Potato Bake with Spinach, Vegan Fish Fingers and "Egg"

Name: Potato Bake with Spinach, Vegan Fish Fingers and "Egg"
Total time: 65 min
Ingredients: 1 kg (2.25 lbs) (mainly) waxy potatoes; 6 plant-based frozen fish sticks; 400 g (14 oz) portioned frozen spinach; 180 g (6.33 oz) vegan shredded cheese; 1 tbsp olive oil; salt; fresh dill for serving; 4 tbsp vegan butter; 4 tbsp flour; 250 ml (1 cup) vegan cooking cream; 250 ml (1 cup) plant-based milk; 2 tbsp mustard; 5 g (0.25 oz) fresh dill; 1 tbsp nutritional yeast; 1 lemon (zest and juice); pepper; nutmeg; 400 g (14 oz) natural tofu; 1 tbsp chickpea flour; 2 tbsp yeast flakes; 150 ml (0.66 cup) plant-based milk; 100 ml (0.5 cup) water; kala namak; turmeric

www.zuckerjagdwurst.com

Meet a childhood classic in a new dress: potatoes, spinach and vegan fish sticks and eggs are transformed into a casserole today – check out our recipe!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zuckerjagdwurst.com.

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