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The Flaky Vegan

From staunch vegetarian to flaky vegan and all the places in between.  Recipes, blog, and shared experiences of a woman who likes cheese....too much!

 
 
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Cheezy Potato and Leek Bake, Vegan Recipe

Updated: Nov 13, 2019



This is a great recipe to make ahead, even part cook and finish off in the the oven when needed. It goes well with a roast dinner and will really confuse the omnis, pairs with sausages and pies too! I like it with my sausage casserole, recipe here.



It really has a cheesey punch to it, the "cheese" ingredients are an amalgamation of about 1027 different recipes I have tried, and picked the best bits of all. The arrowroot powder is really important as it gives that stretchy melty texture we crave.


This amount gives 2 generous helpings, but can easily be increased to cater for more people



Ingredients


600g medium sized potatoes, I used Maris Piper

1 tbsp vegan butter, I used Flora, plus a little extra for greasing

1 medium sized trimmed leek, weighing around 230g, cut into thin slices

1 large garlic clove, crushed

175ml soy milk

2tbsps vegetable oil

1tbsp arrowroot powder

1/2 tbsp tahini

1tbsp nutritional yeast

1/2 tbsp white wine vinegar

1/2 tbsp white miso paste

1/4 tsp salt

Generous grind of black pepper




Method





Peel and thinly slice the potatoes, into around 5mm thick slices. Put into a pan of boiling water and cook for no longer than 4 minutes. Drain immediately to avoid over cooking. Set to one side to leave to cool slightly


In a frying pan, melt the dairy free spread and add the leek and garlic, cooking gently until starting to soften, but not brown too much. This should take around 10 minutes. Remove from the heat and leave to cool






Preheat the oven to 200C, and grease a small ovenproof dish. I used an oval dish, 25cm in length




Add the rest of the ingredients to a small pan and mix together until well combined.




On a medium heat, stirring constantly, heat the cheezy mix until just starting to come to the bubble, beat well to keep smooth, then remove from the heat.




Start with a layer of potato and then a layer of leeks. They should be cool enough to handle by now. Put a small drizzle of the cheeze on top of the leeks, then use the next layer of potatoes to smoosh the cheezy layer out a bit. Continue, finishing with a layer of potato, I managed 3 complete layers in this dish, but make sure you leave some Cheeziness to cover the top of the potatoes. Cover with foil and bake for 30 minutes. Remove the foil and return to the oven for a further 20-30 minutes until the potato is tender and the top is browned




Serve and enjoy


Debbie




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