These roast potatoes are probably the most delicious potatoes on the planet – okay, may be they’re not, but they come pretty close. Truly, the buttery, smooth texture of the potatoes smothered in the cheese sauce makes for a very satisfying dish to serve with any stew, alongside a crunchy salad with divine cider vinegar dressing (my aunt, a Greek Cypriot whose food was enormously delicious, always used to make a simple green salad with cos lettuce, cucumber and red onion, salt, cider vinegar and olive oil). Anyway folks, I am going to leave you enjoy this dish with whatever you wish – even vegan sausages and beans will more than do the job.

Serves 3 to 4 (depending on portion size)

Note :- Can also be made gluten-free by using all purpose GF flour (available in the US from here, and in the UK from here)

INGREDIENTS FOR GOLDEN CHEESE SAUCE

2 cups (625 mL) soya milk, or other non-sweetened milk (I use Alpro)

2 Tbsp purpose plain flour (for a very thicker sauce, use 3 Tbsp) – see links above for gluten free flour

3 Tbsp nutritional yeast (available in the US from here, and in the UK from here)

2 Tbsp olive oil

½ tsp fine garlic granules

salt (don’t omit)

a knob of vegan butter

¼ tsp turmeric powder (available in the US from here, or in the UK from here)

1 tsp vegetable stock powder or granules (try Kallo – from here in the US, and here in the UK)

a little water if needed

FOR ROAST POTATOES

4 large potatoes, peeled and cut into large quarters (Cyprus potatoes are ideal)

1 large onion thinly sliced

¼ cup (60 mL) olive oil for roasting

¼ cup water

salt

paprika and fresh rosemary for garnishing

METHOD :-

Preheat your oven to 440ºF (225ºC). Place all the ingredients in a ‘milk’ pan and whisk, or for a smoother consistency, first process in your blender. Heat the mixture up, mixing virtually non-stop, until you have a thickish consistency. Lower the heat, and continue cooking for a further minute or so. Next, arrange your potatoes and onions in an ovenproof dish, (around 8 x 8 inches), pour on the oil and the rest of the ingredients, except for the garnish of paprika and rosemary. Place in the oven for an hour, or until the potatoes are all golden. Remember to take them out after 30 minutes to turn them around. When golden, pour the cheese sauce on top of the potatoes, making sure to allow some of the potatoes to show themselves through – so don’t dowse the entire surface. Do this by pouring the cheese sauce all around the edges, and the rest on the top, leaving a few inches of space between the sauce mix and the potatoes. Place in the oven for a further 20 minutes, or until a skin is formed. Remove, garnish and serve.

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

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suitable for vegans, vegetarians and meat-eaters alike