94 | VEGETABLES Heat oven to 160°C Dice onion and crush garlic. Heat about 2 tablespoons oil in a pan Add onion and stir, sauté until soft Add garlic and stir When almost transparent, add the vegan ground meat (can be frozen, it will thaw in the pan). Fry for 5 minutes. Add the tomato paste and tomato sauce Add nice portion of coriander/parsley and the spices, stir, taste and adjust the salt, pepper, paprika, and turmeric. Continue to stir and sauté until fully cooked. Drain the boiled potatoes and dry them. Lightly oil an oven-proof dish or spread some of the tomato sauce on the bottom. Build the first layer – boiled potatoes to cover the surface Layer 2 – spread about ½ cm of the meat and onion. Repeat building 2 more layers until you finish all the ingredients. The last layer is of potatoes. Sprinkle paprika on the top. Put in the preheated oven for about 30-40 minutes. Potatoes must be nicely browned, not burnt. Optional – shredded vegan cheese on top, can be added in the last 5 minutes. Last 1-2 minutes, use the broiler for nice browning, but make sure not to burn the cheese. BON APPETITE BASMATI RICE WITH LEEKS AND CAULIFLOWER 2 ¼ cups water 2 cups basmati rice 1 ½ tsp salt 4 cardamom pods 3 cups leeks, sliced ½ inch thick 1 Tbs olive oil ½ tsp ground anise 1 head cauliflower broken into small florets ½ tsp ground black pepper 1 cup vegetable stock Red Bean Sauce (see below) Serves: 8
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