Vegan béchamel potatoes

Ingredients for 2 servings:

• 500 g potatoes
• 1 carrot(s)
• 25 g smoked tofu
• ½ onion(s)
• 20 g margarine, vegan
• 20 g flour
• 1 tbsp almond butter, white
• 200 ml water
• 200 ml vegetable stock
• salt and pepper
• Parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel, quarter, and boil the potatoes. Peel the carrot and add it to the potatoes in thin slices. Cook for about 20 minutes, then drain. Dice the smoked tofu and onion. Fry the smoked tofu in a pan until crispy. Add the diced onion and sauté until translucent. Meanwhile, mix the almond butter with the water. Add the margarine and melt, then stir in the flour. Gradually stir in the almond milk and broth. Season with salt and pepper. Slice the potatoes and add to the sauce. Garnish with parsley. For an especially delicious dish, place everything in the pan in the oven at 180°C (fan oven) for about 15 minutes.