LEEK AND POTATO GRATIN

Course : Vegetables
Serves: 8
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Ingredients:

1 medium red bell pepper -- diced
1 cup Hot water
6 ounces nonfat soy milk
2 large leeks -- white part chopped
5 whole Mushrooms -- (sliced)
3 whole Matzos -- broken
4 medium Potatoes -- baked, peel, slice
1 teaspoon salt
1 teaspoon pepper
1 medium Minced chives for top
5 pinches Nutritional Yeast
 

Preparation / Directions:

Preheat oven to 350F. Add leeks to skillet and saute in a little water, cover until wilted. Add red pepper saute 5 min. Combine matzos with water in bowl, soak 3-5 min. until soft. Drain, squeeze out excess water. Combine leek mixture and matzos with remaining ingredients, except Yeast and chives. Stir until fully mixed. Pour into a lightly sprayed shallow 2 qt. casserole. Sprinkle yeast over top followed by chives. (I also crumbled sourdough bread over the top) Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and cut.

 

Nutritional Information:

69 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 543mg Sodium


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