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259: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 3 Servings
400 g potatoes (4 large)
150 g onions (1 large)
400 g Vegan-roast, Porcini Mushroom [Order No: 151]
200 g No-Moo Vegan Raclette [Order No: 412]
200 g NNo-Moo Vegan Raclette, Pikant [Order No: 414]
Cuisine: Alpine hearty
Treat yourself with Vegusto: Recipe No. 259
This casserole with fine roast porcini mushrooms, potatoes, onions and vegan raclette is a treat for the whole family! The casserole can be prepared well in advance and put in the oven in good time before the guests arrive.
Ingredients for 3 Servings
400 g potatoes (4 large)
150 g onions (1 large)
400 g Vegan-roast, Porcini Mushroom [Order No: 151]
200 g No-Moo Vegan Raclette [Order No: 412]
200 g NNo-Moo Vegan Raclette, Pikant [Order No: 414]
Preparation
Peel the potatoes and cut into 3 mm thin slices.
Cut the onions into 3 mm thin rings.
Thinly slice the porcini mushrooms into 5 mm slices.
Arrange all the slices upright (not flat) in the casserole dish, starting with a row of roast slices.
Then a row of potato slices, followed by the onions. Fill the dish in this order.
Spread the two vegan cheese alternatives over the slices one after the other so that they flow between the slices.
Bake the casserole in a preheated oven at 180°C, top/bottom heat, on the middle shelf, for 30 minutes.
For a nice crust, increase the temperature to 250°C and bake for a further 10-15 minutes.
Keep warm in the switched-off oven and leave the casserole to stand for a while.
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