1.
Add the oil to a pot, when hot, ad the cubbed potatoes and fry them for about 6 minutes or until they are golden. Remove the potatoes from the oil and place them on a paper towel or cooling rack. Reserve.
2.
You can skip the frying part and either bake or air fry the potatoes.
3.
Now, sift the TVP, in order to remove all the dust, then discard that dust that you’ll see on the bottom of the bowl.
4.
Add olive oil to a pot, over medium heat, when hot, add onions and sauté for 3 minutes, then add the TVP, the bay leaf, and the red bell peppers, and sauté for 3 minutes more.
5.
Now add the broth, little by little, stirring constantly until you use all the broth.
6.
Reserve.
7.
Preheat the oven to 180C / 356F
8.
Now assemble the casserole by adding olive oil to a baking sheet, then spread a fine layer of breadcrumbs to cover the bottom go the baking sheet.
9.
Then add the fried cubed potatoes, 1/3 of the egg chickpea broth, 1/3 of the TVP, the vegan cheese, then another layer of the potatoes, and so on.
10.
Bake it for 30-40 minutes with an aluminum foil on top if necessary, then remove it 10 minutes before the cooking time is done.
