LITHUANIAN POTATO CASSEROLE

A Lithuanian classic. This dish is often made with meat, bacon and other unhealthy additives. I want to share how you can prepare a healthier, 100% plant-based version of this beloved comfort food. It requires only a few simple changes and the taste is perfect. I usually make it on weekends during the colder months or for special occasions when we crave comforting, warming food. It's also our main dish for Christmas Eve, making it truly special, and the whole family enjoys it with delight.

Ingredients

• 3 kg of potatoes

• 0.5 onion

• 5 cloves of garlic

• 1 cup of plant-based milk (I use soy milk)

• 2-3 heaping tablespoons of starch (depending on the potatoes; if they are very watery, you may need more, and if they are less watery, you may need less)

• Seasoning: salt, pepper

• For the sauce: white cashew sauce (see the recipe) + sautéed mushrooms with onion

Instructions

I peeled and chopped the potatoes. I don’t have a potato grater so I use a blender (NutriBullet). If you have a potato grater, feel free to use that instead.

I finely chop the onion and garlic, then add them to the potato mixture.

I heat some milk and pour it into the potato mixture. I add starch and mix everything well.

I pour the mixture into a baking dish and bake it in a preheated oven at 200°C for about an hour.

I serve the baked potato casserole with a creamy cashew sauce and sautéed mushrooms with onions.

Of course, I also serve it alongside fresh greens and watery vegetables to create a balanced plate with a 50/50 ratio.

BON APPETIT!