March 13, 2019
Ok ok ok. Calm down please! I know how dangerous it is to make some dish that is authentic and then turn it upside down, not even using the MUST ingredients, and calling it the same.
What it if we call it tartiflette inspired vegan version? :)
I guess we are all calm now and I can tell you more about why I decided to make it. I lived in France for a few months, in a region close to Alps. Tartiflette is a well known dish there - it includes potatoes, delicious cheese reblochon and lardons. I loved the cheese. I won’t even go into describing it because you simply need to try it. I made it with eggplant (substituting lardons) once and it was amazing also.
Now that a year has passed since I am back in Slovenia I wanted to make a small tribute to that. In loving memory or whatever :)
I made a vegan version. And I will IN NO WAY try to convince you it tastes like the original, because it doesnt’t.
BUT! This vegan tartiflette is delicious regardless. I used similar recipe as I did for my vegan cheesy fondue (I am sorry French culture, what I am doing to you). Potatoes are … well potatoes. No need to change that. And instead of lardons I used some caramelized leek and mushrooms.
The way that the cheese got golden and how all the flavors came together … It was hard to resist not eating it while taking photos of this gorgeous mess.
Share, cook, comment on my IG or FB. Oh and here are some photos from amazing French mountains I took.
ingredients
For the cheesy part
1
small onion
1/2
carrot
100
g
cauliflower
1
small potato
100
g
cashews
1
tbsp
tapioca starch (you can also use corn starch)
3
tbsp
nutritional yeast
2,5
dl
water (you can also substitute 1 dl of water with white wine)
2
tbsp
olive oil
pinch
nutmeg
1,5
tsp
salt
2
cloves
garlic
1
tsp
mustard
1
dl
sauerkraut brine
Mediterranean spices
For the meaty part
3 tbsp
oil
300
g
mushrooms
300
g
leek
4
tbsp
soy sauce
1
tsp
smoked paprika
2
tbsp
ketchup
1
tbsp
vinegar
pinch of
salt
For the poatoes
1
kg
peeled potatoes
salt
instructions
- 1.
For the cheesy part
Chop the vegetables to bigger pieces, place them in a sauce pan together with cashews and cover with water. Add salt. Cook covered until potatoes are nicely soft. Drain.
Place cooked vegetables and cashews in a blender together with all the other ingredients. Blend until very smooth and creamy. Taste - adjust if needed. Set aside.
- 2.
For the meaty part
Slice leek and mushrooms.
Heat up the wok or a pan on the high heat and add oil, leek and mushrooms. Stir-fry for 3 minutes then add the rest of the ingredients and stir-fry everything for about 8 minutes more. The result should be highly caramelized sticky vegetables.
- 3.
For the potatoes
Cut peeled potatoes to medium sized cubes and cook them in salted water until they are soft (but not over-cooked). That should take around 15 minutes. Drain.
- 4.
Assemble and bake
In a baking tray (Ø 25 cm) place 1/2 of the potatoes and even them out. On top of that add 1/2 of the stir-fried vegetables and even them out. Pour over 1/2 of the cheesy mixture and even it our. Repeat once more with the rest.
Bake on 200ºC for around 30 minutes. Serve.
wise-ass corner
I wanted to use eggplants instead of mushrooms but they are not in the season at the moment. I bet they would be amazing.
It serves 4 people as a full meal or more if you use it as a side dish.
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