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
Mix of green leaves
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 200 degrees.
Wash and peel the potatoes and cut them into medium-size pieces. Place them in a pot with cold water and cook them until nice and soft. Drain the water and make a puree from the potatoes. Season to taste and add a teaspoon of olive oil.
Place the textured soy and sun-dried tomatoes in a bowl with boiling hot water. Let them soak for 5 minutes.
Wash and finely chop the onion, red pepper, zucchini, eggplant and garlic. Sauté all vegetables in some olive oil until tender. Remove from the heat and season to taste.
Drain the water from the textured soy and sun-dried tomatoes. Press on the soybeans with a spoon to release all the water. Chop the sun-dried tomatoes into large pieces and sauté them together with the soybeans in olive oil. Season to taste.
Chop the olives and grate the cheese. Mix the soybeans with the sun-dried tomatoes, sautéed vegetables, olives, cheese and nutritional yeast in a bowl. Add the burger seasoning and mix it all together. Season to taste.
To put the cake together: grease the oven dish with olive oil and add the rice flour so it sticks to all sides. Remove any leftover flour. Place half of the mashed potatoes on the base of the dish and spread to the edges. Add all the soy filling and press it slightly to bring it together. Finish with the rest of the puree covering the entire surface. Brush the surface with a beaten egg and for some extra decoration: make strokes with a fork in the puree. Bake for 15 to 25 minutes in the oven.