Lovely Layer Bake with Mock Chicken and Bacon
Savor the comfort of layered perfection with this Lovely Layer Bake with Mock Chicken and Bacon, a hearty and satisfying plant-based dish ideal for dinner or meal prep. This vegan casserole combines tender parboiled potatoes, savory mock chicken, and smoky plant-based bacon layered with a creamy, herbed vegetable filling featuring onions, carrots, peas, and a luscious dairy-free sauce thickened with nutritional yeast for a cheesy twist. Baked until golden and bubbly, this dish offers a rich depth of flavor while remaining 100% vegan. Perfect as a standalone meal or accompanied by a crisp green salad, this bake is a deliciously wholesome combination of flavors and textures that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 400 grams Mock chicken pieces
- 6 slices Plant-based bacon
- 4 large Potatoes
- 1 medium Onion
- 2 large Carrot
- 1 cup Frozen peas
- 1 cup Vegetable stock
- 2 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Nutritional yeast
- 1 cup Non-dairy milk (unsweetened)
- 1 tablespoon Cornstarch
- 2 tablespoons Vegan butter
Instructions
Preheat the oven to 200°C (400°F). Grease a medium-sized baking dish with a small amount of olive oil or vegan butter.
Peel and thinly slice the potatoes into even rounds. Parboil the potato slices in salted boiling water for 5 minutes, then drain and set aside.
Peel and finely dice the onion. Grate the carrots and set both aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and grated carrots, and sauté for 5-7 minutes until softened.
Add the mock chicken, plant-based bacon (cut into small strips), thyme, salt, and black pepper to the skillet. Cook for 3-4 minutes until the mock chicken and bacon are slightly golden.
Stir in the frozen peas and vegetable stock. Simmer for 3-4 minutes to combine the flavors, then take the skillet off the heat.
In a small bowl, whisk together the cornstarch and non-dairy milk until smooth. Pour the mixture into the skillet along with the nutritional yeast. Stir well until the sauce thickens slightly.
Spread a thin layer of the skillet mixture into the bottom of the greased baking dish. Layer a third of the potato slices on top. Repeat the layers twice more, ending with a final layer of potato slices on top.
Dot the top layer of potatoes with vegan butter. Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
Let the bake rest for 5-10 minutes before serving. Enjoy warm as a main dish or alongside a fresh green salad.
Nutrition Facts
Calories |
2972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6578 mg | 286% | |
| Total Carbohydrate | 364.2 g | 132% | |
| Dietary Fiber | 60.5 g | 216% | |
| Total Sugars | 42.8 g | ||
| Protein | 145.2 g | 290% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1051 mg | 81% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 9193 mg | 196% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
