Vegan Tartiflette 😍 A French winter gratin

This weekend, I posted this recipe in French on social media and OMG the anti-vegan French people went wild, they spent their whole weekend arguing and getting mad… over lardons! 😅 Luckily, that actually helped the algorithm, so the recipe reached its audience and did super well! I thought I’d share it here too.

You can also find more recipes on my app Eline’s Table here : https://elinestable.com/install

I’m not sure where you all are from or if you’ve heard of tartiflette before : it’s a super popular French potato gratin made with onions, bacon, and especially Reblochon cheese. So for my vegan version, I wanted to start from scratch with whole ingredients (you can totally use store-bought vegan bacon and cheese, but you don’t really need a recipe for that).

So this is my tempeh and homemade plant-based cheese tartiflette!

For the gratin:
• 500 g potatoes
• Salt
• 2 onions
• 2 tbsp plant-based margarine
• 150 g tempeh
• 3 tbsp soy sauce or tamari
• 65 mL white wine
• 1 garlic clove
• Pepper

For the cheese:
• 2 tbsp plant-based margarine
• 65 mL white wine
• 1 tbsp miso (optional)
• 3 tbsp tapioca starch
• 1 tsp agar-agar
• 10 g nutritional yeast
• 385 mL soy milk

Prepare the cheese: in a saucepan, melt the margarine. When it starts bubbling, deglaze with white wine, add the miso, and whisk. Add the tapioca starch and agar-agar, then whisk again. Add the nutritional yeast, then the soy milk while whisking. Cook, whisking constantly, until it comes to a boil — the texture will thicken and become stretchy, like melted cheese. Add salt. Pour into a container and refrigerate.
Peel the potatoes and roughly cut them into chunks. Boil them in a pot of salted water for about 20 minutes.
Peel and thinly slice the onions. In a pan, melt the margarine and sauté the onions until soft and tender.
Meanwhile, cut the tempeh into small cubes. Add it to the pan with the onions and sauté everything together. Deglaze with soy sauce and white wine, then let cook for another 5 minutes.
Peel the garlic clove and cut it in half. Rub your baking dish with the garlic, then grease it. Pour all the onion mixture from the pan into the dish.
Take the same pan without washing it, and sauté the drained potatoes in it for about 5 minutes, until lightly golden. Season with salt and pepper, then add the potatoes to the dish. Mix them with the onions.
Take the cheese from the fridge and spread it over the dish. Bake for 45 minutes at 205°C (400°F).