Vegan potato, mince and feta casserole

Ingredients for 4 servings:

• 400 g potatoes
• 250 g vegan minced meat substitute
• 150 g cheese substitute (vegan feta cheese)
• 200 ml cream substitute
• 100 ml vegetable stock
• 2 tbsp cooking oil
• ½ tsp paprika powder
• ½ tsp garlic powder
• e.g. salt and pepper
• n. B. Herbs of Provence
• e.g. rosemary

Instructions

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

easy and well prepared in advance

Peel the potatoes, cut them into 1-3 cm cubes, and boil them in salted water for about 10-15 minutes, until they are almost tender (do not cook them all the way through). Preheat the oven to 170°C (top/bottom heat). Meanwhile, heat the oil in a pan and add the vegan mince (this often needs to be broken up more with a wooden spoon than real mince; allow 2-3 minutes for this). Fry for about 5-10 minutes, until everything has taken on some color. Season with paprika, garlic powder, and pepper and stir briefly for another minute. Place the mince and the cooked potatoes in a baking dish. Chop and/or crumble the vegan feta cheese and add it to the dish along with the vegan cream, a little salt, the vegetable stock, and the herbs. Mix thoroughly. Then place the casserole in the preheated oven on the middle rack for about 15-20 minutes. Notes: I use about 100 ml of water and add 1-2 teaspoons of vegetable stock powder. You don’t need any more liquid. Add spices as desired; I use about 1/2 teaspoon each. Instead of garlic powder, you can also use a small crushed clove. It doesn’t really matter what kind of vegan cream you use. If you use dried soy mince, it must, of course, be cooked beforehand according to the package instructions.