Potato Bake (GF, Dairy Free, vegan) and very tasty

[squirrel]

This is a recipe I have developed from the vegie quiche recipe.  Now a fav in our house.  

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.

[Cuilidh]

Can't wait to try this one, thanks Squirrel.

[Cuilidh]

What quantity of silken tofu is this Squirrel?  Also, are the cashews raw or roasted (unsalted)?

[squirrel]

I just buy a small packet of silken tofu - 300 grams.
I just use raw cashews

[judydawn]

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.

[squirrel]

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   :-)

[judydawn]

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.

[Cuilidh]

I hope to make this this weekend, will let you know how it goes.

[Cuilidh]

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.

[judydawn]

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 

[Cuilidh]

... tomatoes on top would be nice as well.

[Cuilidh]

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.

[piggy goes to market]

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.

[Cuilidh]

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.