How To make Red Potato Casserole

THE BEST VEGAN MEAT & POTATOES CASSEROLE 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!

THE BEST VEGAN MEAT & POTATOES CASSEROLE IN THE WORLD!

INGREDIENTS:
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 powder
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


METHOD:

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.
You can skip the frying part and either bake or air fry the potatoes.

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.
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.
Now add the broth, little by little, stirring constantly until you use all the broth.
Reserve.

Preheat the oven to 180C / 356F

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.
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.

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.

BAKING DISH MEASUREMENTS:
18cm X 26cm X 6cm
7 X 10 X 2.3 INCHES

CUP CONVERSIONS:
1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz

????PRINTABLE RECIPE: chefjanapinheiro.com


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Cheddar Ranch Potatoes

Here is what you'll need!

Cheddar Ranch Potato Bake
Serves: 10

INGREDIENTS
9 red potatoes
½ cup ranch dressing
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon pepper
1 cup cheddar, shredded
¼ cup chives, chopped

PREPARATION
Preheat oven to 400°F/200˚C.
Slice the potatoes in half, lengthwise, then slice each half lengthwise three times and across four times, to cube.
Bring a large pot of water to a boil and drop in chopped potatoes, cook 10 minutes.
Drain potatoes and mix in ranch, garlic powder, paprika, salt, and pepper.
Bake for 30-35 minutes, or until nicely browned.
While still hot, mix in cheddar and chives.
Allow to cool for 5 minutes.
Serve warm and enjoy!

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