- Prep Time20 min
- Cook Time1 hr 15 min
- Total Time1 hr 35 min
INGREDIENTS
For 6 Portions
- 1000 g potatoes
For the egg:
- 300 g tofu
- 2 tablespoons apple cider vinegar
- 100 g olive oil
- 75 g Kala Namak salt
For the sausage layers:
- 4 tablespoons oil or vegetable lard
- 1 onion, chopped
- 1 can kidney beans, drained
- 3 cloves of garlic, chopped
- 3 tablespoons tomato paste
- 2 tbsp. paprika powder
- 1 tsp smoked paprika
- 2 tsp hot sauce
- 2 tsp. oregano
- 1/2 tsp. cayenne pepper
- 1/2 tsp liquid smoke
- Spices salt, pepper
For the cream sauce:
- 200 g bedda Creamy Spread Bell Pepper
- 150 ml bedda Whipped Cream
- 150 g bedda Grated Gouda Style
- 150 g bedda Grated Mozzarella Style
- 100 g sunflower seeds, soaked in water
- 2 cloves of garlic
- Spices salt, pepper
INSTRUCTIONS
Boil the potatoes in salted water until cooked. Let cool a little and then cut into slices.
For the egg substitute, cut the tofu into small cubes. Place in a locking bowl with vinegar, oil and Kala Namak salt. Add enough water to cover the tofu cubes. Close bowl and shake well. Let the tofu marinade for at least 30 minutes (the longer the better).
Heat oil or lard in pan for sausage. Add onions to pan and sauté, stirring occasionally, for 5 minutes. Then add the drained beans and coarsely mash with a potato masher. Add the rest of the ingredients to the pan and sauté for another 5 minutes, stirring occasionally, until the consistency is similar to crumbled sausage (similar to chorizo).
Put bedda Creamy Spread, bedda Whipped Cream, sunflower seeds, garlic, 130 g bedda Grated Gouda Style and bedda Mozzarella Style in a blender. Start blending and adjust consistency with water or plant milk so that it becomes yogurt-like. Season to taste with salt and pepper.
Line a large baking dish with about 1/3 of the potatoes. Then spread 1/3 of the cream sauce on top and sprinkle with half of the drained tofu egg and half of the sausage. Repeat the layers, ending with a layer of potatoes and cream sauce.
Bake the casserole at 200 °C for 30 minutes covered with aluminum foil. Remove the foil and sprinkle with the rest of the bedda Grated Gouda Style. Bake for another 10-15 minutes until the surface is golden brown.
