Vegan Potato Bake

    Vegan Potato Bake


    20 people made this

    A vegan potato bake that everyone will love. It uses soy milk and soy cheese and the bread crumbs and paprika on the top creates a wonderful crust.

    Serves: 8 

    • 6 large potatoes, peeled and cubed
    • 1 1/4 cups (315ml) vegetable stock, divided
    • 2 tablespoons plain flour
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon dry mustard
    • 1 pinch nutmeg
    • 2 cups (250ml) soy milk
    • 1 1/2 cups (185g) grated cheddar-flavoured soy cheese, divided
    • 1 cup (60g) soft bread crumbs
    • 3 teaspoons paprika

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C.
    2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm; about 15 minutes. Drain and place in a 23x33cm baking tin.
    3. Meanwhile; in a small saucepan over high heat boil 2 tablespoons of stock. Reduce heat to low. Stir in flour, salt, pepper, mustard and nutmeg.
    4. Gradually add soy milk stirring constantly until thickened. Stir in half of the soy cheese. Stir constantly until cheese is melted. Pour over potatoes.
    5. In a small bowl combine the remaining stock and the bread crumbs. Spoon evenly over potatoes. Top with remaining soy cheese. Sprinkle with paprika.
    6. Bake in preheated oven for 20 minutes.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate