The holidays are upon us and there’s nothing better than something that’s easy, kid friendly (for your picky nephews), low fat (for your vain body-builder cousin), cholesterol free (for your crotchety aunt), easy (for your peace of mind) and cheap (because you already spent all your money on gifts). This recipe as written will serve 6-8 people as a side dish and doubles easily. It would be great for a departmental potluck.
You’ll need the following:
2 large white potatoes (sliced thin)
2 gigantic yams or sweet potatoes (sliced thin)
Potatoes, sweet potatoes and yams are easy to find for around $1 per pound this time of year so I use them fairly often during the holidays. I cut mine with a big old knife. This is one of those times I wish I wasn’t averse to mandolines. The finger that I partially amputated using one always tingles whenever I think about working with one. If you’ve got a good food processor with a slicing blade, I’d recommend using that for safety’s sake, if you’re a fan of the mandoline, use that and be really really really really careful, otherwise use a knife and be really really really careful. I leave the skin on; you don’t have to.
1 tbsp onion powder
1/2 tbsp garlic powder
1/2 tsp salt
a pinch of flake red pepper
3 tbsp nutritional yeast
12-16 ounces of silken tofu
1 cup of soy or almond milk
4 tbsp almond flour
vegan mozzarella and/or parmesan (optional)
Take the onion powder, garlic powder, salt, flake red pepper, nutritional yeast, tofu and half a cup of milk and blend it all up.
Sprinkle 2 tablespoons of almond flour on the bottom of a large baking dish and make a layer of white potatoes on it.
Then slather that layer with some of your tofu mixture. Now repeat the process with the yams or sweet potatoes: layer them on top and then add the tofu cream. You should be able to get 5 or 6 layers of potatoes. I then put the remaining milk into the rest of the tofu sauce and mixed it well before pouring it over the top of the potatoes. I added a few slices of Teese mozzarella (any vegan cheese will do) and sprinkled it with the rest of the almond meal and sprinkled it liberally with walnut parmesan.
Bake it for an hour and a half at 400F/200C
You should get a beautiful layered look and a delicious addition to any holiday meal. Hopefully your guests will be too busy enjoying it to notice the orange and white stripes.
This is Christie and Brent, signing off!
How did you know au gratin potates are a weakness of mine? I have searched near and far a comprable vegan version and I have to say you guys take the cake..er, potato! Gorgeous layers and I really like the combo of white and sweeet potatos. I’ve been wanting to try Teese but just haven’t found a reason or recipe I wanted to use it in, until now. Merry Christmas to me 🙂
Aha! So there you are vegan patotoes au gratin!