Request for vegan "scalloped potato recipe"?

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Request for vegan "scalloped potato recipe"?

#1 Postby compassionategirl » Sun Oct 23, 2005 6:49 pm

Pretty pretty please? :D

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chesty leroux
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#2 Postby chesty leroux » Mon Oct 24, 2005 8:34 am

i found a few online. Have fun!

1 T. olive oil, plus additional for oiling pan
8 cups red skin potatoes, washed well, unpeeled, thinly sliced, and divided
1 cup red onion, finely chopped, and divided
1/4 cup nutritional yeast flakes, divided
salt and freshly ground pepper, to taste
2 1/2 cups soy milk, rice milk, or other non-dairy milk of choice
paprika, to taste

Using a little safflower oil, lightly oil (or mist with oil) a 3-Quart casserole dish, and set aside. Layer approximately 2 cups of the sliced potatoes in the bottom of the prepared casserole dish. Sprinkle 1/4 cup of the chopped onion, 1 T. nutritional yeast flakes, and lightly season with a little salt and pepper. Repeat the layering procedure with the remaining potatoes, onions, and nutritional yeast flakes. Drizzle the 1 T. of olive oil over the top of the potatoes and then pour the soy milk over the top of the casserole. Sprinkle the top with a little paprika, to taste. Bake at 375 degrees for 60-70 minutes or until the potatoes are fork tender.

Serves 6-8



1/2 C. (118 ml) cashews
3 T. white miso (mild)
1/4 C. (59 ml) fresh lemon juice

1 1/2 C. (355 ml) unsweetened soy milk
2 T. nutritional yeast
1 t. salt
Pinch cayenne
Freshly ground black pepper

1 lb. (453 g) red or white rose potatoes, scrubbed and thinly sliced
3 green onions, chopped
1 medium tomato, diced

2 T. coarsely ground walnuts

1. Preheat oven to 375 degrees (gas mark 5). Using a small electric coffee grinder, grind cashews into a powder and put into a medium size bowl. Set aside.
2. In a small bowl combine miso and lemon juice, blending to a smooth consistency with a spoon or small wire whip. Add to cashews.

3. Add soy milk, nutritional yeast, salt, cayenne, and black pepper to bowl with the cashews, and stir until thoroughly combined. Set sauce aside.

4. Cover bottom of an 8" x 8" ( about 20 cm. x 20 cm.) pyrex baking dish with a little of the sauce. Layer 1/2 the potatoes, green onions, and tomatoes in the baking dish. Cover with 1/2 the sauce. Repeat layering and finish with remaining sauce. Cover with aluminum foil (shiny side down) and bake for 1 hour and 10 minutes.

5. Remove from oven and sprinkle paprika and ground walnuts over top before serving. Serves 4 to 5.

Scalloped Potatoes
Vegetables - Potato - [printer friendly version]


8-10 russet potatoes, sliced thin
1/2 cup oil
1 cup tofu, mashed
1 cup water
1 T tamari
3 T nutritional yeast
1 T cashew butter
1 onion, sliced
4-5 garlic cloves, sliced
1 t onion powder
1/2 t garlic powder
Sea salt and black pepper to taste

Peel and slice potatoes. Place in water to prevent oxidation. In a blender, blend oil, tofu, water, tamari, yeast and cashew butter. In a large, oiled pan, mix blended sauce with the sliced potatoes, onion and garlic. Pre-heat oven to 180C/350F and bake. Stir periodically while baking. When potatoes are almost thoroughly cooked (pull 1 out and test in 45 minutes), add sea salt and pepper to taste. Sprinkle with paprika. Cook until potatoes are completely soft.

Dairy-Free Scalloped Potatoes

Category: Side Dishes
This recipe is suitable for a: vegetarian/vegan diet.

1/4 cup (1/2 stick) margarine, melted
1 tsp. salt
1 tsp. pepper
6 Tbsp. unbleached all-purpose flour
6 medium white potatoes, thinly sliced
1 medium onion, finely chopped
2 cups soy milk
Parsley sprigs, for garnish

Preheat the oven to 350°F. With a little of the margarine, lightly grease a 9-inch square baking pan. Stir the salt and pepper into the flour. Place 1/3 of the sliced potatoes along the bottom of the pan, followed by 1/3 of the onion, 1/3 of the remaining margarine, and half the flour. Repeat this layer with 1/3 of the potatoes, 1/3 of the onions, 1/3 of the margarine, and the remaining flour. Top this with the rest of the potatoes, onions, and margarine. Pour the soy milk slowly into the pan until it almost covers the top layer. Sprinkle with paprika. Bake for 1-1/2 to 2 hours, until the potatoes are soft and the milk is thick. Garnish with parsley and serve.

Vegan Scalloped Potatoes
4 medium potatoes 1/2 to 1 tsp. cayenne pepper
1-1/2 C. soy milk 1-4 cloves garlic, minced
2 Tbs. flour 1 medium onion, chopped finely
1 tsp. salt

Peel (if desired) potatoes, and slice thinly.

In a saucepan, combine soy milk, flour, salt, cayenne pepper and cook over med. heat until sauce thickens. Add onions and garlic to sauce.

Layer casserole dish with half of potato slices. Spoon half of sauce over slices and repeat with remaining potatoes and sauce. Cover and bake in preheated oven at 350 degrees for 65 minutes.
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#3 Postby compassionategirl » Mon Oct 24, 2005 12:16 pm

Thank-you, thank-you, thank-you!!!! :D

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#4 Postby CrispyQ » Fri Oct 28, 2005 5:00 pm

Ohhhh, these sound really good! I've printed them all!

Also, "How it All Vegan" has a wonderful Dijon Scalloped Potatoes recipe.
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