Cheesy Roast Parsnip Gratin

Melted vegan cheese combines perfectly with a crunchy breadcrumb topping in this indulgent dish. It’s a brilliant way to put at centre stage an ingredient which is usually just one of the trimmings: the parsnip.


Cheesy Roast Parsnip Gratin

  • Prep Time 10m
  • Cook Time 40m
  • Servings 6


  • 6 parsnips, cut into batons
  • 1 slice wholemeal bread
  • ½ block vegan Cheddar-style cheese, grated
  • 6 cloves garlic, finely chopped
  • 1 handful chives
  • 1 pinch salt
  • 1 pinch pepper
  • ½ tub vegan cream cheese
  • 3 Tbsp soya milk


  • Preheat the oven to 200°C.
  • Boil the parsnips for 10 minutes, or until soft. Drain then set aside.
  • Process the bread into crumbs or crumble by hand.
  • In a bowl, mix the breadcrumbs with the grated vegan cheese, half the garlic, the chives, the salt, and the pepper.
  • Spoon the vegan cream cheese into a baking dish and mix in the remaining garlic, the soya milk, and the parsnips.
  • Top with the breadcrumb mixture and bake for about 30 minutes, or until browned.