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Vegan Tartiflette

Vegetarian Vegan Potato Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 60 minutes
Energy: 487 kcal / serving

Instructions

  • 1.   Cook the potatoes in salted water for 30 minutes with the skin on.

    Slice the onion and sauté it in a pan with olive oil.

    Cut the tofu into thin slices.

    Once the onions become translucent, add the smoked tofu slices to the pan and brown them. Set aside.
  • 2.   In a small saucepan, pour the vegetable broth and heat it. Add the potato starch and stir for a few minutes until the mixture thickens. Use a whisk to eliminate lumps.

    Incorporate the soy milk or cream, onion powder, pepper, nutritional yeast, oil, and white wine. Mix until you obtain a thick and creamy mixture.
  • 3.   Peel the potatoes and cut them into slices.

    In a dish, place half of the potatoes. Add half of the onions and tofu slices, and half of the cheese.

    Repeat the process: cover with potatoes, the remaining onions and tofu slices, then evenly pour all the remaining cheese.

    Season with pepper and bake at 220°C for 15-20 minutes.

Ingredients for servings

  • 1 kg of potato
  • 200 g of smoked tofu (optional)
  • 1 medium onion
  • Fromage fondant :
  • 400 ml of vegetable broth
  • 4 tablespoon of potato starch
  • 250 ml of soy milk (optional)
  • 250 ml of soy cream
  • 1 teaspoon of onion powder
  • 2 tablespoon of brewer's yeast
  • 1 tablespoon of lemon juice
  • 1 tablespoon of vegetable oil
  • 25 ml of white wine (optional)
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    487 kcal
    24 %
  • Fat
    19,56 g
    28 %
  • of which saturated
    2,73 g
    14 %
  • Carbohydrates
    53,89 g
    21 %
  • of which sugar
    5,31 g
    6 %
  • Protein
    17,78 g
    36 %
  • Fibers
    ?
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.