Vegan Scalloped Potatoes #vegetarian #vegan

Vegan Scalloped Potatoes #vegetarian #vegan

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.

Also try our recipe The Best Crispy Roast Potatoes

Vegan Scalloped Potatoes #vegetarian #vegan

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


  1. 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.
  2. Submerge your potato slices in a bowl of cold water to prevent oxidation. 
  3. Preheat the oven to 425 degrees Fahrenheit.
  4. In a medium pot, whisk together the milk, vegetable stock, nutritional yeast, vegetable bouillon, onion powder, garlic powder, thyme, paprika, pepper, and cayenne. 
  5. Bring the sauce mixture to a simmer, stirring frequently.
  6. In a small bowl, mix together the cornstarch and cold water until there are no clumps. 
  7. Pour the cornstarch mixture into the simmering sauce and whisk well. When thickened, remove the pot from heat.
  8. 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.
  9. Do the same with the remaining potatoes and sauce.
  10. 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.
  11. Let sit for 5-10 minutes and serve.

Read more our recipe : Baked Spinach Mushroom Quesadillas

For more detail :

Post a Comment