1 tablespoon vegan buttery spread
1/2 liter soy milk
1 tablespoon flour
2-3 potatoes (depending on the size)
1 can red pepper
1/2 kilogram vegan cheddar-like cheese
salt to taste
pepper to taste
nutmeg to taste
Melt the apread in a pot and add the flour slowly, mixing so it won't burn. Then add little by little the milk, stirring all the time. When it boils add salt, pepper and nutmeg to taste and remove from the fire, the sauce is ready.
Pre-heat oven at 230°C. Peel and slice the potatoes really thin, also slice the peppers and the cheese substitute.
On a glass platter put one layer of potatoes, then pepper and cheese, finish that layer with some sauce. Repeat the layer potato-pepper-cheese-sauce. Normally you'll only have ingredients for two layers, but if you can make more, go ahead. Be careful to finish with cheese-sauce.
Put the platter in the oven for about 20 or 25 minutes, enough for the potato to cook and the top cheese to golden.
After it's done, take out of the oven, and serve with fresh salad. Enjoy!