Joana is a food blogger from Berlin and creates vegan recipes for every taste. According to her motto “Everyone can cook healthy” she regularly shares tips & tricks for a healthy and sustainable lifestyle on her blog.

Ingredients for 4 servings:

1.2 kilo potatoes (mainly waxy)
500 ml coconut milk
1 tablespoon of starch (e.g. tapioca)
2 cloves of garlic
3 tsp yeast extract
1 tsp salt
1 tsp onion powder
30g vegan butter
1/3 tsp pepper
pinch of nutmeg
vegan pizza cheese (optional)
400g TK leaf spinach
1 pack of soy cream
1 large onion
salt & pepper


Preparation time: 30 minutes
Cooking time: 60 minutes

  • Preheat the oven to 180 °C (circulating air). Wash potatoes and cut or slice thinly (1.5-2mm). Cut onions, sauté briefly and then add the spinach. After 3 minutes, refine with soy cream and remove the pan from the heat. Grease a large casserole dish and spread the spinach evenly on the base.
  • Stir coconut milk, garlic, pepper, salt, yeast extract, onion powder and vegetable stock in a mixer until it is smooth.
  • Fill the potatoes evenly in the form and spread a thin layer of sauce all over them. Repeat the process until all the sauce is used up. Potatoes that are not covered with sauce will not soften as quickly. For my big form I needed three layers of potato/sauce in alternation. If you didn’t use the liquid sparingly enough, you can stretch the remaining liquid with some more soy cuisine. Optionally, you can sprinkle vegan pizza cheese on the gratin (after half the baking time).
  • Bake the vegan potato gratin now for about 60 minutes until it’s golden brown. Take it out of the oven and let it cool down for 5-10 minutes before serving.
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