June 09, 2021 2 min read

The PERFECT dish for those freezing nights! We've been feeling the cold so whipped up our vegan take on a warm casserole but added some nostalgia with fluffy potato gems. Filled with veggies and chickpeas, the addition of Dibble Sour Cream helps to bring it all together. Happy cooking!

Prep Time 20 minutes

Cook Time 25 minutes

Serves 2-4

Difficulty Easy


  • 5 Tbsp Olive Oil
  • 1 tsp Smoke Paprika
  • 1/2 tsp Cumin
  • 1/4 tsp Ground Chilli
  • 1 Brown Onion, diced
  • 2 Garlic Cloves, sliced
  • 1 Medium Carrot, cubed
  • 2 Medium Zucchinis, cubed
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 2 Chickpea cans, drained and rinsed 
  • 1 Tbsp Soy Sauce
  • 1 Cup Dibble Sour Cream
  • 680g Potato Gems (or 1.4kgs if you want to add a bottom layer like we did)
  • 3/4 Cup Non-Dairy Milk
  • 200g Vegan Cheese Block



  1. In a large pan on medium heat, add 2 Tbsp olive oil and toast the paprika, cumin and chilli powder for 1 minute or until aromatic.
  2. Add the onions and cook for 2 minutes or until brown.
  3. Add the garlic and cook for 1 minute or until aromatic.
  4. Add the carrot and cook for 4 minutes, stirring occasionally. 
  5. Add the zucchinis and cook for 2 minutes, stirring occasionally. 
  6. Add 1 tsp salt, 1/2 tsp pepper and stir thoroughly.
  7. Add the chickpeas, soy sauce and cook for 2 minutes, stirring occasionally. 
  8. Add Dibble Sour Cream and stir through thoroughly. Set aside to cool.
  9. Preheat the oven to 200°C.
  10. In a small pot in medium heat, add the non-dairy milk, cheese block and while stirring consistently with a whisk, cook for 3-5 minutes or until a smooth sauce is formed. Set aside. 
  11. Grease a baking dish with 3 Tbsp olive oil. 
  12. *optional step: add potato gems to the base of the tray until the entire surface is filled.
  13. Evenly spread the chickpea filling in the baking tray.
  14. Gently pour the cheese sauce over the chickpea filling and using the back of a wooden spoon, spread it evenly.
  15. Add a layer of potato gems until the entire top surface is covered.
  16. Bake for 25-30 minutes or until the potato gems are golden brown.
  17. Top with the spring onions, 1 tsp salt and 1/2 tsp pepper.
  18. Enjoy!


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