Basic Vegan Scalloped Potatoes – Weblog

For those who reside for having all of it, what you will have isn’t sufficient.
Vicki Robin

I’m tremendous excited to share this oldie (however SO goodie!) recipe that’s been a traditional favorite of mine for so long as I’ve been cooking. Actually, it’s virtually too good to share…..however it will be a really egocentric crime to not.  It’s one I’ve made on and off for years, when the yearning for richly flavoured, creamy consolation meals hits – however I’m not into white refined carbs or heavy milk or cheese. As a substitute, I whip up this tremendous easy sauce made with entire cashews (what else?) and some easy elements that when baked, style divine. No added thickener, no added something that isn’t clear, nutritious, and attractive. 

Classic Vegan Scalloped Potatoes

In spite of everything, it’s January, and it’s nonetheless terribly damp and chilly right here in Vancouver most days. And with information elsewhere of epic blizzards, snow, and the considered hoards of fine individuals holed up inside, it appears a wonderfully becoming time to share this. It’s been an extended winter, and our collective bones want warming. Deal with your self and people near you with one thing comforting utilizing this straightforward, time-tested recipe. Serve with a inexperienced salad, steamed broccoli, and the perfect firm you possibly can collect.

Basic Vegan Scalloped Potatoes:

6 further massive Russet potatoes, sliced thinly in rounds
2 medium yellow onions, sliced
1 tbsp olive oil
2 cups entire cashews
4 cups water
1.5 tsp salt
2 tsp dried oregano
1 clove garlic
1/4 cup olive oil
Parsley, black pepper + olive oil to garnish

To organize, warmth the oven to 400 levels and generously oil a 9/13 baking pan (a traditional lasagna pan is ideal). Begin by sautéing the sliced onions within the tablespoon of olive oil for 6-8 minutes, till browning. Take away from warmth and put aside. Wash and slice your potatoes about 1/4 inch thick.

Mix the cashews, water, salt, oregano, garlic and olive oil till clean – about 1 minute. Place a layer of potatoes within the backside of the oiled pan and observe it with 1/3 of the onions. Pour 1/4 of the sauce over high and repeat the layers till you will have 3 plus a 4th layer of potatoes to complete, and pour the remaining sauce on the highest. Garnish with extra oregano and black pepper earlier than cooking. Bake, coated, for 40 minutes. After 40 minutes, take away the foil, (and add a couple of extra tablespoons of olive oil if desired) and bake an extra 20 minutes. Permit to chill a couple of minutes earlier than serving, topped with freshly chopped parsley and the black pepper. Serves 8-10 as a hearty facet, or 4-6 hungry vegetarians.