• 3 large baking potatoes
  
• 1 head of broccoli, broken into florets
  
• 1 small head of cauliflower, ditto
  
• 2 large onions, chopped finely
  
• 5 tablespoons oil
  
• 4 cloves chopped garlic or puree (more to taste)
  
• 4 tablespoons flour
  
• 2 cups soy or rice or oat milk
  
• 1 block of soft silken UHT tofu
  
• 1 tablespoons cracked black pepper
  
• 1 tablespoons salt (more to taste)
  
• 7 tablespoons vegan parmesan
  
• 1/2 cup bread crumbs
  

In a large pot, boil the potatoes
until almost done. When slightly
cooled, peel off the skin and slice
into 1/4 thick coins. Put aside in a
large baking/casserole dish. Steam the
broccoli and cauliflower and mix with
the potatoes in the dish.

Warm the oil and sauté the onions and
garlic until soft and transparent.
slowly, while stirring, add the flour.
It should become very thick, like a
dough, in the pan. Whisk in the
soymilk to thin it out, and bring to a
boil slowly on medium heat while
stirring. Pour into a blender and add
the silken tofu, pepper, salt, and 5 tablespoons
of the parmesan. Blend until smooth
and creamy.

Pour creamy mixture over the potatoes
and vegetables, top with remaining
parmesan, bread crumbs, and some more
black pepper, and bake in a 250C oven
for one hour until brown and bubbly.

Serves: 6 as a main dish, 12 as a side dish

Preparation time: 2 hours