Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
Serves: 4-6
Prep time: 15 mins
Cooking time: 85-90 mins
Ingredients
- 500g potatoes, thinly sliced
- 2 parsnips, thinly sliced
- 1 onion, thinly sliced
- ¾ cup water
- 1 tbsp crushed garlic
- 2 tbsp olive oil
- ½ cup plain coconut yoghurt
- ¾ cup almond milk
- pink rock salt
- coarsely ground black pepper
- 1 cup vegan grated mozzarella
Method
- Preheat oven to 180°C.
- Grease the base of a 20cm casserole dish.
- Layer 1/3 potatoes, 1/3 parsnips and 1/3 onions into dish.
- Sprinkle with a little ‘cheese’, drizzle of oil, salt and pepper, (keep half the cheese for topping)
- Repeat with two more layers of each.
- Combine garlic, water, almond milk and yoghurt and pour over vegetables.
- Sprinkle remaining cheese over the top and bake in oven with lid on for 45 minutes.
- Remove lid and bake a further 30-40 minutes until browning and cooked through.
- Serve hot.
