Friday, August 7, 2020


Another casserole for fans of potato dishes. It works well as a lunch or dinner dish. I serve it with vegan cream or garlic sauce. I am pleased to watch the focused faces of the household as they follow my every move as I cut my fragrant casserole. Priceless...


(portion for four)
  • 500 g of peeled potatoes
  • 1 tbsp of olive oil
  • 1/2 tsp of salt
  • 1/4 tsp of turmeric
  • a pinch of chili powder
  • 1/4 tsp of rosemary
  • a pinch of pepper
  • 800 g of courgette
  • 2 tbsp of nutritional yeast 
  • 2 tbsp of chickpea flour
  • 4 tbsp of soy milk
  • 200 g of shallots
  • 2 tbsp of coconut oil
  • 1/2 tsp of salt
  • a pinch of pepper
  • 1/2 tsp of cumin
  • 1/2 tsp of smoked paprika
  • 50 g of red pepper
  • 50 g green peas (frozen in my case)


  1. Cut the peeled potatoes into slices and put them in a bowl.
  2. Add olive oil and spices: salt, turmeric, chili powder, rosemary and black pepper.
  3. Massage the spices into the potatoes.
  4. Put potato slices on a tart tin greased with oil.
  5. Set the oven to 200 degrees C and bake it for about 20 minutes.
  6. Meanwhile, grate courgette and squeeze the juice thoroughly.
  7. Add spices: nutritional yeast, chickpea flour and soy milk. Mix.
  8. Heat coconut oil in a frying pan.
  9. Cut the shallots and add to the pan.
  10. Add salt, black pepper, cumin and smoked paprika. Fry until softened.
  11. Cut red pepper.
  12. Boil peas in salted water for about 3 minutes.
  13. Take out the baked potatoes and put the zucchini mass, shallots, peas and peppers on them.
  14. Bake another 30 minutes.
  15. Set aside for about 20 minutes to let it cool down a little and harden.
  16. The casserole serve with a spoonful of vegan cream or garlic sauce.


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