Step 1

Preheat oven to 390°F/200°C. Peel and cook the potatoes for 10-15 minutes. You only want them just about to be soft. Drain and let cool, then cut into slices.

Step 2

Wash and cut the vegetables into slices. Line a baking sheet with parchment paper and distribute the slices. Season with a little salt and pepper and pre-roast the veggie in the oven for 10 minutes.

Step 3

In the meantime, prepare the sauce. Heat coconut milk in a sauce pan, add 2 tsp tahini. Bring slowly to a boil. Prepare the potato starch with a bit of water (see manufacturer's instructions) and carefully whisk into the boiling sauce. The sauce should now being to set. If it gets too firm, add vegetable broth until you get the desired consistency. Season with pressed garlic, salt and pepper.

Step 4

To prepare the Crunchy Macadamia Topping, place bread crumbs and macadamias in a food processor and blend until a crumble forms.

Step 5

Assemble the potato casserole. Begin with half the vegetables, then half the potatoes. Add about half of the sauce and repeat. Finally top with the Crunchy Macadamia mix. Bake for another 15-20 minutes until the top browns.