Directions
- 1Dice the smoked tofu and sauté. Season with agave syrup and paprika powder and set aside
- 2Sauté the onions and celery
- 3Add the flour, butter, soy milk and cream and bring everything to the boil while stirring
- 4Add the potatoes and vegetable stock and simmer for 7 minutes
- 5Stir in the sprinkled cheese and season.
Ingredients
- 400 g potatoes
- 1 onion
- 1 celery stalk
- 2 tbsp flour
- 1 tbsp vegan butter
- 250 ml vegan cream
- 250 ml oat milk
- 400 ml vegetable stock
- 1 handful sprinkled cheese, vegan
- 1 level tsp salt
- 1 level tsp pepper
- 1 level tsp nutmeg
- 1 level tsp paprika
- 400 g smoked tofu
- 1 tsp paprika powder
- 1 tbsp agave syrup
- 1 spring onions
- 1 chili flakes
Equipment
knifecutting boardpotstovefrying panspoonladlebowl
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