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vegan roccott kroumply

Rakott Krumpli, Hungarian Potato Gratin

Layers of boiled potatoes, topped with vegan "hard-boiled eggs," butter generously scattered in between, nourishing the whole business, bread crumbs that absorb all this goodness, and above all - clotted vegan sour cream. The preparation is not complicated, especially when working in phases: pre-cook potatoes, make vegan sour cream in advance, and a quick Egg Yolk Sauce.
Serve with a salad and red wine, and feel grateful for this delicious meal.
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Servings: 6
Ingredients Equipment Method Notes

Ingredients
 
 

  • 1.250 Kg White skin potatoes, washed do not peal
  • 300 gram Tofu
  • 300 gram firm silken tofu blue package
  • 100 gram vegan butter
  • ½ cup bread crumbs, or cornflakes crumbs
  • salt and pepper by taste
Egg Yolks Mixture
Sour Cream Topping

Equipment

Method
 

Early Preperation
  1. Make sour cream and keep it in the refrigerator - You can prepare it a few days in advance.
  2. Make the Egg Yolk Sauce and keep it covered in the refrigerator - you can prepare it 2 - 3 days in advance.
Potatoes
  1. Cook the potatoes with the skin in salted water until they soften. Drain. Remove two medium-sized potatoes from the pot and set them aside. We will use them to make the "Yolk".
  2. Let the potatoes cool completely, making it easier to slice them.
  3. Cut the rest of the potatoes (along with the peel) into slices about half a centimeter (0.2 inch) thick.
Egg Yolks
  1. Peel the two potatoes we took out of the pot earlier; Transfer them to a bowl and mash them into a puree. Add the yolk sauce we prepared earlier and mix well. Set aside.
Tofu
  1. Cut the tofu into slices about half a centimeter thick; if desired, create discs with a cookie cutter and set aside. We will use the discs for the top layer. Crumble the rest of the tofu and transfer to a bowl. (See demo video)
  2. Drain the silken tofu, crumble it and transfer to a separate bowl.
Assembly
  1. Arrange a layer of potato slices in the greased pan; Sprinkle with salt and black pepper.
  2. Sprinkle both tofu and firm silken tofu; add a few tablespoons of the yolk we made earlier from the potatoes and the Yolk Sauce at equal intervals. Add butter dice at equal intervals as well.
  3. Sprinkle bread crumbs, and salt and pepper.
  4. Fill the pan in the same order: potatoes, tofu, silken tofu, "Egg Yolk," butter, and bread crumbs (do not forget salt and pepper in between); If you have made tofu discs - you can arrange them in the top layer.
Sour Cream Topping
  1. Mix vegan sour cream with olive oil, salt, and pepper and spread gently on top.
  2. Place in a preheated oven at 180 degrees Celsius (356 Fahrenheit) and bake for fifty minutes to an hour or until slightly golden.
  3. Remove from the oven, Allow to cool for a few minutes to set.
  4. Serve with a salad and red wine; if you are lucky and you have vegan blue cheese, add it to the salad. Make a toast and enjoy!

Notes

  • Please note: There is no need to pass the sour cream through a nut bag. Instead, after grinding in a blender, mix it with olive oil, salt, and pepper, and that's it - it is ready to spread on the Rakott Krumpli.
  • The quantities shown in the video are for illustration purposes only. Stick to the amounts indicated in the recipe.
 

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