Bake Ingredients:

4 red potatoes, sliced thinly, skin on

4 medium zucchini, sliced thinly

1 large onion, diced







Ingredients For the Vegan Bechamel: 

3 Tbsns olive oil

2 Tbsns all purpose flour

2 cups of your choice of plant based milk

3 large garlic cloves, crushed





Preheat oven to 190 degrees c (fan forced)

Thinly slice your potatoes, zucchini and onion. (A mandolin slicer helps get the best results, but isn’t necessary).

Place vegetables in oven proof tray, rotating between zucchini, potato and adding onion occasionally. 

Put prepared tray aside and make your vegan bechamel. 

Vegan Bechamel 

Add olive oil to pot and heat on medium heat.

As the oil heats up slowly add the flour, whisking vigorously.

Slowly pour in your plant based milk, continue to stir.

Once the sauce comes together, add the crushed garlic and take of the heat.

Pour your bechamel over your sliced vegetables and put into preheated oven. 

Cooked for approximately 50 minutes (this will depend on how thinly your vegetables are sliced). 


Serve with a pile of leafy greens for a winter comfort classic.

The average Australian falls woefully short of the recommended daily vegetable intake, with less than 5% of Australians meeting their 5 serves a day, let alone the recommended intake for great health. This meal feels indulgent, but eating this will help you get most of the way there to your minimum vegetable intake for the day.



(Healthy pantry staples are available via here (affiliate link)