Stewed potatoes in lemon sauce

Ingredients

• 6-8 small potatoes (about 600 g)
• 140 ml water
• 280 ml soy milk
• 1 small shallot
• 30 g vegan butter
• 15 g all-purpose flour
• ½ teaspoon salt
• 6 peppercorns
• 1 strip lemon peel

Missing an ingredient?

• What to use instead of all-purpose flour
• What to use instead of soy milk
• What to use instead of lemon
• What to use instead of vegan butter
• What to use instead of potatoes
• What to use instead of black pepper

Instructions

1. Melt half the vegan butter in a pot and add the peeled potatoes, the thinly sliced shallot, the soy milk, water, salt and, tied in cheesecloth, the peppercorns and lemon peel.
2. Stew until the potatoes are tender. Carefully lift them out onto a warm dish.
3. Remove the cheesecloth and thicken the liquid with the other half of the vegan butter mixed with the flour, stirring until it boils. Pour it over the potatoes and serve.

Nutrition facts

Approximate, per serving (about 374 g). Calculated with data from USDA FoodData Central.