LEEK AND POTATO BAKE A traditional leek and potato bake, incredibly converted into a plant-based flavourful dish. by Penny Garrick INGREDIENTS - Leek Mixture 1/4 cup vegetable stock 3 garlic cloves, finely chopped 3 leeks, split lengthwise, washed & chopped finely 1-2 chillis, seeds removed & finely chopped 1 capsicum, finely chopped 1 bunch parsley chopped pepper and kelp powder optional add chopped mushroom or frozen peas INGREDIENTS - Sauce 1 L cold vegetable stock 6-8 Tbsp flour (can be GF) pepper, kelp powder or dulse flakes 1 Tbsp vegan worcestershire sauce 1 1/2 Tbsp wholegrain mustard miso paste savoury yeast extra savoury yeast to sprinkle on top 3 lrg potatoes, sliced thinly METHOD - Leek Mixture
1. Preheat the oven to 180°C (350°F) 2. Heat the vegetable stock in a large pot, add garlic & simmer for a few minutes to cook the garlic & reduce the stock.
3. Add the leeks, chilli and capsicum. 4. Add optional mushrooms or frozen peas. 5. Cook till softened, add parsley, pepper and kelp and mix. Set aside and make the sauce. 6. Once the sauce is made, add 1 cup of sauce to the leek mixture and stir through.
METHOD - Sauce
1. Put 1 cup of cold stock into a medium-sized pot, add the flour and whisk to remove any lumps. 2. Add the rest of the stock and heat to a simmer, whisking as it heats to keep it from going lumpy. 3. Once it has thickened, add the flavourings apart from the Savoury yeast. 4. Keep whisking and cook for a few minutes at a simmer. 5. Remove from heat and mix through the 1/3 cup Savoury Yeast.
METHOD - Assemble
1. Use either a Deep sided non-stick oven dish or lightly spray an oven dish with cooking spray. 2. Overlap sliced potatoes to cover the bottom of the dish. Cover evenly with the leek mixture and lay another layer of potatoes on top to cover. 3. Pour the remainder of the sauce evenly over the top layer of the potato. Sprinkle the extra Savoury Yeast over the top. 4. Cook for 1 hour. Let it rest for 10 minutes before cutting and serving.
wholefoodliving.life | Spring 2022
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