Potato and Brussels Sprout Gratin

Ingredients for 4 servings:

• 1 ½ kg potatoes
• 1 kg Brussels sprouts
• 300 g mushrooms, brown
• 250 g grated cheese, vegan (pizza melt)
• 200 ml soy cream (Soy Cream Cuisine), for cooking
• 75 g margarine, vegan
• 1 large onion(s)
• 1 tsp, heaped oregano, shredded
• 1 tsp cumin powder
• tsp, sautéed nutmeg, freshly grated
• Rapeseed oil
• Salt
• Water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegan, with mushrooms

Peel, trim, and wash the potatoes and Brussels sprouts. Halve the Brussels sprouts, keeping any small florets whole and only making a small cut at the stem. Cut the potatoes into similarly sized pieces; otherwise, larger pieces will need to cook a little longer. Boil the potatoes and Brussels sprouts in plenty of salted water for about 15-20 minutes, until almost cooked through. Clean the mushrooms and cut them into cubes approximately 1 cm x 1 cm in size. Cut or chop the peeled onion into small cubes and sauté with the mushrooms in rapeseed oil in a large pan for about 10 minutes. Mix the pizza cheese with the cooking cream and seasoning, adding salt to taste. Grease a sufficiently large baking dish(es) with rapeseed oil, or divide them into portions. Distribute the potatoes and Brussels sprouts evenly in the baking dish and top with the sautéed mushrooms and onions. Sprinkle the vegetable margarine in flakes over the vegetables. Pour the cooking cream pizza melt mixture evenly over the vegetables and bake everything at 200 °C top / bottom heat or 180 °C fan-assisted for 15 to 20 minutes.