Sunday, October 20, 2013

Need a Comforting Vegan Side Dish?.....Vegan Herbed Scalloped Potatoes

I feel like I have been putting off cooking this for some time.  But, I figured I would please the hubby and surprise him with one of his favorite side dishes.  Although, he is an oddball and likes to enjoy this side dish as a main meal (not recommended for the normal folk).

I actually remember back in the college days (some 12 years ago), Ryan would eat at least a box of those nasty, preservative packed, dehydrated boxed scalloped least once a week.  So, at least this is a step in the right direction!

In my opinion, you can never go wrong with a plant based,  homemade menu item!  My favorite part of this dish is the thyme.  Fresh herbs will always elevate any dish, regardless of what it is.

Vegan Herbed Scalloped Potatoes
 Ingredients (yields 3-4 servings as side dish)
1 potato peeled and sliced thinly
2 tbsp evoo
2 tbsp flour
1.5 c unsweetened almond milk
1/2 c vegeatable broth
2 tbsp nutritional yeast
1 tbsp dijon mustard
1/2 tbsp tahini
2 tbsp fresh thyme chopped
1/2 tbsp rice wine vinegar
1 garlic clove minced
1/2 yellow onion minced
vegan butter (to oil baking dish)

First, to avoid a 2 hour baking time, you will want to parboil the potatoes first.  To do this, boil water and cook potatoes for just about 5 minutes.  Strain in collander and set aside.
Preheat oven 350.
In a medium sized pot, heat evoo and stir in flour.  Stir for about 5 minutes.  Slowly whisk in almond milk and vegetable broth, stirring frequently.  Once starts bubbling, turn on low and add in additional ingredients.  Season with salt and pepper to taste.  
In an 8x8 baking dish, lay down parboiled potatoes and pour sauce over, equally distributing throughout.  Cover with foil and bake for about 50 minutes.  Uncover and bake an additional 15 minutes.  Remove from oven and let stand for 10 minutes. 

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