Discover this delicious potato gratin with sexy oven-baked vegetables! ???? A vegan, alkaline recipe that impresses with creamy potato gratin and festive, caramelized oven-baked vegetables. Perfect for healthy connoisseurs! ????️✨ Have fun watching and trying it out ???? I'm really looking forward to your feedback and comments ???? Your Carla Ps: Don't forget to subscribe to my channel for more delicious and healthy recipes and turn on the bell ???? so you don't miss them. Instagram: / carla__caspary Facebook: / healthyfoodhealthymood Ingredients: Festive and sexy oven-baked vegetables Selection of vegetables: • Mini beetroot • Mini turnips • Mini turnips • Mini aubergines • Mini carrots • Mini onions 4 cloves of garlic Sprig of rosemary Dash of olive oil Fresh orange juice Orange zest 3-4 tbsp maple syrup 3-4 tbsp aged balsamic vinegar Creamy and spicy potato gratin: 600 g potatoes 2 onions 4 cloves of garlic 200 g cashews 4 tsp organic yeast extract Lemon Nutmeg Bay leaf Vegan cheese Basics: Salt & pepper I Olive oil Preparation: For the oven-baked vegetables, clean the carrots. Peel the beetroot and turnips and quarter them together with the turnips. The skin can stay on the turnips as it is very tender. Cut the aubergine into thick slices. Put the vegetables in an ovenproof casserole dish. Peel the onions and garlic and add them to the oven-baked vegetables. For a vinaigrette, pour olive oil, old balsamic vinegar, maple syrup and freshly squeezed orange juice from one orange as well as orange zest over the vegetables. Season with salt and pepper and mix the marinated vegetables with a sprig of rosemary. Cook in the oven at 180 degrees top and bottom heat for around 45 minutes and allow to caramelize. Peel the potatoes and either grate them by hand into thin slices, chop them up with a knife or put them in a food processor with a grater attachment. Pass the cashews that have been soaked in water overnight through a sieve and rinse with fresh water. Put the drained cashews in a food processor or blender, add a little water and mix to make a sauce. Peel the garlic and onions and dice finely. Then fry them in olive oil with a bay leaf until golden brown. Add the cashew cream, lemon juice and lemon zest to the pot. Season with yeast extract, nutmeg and salt and pepper. Add the potato slices to the sauce and stir in, then cook briefly for about 10 minutes. Pour the potato cream mixture into a casserole dish, sprinkle some vegan cheese on top and bake at 180 degrees for about 35 minutes. Note: The recipe also tastes good with bell peppers, zucchini and eggplant or other firm vegetables. Oven-baked vegetables are not only quick and easy to make, but also conjure up a wonderful taste and caramelized roasted aromas on vegetables that you don't normally like to eat. Advertisement You can also get delicious and healthy dishes at the nature and wellness hotel Kastenholz in the middle of the beautiful Eifel: https://www.kastenholz-eifel.de/. Whether as part of our pampering pension or as part of our fasting cures: alkaline fasting, therapeutic fasting, interval fasting and vegan keto diet. Advertisement / Supported by product placement