Vegan potato and minced meat casserole with mushrooms

Ingredients for 4 servings:

• 1 kg potatoes
• 2 tbsp olive oil
• 400 g minced meat, vegan
• Spice mix (minced meat seasoning) or mustard powder
• Salt
• pepper
• Paprika powder, hot
• 400 g mushrooms, fresh
• 4 tbsp tomato paste
• 500 ml soy cream (Soy Cream Cuisine)
• 1 garlic clove(s)
• 2 tsp vegetable broth
• nutmeg
• Thyme
• Yeast flakes
• 1 pack of vegetable cheese substitute, e.g. Wilmersburger Pizzaschmelz

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

vegan, lactose-free

Peel the potatoes, slice them, and boil them in salted water for about 15 minutes. Drain and let them drain. Quarter the mushrooms. Heat the oil in a pan and fry the mushrooms until soft. Then add the vegan mince (either ready-made or soy mince according to the package instructions) and fry. Season with salt, pepper, mince seasoning, and hot paprika. Stir in the tomato paste. Heat the soy cream in a saucepan. Press in the garlic clove and season with vegetable stock, nutmeg, thyme, and nutritional yeast. Layer the ingredients in a baking dish: Pour some of the soy cream sauce over the potatoes, spread the mince and mushroom mixture over it, and then top with more potatoes and soy cream sauce. Finally, sprinkle with plant-based cheese for topping. Bake at 180°C (convection oven) for about 20 minutes.