Vegan Scalloped-style Potatoes

Vegan Scalloped-style Potatoes Recipe | Dairy-Free and Delicious

| Servings: 4 |

Vegan diet

Introduction

Vegan Scalloped-style Potatoes is a delicious and creamy dish that is perfect for a comforting meal. This recipe is dairy-free and packed with flavor, making it a great option for those following a vegan diet.

History

Scalloped potatoes have been a popular dish for many years, traditionally made with cheese, butter, and cream. This vegan version of the classic recipe provides a healthier alternative without sacrificing taste or texture.

Ingredients

4 potatoes
2 tbsp margarine
2 tbsp flour
0.5 cup soya milk
1 tbsp garlic powder
0.5 tsp salt

How to prepare

Boil water and cook potatoes until they are semi-soft (easy to cut and will bake faster).
Preheat the oven to 400°F (204°C).
While the potatoes are boiling, melt vegan margarine on medium-low heat in a saucepan.
Once the margarine is melted, stir in flour and garlic powder to make a paste.
Then, stir in soya milk until it reaches a thick sauce-like texture and let it simmer for a minute or two, but do not let it thicken back to a paste. Remove from heat.
Slice the potatoes into rounds and place them in a side oven-safe container.
Mix in the fake cheese sauce and spread a thick layer on top of the potatoes.
At this point, you may also sprinkle on soya parmesan if desired.
Bake in the oven for 10-15 minutes, keeping a close eye to make sure it doesn't burn. You want the sauce to bubble and thicken slightly.
Then, turn the oven up to broil and broil the top of the potatoes until they are golden brown. Enjoy!

Variations

Add sliced mushrooms or spinach to the sauce for added flavor and nutrients.
Use sweet potatoes or a mix of different types of potatoes for a colorful twist.
Top with breadcrumbs or vegan cheese for a crunchy topping.

Cooking Tips & Tricks

Be sure to slice the potatoes thinly to ensure they cook evenly and are tender.

- Keep an eye on the sauce while simmering to prevent it from becoming too thick.

- For added flavor, consider adding herbs such as thyme or rosemary to the sauce.

- To make this dish gluten-free, use a gluten-free flour in place of regular flour.

Serving Suggestions

Serve Vegan Scalloped-style Potatoes as a side dish with a green salad or roasted vegetables for a complete meal.

Cooking Techniques

The key to making Vegan Scalloped-style Potatoes is to slice the potatoes thinly and cook them until they are semi-soft before baking them in the creamy sauce.

Ingredient Substitutions

If you don't have soya milk, you can use almond milk or oat milk as a substitute. You can also use olive oil in place of margarine.

Make Ahead Tips

You can prepare the sauce and slice the potatoes ahead of time and assemble the dish just before baking. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Vegan Scalloped-style Potatoes in a decorative baking dish and garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Pair this dish with a crisp white wine or a light beer for a delicious meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Vegan Scalloped-style Potatoes contains approximately 200 calories.

Carbohydrates

Each serving of Vegan Scalloped-style Potatoes contains approximately 30 grams of carbohydrates.

Fats

Each serving of Vegan Scalloped-style Potatoes contains approximately 8 grams of fats.

Proteins

Each serving of Vegan Scalloped-style Potatoes contains approximately 3 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin C, potassium, and fiber.

Alergens

This recipe contains soy and wheat allergens.

Summary

Vegan Scalloped-style Potatoes is a nutritious dish that is rich in carbohydrates, fats, and vitamins. It is a great option for those looking for a dairy-free alternative to traditional scalloped potatoes.

Summary

Vegan Scalloped-style Potatoes is a creamy and flavorful dish that is perfect for a comforting meal. This dairy-free version of the classic recipe is packed with nutrients and is sure to be a hit with vegans and non-vegans alike. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Vegan Scalloped-style Potatoes. It was a warm summer day, and I was rummaging through my old recipe box, searching for something new and exciting to try. As I shuffled through the faded index cards and tattered pieces of paper, I stumbled upon a small, yellowed scrap with the words “Vegan Scalloped Potatoes” scrawled across the top.

I couldn’t remember where I had acquired this recipe from, but it piqued my interest nonetheless. I had always been a fan of traditional scalloped potatoes, with their creamy sauce and tender slices of potatoes, but the idea of a vegan version intrigued me. I had never tried my hand at vegan cooking before, but I was always up for a challenge.

As I read through the ingredients and instructions, I realized that this recipe would require a bit of creativity and ingenuity. Instead of the usual dairy-based cream sauce, this version called for a blend of cashews, nutritional yeast, and vegetable broth to create a rich and creamy sauce. I was intrigued by the idea of using cashews as a base for the sauce, as I had never tried anything like it before.

I set to work gathering the ingredients, making a trip to the local market to pick up some fresh produce and a bag of raw cashews. As I soaked the cashews in water to soften them, I couldn’t help but feel a sense of excitement and anticipation. This was uncharted territory for me, and I was eager to see how this vegan twist on a classic dish would turn out.

As I blended the soaked cashews with nutritional yeast, garlic, onion powder, and vegetable broth, the kitchen filled with a tantalizing aroma. The sauce was velvety smooth and had a rich, savory flavor that reminded me of the traditional cream sauce I was familiar with. I seasoned it with a pinch of sea salt and freshly ground black pepper, tasting it as I went along to adjust the flavors to my liking.

Next, I thinly sliced some russet potatoes and layered them in a baking dish, pouring the creamy sauce over them until they were completely coated. I sprinkled a generous amount of vegan cheese on top, adding a final touch of flavor and texture to the dish. As I slid the dish into the oven, I couldn’t help but feel a sense of pride and satisfaction at the masterpiece I had created.

As the potatoes baked, the kitchen filled with the mouthwatering scent of garlic and herbs. I couldn’t wait to dig into the creamy, cheesy goodness that awaited me. When the timer finally beeped, I pulled the dish out of the oven and marveled at the golden-brown crust that had formed on top.

I scooped out a generous portion onto a plate and took a bite, savoring the creamy texture of the sauce and the tender, flavorful potatoes. The vegan cheese added a tangy, nutty flavor that complemented the dish perfectly. I closed my eyes and let out a contented sigh, feeling a sense of accomplishment wash over me.

As I sat down to enjoy my Vegan Scalloped-style Potatoes, I couldn’t help but reflect on the journey that had led me to this moment. It was a reminder that sometimes, stepping out of your comfort zone and trying something new can lead to unexpectedly delicious results. I made a mental note to thank whoever had shared this recipe with me, as it had truly opened my eyes to the world of vegan cooking.

As I savored each bite, I knew that this recipe would become a staple in my repertoire, a reminder of the day I dared to be adventurous and embrace the unknown. And as I finished the last bite of my meal, I couldn’t help but feel grateful for the joy that cooking had brought into my life, and the endless possibilities that awaited me in the kitchen.