Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Special Diets => Topic started by: squirrel on May 14, 2012, 07:41:15 am
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This is a recipe I have developed from the vegie quiche recipe. Now a fav in our house. ;D
Potato Bake (vegan)
Ingredients:
4-5 large potatoes, scrubbed - can leave skins on
1 clove garlic
1 large Onion
1 Tblsp of olive oil or coconut oil
100g cashews
150 g water
2 tsp sea salt
40g tapioca flour (or arrowroot flour)
1 x 300 gr packet silken tofu
2 Tblsp vegetarian yeast flakes (optional. Gives a slight cheesy flavour & boosts B vitamins if you are a vegan)
fresh rosemary & breadcrumbs (optional)
Preparation
Cut potatoes into thick slices (approx 1cm) with skins on.
Steam potatoes in Varoma for approx 12mins/Speed 4
Set aside
Preheat oven to 160 degrees C
Process garlic in TM bowl for 5 secs/Speed 7
Add onion and chop for 5 secs/Speed 4. Scrape down.
Add oil and saute for 4 minutes on speed 1
Set aside
Place cashew nuts in TM bowl and mill for 20 secs on speed 9
Add water and blend for 1 minute on speed 9 (Don't shortcut this process)
Add salt, tapioca flour, vegetarian yeast flakes and tofu and pulverise for 30 secs on speed 9
Add sauteed onions/garlic and mix on :-: for 15 secs on speed 3 - just to blend in.
Using 1/2 the steamed potatoes, place a layer of potatoes in the bottom of a dish (I usually use a square pyrex dish)
Pour blended tofu/onion filling over potatoes.
Place remaining potatoes carefully on the top of the mixture. Some may slightly sink. That's OK
Once assembled, sprinkle a little salt, fresh rosemary and some breadcrumbs on the top layer of potatoes
Bake for 45 mins. Potatoes should brown nicely on top.
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Can't wait to try this one, thanks Squirrel.
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What quantity of silken tofu is this Squirrel? Also, are the cashews raw or roasted (unsalted)?
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I just buy a small packet of silken tofu - 300 grams.
I just use raw cashews
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Have you given this one to non-vegans squirrel? Just wondering what they thought of the tofu component or whether they couldn't tell it wasn't a 'normal' potato bake.
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Judy... you wouldn't really know that there was tofu in there. The tofu just gives it body. The main difference between my version & a regular potato bake in terms of taste, is that there is no cheese - so it can't really taste exactly the same. But still very good for vego's and non-vego's alike :-)
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Thanks squirrel, so a bit of cheese on top and no-one would know the difference. I was just thinking it would be a good way to introduce tofu to those who hadn't tried it. I only have a vegetarian in the family, not a vegan so cheese is fine.
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I hope to make this this weekend, will let you know how it goes.
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Just finished this.
Judy, I think you would be safe dishing this up to non-vegetarian / vegan guests, especially if you sprinkled some cheese on top. I couldn't pick up on the tofu taste and the finished product looked good. I think you could happily add frozen corn as well. The only thing I did differently was to mill the cashews first, whilst the bowl was dry, before doing anything else and I cooked it in my cranky oven at 135 FF for 55 minutes. It makes enough for 4 - 5 hearty servings, more if you are light eaters.
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Thanks Marina, it's nice to include things that are good for you - no-one would be expecting to find tofu in a potato casserole ;)
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... tomatoes on top would be nice as well.
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I've started to make this dish more regularly now (a particularly cost efficient dish on the current $100 a week challenge). I have dropped out the nutritional yeast flakes, added the frozen corn and some seeded mustard as well (I use seeded simply because I like crunching the seeds between my teeth - I don't see why any other mustards wouldn't work just as well). DH also suggested including a couple of eggs in the batter as well, so will try that next time. I use Dutch Cream potatoes because I love them! I ran out of tomatoes this week, but will also include them on top - either fresh or semi dried should work.
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Hi Squirrel!
I baked this dish last night, and was AMAZED at how wonderful it tasted. My youngest son has a dairy allergy...and I can't remember the last time we got to enjoy a 'real' potato bake! The hubby even commented on how yummy it was and asked why I was feeding it to our son, once he learnt what ingredients I had used...he said lets have it at least once a week!! Well done and thanks for a great recipe ;) Oh and by the way I did add one egg and some cherry tomatos....delicious.
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Glad the egg and tomatoes worked.
Take a look at the blog "Addicted to Veggies" http://www.addictedtoveggies.com I've just taken down a couple of good sounding dairy free recipes - sour cream, yoghurt dip ... could be interesting for you to see what else they have that will work for you.