Buy all ingredients right below the recipe
Ingredients
- 1 kg waxy potatoes
- 1 onion
- 1 garlic clove
- 500g vegan mince
- 2 tbsp tomato paste
- 2 tbsp soy sauce
- 1 tbsp wheat flour
- 500ml vegan cooking cream
- 0.5 tsp nutmeg
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 200g vegan grated cheese
- 2 tbsp vegetable oil
- 2 tbsp water
- 3 tbsp vegan butter
Additionally
- Salt
- Pepper
- Vegan butter for greasing the baking dish
Preparation
- 1Peel the potatoes and cut them into thin slices. Peel the onion and garlic and dice them finely.
- 2For the mince layer, melt 2 tbsp vegan butter in a pan. Sauté the diced onion and garlic in it. Now add the vegan mince and fry until golden brown. Add the tomato paste and soy sauce. Season with salt and pepper.
- 3In a pot, melt 1 tbsp vegan butter for the cream sauce, add the flour and stir vigorously. Now add the vegan cream and continue stirring vigorously to prevent lumps from forming. Finally, season the sauce with nutmeg, rosemary, thyme, salt, and pepper.
- 4Preheat the oven to 180 °C (fan-assisted). Grease the baking dish with vegan butter.
- 5Mix the vegan grated cheese with oil and water. This will help it melt better in the oven later.
- 6First, place half of the potato slices in the baking dish and pour half of the cream sauce over them. Then spread the mince mixture over the potatoes. Place the remaining potato slices on top of the mince layer and spread the remaining cream sauce over them. Finally, spread the vegan cheese over the bake.
- 7Bake the bake at 180 °C (fan-assisted) on the middle rack for about 40 minutes, until golden brown on top and the potatoes are cooked through. Before serving, garnish the bake with fresh thyme.
