Veggies in a Potato Crust

1 comment

Hello dear! Finally, after a pretty intense week, here I am with a nice recipe :-). And, because of this hectic week, I had to knock up with those few things I had in the fridge! I tell you that, despite the few ingredients, this dish was really good,  soft on the inside, with that golden and crunchy crust… 🙂

1 medium potato
2 zucchini (replaceable)
1 carrot
1 / 2 leek
1 cup of vegan white sauce
1 / 2 cup of tomato sauce
salt, to taste
pepper, to taste
1 bunch of parsley

Cut the vegetables lengthwise, except for the leek, which you’ll cut into slices. Steam cook them until soft, not reduced to a mush though; add salt. For the white sauce, use the ingredients you like, I made it ​​with two tablespoons of flour, a tablespoon of soy butter and two cups of oat milk. Turn the oven on to 200°C. Prepare a baking dish, mine is about 14 cm., grease it slightly with a bit of little olive oil, and start “stratifying”. First the potatoes, which will have to line the baking dish completely; then a bit of white sauce; add the zucchini, which you can replace with other vegetables. Spread a bit of tomato paste and parsley. Add carrots and a bit of white sauce, finally the leek, and a bit more of tomato paste. Bake for approx. 15-20 minutes. Potatoes should make a crust. Remove from the oven and wait a few minutes. Turn it upside down on a plate. I recommend you use a nonstick pan, or use some baking paper on the bottom. And with this crunchy recipe, I wish you all a good week 🙂 🙂

Chef: Rossella from VeganBlog

  1. acorn 21 November 2011 at 19:37

    this is so smart! you knocked up very well I’d say :-*

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