Vegan Potato & Field Mushroom Bake

Cooking Time 1 hour

Serves 4 as a main, 6-8 as a side


    Vegan white sauce

  • 1ltr oat milk, warmed
  • 10tbs olive oil
  • 10tbsp plain flour
  • ½ tsp ground nutmeg optional
  • Salt and pepper
  • Mushrooms

  • 2 garlic cloves crushed
  • 1 red onion sliced thinly
  • 500g field mushrooms, stalk removed, cut in half then thinly sliced
  • 1 tbsp thyme leaves, removed from the stalks
  • 3 tbsp tomato paste
  • Salt and pepper
  • Potatoes

  • 4 large white potatoes, sliced into 1-2mm thin rounds
  • ½ cup nutritional yeast

White Potatoes

Red Potatoes


Vegan White Sauce
Place oil in a saucepan and bring to heat. Add the flour and whisk it in until smooth. Slowly add the warm oat milk, whisking continually until all milk is in and the sauce has thickened. Season with salt and pepper. Set aside.

Heat oil in a large fry pan over medium high heat. Add the onion and garlic and cook, stirring, for two minutes. Add the mushrooms and a little warm water and cook, tossing, until the water has evaporated and the mushrooms have wilted down. Stir through the tomato paste and thyme, then season with salt and pepper. Simmer mushrooms for a further two minutes then remove from heat and set aside.

Preheat oven to 200C fan forced.

In a medium ovenproof frypan or baking dish (1.5litres) start by spreading thin a layer of mushroom across the base, top with a ladle of vegan sauce and sprinkle with nutritional yeast (optional), then top with a layer of potato rounds, making sure they overlap by about one third.

Repeat for two more layers, then finish by topping the third and final potato layer with sauce and nutritional yeast. Bake for 40 minutes to 1 hour or until golden, bubbling and the potatoes are cooked through. A knife should move through the layers easily once the bake is cooked through.

TIP: You can swap out the vegan sauce for standard white sauce and the nutritional yeast with parmesan if that suits your family.

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