Hungarian Potato Casserole
Cuisine: Vegan
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Ingredients
  • 1 kg/2.2 lbs potatoes
For the tofu eggs
  • 250 g/9 oz firm tofu
  • 1 tbsp black salt
  • 2 tbsp apple cider vinegar
  • 1 cup of water
For the sour cream
  • 2 cups of cashews, preferably soaked
  • 1 lemon, juice
  • 1 tbsp nutritional yeast
  • ⅔ cup of water
  • salt, pepper
For the sausage crumble
  • 2 onions
  • 1 can of kidney beans
  • 2 tbsp tomato paste
  • 1 tbsp hot paprika paste
  • 2 tsp liquid smoke
  • 1 tbsp oregano
  • 1,5 tsp marjoram
  • 1,5 tsp smoked paprika
  • 2 tsp garlic powder
  • 0,5 tsp red pepper flakes
  • salt, pepper
Instructions
  1. For the tofu egg combine black salt, vinegar and water in a bowl. Cut tofu into small pieces and place in the marinade. Let it marinade for at least 1 hour, but preferably overnight.
  2. Cook potatoes in a sauce pan for about 20 minutes or until just tender. Drain, then cool a bit, and cut into thick slices.
  3. Add cashews, lemon juice, nutritional yeast, water, salt and pepper to a blender and blend until completely smooth.
  4. For the sausage crumble chop onions finely and sauté in a nonstick skillet over medium heat for 5-10 minutes, until they turn translucent. Add 1 to 2 tablespoons of water at a time to prevent sticking. Add drained beans and mash with a potato masher to a coarse texture.
  5. Add the rest of the ingredients with about ⅓ cup of water and cook for about 5 more minutes. Keep stirring until the mixture has the desired consistency. I like it very dry and crumbly, but you can keep it a bit more moist.
  6. To assemble layer one-third of potatoes in a casserole dish, top with half the tofu eggs and a few teaspoons of the sausage mix. I only used about half of the bean mixture for the whole recipe, but feel free to use more if you prefer. The leftover makes a great bread spread Spoon over one-third of the sour cream, then repeat with potatoes, tofu eggs, bean mixture and sour cream. Finish with the remaining potatoes and sour cream.
  7. Bake at 200°C/400°F for 30 minutes or until golden. Serve with pickles. Enjoy!
Recipe by Green Evi at http://greenevi.com/hungarian-potato-casserole/