Vegan Potato and Zucchini Bake Recipe - WellBeing Magazine
This vegan potato and zucchini bake has all the flavour and texture of its counterpart, the dairy version.
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
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