This pate makes an excellent spread! Serve with thinly sliced toast or an assortment of crackers.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
Ingredients
- 2 medium leeks, chopped
- 1 tablespoon vegan margarine
- 3 cloves garlic, crushed
- 3 teaspoons chopped fresh oregano, divided
- 3 teaspoons chopped fresh rosemary, divided
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- 2 pounds Yukon gold potatoes, peeled and thinly sliced
- 2 (5.6 ounce) cans coconut milk
- 1 ½ cups almond milk, or as needed
- 2 tablespoons all-purpose flour
- 1 cup shredded vegan cheese
Instructions
- Combine leeks, margarine, garlic, 2 teaspoons oregano, 2 teaspoons rosemary, salt, and pepper in a large saucepan over medium heat. Cook until leeks are soft, 7 to 8 minutes. Add potatoes, coconut milk, almond milk, and flour, and bring to a simmer. Cover and simmer until potatoes are almost cooked, 10 to 15 minutes. Add more liquid if mixture starts to stick.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
- Spoon potato mixture into the prepared casserole dish and sprinkle with shredded cheese. Garnish with remaining oregano and rosemary.
- Bake in the preheated oven until potatoes are fully cooked and top is golden brown, 20 to 30 minutes.
- You can use 1 tablespoon dried oregano and 1 tablespoon dried rosemary instead of the fresh herbs.
- Substitute soy milk for almond milk if preferred.
Reviews
Superb! Added sauteed mushrooms and peas, roasted broccoli, and diced jarred roasted red peppers for color and veggies, and garbanzo beans for added protein. Used red skinned potatoes because that’s what we had on hand. Will absolutely make again!
It was extremely delicious! Easy to make. I can’t eat dairy except for a couple hard cheeses. And the whole family loved it.
It came out very creamy and delicious. I will make this again.