Potato and Mushroom Casserole with Vegan Ground Beef

Ingredients

• 23 oz potatoes (mainly firm boiled 650 g)
• 3 tbsp olive oil (or another oil for frying)
• 8.8 oz vegan minced meat
• 1 onion (chopped)
• 2-3 cloves of garlic (chopped)
• 1 leek (cut into rings)
• 7 oz mushrooms (sliced or other mushrooms, optional)
• 1-2 tbsp tomato paste
• 1/2 tbsp paprika powder
• 1/2 tbsp Italian herb mix (e.g. basil, oregano, thyme, rosemary)
• salt and pepper (to taste)
• 7 oz vegan cooking cream (e. g. soy or oat cuisine)
• 1 cup vegan grated cheese
• vegan parmesan cheese
• toasted pine nuts
• fresh parsley and thyme (or other herbs)

Instructions

1. 1

   --- *Note: Feel free to check out the recipe video and step-by-step pictures above! ---

2. 2

   Cook the potatoes with peel on, in a pot of salted water for about 20 minutes (depending on size) until al dente. Then drain them and let them steam out (or use boiled potatoes from the day before).

3. 3

   In the meantime, heat 2 tablespoons of oil in a large frying pan over high heat and cook the vegan minced meat according to package instructions until crumbly.

4. 4

   Create some space in the middle. Add remaining oil, onion and garlic to the center and sauté for 2-3 minutes.

5. 5

   Add leek and mushrooms and sauté for another 2-3 minutes. Then add tomato paste, paprika powder, Italian herbs and some salt and pepper. Pour in the vegan cream, stir and simmer over low heat for 5 minutes with the lid on. Then taste and season if necessary.

6. 6

   Preheat the oven to 392 °F (200 °C). Brush an ovenproof pan or baking dish with a little oil.

7. 7

   Peel the cooked potatoes and cut them into slices. Then layer alternately with the minced leek and mushroom mixture in the pan/mold. Finally, sprinkle with vegan cheese and bake in a preheated oven for about 20 minutes until golden brown.

8. 8

   Garnish with vegan parmesan, toasted pine nuts, fresh parsley and thyme if desired. Serve with a fresh salad. Enjoy your meal!