Prep Time: 20 Minutes
Cook Time: 50 Minutes
This is a very unusual, but wonderful potato, vegetable cake for any occasion. I enjoy making this cake for dinner parties and especially during the colder winter months. This delicious potato, vegetable cake makes a wonderful main course for any meal. Serve with hot vegan butter and garlic French bread and a nice tossed green salad.
Ingredients:
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Vegetable cooking spray or Earth Balance Vegan Buttery Sticks (to grease your pan)
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2 Pounds of white or red boiling potatoes
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1 Large tablespoon coarse sea salt
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4 Tablespoons vegan butter or margarine, softened
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1 Medium red onion, chopped fine (you can use yellow or white onion)
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6 teaspoons Ener-G Egg Replacer plus 8 Tablespoons water
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Salt and pepper to taste
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½ to 1 Teaspoon freshly grated nutmeg or fine nutmeg in a bottle if you don’t have fresh nutmeg (adjust to your taste)
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½ Cup cooked fresh broccoli (substitute with carrots or cauliflower)
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½ Cup chopped fresh mushrooms
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¼ Cup Fresh chives, snipped with scissors
Prepare:
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Preheat your oven to 300 degrees.
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Coat the bottom and sides of your cake pan using vegetable spray or Earth Balance Buttery Sticks and set aside.
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Peel your potatoes and rinse well.
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Cut potatoes into quarters and place in large saucepan.
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Cover the potatoes with water and add coarse sea salt.
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Place the saucepan on the stove and cook over medium heat.
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Cook the potatoes about 20 minutes or until you can easily insert a skewer into the potato and it comes out easily.
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Remove from stove and drain well.
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Clean and cut your broccoli and cut into ¼ -inch pieces.
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Place cut broccoli into a saucepan.
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Cover with water.
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Cook broccoli over medium heat until tender, about 15 to 20 minutes.
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Remove from stove, drain well, and set aside.
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In small bowl, add egg replacer, water, mix well, and set aside.
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Finely chop your onion and mushroom.
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Place in a fry pan with 1 tablespoon of vegan butter or margarine.
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Season with salt and pepper.
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Cook over medium heat until the onions are translucent, about 3 to 4 minutes.
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Remove from stove and set aside.
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Use the fine grid on your food mill to pass the potatoes through, to your large mixing bowl.
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Use a wooden spoon to stir in the nutmeg, 3 tablespoons of vegan butter or margarine, and ¼ of the egg replacer.
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Continue stirring potato mixture and slowly adding egg replacer.
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When butter and egg replacer is fully added, the mixture will be thick and slippery.
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Gently fold in onions, chives, mushroom, and broccoli into the potato mixture.
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Add potato mixture to your cake pan and smooth out the top of the mixture with the back of your spoon.
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Place your cake pan in the center of your oven and cook for 45 to 50 minutes or until the cake is browned on top and firm. Remove from oven.
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Remove the potato cake from the cake pan and place brown-side up on your serving platter.
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Cut into wedges and serve warm or at room temperature.
Image: flickr.com
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These look absolutely fantastic, Ann! What a hearty and flavorful winter meal! Thanks for contributing to The Flaming Vegan!
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I do love potatoes! This looks really good. Voted.
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Looks mouth watering! I will definitely try it!
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Voted. Wow, just my thing!! I just need to get some egg-replacer from somewhere.
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Doesn't specify the size of the cake pan or how many servings it provides does anybody know ?
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Please let me know what size cake pan & do you think I can use a pyrex dish for baking this potato cake?