A delicious vegan comfort-food dish. Recipe courtesy of The Everyday Vegan, published by Arsenal Pulp Press.
Directions for: Creamy Potato Leek Bake
Ingredients
4 cup all-purpose or Russet potatoes, skinned and cubed
cold water (enough to cover potatoes)
couple pinches sea salt
1 Tbsp olive oil (for saut)
4 1/2 - 5 cups leeks, chopped (white portion, and some of the light green)
1 - 2 tbsp olive oil (to mix into mashed potatoes)
4 - 5 tbsp plain soy milk
2 Tbsp soy/rice parmesan (optional)
tsp sea salt
whole bulbs roasted garlic
fresh ground black pepper to taste
extra soy/rice parmesan for sprinkling (optional)
1 cup vegetable stock, cold or room temperature
1 Tbsp arrowroot flour
1 Tbsp tamari or soy sauce
tsp molasses
tsp dried thyme
tsp dried oregano
cup dried savory
Directions
1. Place potatoes in a pot, cover with cold water, and add a couple of pinches sea salt. Bring to a boil, then reduce heat to low and let simmer, covered, for 18-20 minutes, or until tender.
2. While potatoes are cooking, in a large skillet, heat the 1 tbsp olive oil over medium heat. Add leeks and a pinch of sea salt and black pepper and saut for 8-10 minutes, until leeks are soft and wilted (if the leeks stick to the pan, add a little water and reduce heat).
3. While leeks are cooking, prepare the sauce mixture. In a small bowl, combine a few tbsps vegetable stock with arrowroot flour, stirring until very smooth. Then work mixture back into remaining vegetable stock, stirring to combine well. Add remaining sauce ingredients into vegetable stock and stir through.
4. When leeks are cooked, add sauce mixture into the skillet. Turn the heat up to high to bring just to a boil, then remove from heat. When potatoes are cooked, drain and mash them with remaining 1/2 tbsp olive oil, soy milk or water (if your potatoes are somewhat dry use the full 3 tbsps, or even a little more), optional soy/rice parmesan, the 1/4 tsp sea salt, and black pepper. When almost smooth, lightly mash in the roasted garlic cloves (they should still be a bit chunky in the potatoes).
5. Spoon potato mixture into a lightly oiled 8"x12" baking dish and spread out evenly. Pour leek and sauce mixture over potato mixture and spread out evenly (see sidebar) Sprinkle top with extra soy parmesan if desired, then bake for 21-22 minutes at 375F until golden brown in spots and a little bubbly in the corners.
See more: Main, Potatoes, Vegetarian, Saute, Bake, North American, Herbs, Vegan