Not all filling casseroles have to be laden with cheese and cream. This vegan root vegetable gratin is still just as tasty without all the dairy.

2 (~5.5 oz. each) sweet potatoes, peeled

1 rutabaga (17 oz.), peeled

3 turnips (13 oz.), peeled

4 parsnips (10 oz), peeled

4 carrots (8 oz.), peeled

2 tablespoons olive oil

¼ cup chopped onion

1 teaspoon dried oregano

1 teaspoon dried thyme

2 cloves garlic, minced

2 tablespoon corn starch

2 cups plain, unsweetened almond milk

¼ cup nutritional yeast

Dash of salt and ground black pepper

½ cup nutritional yeast

½ cup almonds

Dash of salt and black pepper

½ teaspoon dried parsley

Preheat the oven to 400 degrees Fahrenheit.
Thinly slice all of your root vegetables (potatoes through carrots) in a mandolin or ~1/3 inch thick using a knife. Set aside.
Heat the olive oil in a small saucepan. Add the onion and cook for 3 minutes or until translucent and lightly browned. Stir in the oregano, thyme, and garlic, Cook for 1 more minute.
Add the corn starch and stir until onion mixture is well coated. Pour in the almond milk and stir with a whisk. Bring to a simmer and stir constantly until mixture starts to thicken - about the consistency of alfredo sauce.
Whisk in the nutritional yeast and turn off the heat.
Arrange the sliced vegetables in a 9"x11" baking pan. Pour sauce evenly over the vegetables.
Make the gratin topping by putting the almonds in the food processor and blending until they are the consistency of bread crumbs. Add the nutritional yeast, salt, and pepper and pulse a couple more times until mixed. Sprinkle evenly over the vegetables in the baking dish.
Cover the baking dish with aluminum foil and bake for 45-55 minutes. Remove foil and sprinkle with dried parsley before cutting and serving.