Served cold or hot, this yummy sliced vegan potato bake will be a family pleaser for breakfast, lunch or dinner. Serve with a salad or steamed veggies for a delicious meal for your family.
Serves: 4
GF, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup plant milk
- 1 cup vegetable stock
- 1 tbsp brown-rice flour or cornflour
- ¼ cup nutritional yeast
- 2 cloves garlic, roughly chopped
- Salt & pepper, to taste
- 4 large or 6 small potatoes, thinly sliced
- 2 large zucchinis, thinly sliced
Method
- Preheat oven to 180ºC.
- Mix together the plant milk, vegetable stock, brown-rice flour and nutritional yeast in a bowl. Add the garlic, salt and pepper, stir well, then set aside.
- In a casserole dish, place a layer of potato, then a layer of zucchini on top of the potato, then another layer of potato. Finish with a layer of zucchini.
- Pour the stock and plant milk mixture over the top of the potatoes and zucchini layers, then sprinkle with nutritional yeast.
- Cover the casserole dish with foil and place in the oven for 40 mins. Remove the foil and return to the oven for a further 20 mins. Remove from the oven and allow it to cool for a few mins before serving.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
