No Cod, No Cream
A creamy baked gratin of potatoes, mushrooms and tofu in a dairy-free white sauce.
INGREDIENTS
For the White Sauce:
- 1 tbsp Nutritional yeast
- 2 tbsp Plant butter
- 3 tbsp Plain flour
- 400 ml Plant cream (example, Alpro)
- 500 ml Vegetable stock
- 2 tbsp Lemon juice
- Salt, garlic powder and black pepper, to taste
For the Rest:
- 1 kg Potatoes, cubed
- 400 g Fresh pleurotus mushrooms, shredded
- 200 g Tofu, grated
- 150 g Leek (white part)
- 2 Onions, sliced
- 3 cloves Garlic, minced
- 80 ml Olive oil
- Olive oil for brushing
- 2 leaves Bay leaf
- Salt and pepper, to taste
- Garlic powder, to taste
INSTRUCTIONS
For the White Sauce:
- 1 In a saucepan over medium-high heat, melt the plant butter and add the flour.
- 2 Stir constantly with a whisk, gradually whisk in the vegetable stock.
- 3 Season with salt, pepper, garlic powder and lemon juice to taste.
- 4 Keep stirring and once it begins to boil, add the plant cream. Wait for it to come to a boil again, then remove from the heat. The sauce should not become too thick. Set aside.
For the Rest:
- 1 Peel and cut the potatoes into small cubes.
- 2 Fry the potatoes in sunflower oil or in the Air Fryer.
- 3 Preheat the oven to 220°C.
- 4 Shred the pleurotus mushrooms using two forks and set aside.
- 5 Grate the tofu and set aside.
- 6 In a large saucepan over medium-high heat, heat the olive oil until hot. Add the onion, garlic and bay leaf and sauté for about 2 minutes until the onion starts to become translucent.
- 7 Add the leek and sauté for another 2 minutes, stirring occasionally.
- 8 Add the mushrooms, tofu and season with salt and pepper. Cover and cook for 3–4 minutes.
- 9 Remove the bay leaf, add the potatoes and 2/3 of the white sauce. Stir well.
- 10 Brush a baking dish with olive oil, add the previous mixture and spread evenly. Top with the remaining white sauce and bake in the pre-heated oven at 220°C for about 40 minutes until the top is golden.
- 11 Remove from the oven and serve with a salad.
