Vegan Potato Gateau

To prepare the vegan potato gateau, start by washing the potatoes well. Then, without peeling them, place them in a pot with plenty of cold salted water 1. Bring to a boil and let them cook for 35 60 minutes. Meanwhile, take care of the filling. First, blanch the peas for a few minutes. Then take the mushrooms, remove the dirty part with a knife 2, and slice them 3.

Take the leek, remove the outer leaves and slice it thinly 4. Roughly chop the sun-dried tomatoes with a knife 5. In a pan heat the extra virgin olive oil and add the thinly sliced leek 6.

Add the sun-dried tomatoes 7 and the sliced mushrooms 8. Finally add the blanched peas 9 and cook for 5 10 minutes.

Season with salt and pepper 10; add the marjoram and turn off the heat. At this point the potatoes should be cooked. Test by piercing them with a fork 11. Drain them, let them cool slightly, then mash them while still hot with a potato ricer or masher 12, collecting the pur e9e in a bowl.

Stir into the mashed potatoes the nutritional yeast 13, the oat milk 14 and the extra virgin olive oil 15

Also add the nutmeg 16, salt and pepper 17. Mix well with a spatula 18.

You should obtain a creamy, homogeneous mixture 20. Grease an 8 2/3-inch round pan and dust the bottom with breadcrumbs 20. Pour half of the potato mixture inside and press it with the back of a spoon so that the edges are slightly thicker 21, thus creating a well for the filling.

Add all the filling and spread it evenly 22, cut the cheese into pieces 23 and place it over the vegetables 34.

Cover with the remaining potato mixture 25, gently level the surface 26, finish with a sprinkling of breadcrumbs 27.

Add a drizzle of extra virgin olive oil. Bake in a preheated conventional oven at 356 b0F for 35 40 minutes, until the surface is well browned. Once cooked, let the gateau rest for 10 15 minutes before slicing: this step is essential to obtain compact slices. The vegan gateau is ready to serve 30.