For the poaching liquor
- 500ml plant milk, oat milk or unsweetened soy work best
- 300ml oat or soy cream
- 3 cloves garlic, peeled and finely chopped
- 1 tbsp fresh thyme, finely chopped
- 2 whole cloves
- 2 bay leaves
For the gratin
- 600g celeriac, peeled and finely sliced
- 600g beetroot peeled and finely sliced
- 2 tsp salt
- 50g vegan butter
- Freshly ground black pepper
- 100g vegan cheese grated
- Pre-heat the oven to 200°C/gas mark 6.
- Add all of the poaching liquor ingredients to a pan and stir thoroughly. Heat on medium and bring to a gentle simmer.
- Using a large slotted spoon or wire spider, carefully lower the celeriac slices into the liquid and poach for 5 minutes.
- Remove with the slotted spoon and set aside.
- Next poach the beetroot slices in the same way for 5 minutes. Remove from the hot liquid and set aside. Cool until cold enough to handle.
- Remove the whole cloves and bay leaves from your liquor and take the pan off the heat.
- In a deep oven dish create your first layer – put a single layer of celeriac, follow with a layer of beetroot then spoon on some of the poaching liquor and a pinch of salt.
- Continue in this way until you have used all of the vegetables. If you have poaching liquor left at the end then slowly pour it into the dish over the layers.
- Finish by dotting small amounts of the butter onto the top layer and a few twists of black pepper.
- Place the dish in the pre-heated oven and bake for 20 minutes until bubbling and browning.
- Remove from the oven and sprinkle on the grated vegan cheese. Return to the oven for a further 10 minutes until the cheese is melted.
- Remove from the oven and serve with a large flat spoon or slice. The gratin be chilled after cooking and stored in the fridge for up to 2 days or frozen and store for up to 3 months.