Scalloped Potatoes
Ingredients:
3 tablespoons vegan butter or margarine
1 onion, chopped
8 ounces fresh button mushrooms, sliced
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper or other spicy seasoning
2 1/2 cups soy milk or other vegan milk
6 potatoes, peeled (or not) and thinly sliced
1 tablespoon vegan butter or margarine
Directions:
Heat your oven to 350 degrees Fahrenheit. Grease a two-quart or 8"x11" baking dish.
Next work on your sauce.
Melt three tablespoons vegan butter in a medium to large saucepan over medium heat. Cook the onion and mushrooms in the butter for a few minutes, until tender but still slightly firm (if that makes sense). Stir in the flour, salt and pepper or spices, and continue to stir until the mixture is smooth. This will happen very fast, so be sure to watch it closely so it does not burn to the bottom of the pan.
Take the pan off the heat and stir in the vegan milk, then put it back on the heat again. Bring it to a boil, all the while stirring. After it has come to a boil, continue to stir and boil for one minute then turn the stove off.
Put your sliced potatoes into the greased baking dish.
Then pour the onion and mushroom sauce over the potatoes.
You may have to take a spatula and spread the mixture out a little bit, but once it is ready to go into the oven it looks like this.
Cover the pan with aluminum foil, then bake for 30 minutes. Take the foil off, then bake for one hour more. Let it cool for a few minutes after you take it out of the oven.
The thing that makes this dish really over the top for me is the mushrooms. They add a complementary, yet contrasting flavor and texture that can't be beat and is reminiscent of when your mom or grandma made casseroles with a can of Campbell's Mushroom Soup.
If you don't like mushrooms, I'd suggest try adding wheat gluten or marinated tofu, or you could try something completely different like spinach or broccoli.
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Topic: Scalloped Potatoes (Read 4824 times)
