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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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.
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