Ingredients:
4 large potatoes, thinly sliced
1 small onion, finely chopped
2 cloves garlic, minced
1 cup raw sunflower seeds (soaked for 2 hours)
1 ½ cups plant-based milk (almond, oat, or soy)
1 tbsp nutritional yeast
1 tsp Dijon mustard
1/2 tsp smoked paprika
Salt & pepper to taste
1/2 cup breadcrumbs (for topping)
1 tbsp olive oil
Instructions:
Preheat oven to 180°C (350°F). Grease a baking dish.
Blend soaked sunflower seeds, plant milk, nutritional yeast, mustard, garlic, paprika, salt, and pepper into a smooth sauce.
In a pan, sauté onions until soft. Mix with sunflower seed sauce.
Layer potatoes in the dish, pour sauce over each layer.
Top with breadcrumbs and drizzle olive oil.
Bake for 40 minutes until golden and crispy.
Let cool slightly before serving.
