Tuesday, 30 June 2020

Recipe: Quick Potato Bake

By Chris R.

For a recent birthday I was gifted an incredible food processor which has halved the time taken to prepare many of the animal meals each evening – as an extra bonus, it also makes a fantastic potato bake!

We whipped this one up late one night and enjoyed with veggie schnitzel and vegetables – perfect winter fare!

Ready for the oven...
- 1kg of potatoes, peeled and thinly sliced
- 1 teaspoon of crushed garlic
- 1 cup of soy milk
- 1 cup of vegetable stock
- 1 cup of nutritional yeast, plus extra to sprinkle on top
- 1 tablespoon of flour
- 2 tablespoons of Nuttelex
- Salt and pepper to season
- Vegetable oil spray

- Spray a 30x20cm oven safe dish or tray with vegetable oil, then layer sliced potatoes to fill the tray.

- In a saucepan, mix the Nuttelex and flour over a low heat, stirring continuously. 

- When evenly blended, add garlic and ¼ cup of soy milk. Stir until combined, then add all other ingredients.

- Once heated through, pour over potatoes, sprinkle on extra nutritional yeast and cook for approximately 45 minutes at 180C, or until golden.


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