
Vegan Scalloped Potatoes 6 Prep: 15 Minutes Cook: 60 Minutes Cane Sugar Free Dairy Free Gluten Free Nut Free Vegan These hearty scalloped potatoes can be easily made 100% vegan and are absolutely delicious. They are the perfect side dish (or honestly main, if you love potatoes as much as us) and are easy to whip up with a selection of your pantry staples. Made with Organic Soy Unsweetened Ingredients 4 Large Potatoes, thinly sliced 1 Leek, thinly sliced 2 cups PureHarvest Organic Soy Milk Unsweetened Pureharvest Organic Soy 1/4 cup Nutritional Yeast 2 tbsp Tapioca flour/Cornstarch 1/2 tsp Onion Powder 1/2 tsp Garlic powder 1 tsp Dijon mustard 1 tsp Dried Thyme 1/2 tsp Dried rosemary 1 tso Salt Black pepper to taste 1/2 cup plant based mozzarella Fresh Parsley to Garnish Instructions Preheat your oven to 180C. In a large baking dish, layer the thinly sliced potatoes and leek. In a bowl, whisk together the plant-based milk, nutritional yeast, flour, mustard, garlic powder, onion powder, dried thyme, dried rosemary, salt, and pepper. Pour the plant-based milk mixture over the potatoes and onions in the baking dish, making sure to coat them evenly. Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown. Once cooked, remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley, if desired, and enjoy! Share this recipe Print recipe

Vegan Scalloped Potatoes

6
Prep: 15 Minutes
Cook: 60 Minutes

These hearty scalloped potatoes can be easily made 100% vegan and are absolutely delicious. They are the perfect side dish (or honestly main, if you love potatoes as much as us) and are easy to whip up with a selection of your pantry staples.

Made with: Organic Soy

Unsweetened

Ingredients

4 Large Potatoes, thinly sliced
1 Leek, thinly sliced
2 cups PureHarvest Organic Soy Milk Unsweetened Pureharvest Organic Soy
1/4 cup Nutritional Yeast
2 tbsp Tapioca flour/Cornstarch
1/2 tsp Onion Powder
1/2 tsp Garlic powder
1 tsp Dijon mustard
1 tsp Dried Thyme
1/2 tsp Dried rosemary
1 tso Salt
Black pepper to taste
1/2 cup plant based mozzarella
Fresh Parsley to Garnish

Instructions

Preheat your oven to 180C.
In a large baking dish, layer the thinly sliced potatoes and leek.
In a bowl, whisk together the plant-based milk, nutritional yeast, flour, mustard, garlic powder, onion powder, dried thyme, dried rosemary, salt, and pepper.
Pour the plant-based milk mixture over the potatoes and onions in the baking dish, making sure to coat them evenly.
Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
Remove the foil and continue baking for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
Once cooked, remove from the oven and let it cool for a few minutes before serving.
Garnish with fresh parsley, if desired, and enjoy!