Spinach and Potato Bake

Recipe by Claudia and Mauricio Passer, presented at the Club on 7 February 2007. Serves 10.

• 450g frozen spinach
• 1.4kg potatoes, cut into large cubes
• 800g plain tofu
• 2 cups soya mayonnaise
• 10ml (2 tsp) ground nutmeg
• 20ml (4 tsp) salt
• 10ml (2 tsp) garlic powder, or equivalent fresh garlic

Mix all ingredients together and bake at 180°C for 25–30 minutes.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.