LOADED VEGAN SCALLOPED POTATOES

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LOADED SCALLOPED POTATOES VEGAN VERSION

  • 8  morning side farms vegan bacon, cut into 1/2″ pieces
  • Generously add olive oil to pan to keep “bacon” from sticking
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. unsalted vegan butter, plus more for greasing dish
  • 2 tbsp. all-purpose flour
  • 3 tbsp. chopped scallions, plus more for garnish
  • 1/2 c. soy coffee creamer
  • 1 c. low-sodium vegan chicken stock
  • 2 1/2 lb. russet potatoes, thinly sliced
  • 2 c. shredded vegan Cheddar (I use veggie go)
  • 1/4 c. vegan sour cream

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. In a large skillet over medium heat brown bacon, about 5 to 8 minutes. Transfer bacon to a plate. Drain excess bacon grease leaving about 2 tablespoons; sauté garlic and onion until softened, about 5 minutes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Melt vegan butter, when it begins to bubble sprinkle flour all over and whisk until flour is absorbed, about 2 to 3 minutes. Add scallions, cream, and vegan chicken stock; bring to a boil and simmer for 2 minutes. Turn off heat.
  3. Wash and dry potatoes. Attach slicing blade to a food processor. If possible, set thickness to 1/8″. Trim ends of potato and slice without removing peel. Grease casserole dish with vegan butter and arrange potatoes in rows. Pour creamy mixture over the potatoes followed by a even layer vegan Cheddar and vegan bacon.
  4. Cover tightly with foil and bake for 40 minutes. Uncover and bake until potatoes are tender and cheese is melted, about 20 minutes. Garnish with scallions and dollops of vegan sour cream. Serve immediately.

I borrowed this recipe from delish.com.  the writer’s credit is as follows:

 

Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.

SPICY GREEN CHILI VEGAN CHICKEN LASAGNA

chicken-lasagna

VEGAN CHICKEN LASAGNA

4 cups of chicken TVP shredded or cubed

2 cups salsa verde

2 cups vegan mozzarella shreds

2 cups Mexican vegan cheese blend (daiya has a monterrey jack)

3/4 cup vegan sour cream

10 oz. no boil lasagna noodles

1 or 2containers (15 oz) of vegan cream cheese

1 10oz can of fire roasted green chilis

1 tsp chili powder

1 tsp cumin

PREPARATION

Preheat oven to 375 degrees F

Combine chicken, chilis, salsa verde and sour cream in a large bowl and season generously with salt and pepper, cumin and chili powder.

Spread 1/3 of the chicken mixture in the bottom of a large baking dish and cover with lasagna noodles.

Top with another layer of chicken mixture, then cover with cream cheese mozzarella and Mexican cheese.

Repeat with another layer of chicken, cream cheese and cheese, then top with lasagna noodles.

Cover noodles with remaining salsa verde and cream cheese, then sprinkle remaining mozzarella evenly over the top.

Cover dish with aluminum foil and bake for 25 minutes. Uncover and bake for another 10-15, or until cheese is melted and bubbly.

Remove from oven and serve hot.

Day 0

vegan thoughts from the quixotic engineer. she is hilarious and omg expresses how i feel about having to eat vegan!!!

The Quixotic Engineer

I don’t think I’ve made my love of food clear enough. The amount of thought and effort I put into food and cooking equals the combined amount of thought and effort I put into every other aspect of my life. And I know that makes it sound like I’m probably studying to be in the wrong profession, but trust me, there are so many reasons why I’m not currently in culinary school.

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That being said, you can understand why I’m not a huge fan of dietary restrictions. If I’m gonna be forced to remove cheese from my diet, it should really only be for SEVERE medical reasons. But I’m here to try and make some kind of point although I’m not totally sure what that point is going to be by the end of this week. Maybe this whole experience will turn into one of those movies where the heroine originally sets…

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