We have all seen the vegan variations of potato-bake on our social media feeds however they usually use a large quantity of cashews, sunflower seeds or tofu. Don’t get me wrong, there is absolutely nothing wrong with these ingredients however it is nice to have an alternate variation. This recipe is nut-free, seed-free and soy-free however remains high in protein thanks to the use of cannelloni beans. As always, I use organic potatoes as conventionally-grown ones are heavily sprayed with pesticides.
Serves 4- easily altered
5 organic potatoes, sliced thinly lengthwise
1 organic carrot, sliced thinly on the diagonal
2 cups cooked cannellini beans + 1/2 cup reserved
3/4 cup vegetable stock
1/3 cup nutritional yeast
Pinch of salt
1 clove garlic
1 TBSP good- quality miso (I used a chickpea miso)
1 TBSP good quality olive oil
- Preheat the oven to 200C.
- Blend the two cups of cannellini beans, garlic clove, nutritional yeast, vegetable stock, olive oil and salt until smooth. This is the “cheese” sauce.
- Alternate the sliced potato, carrot and 1/2 cup cannellini beans in an ovenproof dish. Pour the “cheese” sauce over the top evenly and season with fresh pepper.
- Cover the dish with alfoil and bake for 90 minutes. Ensure the potatoes are cooked by sticking a knife through the potatoes and making sure they are soft.
❀Cannellini beans are high in protein, B-vitamins and fibre. They blend well and lend a creamy consistency in this recipe.
❀This recipe has a healthy dose of complex carbohydrates, protein and good-quality fats from the potatoes, cannellini bean and olive oil, respectively.
❀Serve this potato bake with extra greens for a complete, nourishing meal.
Enjoy this recipe!
“You must be the change you wish to see in the world.” – Mahatma Gandhi.