1-2 cups stuffing (or g/f breadcrumbs)
1/2 cauliflower, broken into florets and blanched
1/2 cup frozen peas
4 large potatoes, boiled for 15-20mins
vegan cheese, grated
1 227g tub of vegan sour cream/cream cheese (I used Tofutti)
2 cups vegetable stock
Preheat oven to 200C.
Once potatoes have cooled, slice thickly.
In a large casserole dish layer potatoes, pasta, cauliflower and stuffing.
Sprinkle each layer with parsley, Parmesan and cheese.
Once all ingredients have been layered whisk together the stock and cream cheese/sour cream.
Pour evenly over the casserole and bake for 30mins.