VEGAN MEAT & POTATOES CASSEROLE!

The best in the world.

This vegan meat and potato casserole is everything it claims to be! First of all, it is a whole meal on one single plate, and beautifully put together! You take the good old TVP and potatoes and assemble them making a surprisingly beautiful one-pot meal!

Enough chitchat! Here is the recipe!

VEGAN MEAT & POTATOES CASSEROLE!

• 6 medium-sized potatoes, peeled and diced
• Oil for frying the potatoes
• FOR THE VEGAN EGGS:
• 1 cup of water
• 1 cup chickpea flour
• 1 tablespoon of nutritional yeast
• Salt to taste
• A squeeze of lemon juice
• Mix and reserve
• FOR THE BROTH:
• 1 1/2 cup of veggie broth or water
• Dried Oregano
• Dried basil
• Salt or soy sauce to taste
• Black pepper to taste
• Garlic powde
• 1/4 cup of tomato passata or tomato puree
• Lemon juice
• FOR THE GROUND TVP
• Olive oil
• 1 cup of TVP
• 1 small onion, minced
• Red bell peppers
• A bay leaf

Instructions

  • 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.
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