Vegan potato, bean and textured soya cake ideal for vegan or low-fat diets.
First of all, soak 80g of texturised soya in water for about 25 minutes.
Without any accessories in the mixing bowl of the food processor, add 1 litre of water.
Place the deep steam tray.
Place 800g of potatoes, peeled and cut into medium-sized pieces. Put the lid on.
Cook for 20 minutes in high steam mode.
Remove the steam tray and set aside the boiled potatoes.
Pour off the water used to cook the potatoes and place the blade accessory.
Add the boiled potato, 50ml oat drink, 40ml olive oil, a pinch of nutmeg and salt and pepper to taste.
Cook for 3 minutes at 90ºC and speed 3.
Set the puree aside in a bowl.
Carefully remove the blade accessory and clean the mixing bowl of the food processor.
Attach the remover accessory.
Add 40ml of olive oil, two cloves of chopped garlic and 200g of chopped onion to fry.
Cook for 3 minutes at 120ºC and speed 1.
Add 80g of peeled and diced carrot and 60g of green pepper in medium pieces.
Cook for 5 minutes at 120°C and speed 1.
Add 200g of crushed tomato and a tablespoon of soy sauce.
Cook for 2 minutes at 120°C and speed 1.
Add the well-drained texturized soybeans.
Bake 10 minutes at 90°C and speed 1.
Add 400g of cooked red kidney beans, well rinsed and drained.
Cook for 1 minute at 120ºC and speed 2.
Preheat the oven to 180°C.
Spread the sofrito we have just made in a baking dish or tray. Pour the reserved mashed potatoes on top, well distributed so that they cover the whole of the sauce.
Bake in the oven for 20 minutes until the top of the cake is golden brown.
4 servings