SERVES 6PREP •COOK
Casserole
| 2 | lbs | potatoes, peeled and finely sliced into sticks | ||
| 2 | yellow onions, finely chopped | |||
| 2 | cups | |||
| 2 | tablespoons | pickled capers, finely chopped | ||
pickling juice | ||||
| 2 | pinches | allspice, ground | ||
| 1 | pinch | cloves, ground | ||
| 2 | tablespoon | breadcrumbs | ||
vegan margarine | ||||
salt | ||||
pepper | ||||
oil | ||||
|
Set the oven at 200°C.
Sizzle yellow onions in a little oil until clear.
Layer the potatoes and yellow onions into a buttered casserole dish.
Simmer the Creamy Oats in a pot with the allspice, cloves, salt and pepper to taste.
Mix pickled capers into the Creamy Oat. Pour over your loaded casserole dish.
Spread breadcrumbs over the top. Top with a few slices of vegan margarine.
Bake on the lower shelf until the potatoes are soft (45-50 mins).