce, pushing them down to ensure they are submerged.
Step 5.
Drizzle the olive oil over the top and place in the oven for an hour until the vegetables are soft and the top is golden and crispy.
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