VEGAN POTATO LEEK GRATIN
I've always loved these creamy, delicious dishes and find that it's difficult to recreate them without dairy. This creamy casserole style dish is perfect for anyone who is vegan or allergic to dairy.
Provided by Clara Schryer
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Combine leeks, margarine, garlic, 2 teaspoons oregano, 2 teaspoons rosemary, salt, and pepper in a large saucepan over medium heat. Cook until leeks are soft, 7 to 8 minutes. Add potatoes, coconut milk, almond milk, and flour and bring to a simmer. Cover and simmer until potatoes are almost cooked, 10 to 15 minutes. Add more liquid if mixture starts to stick.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
- Spoon potato mixture into the prepared casserole dish and sprinkle with shredded cheese. Garnish with remaining oregano and rosemary.
- Bake in the preheated oven until potatoes are fully cooked and the top is golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 204.4 calories, Carbohydrate 29.2 g, Fat 7.3 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 4 g, Sodium 561.7 mg, Sugar 2.3 g
VEGAN SWEET POTATO CASSEROLE
A healthier, dairy-free version of sweet potato casserole.
Provided by Dina
Categories Side Dish Potato Side Dish Recipes
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with nonstick cooking spray.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 20 minutes. Drain and return to the pot. Add vegan butter and mash to the desired consistency. Add almond milk, maple syrup, orange juice, vanilla extract, cinnamon, nutmeg, and salt. Pour into the prepared casserole dish.
- Combine pecans, brown sugar, flour, vegan butter, and maple syrup in a bowl and sprinkle over casserole.
- Bake in the preheated oven until hot, about 45 minutes.
Nutrition Facts : Calories 445.9 calories, Carbohydrate 66.5 g, Fat 18.9 g, Fiber 6.5 g, Protein 4.3 g, SaturatedFat 3.8 g, Sodium 366 mg, Sugar 32.9 g
LENTIL & SWEET POTATO COTTAGE PIE
Go meat-free with our vegan lentil pie. It features soy sauce for a hit of umami, mustard powder in the sweet potato mash and pumpkin seeds for crunch
Provided by Liberty Mendez
Categories Dinner
Time 1h15m
Number Of Ingredients 18
Steps:
- Tip the onions, carrots, celery and olive oil into a large saucepan. Cook over a medium heat for 8-10 mins until softened, add the garlic and fry for another minute. Pour in the wine to deglaze the pan (scraping up any bits stuck on the bottom), and simmer for 2 mins until most of the wine has evaporated.
- Add the thyme, tomato purée, soy sauce, caster sugar and vinegar to the pan and stir to combine. Tip in the lentils, tomatoes and 100ml water and simmer for 10-12 mins until reduced and thick enough to coat the back of a spoon.
- Meanwhile, make the mash topping. Bring a large pan of water to the boil, add the sweet potatoes and simmer for 10-15 mins until cooked all the way through. Drain, then add the dairy-free margarine, mustard powder and milk, and mash until smooth along with plenty of salt and pepper.
- Heat the oven to 200C/180C fan/gas 6. Season the filling and pour it into a 25 x 20 x 7cm casserole dish. Top with the mash, starting with spoonfuls on the outside corners and working your way inwards so the filling doesn't spill out. Sprinkle the pumpkin seeds on top and bake for 30-35 mins until golden and bubbling. Once baked and left to cool, the pie will keep frozen for up to three months. Defrost thoroughly overnight, then reheat in the oven until piping hot.
Nutrition Facts : Calories 374 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 26 grams sugar, Fiber 14 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
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- Watch the video in the post for easy visual instructions.First, peel and chop sweet potatoes into equal-sized chunks, about 1" (2.5 cm). Add them to a pot and cover with water. Bring to a boil and cook at medium heat for about 10-15 minutes (or until fork-tender). Drain, then and add them to a large bowl.
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