VEGAN SCALLOPED POTATOES
These creamy and cheesy vegan scalloped potatoes are perfect for a special occasion. Make them as a holiday side dish or for a nice Sunday dinner!
Provided by Sina
Categories Entrées Main Course Side
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 °F. Peel the potatoes and thinly slice them. Generously grease a baking dish with vegan butter or margarine.
- Now make the sauce. Combine all of the ingredients for the sauce in a high speed blender and blend until smooth. Spread about half of the potato slices into the bottom of the prepared baking dish.
- Top with about half of the sauce.
- Cut the onion into thin slices. Heat some oil in a pan and sauté the onion for about 3 minutes. After 2 minutes add the garlic. Equally divide the onion and the garlic on the first layer of potatoes.
- Add a second layer of potatoes with the remaining potatoes. Top with the remaining sauce.
- Generously top with vegan shredded cheese.
- Bake for 50 minutes. Cover with aluminium foil towards the end of the baking time if the top gets too dark. Sprinkle with freshly chopped chives and serve immediately.
Nutrition Facts : Calories 337 kcal, Carbohydrate 53 g, Protein 11 g, Fat 10 g, SaturatedFat 2 g, Sodium 692 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
VEGAN SCALLOPED POTATOES
We used nutritional yeast-which is grown on molasses and then dried out- to add a nutty cheesiness (plus an extra helping of vitamin B12) to these bubbly spuds. Silken tofu and tender new potatoes add creaminess without dairy and browned onions give the dish a deep savoriness.
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the middle and preheat the oven to 375 degrees F. Brush the sides and bottom of a 2-quart baking dish with oil.
- Combine the tofu, 2 tablespoons oil, almonds, nutritional yeast, lemon juice, garlic, 1 teaspoon salt and a few grinds of pepper in a food processor and pulse until completely smooth.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat, then add the onions and cook, stirring frequently, until soft and deeply golden brown, 6 to 8 minutes. Remove from heat and stir in the parsley and thyme. Transfer the onion-herb mixture to a small bowl. (There's no need to wipe out the skillet; there's a lot of flavor in there.)
- Combine the potatoes, almond milk, 1 cup water and 1 teaspoon salt in the skillet and bring to a simmer over medium heat. Cook, gently tossing the potatoes from the bottom to the top with a rubber spatula frequently, until the liquid has reduced and thickened and the potatoes are just slightly tender, 15 to 18 minutes.
- Transfer half of the potatoes and cooking liquid to the oiled baking dish and arrange in an even layer. Season with 1/2 teaspoon salt and few grinds of pepper. Drizzle with half of the tofu mixture and sprinkle with about a third of the onion-herb mixture. Top with the remaining potatoes and cooking liquid and season with another 1/2 teaspoon of salt and a few grinds of pepper. Drizzle with the remaining tofu mixture and sprinkle with the remaining onion-herb mixture.
- Cover the dish with foil and bake until just bubbly, about 30 minutes. Uncover and continue to bake until very bubbly and lightly golden brown, about 15 minutes more. Sprinkle with parsley leaves and let rest for 10 minutes before serving.
Nutrition Facts : Calories 190 calorie, Fat 8 grams, SaturatedFat 1 grams, Sodium 870 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 7 grams, Sugar 2 grams
CREAMY SCALLOPED POTATOES
Scalloped potatoes with lots of cheese and a hint of garlic in a creamy sauce are a classic, crowd-pleasing side dish.
Provided by Philadelphia Cooking Creme
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 1h35m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees F.
- Whisk Cooking Creme, milk and pepper until well blended.
- Layer half each of the potatoes, Cooking Creme mixture and Parmesan in shallow 2-L casserole dish sprayed with cooking spray. Repeat layers; cover.
- Bake 1 hour 15 min. or until potatoes are tender and sauce is hot and bubbly, uncovering after 45 min.
Nutrition Facts : Calories 310 calories, Carbohydrate 45.1 g, Cholesterol 35.5 mg, Fat 10 g, Fiber 5 g, Protein 13.2 g, SaturatedFat 6.3 g, Sodium 556.7 mg, Sugar 3.7 g
CREAMY SCALLOPED POTATOES (VEGAN)
Cashew cream, a vegan staple, takes the place of dairy in this. If you are not using a high-powered blender (Vitamix, etc.), soak the cashews in some water overnight or boil them for 10 minutes and drain. This will soften them and yield a much creamier product. A Chloe Coscarelli recipe from "Chloe's Kitchen".
Provided by zeldaz51
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees. Lightly grease a 9 X 13 pan.
- In a blender, puree cashews, water, garlic, and salt. Transfer to a large bowl. Add thyme and scallions to the cashew cream and mix with a spoon. In the pan, arrange half of the sliced potatoes, overlapping, and pour half of the cashew cream on top Repeat for the second layer. Dust the top with paprika and cover the pan with foil. Bake for 45 minutes, then remove the foil and bake another 15 minutes, or until potatoes are fork-tender and lightly browned on top. Garnish with more fresh thyme before serving and adjust salt to taste.
Nutrition Facts : Calories 271.8, Fat 10.8, SaturatedFat 2.1, Sodium 792.9, Carbohydrate 39.4, Fiber 4.8, Sugar 2.7, Protein 7.3
CREAMY SCALLOPED POTATOES
This recipe is so easy and wonderful! You can do whatever amount of potatoes you want and then just pour heavy cream within one inch below top of potatoes.
Provided by JanV546
Categories Free Of...
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Peel and thinly slice the raw potatoes.
- Layer the potatoes in a greased glass baking dish, putting minced onion, salt and pepper, to taste, between layers.
- Pour enough heavy cream over potatoes till it reaches one inch below top of potatoes.
- Bake at 350 degrees until browned and bubbly and fork tender (1-2 hours). If it becomes browned and tender but is still runny stir and place back in oven until thickened. Once this is done, remove from oven and sprinkle the cheese on top and place back in oven until bubbly.
- The beauty of this recipe is that you can use any amount of potatoes you want. Put enough heavy cream to come one inch below top of potatoes.
- I used 5 medium russet potatoes and 3 cups of heavy cream. I then layered mine in a greased 2.75 square glass baking pan. The amount that I fixed cooked for 1 hour 40 minutes.
Nutrition Facts : Calories 1082.8, Fat 97.6, SaturatedFat 60.8, Cholesterol 355.7, Sodium 272.7, Carbohydrate 41.2, Fiber 3.1, Sugar 1.9, Protein 15.1
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