Step 1

Gently fry the leek and onion in a little olive oil with salt.

Step 2

If using vegetables, add the vegetables and some more salt and fry in order of hardness, adding the mushrooms last. Sprinkle on a tsp of turmeric and a tsp of thyme and fry some more. After 10 minutes, transfer the vegetables to the bottom of a casserole dish.

Step 3

Add the sliced potatoes to the frying pan (with the leek and onion if making plain potato casserole, or with the veggie mix removed if making potato vegetable casserole).

Step 4

If making the potato casserole with additional vegetables, add a little oil and turmeric to the pan before tossing the potatoes in the pan to coat with turmeric. Sprinkle on some more thyme and lightly fry for a few minutes.

Step 5

Transfer the potatoes to the casserole dish and cover the top with about 1 cup of cashew sauce followed by some nutritional yeast or vegan parmesan.