This is a very unusual, but wonderful potato, vegetable cake for any occasion. I enjoy making this cake for dinner parties and especially during the colder winter months. This delicious potato, vegetable cake makes a wonderful main course for any meal. Serve with hot vegan butter and garlic French bread and a nice tossed green salad.

Ingredients:

½ Cup cooked fresh broccoli (substitute with carrots or cauliflower)

½ to 1 Teaspoon freshly grated nutmeg or fine nutmeg in a bottle if you don’t have fresh nutmeg (adjust to your taste)

Salt and pepper to taste

1 Medium red onion, chopped fine (you can use yellow or white onion)

2 Pounds of white or red boiling potatoes

Vegetable cooking spray or Earth Balance Vegan Buttery Sticks (to grease your pan)

Prepare:

Preheat your oven to 300 degrees.

Coat the bottom and sides of your cake pan using vegetable spray or Earth Balance Buttery Sticks and set aside.

Peel your potatoes and rinse well.

Cut potatoes into quarters and place in large saucepan.

Cover the potatoes with water and add coarse sea salt.

Place the saucepan on the stove and cook over medium heat.

Cook the potatoes about 20 minutes or until you can easily insert a skewer into the potato and it comes out easily.

Remove from stove and drain well.

Clean and cut your broccoli and cut into ¼ -inch pieces.

Place cut broccoli into a saucepan.

Cover with water.

Cook broccoli over medium heat until tender, about 15 to 20 minutes.

Remove from stove, drain well, and set aside.

In small bowl, add egg replacer, water, mix well, and set aside.

Finely chop your onion and mushroom.

Place in a fry pan with 1 tablespoon of vegan butter or margarine.

Season with salt and pepper.

Cook over medium heat until the onions are translucent, about 3 to 4 minutes.

Remove from stove and set aside.

Use the fine grid on your food mill to pass the potatoes through, to your large mixing bowl.

Use a wooden spoon to stir in the nutmeg, 3 tablespoons of vegan butter or margarine, and ¼ of the egg replacer.

Continue stirring potato mixture and slowly adding egg replacer.

When butter and egg replacer is fully added, the mixture will be thick and slippery.

Gently fold in onions, chives, mushroom, and broccoli into the potato mixture.

Add potato mixture to your cake pan and smooth out the top of the mixture with the back of your spoon.

Place your cake pan in the center of your oven and cook for 45 to 50 minutes or until the cake is browned on top and firm. Remove from oven.

Remove the potato cake from the cake pan and place brown-side up on your serving platter.