Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C) and butter a 12x8-inch baking dish. Set aside.
Step 2
Cut the
Russet Potatoes (7)
into thin, round slices and layer with drizzles of
Olive Oil (as needed)
and a dusting of
Salt (to taste)
and
Ground Black Pepper (to taste)
. Repeat till your reach around 1/2 inch from the top of the dish.
Step 3
In a pan, heat 1 Tbsp
Olive Oil (as needed)
for a few seconds and add your
White Onion (1)
. Cook on medium heat for around 5-7 minutes, or until golden.
Step 4
Add your
Garlic (2 cloves)
and
Vegetable Base (1 Tbsp)
. Cook for another minute or two, stirring to avoid burning and to ensure everything is well coated with the flavor from the stock paste.
Step 5
Add knobs of
Butter (1/2 cup)
and reduce heat to low. Once your butter has melted add in your
All-Purpose Flour (1/4 cup)
and stir till all the onions are coated with flour. Increase heat to medium.
Step 6
Slowly begin adding your
Unsweetened Almond Milk (3 cups)
and stir consistently as you do so. Once all your milk has been added a thicker sauce has formed you can go ahead and add your juice from
Lemon (1)
and
Soy Sauce (1 Tbsp)
.
Step 7
Stir again just before pouring over your potato layers. Top off with some
Vegan Parmesan Cheese (1/3 cup)
and cover with tin foil. Cook covered for 45 minutes and under covered for around 10 minutes. To add that golden brown effect you can broil just before serving!
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