This recipe is from ‘How It All Vegan’ by Sarah Kramer & Tanya Barnard, which is an awesome introduction to healthier eating.

The dish is super-creamy with a tangy kick, and is perfect comfort food. It’s been on high rotation at my place ever since I first made it a last month! So far we’ve paired it with roast pumpkin pinenut rice bake, and a mediterranean vegetable hot pot; it’s been awesome every time.

1/2 med. brown onion, finely chopped
1/2 tsp turmeric
1 tbsp olive oil
2 1/2 tbsp all purpose flour (or a gluten-free flour – see recommendation above!)
1/4 cup vege stock
2 tbsp dijon mustard
1 cup rice milk
1/4 tsp sea salt
1/8 tsp black pepper
2 stalks spring onion, chopped
3 medium potatoes, peeled and sliced into coins

What to do:

Preheat oven to 180 C.

In med. saucepan, sauté brown onion & turmeric in oil until onions are translucent. Mix in flour, stirring constantly for about 2 mins, resulting in a dry mixture. Slowly whisk in stock, mustard, milk, salt & pepper, green onions. Stir until well mixed and there are no flour lumps. Set aside.

Place sliced potatoes into 9 x 5″ baking dish, in slightly overlapping columns. Pour sauce evenly over potatoes and bake uncovered for 45 – 60 mins, until potatoes are easily pierced with a knife (stab stab stab).  Easy as!

Makes 2 large/3 decent servings.