Vegan Scalloped Potatoes Recipe Hot For Food

Then bake at 350 f ca.

Vegan scalloped potatoes recipe hot for food. Top with the remaining 1 3 of sauce. Drain the sliced potatoes and spread them evenly into your prepared dish. Heat a large rimmed oven safe cast iron or metal skillet over medium heat.

Top with the remaining potatoes and then pour over the remaining onion sauce. Cover with foil and bake for 30 minutes. Sauté for 1 2 minutes stirring frequently until just lightly golden brown.

It s possible to make the scalloped potatoes ahead of time and store the casserole covered in the fridge for 1 2 days. Pour another 1 3 of the sauce evenly on top of the first layer then layer again with potatoes onions thyme sea salt and ground black pepper. Thicken the vegan scalloped potatoes with cornstarch instead of flour.

Add vegan butter and minced garlic to a pan over medium heat. Sprinkle vegan mozzarella style shreds evenly on top. Add sliced potatoes and toss to coat potatoes in oil and onions.

Saute until onions are translucent and starting to brown. Remove the foil and bake for an additional 25 30 minutes or until the potatoes are fork tender. In a small bowl whisk together 1 4 cup of cold water and 1 4 cup of cornstarch.

Bake in the oven for 20 minutes. Preheat oven to 400 degrees. Step 2 toss potatoes and sweet potatoes with 2 tablespoons oil 1 2 teaspoon salt 1 4 teaspoon pepper and garlic powder in a large bowl until well coated.