Thanks for all your enthusiasm on last week’s post. It’s a great feeling to post and then receive your comments about being excited to make the recipe – and then how much you love it. Thank you!
Today I have a recipe for Vegan Scalloped Potatoes. Like the zucchini bread, another recipe that I have wanted to post for so long.
And I could have posted it a long time ago, because I developed this vegan scalloped potatoes recipe about um… 5 years ago!
I freshened up the recipe for the diabetes reversal cookbook. There are truly so many recipes in that book that I love and use often. As I explained before, this book is for anyone looking for delicious, whole foods vegan recipe. Not just people needing to manage diabetes.
What I love about this recipe is that it incorporates both white potatoes and our beloved sweet potatoes!
Vegan Scalloped Potatoes Magic Ingredient
The sweet potatoes add extra flavor, a different texture, and also more nutrition to these vegan scalloped potatoes. I really like how they break up the standard heavy potato layers. Makes the dish more interesting!
Also, the sauce is boosted with white beans, so this is more than just a spud side dish. With the beans in a creamy (nut-free!) sauce, along with the layers of potatoes and crunchy topping – these vegan scalloped potatoes take on main dish status.
Pair up with roasted vegetables or a beautiful salad with a tangy vinaigrette – you’re good to go!
Of course, you can also stretch this casserole for a side dish, serving with a main dish like seasoned tofu or tempeh, or a veggie patty or veggie loaf. Then round out with some salad, broiled green beans or another simple side veg for a wonderful meal.
Enjoy these last few days of summer, kids!
And, enjoy the vegan scalloped potatoes!
- 3/4 cup cannellini beans or other white beans 1/2 cup sliced white portion of green onions or 1/3 cup chopped shallots or onion
- 1 tbsp nutritional yeast
- 2 tsp dijon mustard
- 1 tsp generous sea salt
- 1/2 tsp dried rosemary or 1 tsp chopped fresh rosemary
- 1/8 tsp freshly grated nutmeg
- 1 small clove garlic
- 2 1/4 cups plain low-fat non-dairy milk
- 1 1/2 tbsp freshly squeezed lemon juice
- 1 1/2 tbsp tahini
- freshly ground black pepper to taste optional
- 1 - 1 1/4 lbs yukon or red potatoes thinly sliced, peeling optional (see note)
- 1- 1 1/4 lbs sweet potatoes peeled (see note)
- 1/2 cup good quality breadcrumbs see note for substitutions
- 1/2 tbsp nutritional yeast for topping
- few pinches sea salt for breadcrumb topping
To make the potato base: In a blender, first combine the beans, green onion, nutritional yeast, Dijon mustard, sea salt, rosemary, nutmeg, garlic, milk, lemon juice, tahini, and pepper, if using. Puree until very smooth and silky. Preheat oven to 400°F. Place a tray lined with parchment paper on a lower rack to catch any possible drippings. Very lightly oil the bottom and sides of an 8" x 12" (or comparable size) casserole dish. Add a thin layer of the bean mixture to the dish and tilt back and forth so it covers the base. Then, place a layer of white potatoes (about 1/2 the total amount), followed by a layer of about 1/4 – 1/3 of the sauce mixture. The layers do not need to be completely even or measured out; it just helps to layer the potatoes with the sauce a few times to get the sauce between some of the potatoes. Repeat process, next with a layer of all the sweet potatoes, then finishing with the remaining white potatoes covered with the remaining sauce.
To make the topping: Combine the breadcrumbs, nutritional yeast, and salt in a small bowl (see note for other ideas). Sprinkle over top of the potato and sauce mixture, and cover the dish with aluminum foil. Bake for 50–60 minutes (or longer, if potato slices are thicker), until potatoes are so throughout when pierced with a knife. Remove foil and let bake another for 5–6 minutes or until lightly browned (you can also set the oven to broil for just a minute just to get that golden color on top). Remove from heat and let sit for 5–10 minutes before serving.
- Potatoes Note: I first made this casserole with white potatoes only, then I had the idea to combine them with sweet potatoes. The flavor profile of the dish was elevated, and I loved the contrast between the savory and sweeter bites.
- I use about half-and-half white and sweet potatoes, but you can vary up the proportions to your own tastes.
- For a ‘saucier’ casserole, use the lesser amount of potatoes (2 lbs).
- Toppings Note: Almond meal is a very tasty, and gluten-free substitution. You can use 1/4 cup in place of the 1/2 cup breadcrumbs, or combine with the breadcrumbs (using 1/4 cup almond meal and 1/4 cup crumbs).
photos credit: Nicole Axworthy