Vegan Potato Casserole
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g potato (s)
- 1 onion (s)
- 2 tablespoon flour
- 2 packs cream substitute, vegan, e.g., Schlagfix
- some soy milk (soy drink)
- 1 tablespoon curry ketchup, vegan
- 3 tablespoon yeast flakes
- some margarine, vegan
- salt and pepper
- Garlic powder
- Fried potato seasoning
- Chilli powder
- Vegetable broth
- Cheese substitute (yeast melt), vegan
- Yeast flakes for sprinkling
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into thin slices.
- Chop the onion and fry it in a saucepan with the margarine. Add the flour and then the cream. Stir in a little soy milk if necessary. Add the curry ketchup and simmer briefly. Finally add the yeast flakes and season with the spices.
- Put some of the sauce in a baking dish so that the bottom is covered. Spread the potato slices in the baking dish and then pour the remaining sauce over them. Now distribute the yeast melt on it and sprinkle the yeast flakes over it. I always distribute the yeast melt with a fork so that only a little is in one place.
- Place the casserole in the oven for at least 45 minutes at 180 degrees top / bottom heat. The time may vary depending on the thickness of the potato slices.
- Variation: Add smoked tofu to the onions and fry this with them.
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