Herby Potato Bake
Elevate your next family dinner with a side dish that everyone will rave about. This Herby Potato Bake takes comforting mashed potatoes to the next level by combining them with a creamy, herb-infused tofu batter. Seasoned with nutritional yeast for a subtle cheesy flavour and a pinch of cayenne for a gentle warmth, this dish is incredibly satisfying. It can be baked in individual ramekins for a gorgeous presentation or spread into a single baking tin for a fuss-free holiday side.
Serves 8 | Prep time: 20 mins | Cooking time: 45 mins
INGREDIENTS
- 8 medium potatoes
- 1 cup chickpea flour
- 1 cup soy milk
- 1 pack of silken tofu (300g/10.6oz)
- 4 Tbsp olive oil
- 5 Tbsp nutritional yeast powder
- 1/2 cup or more of fresh herbs, chopped
- one green onion, chopped
- 1 1/2 Tbsp dijon mustard
- 1 tsp white wine vinegar
- 1/4 tsp turmeric powder
- 1/2 tsp dried oregano
- 1/2 tsp cayenne pepper
- salt & pepper to taste
METHOD
- Peel potatoes, cut into large chunks, boil for about 30 minutes.
- While potatoes are boiling, in a large bowl whisk the chickpea flour and soy milk.
- Add the tofu and oil, and whisk rapidly to combine well.
- Stir through the herbs, green onion, nutritional yeast, oregano, dijon mustard, vinegar, turmeric, cayenne pepper, and salt and pepper to taste (adjust accordingly).
- Pre-heat oven to 190C/375F.
- Mash the boiled potatoes, then add them to the mix. Combine well to form a thick batter.
- You’ll need 8 ramekins with about 8cm diameter. Brush oil on the inside of each ramekin. If you don’t have ramekins, brush oil or line a tin with baking paper.
- Spoon the batter into the ramekins and bake for 40 to 45 minutes.
- Cool on a wire rack and serve as a side, or with salad.
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LunchDinnerStartersSnacksGluten FreeWFPB
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