Peel the potatoes and cut into 2mm thick slices pour and place into a pot. Add cold water and a pinch of salt, and bring the pot to a boil. Cook for 3-4 minutes after the boil then drain the potatoes.

In the same water blanch the cabbage leaves deprived from the stalk for about 3-5 minutes.

Finely chop the onion and garlic and sauté in the oil.

In a measuring jug add the tapioca starch, the spices and then the liquids (plant milk + broth) a bit at a time to prevent forming lumps.

Add the mixture to the sautéed onion and garlic and bring to a boil while stirring constantly.

Stir in half the vegan grated cheese and heat for another minute until it dissolves.

Preheat the oven at 180°C (355°F).

Layer the savoy cabbage and potato slices in a oven dish, cover each layer with a bit of sauce and repeat this process until you use up all the veggies. Cover with the white sauce and finish with the remaining grated cheese on top.

Place the dish in the oven and bake for around 30-40 minutes or until golden brown.

Allow the casserole to cool down for at least 15-20 minutes before serving. It can be both enjoyed warm or at room temperature.