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Peppery Potato Gratin with Plenty of Protein
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Posted In: Casseroles
Page Views: 235 views
Preparation Time: 0 minutes
Cooking Time: 0 minutes
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Serves: 6 as a main dish, 12 as a side dish
Additional information: Fat: 1g, Total Carbohydrates: 54g, Dietary Fiber: 8g, Sugars: 2g and
Protein: 10g
Ingredients
- 3 large baking potatoes
- 1 head of broccoli, broken into florets
- 1 small head of cauliflower, ditto
- 2 large onions, chopped finely
- 5 tablespoons oil
- 4 cloves chopped garlic or puree (more to taste)
- 4 tablespoons flour
- 2 cups soy or rice or oat milk
- 1 block of soft silken UHT tofu
- 1 tablespoons cracked black pepper
- 1 tablespoons salt (more to taste)
- 7 tablespoons vegan parmesan
- 1/2 cup bread crumbs
Directions
In a large pot, boil the potatoesuntil almost done. When slightlycooled, peel off the skin and sliceinto 1/4 thick coins. Put aside in alarge baking/casserole dish. Steam thebroccoli and cauliflower and mix withthe potatoes in the dish.
Warm the oil and sauté the onions andgarlic until soft and transparent.slowly, while stirring, add the flour.It should become very thick, like adough, in the pan. Whisk in thesoymilk to thin it out, and bring to aboil slowly on medium heat whilestirring. Pour into a blender and addthe silken tofu, pepper, salt, and 5 tablespoonsof the parmesan. Blend until smoothand creamy.
Pour creamy mixture over the potatoesand vegetables, top with remainingparmesan, bread crumbs, and some moreblack pepper, and bake in a 250C ovenfor one hour until brown and bubbly.