Today was the first day I cooked a recipe from Vegan Planet and because I still had some vegetarian chili frozen from when I made it a while ago I decided to go for the Potato Chili Gratin. As the recipe called for vegan mozzarella and vegan sour cream, I decided to make those myself as well. The vegan sour cream recipe is in the book as well but for the mozzarella I found something online here at Vegan Wiz that I decide to give a try because I had all those ingredients at home, well except for potato starch but I used corn starch instead.
The vegan mozzarella was really easy to make, you just have to make sure you keep on whisking everything well together so there aren’t any lumps. I think I put it in a bowl that was way too big for the amount of cheese I had and it remained a bit consisting of crumbs sort of and I think it was maybe a bit too moist because it remained very soft and sticky. It worked for the dish though and the taste and texture was quite alright. It just didn’t melt as nicely as I had hoped to but all in all perfectly fine for this dish. I just realized the first picture looks like an Alpro ad, I should’ve put the Alpro margarine in I got instead of this one. The last picture is right before it went into the fridge for some hours, it basically looked the same later, just a bit less moist and a bit hardened.
Once the time the mozzarella had to sit in the fridge was coming to an end, I prepared the rest of the dish, minus the chili which I had gotten out of the freezer earlier already obviously so it could thaw. First I combined my salt, chili powder, cayenne pepper and basil in a small bowl and then I peeled my potatoes and sliced them to make the first layer of the dish, to which I then added the spice mixture. Next layer was onion plus the spice mixture and then chili peppers plus the spice mixture. All of that went in the oven for a while until the vegetables were done.
While the vegetables were in the oven I made my sour cream, which was the easiest of the whole dish, I just threw my soft tofu, lemon juice, oil, salt and sugar in the food processor and mixed it all together until it was smooth which took about a minute. Put that in the fridge and went on with other things because the vegetables obviously needed some time.
Once the vegetables were done, I added the sour cream on top of them, then the chili and on top the mozzarella and off in the oven it went again for a bit. Unfortunately it didn’t melt the cheese as much as I wanted to, not even when I put my plate in the microwave to see if that did anything. I forgot to take a picture of the finished dish but I didn’t look any different from the picture I got before it went into the oven. Neither did I take a picture of the plated dish but it wasn’t the prettiest dish to look at anyway. Got some left overs though so maybe I’ll do that tomorrow.
All in all it was a tasty dish and while the cheese could have melted more or have a bit more taste, I’m pretty sure it was much better than any of the store bought variations because I knew exactly what was in there. The sour cream tasted quite good, bit different from the non vegan kind and next time I’ll add a bit less lemon juice but it was good. The dish itself, well I think I either prefer the potatoes, onions, chili peppers and maybe some other vegetables baked and also just the chili because with the chili on top the vegetables kinda lost significance. Maybe it’s because I used more chili than the recipe called for or because there was quite some sauce with the chili but I don’t necessarily need to have everything in one dish.