John Myers
Ingredients for 1 servings:
- 50 g soy shreds
- 450 g potatoes, small to medium sized
- 3 stalk(s) leeks
- 250 ml soy milk (soy drink)
- 100 g silken tofu
- 4 g locust bean gum
- salt and pepper
- smoked salt
- Vegetable stock powder
- 1 tsp thyme
- 1 tsp marjoram
- 1 tbsp oil, for frying
- n. B. Cheese, grated, vegan
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
Mama Maria’s way
Blanch the soy shreds with a little smoked salt and about 60 ml of hot water. Wash, peel, and thinly slice the potatoes. Wash, trim, and slice the leek into rings. Heat a little oil in a pan and fry the soy shreds for a few minutes. Add the leek and fry until cooked through. Then add the potato slices and season generously with salt and pepper. Fry the potatoes until al dente. Place the soy milk, silken tofu, locust bean gum, thyme, marjoram, and vegetable stock powder, along with a little salt, smoked salt, and pepper if desired, in a blender. Blend with an immersion blender and let stand for a few minutes until the locust bean gum thickens. Transfer the potato and leek mixture to a baking dish, pour the silken tofu mixture over it, and mix thoroughly. Top with vegan grated cheese, if desired. Bake the casserole at 200°C on the middle rack for about 40 minutes.
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