I made this last Wednesday to rave reviews. I didn’t actually think it was going to be THAT good.. after all, I’ve made so many vege and white sauce bakes before, but somehow this had everyone drooling, and I got a comment here the next day from April asking me to post this.. so, here goes! Sorry, no photo, as I said, I didn’t think it was going to be worth posting but it seems it was. 🙂 Anyway, its gluten, dairy and sugar free!
10 large potatoes, peeled and chopped into circular disks. I used Agria
3/4 regular sized head of cauliflower
1 L soy milk
1/3 cup rice flour
1/2 cup light tasting oil
6 drops stevia liquid
paprika, for sprinkling
1/8 tspn nutmeg, ground
2 tspn salt
3/4 cup sunflower seeds
1 recipe vegan cheese (recipe here)
Method: Chop the potatoes and cook them on the stove until just cooked. Chop the cauliflower into tiny pieces and boil it too until soft.
In the meanwhile, make a white sauce. Heat the oil at low temp. Saute the rice flour, nutmeg and 1 tspn of th salt for half a minute. Turn off heat and add soy milk. Stir well. Add the stevia. Now bring to the boil. Your element should be on moderate heat, and you’ll need to stir heaps to stop it from sticking.
Make the vegan cheese. The recipe for it is in this post
Toast the sunflower seeds until slightly browned, and grind them, either in a spice grinder or with a mortar and pestle.
Now, put it all together. In a large shallow baking dish spread out all the potatoes. Now sprinkle them with some salt. On top of this, arrange the cauliflower. Press it all down so it’s nice and compacted. On top of this, pour the white sauce. On top of the white sauce, sprinkle the toasted seeds. On top of that, drizzle some of the vegan “melted cheese.” And to top it off, sprinkle some paprika.
Bake at 200 degrees celcius for around 25 mins, or until the white sauce/ cheese layer is bubbling and golden. Serve hot!