Vegan Potato and Brussels Sprouts Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 750 g Brussels sprouts
- 400 g potato (s)
- 200 g smoked tofu
- 1 onion (s)
- 3 teaspoon soy sauce
- 1 teaspoon maple syrup
- 0.5 teaspoon ½ garlic powder
- 0.5 teaspoon ½ liquid smoke
- 0.5 ½ paprika powder, smoked
For the sauce:
- 350 ml vegetable stock
- 90 g cashew nuts
- 5 tablespoon yeast flakes
- 3 teaspoon tapioca starch
- 1 teaspoon paprika powder, smoked
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Remove the stalk and outer leaves from the Brussels sprouts and steam them for 15 minutes.
- Process the tofu into mince in the food processor and set aside. Dice the potatoes bite-sized. Finely dice the onion as well.
- Mix the sauce ingredients in a blender.
- Preheat the oven to 200 ° C top / bottom heat.
- Heat some oil in a large pan and fry the tofu all over until crispy. Mix the soy sauce, maple syrup, liquid smoke and the remaining spices and pour over the chopped tofu. Fry the tofu for another minute and then pour it into a bowl.
- Put some more oil in the pan and fry the potatoes together with the onions until the potatoes turn brown. Then stir in the tofu.
- Put the Brussels sprouts in a baking dish at the very bottom. Spread the potato pieces and tofu on top. Finally, distribute the sauce over the vegetables.
- Bake the gratin in the hot oven for about 20-30 minutes, until the sauce and potatoes turn brown on top.
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