Vegan tartiflette

October 18, 2014 by Ambika Yoga 1 Comment

According to Wikipedia, tartiflette is a typical dish from the Savoie and Haute Savoie region of France. It is made with potatoes, reblochon cheese, lardons and onions. I wanted to try this dish that my Belgian friends love so much so made a vegan version. Obviously, I can’t compare with the ‘original’, but I do know it was GOOD ! Real comfort food for the upcoming winter season. It’s not a sattvic recipe, as there are onions and garlic in it, which you can leave out, please share your variations of this recipe!

Ingredients (4p):

• 1- 1,5 kg medium sized potatoes
• 2 leeks, thinly sliced
• 1 shallot, thinly sliced
• Some garlic cloves, crushed (to your taste)
• 2 packages of vegan bacon (any brand you can get your hands on, I used ‘de vegetarische slager’ available in The Netherlands and Belgium)
• 2 cartons (200 ml) of soy cream (I used Provamel), or more if you use more potatoes
• Vegan mozzarella or other vegan cheese (optional)
• Olive or coconut oil
• Salt (Himalaya or sea)
• Black pepper

Preparation

1. Peel the potatoes and boil them in slightly salted water in about 20′ or until tender (put a fork in them to find out).
2. Cut as much as possible from the leeks in slices, wash and set aside.
3. Peel the shallot and garlic.
4. Heat up some oil in a non sticky skillet, stir fry the sjalot and leek and add the garlic and ‘bacon’ after 4 minutes or when the sjalot is sligthly golden.
5. Stir fry for another few minutes.
6. Once the potatoes are done, pour out the water, rinse with some cold water and slice the potatoes in equal slices of about 0,5 cm lengthwise.
7. Preheat the oven to 180°C
8. Grease a baking dish with some of the oil.
9. Add a layer of potatoes, follow with a layer of the leek, shallot, garlic and ‘bacon mixture and continue until the baking dish is full, ending with a layer of potatoes.
10. Fill the baking dish with the soy cream until the potatoes are completely covered with the cream.
11. Add a layer of the vegan cheese on top of your dish.
12. Put the baking dish in the oven and back for about 30 minutes or until the cheese has melted.

You can add nutritional yeast and/ or mushrooms as well in the veg and ‘bacon’ mixture.

Serve with stir-fried green beans (see photo) or some other vegetables of your liking or a salad.