Vegan Scalloped Potatoes without Nutritional Yeast
User Reviews
4.9
Vegan Scalloped Potatoes without Nutritional Yeast
Description
Vegan Scalloped Potatoes without Nutritional Yeast begins with sautéing onion and garlic in olive oil, then creating a roux with flour and herbs. Lemon zest and optional miso paste add brightness and umami, while mustard adds a subtle tang. Non-dairy milk is whisked in to build a smooth béchamel that thickens upon cooling. Thinly sliced Yukon Gold potatoes are layered in a greased dish, then covered with the sauce before baking until tender.
The potatoes develop soft slices that absorb the creamy sauce’s flavor, with the herbs and lemon zest providing a fragrant complement. The dish is gently seasoned with salt, black pepper, and onion powder to enhance the savory notes. This scalloped preparation suits vegan diets and can be customized for gluten-free and oil-free variations.
The recipe offers tips for gluten-free flours, oil-free preparation by dry toasting flour and sautéing vegetables in broth, and suggests topping with vegan cheese or breadcrumbs for a gratin style. Baking time varies depending on potato thickness and dish size — monitoring tenderness with a toothpick is advised.
Ingredients
- 2-3 tsp olive oil (see note for oil-free)
- 1/4 cup onion finely chopped
- 3 cloves garlic finely chopped
- 3 tbsp flour (all purpose), See note for gluten-free
- 1/2 to 3/4 tsp salt
- 1/2 tsp black pepper divided, freshly ground
- 1/4 tsp onion powder
- lemon depends on size of lemon and your preference of flavor, zest of 1/4 or 1/2
- 1 tsp dried herbs (I use rosemary and thyme)
- 1/2 tsp miso paste use chickpea miso for soyfree), optional
- 1 tsp mustard or 1/2 tsp ground mustard, stoneground
- 2 cups non-dairy milk such as light coconut milk, unsweetened almond milk, cashew milk(1/4 cup cashews blended with 2 cups water), oat milk or soy milk, at room temperature
- 2 Yukon Gold potato large or 3 medium
Instructions
- Heat a saucepan over medium heat. Add oil and let it heat up a bit. Add onion and garlic and cook for 2 mins. Add the flour and herbs, 1/4 tsp black pepper and salt and mix in. Cook for half a minute, add in the lemon zest, miso and mustard and mix in and cook for another few seconds.
- Add in half cup of the milk and mix in, add in the another half cup and mix in so that there are no lumps. Add in the rest of the non dairy milk and mix in and bring to a boil. Cook for 3 mins then take off heat. Carefully taste and adjust salt and flavor. This Bechamel sauce will be not be very thick but will continue to thicken as it cools.
- Peel and slice the potatoes into an 1/8th inch thick slices. I do this while or after cooking the cream sauce, so the potatoes don't brown. (If slicing before hand, then store in a bowl of cold water until ready to bake. Then drain, lightly pat with a paper towel and move to the next step.)
- Grease a baking dish or cast iron pan and arrange the slices in an overlapping fashion. You can also place a layer of non-overlapping potatoes, then place over this layer and repeat until finished. You want less than 3 layers for even cooking and crispy topping.
- Pour all of the sauce over the potatoes. It will look like a lot.
- Bake for 1 hour at 350 deg F (176 C) . Check in the center with a toothpick, there should not be any resistance. Continue to bake longer if needed. Broil for a minute to brown the top if needed.
- Garnish with the remaining black pepper and some fresh herbs such as chives. If you are like me you would also sprinkle some red pepper flakes and maldon sea salt and serve.
Notes
- For gluten-free: substitute with rice flour and tapioca starch and use thicker non-dairy milks like soy, cashew, or oat milk.
- For oil-free: dry toast flour and sauté onion and garlic in broth; proceed with sauce preparation as usual.
- To make a cheesy gratin: top with vegan cheese shreds or crumbs mixed with herbs before baking.
- Check doneness by inserting a toothpick in the center and continue baking as needed.
- The recipe can be doubled or layered with other ingredients for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4side servings
Amount Per Serving
Calories 12885 kcal
% Daily Value*
| Calories | 128.85kcal | 6% |
| Carbohydrates | 20.41g | 7% |
| Protein | 4.4g | 9% |
| Fat | 3.81g | 6% |
| Saturated Fat | 0.34g | 2% |
| Sodium | 382.2mg | 16% |
| Potassium | 463.47mg | 10% |
| Fiber | 3.52g | 14% |
| Sugar | 0.66g | 1% |
| Vitamin C | 13.58mg | 15% |
| Calcium | 190.75mg | 19% |
| Iron | 4.02mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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