Creamy courgette & potato bake

Vegan
Total
1h 10m
Prep
25m
Chill
0m
Cook
45m

Nutrition per serving

  • 572

    Calories

  • 13.8g

    Fiber

  • 24.9g

    Protein

  • 73.2g

    Carbs

  • 20.4g

    Fats

  • 10g

    Sugar

Ingredients

4

Instructions

  1. 1

    Add cashew nuts to a bowl with enough hot water to cover

  2. 2

    Peel and thinly slice the potatoes and courgettes

  3. 3

    Thinly slice the onion and add to a pan with olive oil – fry for ~5 mins mixing often until lightly brown

  4. 4

    Pre-heat the oven on 180°C (355°F)

  5. 5

    Drain the water from cashew nuts and place in blender with vegetable stock, almond milk, garlic, nutritional yeast and salt – blend until smooth

  6. 6

    To your oven dish add a layer potato, followed by a layer of courgette, followed by the onion

  7. 7

    Next sprinkle half of the smoked paprika on top

  8. 8

    Continue adding another layer of potato, followed by another layer of courgette and pour ⅔ of the creamy sauce on top

  9. 9

    Finish off with one more layer of potatoes, the remaining sauce and the other half of the smoked paprika – place in the oven for 45 mins

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