A delicious vegan comfort-food dish. Recipe courtesy of The Everyday Vegan, published by Arsenal Pulp Press.
Place potatoes in a pot, cover with cold water, and add a couple of pinches sea salt. Bring to a boil, then reduce heat to low and let simmer, covered, for 18-20 minutes, or until tender.
While potatoes are cooking, in a large skillet, heat the 1 tbsp olive oil over medium heat. Add leeks and a pinch of sea salt and black pepper and sauté for 8-10 minutes, until leeks are soft and wilted (if the leeks stick to the pan, add a little water and reduce heat).
While leeks are cooking, prepare the sauce mixture. In a small bowl, combine a few tbsps vegetable stock with arrowroot flour, stirring until very smooth. Then work mixture back into remaining vegetable stock, stirring to combine well. Add remaining sauce ingredients into vegetable stock and stir through.
When leeks are cooked, add sauce mixture into the skillet. Turn the heat up to high to bring just to a boil, then remove from heat. When potatoes are cooked, drain and mash them with remaining 1/2 tbsp olive oil, soy milk or water (if your potatoes are somewhat dry use the full 3 tbsps, or even a little more), optional soy/rice parmesan, the 1/4 tsp sea salt, and black pepper. When almost smooth, lightly mash in the roasted garlic cloves (they should still be a bit chunky in the potatoes).
Spoon potato mixture into a lightly oiled 8″x12″ baking dish and spread out evenly. Pour leek and sauce mixture over potato mixture and spread out evenly (see sidebar) Sprinkle top with extra soy parmesan if desired, then bake for 21-22 min¬utes at 375°F until golden brown in spots and a little bubbly in the corners.