Potato bake 7

Creamy potato bake

January 27, 2017 , In: Recipes , With: No Comments

So back when I used to be vego, potato bake was my absolute favourite dish. I loved how creamy and salty and rich it was. When I became vegan, I knew that I wanted to adapt the recipe, as there is nooooo way in hell that I was going to live out the rest of my life without potato bake! All of the options that I contemplated using seemed too thin, and I decided to attempt to make a potato bake using coconut cream. Coconut cream and potatoes go so well together in curries, so I thought that it was a combination that I should explore.

My mum always made her potato bake using Continental French Onion Soup mix, and I was stoked to discover that it does not contain any dairy. It says on the packet that it is made on equipment that also processes products containing wheat, milk, soybean, peanut, egg, sesame, fish and crustacea… but I figure that they just write that to save their asses incase someone has an allergy, and that the cross contamination would be minimal.

So good news, you can be vegan and eat creamy potato bake. We ain’t missing out on sh!t!


1 large orange sweet potato (peeled and thinly sliced)
1 large white sweet potato (peeled and thinly sliced)
1 large purple sweet potato (peeled and thinly sliced)
1 broccoli (broken up into small florets)
2 tin coconut cream (don’t buy the lite or skim version of this…)
2 packets french onion soup mix


  1. Preheat oven to 180 degrees Celsius.
  2. After preparing the vegetables as instructed in ingredients list, layer them in baking dish until you have used about half of the ingredients.
  3. Sprinkle one packet of French Onion Soup mix on top of layer.
  4. Stir coconut cream in tin with a spoon to separate, and then pour over the layer.
  5. Keep layering the rest of the vegetables until you have used them all.
  6. Sprinkle the other packet of French Onion Soup mix on top layer.
  7. Pour the other tin of coconut cream on top.
  8. Cover with baking paper, and then cover tightly with cling film.
  9. Cook in microwave for 10 minutes (this just makes the potato go nice and soft and halves the cooking time.
  10. Remove cling film (leave baking paper on) and bake in oven for 30 minutes.
  11. Rotate dish in oven and remove baking paper. Cook for a further 20 minutes until it goes brown on top.
  12. Use a skewer to test that the potato is soft. If it is, then boom, you are done.

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