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Vegan potato gratin served with fresh parsley
Filling and simple vegan potato gratin

Vegan Potato Gratin 'Hungarian Style' (Rakott Krumpli)

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Can 'Rakott Krumpli' be good without sausage and eggs? Yes, if we know the umami tricks! Smoked tofu and paprika bring the sausage flavour profile, while plant-based sour cream adds creaminess. A lighter, cholesterol-free version that won't weigh you down.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking tray or Pyrex dish
  • Saucepan for boiling potatoes

Allergen Information

⚠️ Soya

Instructions

1 ✓

Boil the potatoes in their skins in salted water (approx. 20 mins). Don't cook them completely soft, as they will soften further in the oven. Cool, peel, and slice into rounds.

Tip: Lukewarm potatoes are easier to peel and slice.
2 ✓

Dice the smoked tofu finely or slice thinly. Fry briefly in a pan with a little oil and the smoked paprika.

Tip: This step activates the 'sausage illusion' with smoky flavours.
3 ✓

Mix the vegan sour cream with salt (or black salt) and pepper.

4 ✓

Grease the baking dish with oil. Layer: potato, salt, tofu, sour cream. Continue until ingredients are used up. The top layer should be potato and sour cream.

Tip: Don't skimp on the sour cream; vegan potatoes tend to dry out more than traditional ones.
5 ✓

Sprinkle the top with grated vegan cheese and a little red paprika for nice colour.

6 ✓

Bake at 180°C for 30-35 minutes until the top browns. Let stand for 10 minutes before serving to set.

Tip: If you cut it immediately, the layers might slide apart.

Recipe FAQ

How does it get an 'eggy' taste?
The secret weapon is Black Salt (Kala Namak), which has a high sulphur content, thus mimicking the taste of boiled eggs perfectly.

Ingredients

  • 1 kg Potatoes (waxy variety)
  • 300 g Smoked Tofu
  • 350 g Vegan Sour Cream (soya or sunflower based)
  • 150 g Vegan cheese (melting)
  • 30 ml Oil
  • 1 tsp Salt (or Kala Namak for egg flavour)
  • 0.5 tsp Black pepper
  • 1 tsp Smoked paprika
  • 1 bunch Fresh parsley