Peppery Potato Gratin with Plenty of Protein – casseroles – Hope you will like this one also, it is one of the best casseroles. View the video also if available, and feel free to comments, share.
Vegeterian Tips: If you are going to a gathering with all your meat lover friends such as a barbeque or pig roast, bring your own veggie burger to place on the grill. You can also make your own veggie kabobs with fresh vegetables and tofu. Just make sure to bring enough, as most people will want to try and probably like what you are eating!
Ingredients (use vegan versions):
- 3 large baking potatoes
- 1 head of broccoli, broken into florets
- 1 small head of cauliflower, ditto
- 2 large onions, chopped finely
- 5 tablespoons oil
- 4 cloves chopped garlic or puree (more to taste)
- 4 tablespoons flour
- 2 cups soy or rice or oat milk
- 1 block of soft silken UHT tofu
- 1 tablespoons cracked black pepper
- 1 tablespoons salt (more to taste)
- 7 tablespoons vegan parmesa
- 1/2 cup bread crumbs
Directions:
In a large pot, boil the potatoes
until almost done. When slightly
cooled, peel off the skin and slice
into 1/4 thick coins. Put aside in a
large baking/casserole dish. Steam the
broccoli and cauliflower and mix with
the potatoes in the dish.
Warm the oil and sauté the onions and
garlic until soft and transparent.
slowly, while stirring, add the flour.
It should become very thick, like a
dough, in the pan. Whisk in the
soymilk to thin it out, and bring to a
boil slowly on medium heat while
stirring. Pour into a blender and add
the silken tofu, pepper, salt, and 5 tablespoons
of the parmesan. Blend until smooth
and creamy.
Pour creamy mixture over the potatoes
and vegetables, top with remaining
parmesan, bread crumbs, and some more
black pepper, and bake in a 250C ove
for one hour until brown and bubbly.
Serves: 6 as a main dish, 12 as a side dish
Preparation time: 2 hours
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