This article was written for Annabel & Grace, which is now part of Rest Less.
These Dauphinoise Potatoes for vegans are tastier than the ones I normally do and quite honestly I could have eaten them without anything else! They come from Vegan 100 by Gaz Oakley.
Dauphinoise Potatoes for vegans
Ingredients: serves 5
6 Maris Piper potatoes, peeled
5 shallots
1 x 400ml can coconut milk
250ml soy milk
4 garlic cloves, crushed
3 sprigs fresh thyme
1 bay leaf
3 tbspn wholegrain mustard
2 tbspn nutritional yeast
How to Prepare:
Preheat the oven to 190℃/gas mark 5. Slice the potatoes very finely using a mandolin or food processor, on the finest setting. Finely slice the shallots with a sharp knife. Pour the coconut and soy milk into a large saucepan and add the garlic, thyme, bay leaf, mustard, yeast and some seasoning.
Heat until boiling, then add the sliced potatoes and onions and stir gently. Remove from the heat and pour carefully into a shallow 1.5L ovenproof dish . Spread the potato out so it’s compact and level, then cover with a sheet of greaseproof paper.
Bake for 20 mins before removing the paper and baking for a further 20 minutes.
Read Miranda’s amusing tale of becoming a vegan here
For more details on Gaz’s book, click here