VEGAN POTATO AND ZUCCHINI GRATIN
This French inspired potato and zucchini bake is the perfect side dish or light meal. Enjoy it with some crusty bread, alongside a soup, or even as a light meal. Vegan and gluten free recipe.
Provided by Eva Agha
Categories Side Dish
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 ºF.
- Lightly oil a large cast iron skillet or shallow casserole dish (~10 to 12-inches) with olive oil. Arrange the sliced potatoes and zucchini in concentric circles.
- In a blender combine the cashews (see note if not using high powered blender), water, garlic, nutritional yeast, salt, and pepper to taste. Blend until smooth and creamy, pausing to scrape down sides as necessary.
- Stir in the herbs to the cream sauce then pour over the vegetables. Sprinkle the mozzarella over the top, then cover the baking dish.
- Bake covered for 30-35 minutes or until the potatoes are tender when pierced with a knife. Remove the cover and bake an additional 10 minutes to brown the top. If needed move the dish to under the broiler at the end for additional browning. Garnish with fresh herbs and serve warm.
Nutrition Facts : Calories 386 calories, Carbohydrate 46 grams carbohydrates, Fat 19 grams fat, Fiber 6 grams fiber, Protein 13 grams protein, ServingSize 1, Sodium 755 milligrams sodium, Sugar 10 grams sugar
VEGAN POTATOES AU GRATIN
A vegan version of a popular dish that non-vegans will enjoy.
Provided by Krista B
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and place in a 9 x 13 inch baking dish.
- Meanwhile, in a small saucepan over high heat, boil 2 tablespoons of broth. Reduce heat to low. Stir in flour, seasoning salt, pepper, mustard and nutmeg. Gradually add soy milk, stirring constantly until thickened. Stir in half of the soy cheese. Stir constantly until cheese is melted. Pour over potatoes.
- In a small bowl combine the remaining broth and the bread crumbs. Spoon evenly over potatoes. Top with remaining soy cheese. Sprinkle with paprika.
- Bake in preheated oven for 20 minutes.
Nutrition Facts : Calories 322 calories, Carbohydrate 66.9 g, Fat 2.6 g, Fiber 6 g, Protein 9.2 g, SaturatedFat 0.4 g, Sodium 329.2 mg, Sugar 6 g
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