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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Since summer has not arrived yet, a nice dish to keep you warm these chilly English evenings.. enjoy! Ingredients:
6 medium sized potatoes |
2 tbsp vegan margarine |
2 tbsp plain flour |
2 tbsp nutritional yeast flakes |
400ml vegetable broth (done with 400ml of water and the correspondent amount of bouillon for 500ml of liquid) |
100ml unsweetened soya milk |
a handful of chopped parsley |
Directions:
1. 1. peel the potatoes, wash them and cut them in thin round slices and then boil them in water (which i didn’t salt because of the broth, but that’s a personal choice)
2. 2. meanwhile melt the margarine in a saucepan, sieve in the flour and whisk to prevent lumps
3. 3. continue whisking for a bit until the flour has toasted and then start adding the broth in stages
4. 4. once that’s all combined and lump-less, take off the heat, add the yeast flakes, soya milk and the parsley
5. 5. place the potatoes in a cake tin with a diameter of about 28 centimetres and pour the sauce/gravy on them. make sure they are well covered and that there is liquid on the bottom of the tray
6. 6. bake in a pre-heated oven at 200C until a nice golden crust will appear on the potatoes. let it cool for about 15 mins before serving
7. Et voilà! If you want it to taste and look posher you could add some sliced seitan or tempeh.
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