Try this delicious veganized comfort food dish — bet you won’t even miss the dairy…
| Servings |
1-1/2 cups
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 192 | 0mg | 2g | 25g |
Recipe Footprint (for Recipe's Default # of Servings)
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2.4 | Water saved (gallons) [animal consumption only] |
 |
9.6 | Manure (pounds) not deposited into the environment |
 |
10.8 | Grains / feed (pounds) not consumed by animals |
 |
23.5 | Methane (gallons) not created by animals |
 |
287.4 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
Ingredients
- 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)
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- 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.
Recipe Notes
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