Vegan Potato Bake

    45 minutes

    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.

    82 people made this

    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 and Ratings
    Global Ratings:

    Reviews in English (16)


    I loved these potatoes! I split it and made two small batches one with soy products for myself, one with dairy products for my husband. We were both very happy with the results. This is going to become a regular dish at our home.  -  10 Jan 2003  (Review from Allrecipes USA and Canada)


    I've made this twice. The first time exactly as the recipe is written- it was great, except it took an extra 45 min to cook. Most likely the potatoes where just too thickly sliced. The second time i sauted the onions with a little garlic and butter- again took an extra 45 minutes to cook. Both ways were delicious!  -  14 Feb 2008  (Review from Allrecipes USA and Canada)


    I did not care for this recipe.  -  09 Oct 2008  (Review from Allrecipes USA and Canada)