Vegan Leek Potato Bake with Soy Mince
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g soy shredded meat
- 450 g potato (s), small to medium-sized
- 3 leeks
- 250 ml soy milk (soy drink)
- 100 g silken tofu
- 4 g locust bean um
- salt and pepper
- Smoked salt
- Vegetable broth powder
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1 tablespoon oil, for frying
- cheese, grated, vegan
Print Recipe
Pin Recipe Instructions
- Scald the soy strips with a little smoked salt and approx. 60 ml hot water.
- Wash, peel and thinly slice the potatoes. Wash and clean the leek and cut into rings.
- Heat a little oil in a pan and fry the soy shredded meat for a few minutes. Add the leek and fry until the leek is cooked through. Then add the potato slices and season well with salt and pepper. Fry the potatoes until they are firm to the bite.
- Put soy milk, silken tofu, locust bean gum, thyme, marjoram and vegetable stock powder, as well as some salt, smoked salt and pepper, if necessary, in a blender jar. Mix with the hand blender and let stand for a few minutes until the locust bean gum thickens.
- Pour the potato leek mixture into a baking dish, pour the silken tofu over it and mix well. Top it with vegan cheese, just as you like it.
- Bake the casserole at 200 ° C on the middle rack for about 40 minutes.
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