Vegan Potato & Zucchini Bake

(serves 4)


1 cup soy mylk

1 cup vegetable stock

1 tbsp brown rice flour (or cornflour)

¼ cup nutritional yeast

Salt & pepper to taste

2 garlic cloves, roughly chopped

4 large potatoes, sliced into thin rounds (or 6 small)

2 large zucchini, sliced into thin rounds


1 Large Broccoli, cut in florets

4 handfuls baby spinach

2 cups frozen peas


1. Preheat oven to 200oC

2. Mix together the soy mylk, vegetable stock, brown rice flour and nutritional yeast in a bowl. Add garlic and salt and pepper, stir well, then set aside.

3. 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.

4. Pour the stock and mylk 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 minutes.

5. Remove the foil and return to the oven for a further 20 minutes.

6. Steam the broccoli and peas. Place the spinach in a bowl and top with the steamed broccoli and peas.

7. Remove the bake from the oven and serve with the steamed vegetables.

Potato & Spinach Curry In Lettuce Cups

Potato & Spinach Curry In Lettuce Cups


1 1/2 cups chopped tomatoes

2 tsp rogan josh curry paste

2 tsp ground cumin

1 thumb-size piece ginger

5 garlic cloves

1 onion, roughly chopped

4 large potatoes, cut into bite-sized pieces

350g spinach, roughly shopped

Salt to taste

1/2 iceberg lettuce, separated into lettuce cups

1 lemon, quartered


1. In blender, place tomato, rogan josh curry paste, cumin, ginger, garlic cloves and onion and puree to a make a curry paste/puree.

2. Heat a pot over high heat, add curry puree, stir and bring to the boil. Cook for about 3-5 minutes, stirring occasionally.

3. When puree is thick, add potato, stir and pour in some water half cover the potato. Cover with lid, reduce the heat and cook for about 15 minutes.

4. Remove lid and test to see if potato is cooked. When it is, cook for another 5 minutes with lid removed and simmer to reduce liquid until sauce is thick. Once liquid is reduced, reduce the heat, add spinach and stir well. Cover with lid and cook for 2 minutes, remove the lid, add salt to taste and stir.

5. Serve in lettuce cups and with squeeze of lemon.