Adam 5.Vegan Potato _ Zucchini Bake

Vegan Potato and Zucchini Bake Recipe

This vegan potato and zucchini bake has all the flavour and texture of its counterpart, the dairy version. The crispy top is divine!

Serves: 4

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Vegan Potato and Zucchini Bake Recipe

By: Adam Guthrie

This vegan potato and zucchini bake has all the flavour and texture of its counterpart, the dairy version.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 1 cup soy milk
  • 1 cup vegetable stock
  • 1 tbsp cornflour/cornmeal
  • ¼ cup nutritional yeast
  • Salt & pepper, to taste
  • 2 garlic cloves, roughly chopped
  • 4 large potatoes, sliced into thin rounds
  • 1 large zucchini, sliced into thin rounds

Method


  • Preheat oven to 200°C.
  • Mix together soy milk, vegetable stock, cornflour and nutritional yeast in bowl. Add salt and pepper to taste and garlic and stir well. Set aside. In casserole dish, place layer of potato, then layer of zucchini on top of potato, then another layer of potato. Finish with layer of zucchini.
  • Pour stock and milk mixture over top of potato and zucchini, then sprinkle with nutritional yeast. Cover casserole dish with foil and place in oven for 30 mins. Remove foil and return to oven for a further 20 mins. Serve.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Adam Guthrie

Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.

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