Vegan famous bowls

Vegan famous bowls

Tags

Potato

Cook

Ingredients

  • 680g potatoes, peeled and cubed
  • 1 cup vegan cheddar shreds
  • ½ cup vegan milk, warmed
  • ¼ cup melted vegan butter
  • ¼ cup diced chives
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp vegan butter
  • 1 tsp vegetable oil
  • 1 onion, chopped roughly
  • 2 cloves garlic, crushed
  • 2 bay leaves
  • 1 tsp thyme
  • 1 tsp rosemary
  • 4 tbsp plain white flour
  • 700ml mushroom stock
  • 1 tbsp dark soy sauce
  • 1 block tofu
  • ½ cup cornstarch
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp chilli powder
  • 2 cups frozen corn kernels
  • 1 cup vegan cheddar shreds
  • Thinly sliced spring onion

Steps

  1. Drain and press the tofu. Once done pat dry with a paper towel and rip into bite sized chunks.
  2. Bring a large pot of salted water to a boil. Add the potatoes and reduce to a simmer. Cook until fork tender.
  3. Meanwhile place a large saucepan over medium heat and add the vegan butter and vegetable oil. Once melted add the onion.
  4. Once the onion has started to brown add the garlic and bay leaves and fry for a further 2 minutes, stirring often.
  5. Add the flour and stir to make sure all the pieces of onion are coated.
  6. Add around 100ml of the stock and stir well a thick paste forms. Keep adding the stock little by little, stirring constantly.
  7. Reduce the heat to low and cook, stirring constantly, until the gravy has thickened to the desired consistency.
  8. Add the soy sauce then season to taste with salt and black pepper. Pass through a sieve to remove lumps.
  9. Keep over a very low heat, stirring occasionally to keep warm.
  10. Once potatoes are done drain and return to the pot. Mash the potatoes. Add cheddar, milk, butter, chives, salt and pepper. Mix well.
  11. Toss the tofu to coat in a large bowl with the cornstarch, salt, pepper, garlic powder, onion powder, paprika and chilli powder.
  12. Preheat the air fryer to 200°C. Place the tofu in a single layer. Lightly spray with olive oil. Cook until golden and crispy. Tossing halfway through.
  13. Cook corn until heated through in a pan.
  14. To assemble place a scoop of mashed potatoes in a bowl. Sprinkle on cheese, corn and crispy tofu. Drizzle on gravy and top with spring onion.