There are such a large number of approaches to make potatoes – fries, chips, crushed, hashed, nacho-ed (no doubt, truly)… and, scalloped – which is for what reason you’re here! I make these vegetarian scalloped potatoes 2-3 times each month since, well, why not? They’re delicious, filling, low in fat, spending plan well disposed, thus amazingly dearest.
Incredible as a side dish – or a primary dinner, we should be genuine – these custom made scalloped potatoes are absolutely veggie lover and absolutely DELICIOUS. On the off chance that you have a profound love for potatoes as I do, you’ll cherish this formula. These scalloped potatoes are additionally without oil, sans soy, and sans gluten.
This formula has a mushy no-cheddar pizazz on account of the healthful yeast. On the off chance that you don’t have wholesome yeast in your storeroom, I profoundly suggest it. 1) It’s tasty and I’m dependent 2) It’s sustained with B12, which you should focus on as a vegetarian since you aren’t expending B12-enhanced creatures.
Healthy, oil-free vegan scalloped potatoes! Great as a side dish or a main meal if you’re feeling the need to carb up!
- 5 cups sliced potatoes about 800 grams
- 2 cups non-dairy milk, plain unsweetened
- 1 cups vegetable stock
- 1/3 cup nutritional yeast
- 1 tsp or cube vegetable bouillon optional but adds flavor and salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme leaves
- 1/4 tsp paprika
- pepper to taste
- pinch of cayenne
- 1/4 cup cornstarch or arrowroot powder
- 1/4 cup cold water
- Peel and thinly slice the potatoes – a mandoline slicer will work best so your potatoes are the same thickness. I recommend using a 2.5mm blade.
- Submerge your potato slices in a bowl of cold water to prevent oxidation.
- Preheat the oven to 425 degrees Fahrenheit.
- In a medium pot, whisk together the milk, vegetable stock, nutritional yeast, vegetable bouillon, onion powder, garlic powder, thyme, paprika, pepper, and cayenne.
- Bring the sauce mixture to a simmer, stirring frequently.
- In a small bowl, mix together the cornstarch and cold water until there are no clumps.
- Pour the cornstarch mixture into the simmering sauce and whisk well. When thickened, remove the pot from heat.
- Drain the potatoes and layer half of them in a casserole dish. Pour half of the sauce over the potatoes. Give the casserole dish a good shake so the sauce gets in the nooks and crannies of the potatoes.
- Do the same with the remaining potatoes and sauce.
- Cover the dish with foil and bake for 25 minutes. Uncover and bake for an additional 15-20 minutes – or until the potatoes are fork tender.
- Let sit for 5-10 minutes and serve.
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