Vegan Potato Soufflé (Vegan Mashed Potato Casserole)

Updated at: Thu, 17 Aug 2023 11:25:51 GMT

Step 1

In a medium saucepan, add the potatoes and cover with enough water to completely submerge them with a few more inches, salt the water, add rhe pealed garlic cloves and cook over medium heat until knife tender about 20 minutes. Once the potatoes are cooked, drain them well (saving 1 cup of the boiled water).

Step 2

Mash the potatoes while it’s hot with fork or masher, do not use food processor as it'll turn the potatoes watery, stir in 1 cup of potatoes boiled water gradually, season with salt and white pepper then add 2 tbsp olive oil, mix well for couple of minutes until you get smooth and fluffy potato mixture. (but remember that the potatoes will dry out while baking so make sure your mash is moist).

Step 3

In a pan on medium heat, add 2 tbsp olive oil, sauté the diced mushroom with a pinch of salt for 6 to 8 minutes until the liquid evaporated and brown slightly, add the chopped onion and garlic, and thyme, sauté for another 2 to 4 minutes, then add the pine nuts, season with salt, seven spices, and cook for 2 more minutes. Finally add the thyme to the pan, mix and take off the heat.

Step 4

Grease a baking tray with a little vegetable oil, spread half of the mashed potatoes, with an even thickness as a first layer, then dollop the filling evenly covering the potato layer completely, spread the remaining half of the mashed potatoes as a second layer (make sure it is evenly distributed).

Step 5

Mix together the 2 tbsp olive oil, breadcrumbs, dried parsley, and sprinkle on top of the second layer of potatoes. Bake uncovered at 190°C for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve.

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