Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Serves: 4-6

Prep time: 15 mins

Cooking time: 85-90 mins


  • 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


  • 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.



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