Vegan Frankfurter Bake

Vegan Frankfurter Bake(2)

Lately I have been buying loads of leeks! Well wouldn’t you….this time I picked up a 500 gram pack of beautiful leeks from Tescos for £1!  I know some people aren’t overly fond of leeks but I find if I slice them thin and sautee in olive oil before adding to the bake they are so creamy and sweet and I always go back for more. However, do use onions if you happen to be one of those not keen on leeks and you should have a delicious bake in no time which feeds 4 hungry vegans or 5-6 not so hungry vegans!

Vegan Frankfurter Bake(3)

Last time I did potato gratin and used vegan bacon which was absolutely finger-licking superlicious! This time I had a go at a vegan frankfurter bake and added some white beans which not only bulked it up, it also added nutritional value and added creaminess – a first rate vegan bake you are bound to love.

Vegan Frankfurter Bake

4 good servings

Ingredients

5-6 medium waxy potatoes, about 650-700 grams, thinly sliced (don’t use the ones for mash!)
2 large leeks, thinly sliced (use 2 medium onions or shallots if you don’t like leeks)
2-3 cloves garlic, thinly sliced
2 tablespoons olive oil
1 tin of white beans (Cannellini or any other)
1 teaspoon dried sage
300ml vegan stock (I used 1 teaspoon of Marigold vegan bouillon powder)
2 teaspoons cornflour mixed with a little cold water
6 vegan frankfurters cut into 2 inch pieces (I used Tivall frankfurters as frankfurters hold their shape better)
150ml vegan cream (I used Oatly Longlife)

 

Method

  • Saute the leeks (or onions) and garlic in olive oil until translucent and edges begin to brown
  • Add white beans, sage, 300ml stock and cornflour paste and cook for a couple of minutes
  • Place in large ovenproof dish and add frankfurters and cream
  • Lay the potato slices to cover the dish (I got 2 layers)
  • Cover with a tight lid or foil and bake in pre-heated oven at 200C, 400F, gas mark 6 for about 35-40 minutes until potatoes are cooked through
  • Place dish under grill for a few minutes to brown the potatoes
  • I served this with spinach garnished with 2 cloves of thinly sliced garlic sautéed in olive oil

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