Ingredients:
10 potatoes
2 large onions, sliced
2 cups cabbage, chopped
2 cups cauliflower, chopped
1 can white kidney beans
8 cloves garlic, crushed
1/4 cup dill, chopped
2 tablespoons light cream cheese
4 tablespoons plain yogurt
1/4 cup plain soymilk ( or just use more yogurt)
4 slices fakin’ bakin ( a soy-based bacon substitute)
2 tablespoons sesame seeds
to taste canola oil
to taste paprika, salt & pepper
Directions:
Boil or microwave the potatoes till nearly done. When cool enough, remove the skins. Fry the sliced onions in a little oil till soft. Add the chopped cabbage, the chopped cauliflower, and 6 cloves of the crushed garlic, and fry till the cabbage and cauliflower are just tender.
Melt the cream cheese, and add to it the soy milk, yogurt and dill.
Mix together, and add to the vegetable mixture. Drain and rinse the white beans, and add to the vegetable mixture. mix thoroughly, and add salt & pepper to taste. Slice the potatoes into rounds, and put half the slices on the bottom of an oiled baking dish.
Fill with the mixture. Fry or microwave the fakin’ bakin. Cover with the remaining potatoes. Mix the remaining 2 cloves of crushed garlic with a little bit of oil and spread over the potatoes.
Sprinkle with paprika.
Bake at 325F for about 20 minutes.
Sprinkle with the sesame seeds, bake a few minutes more. Serve immediately.
Variations: Use basil or cilantro instead of dill.
Servings: 12
Time preparation: 30 min.
Time total: 50 min.