Autumn Vegetables with Super Creamy Vegan Cheese Sauce
5.0 (1)
Ingredients
- check_circle500g potatoes
- check_circle diced
- check_circle 1/2 head cauliflower
- check_circle in florets
- check_circle 3 large carrots
- check_circle 1 leek
- check_circle chopped
- check_circle 10 Jerusalem artichokes
- check_circle roughly chopped
- check_circle 1 tsp salt
- check_circle pepper to taste
- check_circle oregano
- check_circle 100g coconut oil for cooking
- check_circle For the sauce:
- check_circle 100g tofu
- check_circle 1 handful sunflower seeds
- check_circle 2 tbsp tapioca starch
- check_circle 2 tbsp dried porcini powder
- check_circle 2 tbsp potato puree powder
- check_circle 1 tsp garlic powder
- check_circle black pepper
- check_circle Himalayan salt
- check_circle juice of 1/2 lemon
Preparation
- Melt the coconut oil in a deep pot and add the chopped vegetables and spices. Sauté for 5 minutes, then add water and cook until tender.
- Blend all sauce ingredients, adding some vegetable broth to achieve desired consistency.
- Transfer the cheese sauce to a pot and cook, stirring constantly, until slightly thickened (about 3 minutes).
- Combine the cooked vegetables with the broth in a baking dish (add enough broth to cover the bottom by about 1 cm).
- Mix everything well and bake at 180 degrees for 25 minutes.
schedule
23/11/21