Try this delicious veganized comfort food dish — bet you won’t even miss the dairy…
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- 4 potatoes (peeled and thinly sliced)
- 3 Tbsp buttery spread
- 2 Tbsp flour (unbleached all purpose)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 C soy milk
- 1/4 C yellow onions (minced)
- 2 garlic cloves (minced)
In a medium pan, melt the buttery spread and stir in the flour over medium high heat until bubbly; cook for 2 minutes stirring constantly.
Add the salt and pepper; slowly whisk in the milk and stir constantly until the sauce thickens.
In a 9 x 13-inch baking dish (greased), layer half of the potatoes, half of the onion, and half of the garlic. Pour half of the sauce over the veggie layer; repeat the layer, cover and bake at 350 degrees for 45 minutes or until the potatoes are tender.
Sprinkle the top of the potatoes with paprika, parsley, dill, and/or shredded cheddar cheese, if desired.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC