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Vegan Scalloped Potatoes

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Level: Easy

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Description

Made with easy baked tofu bacon and a creamy, nut-free, gluten-free sauce, this vegan oil-free scalloped potato recipe will satisfy you with every healthy bite.

Ingredients

  • FOR THE TOFU BACON:
  • ½ blocks (500g Size) Tofu
  • 2 Tablespoons Tamari Or Soy Sauce
  • 1 Tablespoon Liquid Smoke
  • 2 teaspoons Maple Syrup
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Onion Powder
  • ½ teaspoons Ground Black Pepper
  • FOR THE POTATOES:
  • 5 cups Potatoes (about 4 Medium Potatoes)
  • FOR THE SAUCE:
  • 2  Shallots (2-3 Tablespoons)
  • 2 cups Plant Milk
  • 1 cup Vegetable Broth
  • ⅓ cups Nutritional Yeast
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Thyme
  • ½ teaspoons Ground Black Pepper
  • ¼ teaspoons Paprika Or Cayenne Pepper
  • ¼ cups Arrowroot
  • ¼ cups Cold Water

Preparation

For the tofu bacon, press tofu for about 20 minutes to remove extra moisture. Do this by pressing it between two flat surfaces and weighing the top down or use a tofu press. Once tofu is pressed, preheat oven to 425ºF (220ºC).

Place tofu in a food processor or blend and add remining ingredients. Blend until smooth, scraping the sides a few times.

Line a baking sheet with parchment paper and using a spoon or spatula, spread the tofu mixture evenly on the baking sheet (about ¼ inch or thinner). Place tofu in the oven and bake for 15 minutes until tofu is brown and a bit crispy. Remove from oven and allow to cool before crumbling or cutting into pieces. You’ll want to use about 1 cup of bacon bits, so crumble that amount and leave any remaining tofu to use in sandwiches or wraps.

Note: Start the potatoes while tofu is baking and leave the oven heated while you finish up the potatoes, as this is the precise temperature you’ll need to bake the casserole.

Peel and thinly slice potatoes. Set aside in a bowl or pan with cold water while you make the sauce.

In a medium saucepan, sauté finely diced shallots for about 3 minutes until they start to break down. Add vegetable broth or water 1 tablespoon at a time if they start to stick.

Add plant milk, vegetable broth, nutritional yeast, garlic powder, dried thyme, ground black pepper, and paprika (or cayenne pepper). Stir to mix everything and simmer while you do the next step.

In a small bowl or jar, whisk arrowroot with water until you have a smooth paste. Add to simmering sauce and continue whisking until sauce thickens, about 5 minutes.

In a small to medium oven-friendly baking dish (mine was 10 x 7 inches), layer 1/3 the potato slices and then add 1/3 the sauce along with 1/3 the bacon bits. Repeat twice more until dish is full.

Cover dish with a lid or foil and bake for 50 minutes. Lightly pierce one of the potatoes to test for doneness and if it can easily be pierced, remove foil or lid and allow it to brown on top for another 10 minutes.

Remove from oven and allow it to settle for 5 minutes before serving.

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