Baked meals like this potato cake recipe are just so satisfying in the winter, and vegans don't usually get the benefit of them in restaurants. Keep it low fat by using rice milk, and this becomes one of those healthy vegan recipes that doesn't taste like it should be healthy.
4 Large (Or 8 Small Ones)
1 Bunch (100 gm), chopped
1 Clove (5 gm), minced
Rice milk/Vegan milk
1⁄4 Cup (4 tbs)
Fresh mixed herbs
3 Tablespoon, chopped
•Start by cutting the potatoes in half and boiling them in salted water for 10-15 minutes, until they are softened but not fully cooked. Drain and thinly slice them.
•Preheat the oven to 350 degrees F.
•Mix the spinach, garlic, milk & herbs. Season with salt, pepper and nutmeg.
•Lightly grease a 9" springform cake pan (or another baking dish) with olive or coconut oil. Cover the base with a layer of sliced potatoes, then a layer of the spinach mixture. Continue layering, finishing with a layer of potatoes. Drizzle the top with some rice milk, then put it all in the oven.
•Bake for ½ an hour until the potatoes are tender. Allow to cool in the pan for 5-10 minutes before serving. I hope you enjoy this potato spinach cake, the latest of my healthy vegan recipes.
Are you always on a lookout for healthy options to include in your menu? Here's a recipe that is just apt for you. Watch this video now to learn this simple Low Fat Potato Spinach Cake recipe. The dish is packed with taste and is sure to impress all.