Vegan Potato and Carrot Bake
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Serving2
If you don’t have smoked tofu, you can leave it out, but make sure to use a little bit more seasoning instead and maybe add some smoked paprika. It’s a lovely meal even without the smoked tofu, but if you do use it you know it gives everything another depth of flavour!
Ingredients
Directions
Heat the oil in a pan, add onion and gently cook for 5mins. Add turmeric, stir, add flour, stir to combine and then transfer into a bowl. Add milk, cream, mustard, soy sauce and scallions into the bowl, followed by the smoked tofu (if using). Stir everything together.
Lightly oil a large ovenproof dish and layer half of the potatoes and carrots on the bottom, seasoning well with salt as you go. Pour in half of the onion mixture and add the rest of the potatoes and carrots, seasoning with salt again. Pour the rest of the onion mixture on top.
Bake at 200°C (fan) for about an hour until the vegetables are soft. If the top is getting too brown before they’re soft, cover with tin foil to prevent burning. As you see in the picture I didn’t cover mine and some of the scallions got burned. I do love the crispy brown potato slices on the top though!
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