Potato Bake with Spinach, Vegan Fish Fingers and "Egg" | Zucker&Jagdwurst

Ingredients

• For the casserole:
• 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
• For the sauce:
• 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
• For the plant-based egg:
• 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