馬鈴薯也可以這樣美味｜挑食族、健身族都滿足｜純凈素 無麩質 Vegan Gluten-Free Potato Pavé – Crispy & Creamy

千層馬鈴薯两种吃法！清爽版叠加順滑菜花腰果酱，低卡又绵密；香煎版外脆内软，裹着浓郁椰奶香。纯素无麸质，麩質過敏也不怕！附详细食谱，轻松复刻｜One potato, two delicious ways! Try the refreshing version with creamy cauliflower-cashew sauce, or the crispy pan-fried coconut milk version—all vegan & gluten-free. Step-by-step recipes included! 【清爽版千層馬鈴薯 | Refreshing Version: Featuring Cauliflower Cashew Sauce】 食材 | Ingredients: 馬鈴薯 Potatoes: 1500 克, peeled (1500g) 橄欖油 Olive Oil: 2 湯匙 (30ml) 薑黃粉 Turmeric Powder: 1/2 茶匙 (2g) 乾百里香 Dried Thyme: 1 茶匙 (2g) 乾迷迭香 Dried Rosemary: 1 茶匙 (2g, optional) 鹽 Salt: to taste 黑胡椒 Black Pepper: to taste 菜花腰果醬 | Cauliflower Cashew Sauce: 菜花 Cauliflower: 400 克, chopped (400g) 生腰果 Raw Cashews: 75 克, soaked in hot water for 1 hour (75g) 無糖植物奶 Unsweetened Plant Milk: 240 毫升 (240ml) 營養酵母 Nutritional Yeast: 1/4 杯 (15g) 玉米澱粉 Cornstarch: 1 湯匙 (8g) 檸檬汁 Lemon Juice: 1 茶匙 (5ml) 鹽 Salt: to taste 黑胡椒 Black Pepper: to taste 製作步驟 | Steps: 預熱烤箱 Preheat Oven: 預熱至 180-190°C (Preheat to 180-190°C). 切片馬鈴薯 Slice Potatoes: 使用 mandoline 切片器或鋒利的刀將馬鈴薯切成 2-3 毫米厚的均勻薄片 (Use a mandoline slicer or a sharp knife to cut the potatoes into even 2-3mm slices). 調味馬鈴薯 Season Potatoes: 在大碗中，與橄欖油、薑黃粉、百里香、迷迭香、鹽和黑胡椒混合均勻，醃製10分鐘後瀝乾多餘水分 (In a large bowl, mix with olive oil, turmeric, thyme, rosemary, salt, and black pepper, marinate for 10 minutes, then drain excess water). 製作菜花腰果醬 Make Cauliflower Cashew Sauce: • 將菜花蒸熟或煮熟至變軟 (Steam or boil the cauliflower until soft). • 將煮熟的菜花、浸泡過的腰果、植物奶、營養酵母、玉米澱粉、檸檬汁、鹽和黑胡椒放入攪拌機中，攪拌至順滑 (Blend the cooked cauliflower, soaked cashews, plant milk, nutritional yeast, cornstarch, lemon juice, salt, and black pepper until smooth). 組裝千層馬鈴薯 Assemble Layered Potatoes: 在抹油的烤盤上鋪設馬鈴薯片，每層塗抹菜花腰果醬，重複直到用完所有材料，最後層為醬汁 (In an oiled baking dish, layer the potato slices, spreading cauliflower cashew sauce between layers, repeat until all ingredients are used, finishing with a layer of sauce). 烘烤 Bake: 覆蓋鋁箔紙烘烤 60 分鐘，然後揭開繼續烘烤 15-20 分鐘，直到馬鈴薯軟化且表層金黃 (Cover with aluminum foil and bake for 60 minutes, then uncover and continue baking for 15-20 minutes until the potatoes are soft and the surface is golden brown). 食用 Serve: 從烤箱中取出，冷卻 10 分鐘後切片，搭配沙拉享用 (Remove from oven, let cool for 10 minutes, slice, and serve with salad). 【香煎版千層馬鈴薯 | Crispy Pan-Fried Version】 食材 | Ingredients: 馬鈴薯 Potatoes: 1500 克, peeled (1500g) 橄欖油 Olive Oil: 2 湯匙 (30ml) 薑黃粉 Turmeric Powder: 1/2 茶匙 (2g) 乾百里香 Dried Thyme: 1 茶匙 (2g) 乾迷迭香 Dried Rosemary: 1 茶匙 (2g, optional) 鹽 Salt: to taste 黑胡椒 Black Pepper: to taste 椰奶醬汁 | Coconut Milk Sauce: 椰奶 Coconut Milk: 200ml 營養酵母 Nutritional Yeast: 15g 薑黃粉 Turmeric Powder: 1/2 茶匙 乾百里香 Dried Thyme: 1 茶匙 乾迷迭香 Dried Rosemary: 1 茶匙 鹽 Salt: to taste 黑胡椒 Black Pepper: to taste 橄欖油 Olive Oil: 1 湯匙 製作步驟 | Steps: 預熱烤箱 Preheat Oven: 預熱至 180-190°C (Preheat to 180-190°C). 切片馬鈴薯 Slice Potatoes: 使用 mandoline 切片器或鋒利的刀將馬鈴薯切成 2-3 毫米厚的均勻薄片 (Use a mandoline slicer or a sharp knife to cut the potatoes into even 2-3mm slices). 調味馬鈴薯 Season Potatoes: 在大碗中，與橄欖油、薑黃粉、百里香、迷迭香、鹽和黑胡椒混合均勻，醃製10分鐘後瀝乾多餘水分 (In a large bowl, mix with olive oil, turmeric, thyme, rosemary, salt, and black pepper, marinate for 10 minutes, then drain excess water). 製作椰奶醬汁 Make Coconut Milk Sauce: 混合所有醬汁食材，攪拌均勻 (Mix all sauce ingredients together until smooth). 組裝千層馬鈴薯 Assemble Layered Potatoes: 在抹油的烤盤上鋪設馬鈴薯片，一層一層全部鋪滿，最後淋上醬汁，完全填滿烤盤 (In an oiled baking dish, layer the potato slices, topping each layer with sauce until all ingredients are used up). 烘烤 Bake: 覆蓋鋁箔紙烘烤 80分鐘，直到馬鈴薯軟化 (Cover with aluminum foil and bake for 80 minutes until the potatoes are soft). 煎製步驟 | Pan-Frying Steps: • 切片煎香 Slice and Fry: 將烤好的千層馬鈴薯從烤箱中取出，冷藏至少 4 小時或過夜後切塊 (Remove the baked layered potatoes from the oven, refrigerate for at least 4 hours or overnight, then cut into pieces). • 煎制 Pan-Fry: 在平底鍋中加入適量橄欖油，用中小火加熱，將馬鈴薯塊放入鍋中，煎至每一面都呈金黃色，外皮酥脆 (In a skillet, add sufficient olive oil and heat over medium-low heat. Add potato pieces and fry until golden brown and crispy on each side). • 享用 Serve: 煎好後即可直接享用，或作為配菜 (Serve immediately after frying, either as a main dish or a side).