We all know and love a good ol’ plate of scalloped potatoes. But have you had VEGAN Scalloped Sweet Potatoes? YES! I said Vegan.
HOW THESE SCALLOPED SWEET POTATOES CAME ABOUT
It’s been a fun few nights deciding what’s for dinner with a random array of groceries I managed to shove into my cart the other morning. AKA my last real venture into the world since the start of the panic. I actually needed groceries at the time but hadn’t made a meal plan yet (the key to not ending up with a few mysterious bags of chips in your cart) but it was do or die, baby and the threats of being left for empty shelves and starvation were enough to make me brave the store sans grocery list.
As per yoozh, sweet potatoes don’t have to be on a grocery list to make it home with me. They’re just so versatile, you really don’t need to plan ahead. I was gonna make spiralized noodles outta them until I almost broke my hand trying to force one through the mandoline my sister bought long before some genius invented the veggie spiralizer. I’m not much into working out so needless to say I’m making that switch ASAP.
I had to immediately abandon plan A as sweet potatoes noodles became less and less appealing with every uneasy, half-assed stroke of the blade. Moments before, I was playing around with the two discs that came with my food processor. I was wondering if either would be my saving grace of the evening and produce the veggie noodle I used to want for dinner.
Ruling that option out, I realized I was missing out on a whole new world of slicing and shredding in my food processor! And I mean, A. Whole. New. World!!! In all fairness, I made this reeeeeallllly greaaaat purchase back when all I was doing was breathing, sleeping and eating cheesecake. It’s only use at that time was to grind all the graham crackers it could handle. Which was a whole lot. But push those cookie crushing amazements aside cause man, there is a whooole lot more sh*t this thang can do! *prepares for the next few weeks of amazement*
So I just HAD to test it without further ado and obviously, I was going to be using the would-have-been sweet potato noods. Let’s just say, it took me longer to type this sentence than it did to slice a whole 2 sweet potatoes. Brb, dreaming up all the meals I can eat this week that involve slicing or shredding veggies.
SWEET POTATO NOODLES TURNED SCALLOPED SWEET POTATOES
So the sweet potato noodle fail actually turned into a realization of two great things. 1) The amazing other uses of my food processor. And 2) Vegan scalloped sweet potatoes which in itself, was worth finding out my mandoline needed to be retired.
These scalloped sweet potatoes are creamy and dreamy just like it’s non-vegan counterpart, except they’re vegan! And I don’t even think anyone would ever be able to tell the difference!
CREAMY VEGAN SCALLOPED SWEET POTATOESCourse: Main, Sides, AppetizersCuisine: VeganDifficulty: Easy
Creamy and delicious as an app, main or side dish for the vegan or non-vegan.
What You’ll Need
2 medium Sweet Potatoes
2 Shallots, finely diced
2 cups Almond Milk, unsweetened
1 cup Vegetable Broth
1/3 cup Nutritional Yeast
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Dried Thyme
1/2 tsp Cajun Seasoning
1/2 tsp Turmeric
1/4 tsp Smoked Paprika
1/4 tsp Paprika
1 pinch Cayenne Pepper
Salt and Pepper, to taste
1/4 cup Cold Water
1/4 cup Fresh Chopped Parsley, for garnish
- Preheat the oven to 425 degrees.
- Peel and thinly slice the potatoes – by hand, using a mandoline or a food processor with the slicing attachment. Try and get the slices the same thickness and place them in a bowl of cold water for a few minutes
- In a small saucepan over medium heat, whisk together the milk, broth, yeast and spices. Turn the heat to slow and simmer, stirring frequently, for a few minutes.
- In a small bowl, mix together the arrowroot powder (or thickener of your choice) and the water until it is smooth. Add it to the saucepan and whisk until combined. Remove the sauce from the heat after it has thickened completely, shouldn’t take longer than about a minute.
- Drain the potatoes and start layering them in a glass dish. It’s okay if they are touching or overlapping. Sprinkle some shallots and sauce over the potatoes, then start a new layer. Continue until no sweet potatoes, sauce or shallots remain.
- Cover with aluminum foil and bake for 25 minutes. Uncover and bake for an additional 20 minutes.
- Garnish with fresh chopped parsley and let sit for 5 minutes before serving.
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