vegan - Creamy Potato Leek Bake

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* Exported from MasterCook *

 

Creamy Potato Leek Bake

 

Recipe By :Dreena Burton

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups all-purpose or Russet potatoes -- skinned and cubed

cold water -- (enough to cover potatoes)

couple pinches sea salt

1 tablespoon olive oil -- (for saute)

4 1/2 cups leeks -- (4 1/2 to 5 cups) chopped (white portion and

some of the light green)

1 tablespoon olive oil -- (1 to 2) (to mix into mashed potatoes)

4 tablespoons plain soy milk -- (4 to 5)

2 tablespoons soy/rice parmesan -- optional

1/4 teaspoon sea salt

2 whole bulbs roasted garlic

freshly ground black pepper -- to taste

extra soy/rice parmesan for sprinkling -- optional

For Sauce:

1 cup vegetable stock -- cold or at room temperature

1 1/3 tablespoons arrowroot flour

1 tablespoon tamari or soy sauce

1/2 teaspoon molasses

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon dried savory

 

Sidebars:

This is a great recipe to use leftover mushroom gravy. Instead of the sauce

mixture, use 1-1 1/4 cups mushroom gravy to mix with the leeks.

 

For a delicious crunchy topping, toss 1-1 1/4 cups of breadcrumbs with 2-3 tsps

of olive oil, and sprinkle over top before baking.

 

Place potatoes in a pot, cover with cold water, and add a couple of pinches sea

salt. Bring to a boil, then reduce heat to low and let simmer, covered, for

18-20 minutes, or until tender. While potatoes are cooking, in a large skillet,

heat the I tbsp olive oil over medium heat. Add leeks and a pinch of sea salt

and black pepper and saute for 8-10 minutes, until leeks are soft and wilted (if

the leeks stick to the pan, add a little water and reduce heat). While leeks are

cooking, prepare the sauce mixture. In a small bowl, combine a few tbsps

vegetable stock with arrowroot flour, stirring until very smooth. Then work

mixture back into remaining vegetable stock, stirring to combine well. Add

remaining sauce ingredients into vegetable stock and stir through. When leeks

are cooked, add sauce mixture into the skillet. Turn the heat up to high to

bring just to a boil, then remove from heat. When potatoes are cooked, drain and

mash them with remaining 1/2 tbsp olive oil, soy milk or water (if your potatoes

are somewhat dry, use the full 3 tbsps, or even a little more), optional

soy/rice parmesan, the 1/4 tsp sea salt, and black pepper. When almost smooth,

lightly mash in the roasted garlic cloves (they should still be a bit chunky in

the potatoes). Spoon potato mixture into a lightly oiled 8 " x12 " baking dish and

spread out evenly. Pour leek and sauce mixture over potato mixture and spread

out evenly (see sidebar). Sprinkle top with extra soy parmesan if desired, then

bake for 21-22 minutes at 375F until golden brown in spots and a little bubbly

in the corners. Makes 4-5 servings.

 

For 5 servings, per serving: Calories: 2 74; Total Fat: 9. 1 g (Sat. Fat: 1. 1

g);

Cholesterol: 0 mg; Carbohydrate: 42.1 g; Fiber: 4.1 g; Protein: 5.9 g.

 

 

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Source:

" The Everyday Vegan "

Copyright:

" 2001 Dreena Burton "

 

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Per Serving (excluding unknown items): 164 Calories; 8g Fat (42.4% calories from

fat); 3g Protein; 22g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 544mg

Sodium. Exchanges: 1/2 Grain(Starch); 3 Vegetable; 1 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0