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