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BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

Scalloped Potatoes is one of the best subtitle dinners if you have people/visitors coming over. The taste is phenomenal, and the entire dish can be made from beforehand.

On the side, I recommend having a nice salad and a protein source of your choice. We have recipes in abundance. ????

Difficulty: Intermediate Prep Time 15 min Cook Time 75 min Total Time 1 hr 30 mins Servings: 6 Best Season: Winter

Description

With this meal, your family dinner will be complete. ????????

Ingredients

Vegan Scalloped Potatoes

Instructions

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Vegan Scalloped Potatoes

  1. Preheat the oven to 200C/400F.

  2. In a large pot over medium heat, melt the vegan butter. Whisk in the flour and stir until the sauce thickens and becomes a roux, about 3 to 5 minutes.Β 

  3. Whisk the plant-based milk into the roux. Stir in the nutritional yeast, garlic powder, onion powder/flakes, black pepper and vegetable stock, and bring to the boil. Boil for 2 minutes.

  4. Lightly grease a casserole dish with vegan butter, place minced garlic on the bottom, thinly slice the potatoes with a knife or a mandoline and layer half of them in the casserole. Pour half of the sauce on it and repeat once again with the rest of the potatoes and sauce.

  5. Cover with tin foil and bake for 30 minutes. Uncover the casserole and bake for another 45 minutes.

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