INGREDIENTS

1kg (about 6) peeled potatoes, sliced thinly

150gm cashews

1/2 teaspoon paprika

4 tablespoons flour 

3 tablespoons brewers yeast

500ml vegetable stock

150gm button mushrooms sliced in thirds (or half if they're tiny)

1 onion or leek finely diced

1 small bunch of parsley, chopped finely

50ml olive oil

Method:

Preheat oven to 200C

Par boil potatoes & drain.

Blend cashews & stock until creamy, add yeast, paprika, salt, pepper & parsley, save some parsley to sprinkle on the top.

Heat half the olive oil & gently fry onion or leek adding mushrooms after a minute or so & cook for a couple of minutes.

Slowly add your sauce mixture, adding more as it thickens. 

Lightly oil your baking dish, put a thin layer of sauce on, then layer with potatoes, another layer of sauce, more potatoes 2 or 3 layers is about right & drizzle the remaining olive oil and a little extra salt and pepper. 

Bake for 30 minutes, sprinkle with remaining parsley.

Let stand for a few minutes before serving. Serves 4 to 6. 

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