Potato gratin cake
with seasonal vegetables and textured soy
A delicious and creamy layered potato cake from the oven with melted Mahon cheese and filled with fresh and nutritious vegetables.
milk, egg, soya
Sun dried tomatoes
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 200 degrees.
Wash, peel and cut the potatoes into medium-size pieces. Put them in a pot with cold water and cook them until nice and soft. Drain the water and puree the potatoes. Optionally add some salt and pepper and a teaspoon of olive oil.
Place the textured soy and sun dried tomatoes in a bowl and pour boiling hot water over them. Let them sit for 5 minutes.
Wash and finely chop the rest of the vegetables.
Sauté the onion, red pepper, zucchini, eggplant and garlic in olive oil until tender. Take from the heat and optionally add salt and pepper.
Strain the textured soy and sun dried tomato. Press on the soybeans with a spoon to release all the water.
Chop the sun dried tomatoes into large pieces and sauté together with the soybeans in olive oil. Optionally add salt and pepper.
Mix the soybeans, dried tomatoes, vegetables, chopped olives, grated cheese and nutritional yeast in a bowl. Add the burger spices. Mix it all together and add salt and pepper to taste.