Ingredients:

Vegetable Dauphinois

• 200g Sweet potato
• 200g Potato
• 200g Swede
• 200g Celeriac
• 10g Garlic
• 300ml Koko Unsweetened Milk
• 10g Nutritional yeast flakes
• 100g White onions
• 4g Stock powder
• 25g Plant based butter
• 4g Thyme
• 15g Wholegrain mustard
• 100g Koko Greek Yogrt!

Sauce

• 100 ml Koko Unsweetened Milk
• 10g Vegetable stock powder
• 5g Nutritional yeast flakes
• 100g cooked beetroots
• 1 Orange zest
• 50ml Koko Plain Yogrt!
• 10g Ginger root
• 200ml Beetroot juice
• 4g each Tarragon, parsley
• 10g Cornflour

Vegan Cheese Crumble

• 80g Gluten-free breadcrumbs
• 20g Plant based butter
• 20g Gluten-free oats
• 20g Vegan cheddar
• 20g Vegan parmesan

Method:

Vegetable Dauphinois

1. In a saucepan heat the butter, garlic and white onions and cook for 3-4 mins without colour. Add the Koko Unsweetened Milk and stock powder. Bring to a simmer and cook for 8-10 mins.
2. Remove from the heat. Stir in the yeast flakes, mustard and Yogrt! and blend until smooth.
3. Peel and slice all the vegetables thinly on a mandolin. In an ovenproof dish, build layers of each type until the dish is almost full. Pour in the milk mix a bit at a time until almost to the top also.
4. Cover with greaseproof paper and place in the oven at 160˚c for 1hr 20mins. Remove and place a heavy tray on top to press and allow to cool. Cut out rounds or squares.

Sauce

1. In a saucepan add the orange zest, ginger, beetroot juice and stock powder. Bring to a simmer and reduce by half.
2. Add the Koko Unsweetened Milk and bring to a simmer, dilute the cornflower and then whisk into the beetroot liquid with the yeast flakes to thicken.
3. Remove sauce from the heat and stir in the diced beetroot, herbs and Yogrt!.

Vegan Cheese Crumble

1. In a frying pan melt the butter and add the breadcrumbs, oats and allow to absorb the fat.
2. Remove from the heat and stir in the cheese, mix together to form a crumble like pieces.
3. Spread out on a roasting tray and then bake at 180˚c for 7-8 minutes.