Dee’s Tofu Crushed Olive, Potato and Leek Bake

16 Jun

This vegan bake is really tasty and super easy to make.  It is like  a traditional potato gratin but without all the dairy and fat.

Ingredients:- serves 4

2 Large Leeks

5 waxy potatoes

handful of green olives ( I used Manzanilla/Spanish olives)

100g of firm tofu

Salt & Pepper

Low Salt Vegetable Stock

Method:

Slice the leeks and potatoes really thinly.  Crush the olives and tofu. Mix altogether into a casserole dish and mix one stock cube with 2L of water.  Season with salt and pepper. Cook in the oven at 180 for 30 mins covered and for an hour uncovered, until most of the water has been absorbed and the top layer goes slightly crunchy.

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One Response to “Dee’s Tofu Crushed Olive, Potato and Leek Bake”

Trackbacks/Pingbacks

  1. Friday’s Fun Bits: (17) | Spelt for Choice: Marian's Kitchen Blog - June 22, 2012

    […] Dee’s Crushed Olive & Potato & Leek Bake via The VegPod […]

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