EASY VEGAN SCALLOPED POTATOES
Delicious, cheesy, tender scalloped potatoes made vegan thanks to almond milk and nutritional yeast! Just 10 ingredients required for this classic holiday side dish!
Provided by Minimalist Baker
Categories Side
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (176 C). Heat a large rimmed, oven-safe cast-iron (or metal) skillet over medium heat. We used a 10-inch cast-iron and found it to be perfect for this recipe.
- Once skillet is hot, add olive oil, garlic, salt, and pepper. Sauté for 1-2 minutes, stirring frequently, until just lightly golden brown.
- Add cornstarch or arrowroot and whisk to incorporate. Cook for 1 minute.
- Add almond milk a little at a time, whisking to incorporate. Be sure not to flood pan. Whisk and go slowly to prevent clumps from forming. Continue until all of the almond milk has been added. Then add vegetable broth. Whisk to incorporate.
- Reduce heat to low. Let simmer for 4-5 minutes to thicken, whisking frequently.
- Turn off heat and remove skillet from burner. Transfer sauce to blender and add nutmeg, a pinch more salt, pepper, and nutritional yeast.
- Blend on high until creamy and smooth. Taste and adjust seasonings as needed, adding more nutmeg, salt, pepper, or nutritional yeast to taste. Mixture should be very cheesy and savory to season the potatoes well, so don't be timid.
- Lightly rinse out skillet (or grab a similar size baking dish) and generously grease with oil or vegan butter all the way up the sides. Lay down half the sliced potatoes and season with salt and pepper. Toss to coat. Then lay flat and sprinkle on 2 Tbsp (10 g) vegan parmesan cheese (amount as original recipe is written // use half of total if altering batch size). Add remaining potatoes, season with a bit more salt and pepper, and loosely toss.
- Pour sauce over the potatoes and add remaining 2 Tbsp (10 g) vegan parmesan cheese (amount as original recipe is written // use half of total if altering batch size). Push down with your fingers to submerge the potatoes. The sauce should just cover the potatoes, so remove any potatoes that are well above the surface.
- Cover with foil and bake on middle rack of oven for 20 minutes. Then remove foil and bake for another 40-45 minutes (a total of 1 hour - 1 hour 5 minutes). Potatoes are done when knife inserted into the potatoes comes out without effort and the top is golden brown and bubbly.
- Remove from oven and let cool for 10 minutes before serving. As an optional garnish, top with fresh parsley and a dash of paprika for extra color. Store leftovers covered in the refrigerator up to 2-3 days or in the freezer up to 1 month. Reheat in a hot oven and rehydrate with more almond milk as needed.
Nutrition Facts : ServingSize 1 serving, Calories 238 kcal, Carbohydrate 24.8 g, Protein 8.5 g, Fat 12.5 g, SaturatedFat 1.6 g, Sodium 342 mg, Fiber 3.8 g, Sugar 1.1 g
THE CREAMIEST VEGAN SCALLOPED POTATOES WITH THYME ALMOND CRUMBLE
These creamy, hearty potatoes topped with crispy thyme and almond crumble are sure to be the star side dish of your next holiday meal. In the past, vegans were often forgotten or completely neglected when it came to holiday dinners, but not anymore. This dairy-free take on classic scalloped potatoes leaves out the heavy cream and butter but not the classic flavour, so you can guarantee that everyone at the table will be satisfied.Related: This Vegan Pumpkin Soup Has a Super-Secret Immune-Boosting IngredientLove Tamara and Sarah's vegan scalloped potatoes? Try their vegan cornbread next!
Provided by Tamara Green and Sarah Grossman
Categories baking,dairy-free,healthy eating,holidays,msn feed,potatoes,side dishes,vegan,vegetarian
Time 1h20m
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Thinly slice the potatoes into discs and toss with extra virgin olive oil, garlic powder, onion powder and thyme.
- Layer the rest of the potato discs on top, and pour over the remaining sauce.
- After 40 minutes, take the dish out of the oven, uncover it and evenly sprinkle the almond crumble on top. Bake for an additional 20 minutes until golden brown and bubbly. Garnish and serve immediately.
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
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