Mushroom and Potato Casserole (Vegan) |Musaca de post
Ingredients
For the vegetable sauce:
For the mashed potatoes:
Instructions
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In a well-heated pan, add the oil, chopped onion, garlic, and bay leaf. Sauté for about 3 minutes or until golden.
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Extract 2-3 tablespoons of oil from the pan and transfer them to a bowl for later use in preparing the mashed potatoes.
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Add the finely chopped leek, bell pepper, and mushrooms to the pan. Sauté for about 20 minutes.
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Cut the potatoes into smaller pieces and boil them in salted water. Add the rosemary and let the potatoes cook until soft.
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When the vegetables are almost done, add the tomato juice, season with salt and pepper, and let it simmer for 10 more minutes. Then, remove from heat.
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Mash the boiled potatoes with a little cooking water, season with salt, pepper, add the oil. When everything becomes creamy, transfer the mashed potatoes to an ovenproof dish, spreading it evenly, add the vegetable sauce, and place the dish in the preheated oven at 200 degrees Celsius for 10 minutes.
