|Vegan scalloped potatoes.|
We had an appt. to see our regular vet early this morning. And she took one look at Abby (we have been going to her for over 15 years so she knows us well) and said a big upping of pain medicine was needed immediately. Oh.thank.goodness!
The vet seems to think it may be back pain instead of tooth pain. All I know is that Abby, for the first time in days, is relaxed and sleeping like a log.
But back to the really interesting stuff - the potatoes.
I started off with a mix of yukon gold, red and russet potatoes.
|Slice them nice and thin.|
|Grease a pan with some Earth Balance spread.|
|The ingredients for the layering: Shallots, garlic and nutritional yeast.|
|A sprinkle of shallots, garlic and black pepper.|
|A sprinkle of nutritional yeast.|
Then I made what is essentially a white sauce with soymilk, Earth Balance spread, Tofutti cream cheese and salt and pepper.
This is also where I would change things. I carefully tried to pour the sauce so I wouldn't disturb any of the precious nutritional yeast.
And, meh, there is really no need to be fussy at this step. You, of course will only have put a light sprinkling of nutritional yeast on top so you can feel free to just dump it on top.
I didn't end up using the whole pot of sauce because I thought it was going to be too much (and, yes, I was wrong about this too).
Into the oven went this and out came this:
|Garnished with a sprinkle of sweet paprika.|
I was not. In my opinion this should be a comfort dish and it just wasn't creamy enough for my tastes. Yup, I should have put in the whole pan of sauce. The potatoes soaked up a lot more than I expected while they were cooking.
So this morning I made more sauce, this time adding some white wine and other seasonings, poured it over what was left of the scalloped potatoes.
And, yes, I went a bit overboard on the sauce. But this sauce came out really, really good. The recipe I have included should put your dish right in the middle between a little dry and too over sauced. In other words, hopefully, it will turn out perfect.
Vegan Scalloped Potatoes
1 large russet potato
1 large yukon gold potato
1 large red potato
2 cloves of garlic
1 1/2 Tbsp. of nutritional yeast
2 cups of unsweetened soymilk
1/2 Tbsp. of all purpose flour
1 Tbsp. of Tofutti sour cream
1 Tbsp. of Tofutti cream cheese
1 1/2 tsp. of Earth Balance Spread
1/2 tsp. of garlic powder
1/2 tsp. of onion powder
1/2 tsp. of dried parsley
2 Tbsp. of dry white wine
salt and black pepper to taste
Preheat your oven to 375 degrees. Finely slice the potatoes and the two shallots. Finely mince the garlic. Grease a 61/2"X81/2" pan with some of the Earth Balance spread (if you are using a 9"X12" pan you will need to increase the amounts a little bit).
Start your first layer by overlapping the potato slices to cover the bottom of the pan. Sprinkle with a bit of the shallots and garlic and add a pinch of ground black pepper. Sprinkle on 1tsp. of the nutritional yeast and then begin the next layer. After the third layer is complete, top with a light sprinkle of nutritional yeast.
Next, pour the soymilk in a pan and whisk in the flour. Add the Tofutti sour cream, Tofutti cream cheese, garlic powder, onion powder, dried parsley, white wine and a dash of salt and pepper. Let the mixture come to a simmer and continue to whisk until the sauce begins to thicken. Pour the sauce over the potatoes. The sauce should come almost to the top of the potatoes. It is fine if the sauce covers them a bit.
Cover the dish with tin foil and place it in the oven for 1 hour. After 1 hour, uncover the dish and sprinkle with any vegan cheese of your choice. I chose to just dot the top with some Earth Balance spread. Let it continue to cook for 5-10 more minutes. Take it out of the oven and let cool. When the dish is no longer hot - serve up with a sprinkle of sweet paprika for garnish.