Potato and mushroom pan from the oven

Ingredients for 3 servings:

• 300 g potatoes, cooked, from the previous day
• 150 g mushrooms
• 1 onion(s)
• 1 garlic clove(s)
• some olive oil or margarine
• 3 eggs
• 150 ml soy milk (soy drink)
• 100 g cream cheese substitute (Soyananda)
• 50 g cheese substitute (Happy Cashew Italian Herbs)
• salt and pepper
• Fried potato seasoning

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

vegetarian

Preheat oven to 180°C (top/bottom heat). Peel the onion and finely dice or slice. Slice the potatoes and mushrooms. Heat oil or margarine and fry the onions first, then the potatoes until well browned. Don’t stir too often, or the potatoes won’t develop a crisp. Then add the mushrooms. Finally, press in the garlic. Meanwhile, heat the soy milk and slowly dissolve the Soyananda cream cheese and Happy Cashew. Whisk the three eggs and stir into the cheese milk. Pour over the potato and mushroom pan and then place in the hot oven for about 15-20 minutes. Serve with a fresh lettuce as a side dish.