Recipe: Vegan Potato Bake

If I had to choose one vegetable to eat for the rest of my life it would probably be potato. My friends and I joke that I eat so much potato it wouldn't be surprising if I turned into one, specifically a hashbrown or chips. I'd be happy to be any kind of potato really, I love it any way - mashed, roasted, wedged, in boat form..

Though I especially love potato bake.
Warm, creamy and fresh out of the oven.
I wouldn't mind being a potato bake.

Potato bake is one of the things I thought I'd miss when I became Vegan since some of the main ingredients are cream, milk and cheese. Although, as I'm learning and loving, there is a Vegan version of EVERYTHING! 

If you could be any vegetable, which vegetable would you be?

Serves 8 

Ingredients

- 5 potatoes, peeled & thinly sliced
- 1 quarter of a cauliflower, chopped
- 1/2 cup (8 tablespoons) of margarine (I used Nuttelex Lite)
- 1/2 cup gluten-free plain flour
- 1L almond-coconut milk
- 3 tablespoons nutritional yeast/savoury yeast flakes
- 1 & 1/2 to 2 teaspoons salt (according to preference)
- 2 teaspoons minced garlic
- 1 & 1/2 teaspoons mustard
- 1 teaspoon onion powder
- 1 teaspoon of mixed dried herbs
- 2 sprigs of rosemary 

Recipe
1. Preheat oven to 180 degrees.
2. Melt margarine in a small saucepan then create a roux by mixing in the flour.
(It's normal for the mixture to become thick).

3. Whisk in the milk, 1/2 a cup at a time. Ensure the consistency becomes smooth.
4. Add all remaining seasoning ingredients and mix until sauce thickens.
5. Layer sauce, potatoes and cauliflower in your ovenproof dish (15cmx20cmx4cm).
6. Sprinkle rosemary and a pinch of nutritional yeast/savoury yeast flakes on top.
7. Bake in oven for 50-60 minutes or until top is golden and potatoes are cooked.
8. Serve hot and be prepared for second and third servings.

Enjoy!