Vegan Janssons Temptation (Soy-Free)

Ingredients

• 1 kg Potatoes
• 2 medium Onions
• 1 can Soy-Free Vegan Anchovies
• 4 tablespoons Vegan Butter
• 1 cup Oat Cream
• 2 tablespoons Breadcrumbs
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Peel the 1 kg Potatoes and cut them into thin matchsticks (julienne). Peel the 2 medium Onions and also cut them into thin matchsticks. Measure out the 1/4 teaspoon Salt and 1/4 teaspoon Black Pepper.
3. 3Melt 2 tablespoons of the 4 tablespoons Vegan Butter in a skillet over medium heat. Add the julienned onions and cook, stirring occasionally, for about 5-7 minutes, or until they are softened and slightly translucent. Remove the skillet from the heat.
4. 4Grease a baking dish with a small amount of vegan butter (you can use a bit from the remaining 2 tablespoons). Layer half of the julienned potatoes in the bottom of the prepared baking dish. Spread the softened, sautéed onions evenly over the potatoes. Drain the 1 can Soy-Free Vegan Anchovies and arrange them on top of the onions. Finally, layer the remaining half of the julienned potatoes over the anchovies.
5. 5Pour the 1 cup Oat Cream evenly over the entire dish. Sprinkle the measured 1/4 teaspoon Salt and 1/4 teaspoon Black Pepper over the oat cream. Dot the top with the remaining 2 tablespoons of Vegan Butter, cutting them into small pieces.
6. 6Sprinkle the 2 tablespoons Breadcrumbs evenly over the top of the dish.
7. 7Bake in the preheated oven at 375°F (190°C) for 45-50 minutes. The casserole is ready when the potatoes are tender when pierced with a fork and the breadcrumb topping is golden brown.

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