No Cod, No Cream
Creamy potato, mushroom and tofu gratin with white sauce
LUNCH/DINNER
Total
1H25min
Prep
20min
Cook
1H5min
Servings:servings
For the White Sauce:
- 500 mlVegetable Stock
- 1 tbspNutritional Yeast
- 2 tbspVegan Butter
- 3 tbspFlour
- 2 tbspLemon Juice
- 400 mlPlant-based Cream (e.g. Alpro)
- Salt, garlic powder and black pepper to taste
For the Rest:
- 1 kgPotatoes, cut into cubes
- 400 grFresh Pleurotus Mushrooms, shredded
- 200 grGrated Tofu
- 2Leeks, sliced
- 2Onions, sliced
- 3 clovesGarlic, minced
- 2Bay Leaves
- 80 mlOlive Oil
- Salt and pepper to taste
- Garlic powder to taste
- Olive oil for brushing
No Cod, No Cream
Creamy potato, mushroom and tofu gratin with white sauce
LUNCH/DINNER
Total
1H25min
Prep
20min
Cook
1H5min
Servings:servings
INGREDIENTS
For the White Sauce:
- 500 mlVegetable Stock
- 1 tbspNutritional Yeast
- 2 tbspVegan Butter
- 3 tbspFlour
- 2 tbspLemon Juice
- 400 mlPlant-based Cream (e.g. Alpro)
- Salt, garlic powder and black pepper to taste
For the Rest:
- 1 kgPotatoes, cut into cubes
- 400 grFresh Pleurotus Mushrooms, shredded
- 200 grGrated Tofu
- 2Leeks, sliced
- 2Onions, sliced
- 3 clovesGarlic, minced
- 2Bay Leaves
- 80 mlOlive Oil
- Salt and pepper to taste
- Garlic powder to taste
- Olive oil for brushing
INSTRUCTIONS
For the White Sauce:
- 1In a saucepan over medium-high heat, melt the vegan butter and add the flour.
- 2Whisking constantly, gradually add the vegetable stock.
- 3Season with salt, pepper, garlic powder and lemon juice to taste.
- 4Continue stirring and when it starts to boil, add the cream. Wait for it to boil again then turn off the heat. The sauce should not be too thick. Set aside.
For the Rest:
- 1Peel and cut the potatoes into small cubes.
- 2Fry the potatoes in sunflower oil or in an Air Fryer.
- 3Preheat the oven to 220°C.
- 4Shred the pleurotus mushrooms with the help of two forks and set aside.
- 5Grate the tofu and set aside.
- 6In a large saucepan over medium-high heat, heat the olive oil. Add the onion, garlic and bay leaves and sauté for about 2 minutes until the onion starts to turn translucent.
- 7Add the leek and sauté for another 2 minutes, stirring occasionally.
- 8Add the mushrooms and tofu, season with salt and pepper. Cover and cook for 3–4 minutes.
- 9Remove the bay leaves, add the potatoes and 2/3 of the white sauce. Mix well.
- 10Brush a baking dish with olive oil, add the mixture and spread evenly. Cover with the remaining white sauce and bake in the preheated oven at 220°C for about 40 minutes until the top is golden.
- 11Remove from the oven and serve with a salad.
NOTES
- This recipe was inspired by the recipe from Tuga Vegetal