vegan scalloped potatoes recipe

As the holiday season approaches, it's time to plan the menu for your epic feasts! This year, why not add a delectable vegan dish to your menu that will satisfy even the most discerning palates? My vegan scalloped potatoes are a delightful twist on a classic side dish, as I've added sweet caramelized onions on top!

This vegan scalloped potatoes recipe was inspired by the early days of hot for food. Do you remember when I created a RECIPE?! for scalloped potatoes? I made that one up on the spot using what I had in the fridge. Followers continue to make that recipe with lots of success, but I felt I needed to update things for my preferences.

This vegan scalloped potatoes recipe isn't that different, but it doesn't use any vegan cheese products and has fewer ingredients in the sauce. However, it still packs a very flavorful punch with the addition of the caramelized onions. It would make a great accompaniment to my whole roasted cauliflower or even my gluten-free green bean casserole.

This dish is incredibly tasty and it's an inclusive choice for all your holiday gatherings. Why does everyone gotta forget about the vegans?! Even if you're serving a roast or a turkey I highly recommend making all the sides vegan-friendly. It'll lighten the load of your plate and you won't feel so stuffed when you've licked it clean! I'm positive your guests would appreciate it too. Besides, does anyone really need to know?

what you need

• russet potatoes
• yellow onions
• raw cashews
• vegan butter
• vegan chicken-flavored bouillon
• white wine vinegar
• nutritional yeast
• garlic
• fresh thyme
• salt & pepper

See the recipe card for quantities.

how to make the recipe

Watch the video below the recipe card to see how to make this dish. The order in which you prepare each element for the vegan scalloped potatoes is important so that the potatoes don't turn color while you prepare everything else.

Soak the raw cashews in hot water to get them softer. This will help make a smooth creamy sauce.

Slice the onion thin on a mandolin. Caramelize them first as this takes the longest.

Caramelizing onions will take about 20 to 30 minutes. And you might not cook them all the way brown as they'll continue to caramelize in the oven when you bake the entire dish.

Meanwhile, make the cashew sauce by adding drained cashews to the blender with fresh hot water, bouillon paste, white wine vinegar, nutritional yeast, salt and ground pepper.

You can slice the peeled potatoes on the mandolin as well and have them ready as soon as the onions are finished caramelizing.

Remove the onions from the pan and sauté the aromatics for the scalloped potatoes, including more vegan butter, minced garlic, and fresh thyme.

Add the potatoes to the pan in thirds, while tossing them around to coat in the garlic and thyme. Add a ½ cup of hot water and toss around and then place a lid on the pan for about 5 minutes.

Remove the lid on the pan and add in all the sauce. Gently toss the potatoes in the sauce and arrange in an even layer. Turn off the heat.

You'll then arrange the caramelized onions on top of the sauced potatoes in an even layer. Place this in an oven that's preheated to 400°F and bake for 30 minutes.

equipment you need

I almost always use a cast iron pan for my cooking. I love it because you can sauté in it and then throw it in the oven. Stainless steel pans are also oven-safe. But if you decide you'll transfer the potatoes and sauce into a glass casserole dish that's ok too. Keep in mind, your bake time will be longer though. Glass and metal conduct heat differently! So bake it in a glass casserole dish any where from 50 to 70 minutes. I would also add the caramelized onions on top half-way through the bake time in this case.

A mandolin is a very handy tool to have in your kitchen. You'll notice I use it quite a bit and when you need to slice stuff very thin, like for this recipe, it's much safer than using a knife. Plus unless you're very skilled, which I'm not, the knife won't get it thin enough! Everyone swears by this Japanese mandolin.

substitutions

• potatoes - I used russet potatoes, but you can also use yellow potatoes. I find russets have the best texture and are my go-to potato for a casserole or when making mashed potatoes as well.
• cashews - I do prefer scalloped potatoes with cashews as the base for the sauce as they make the sauce very rich and creamy like traditional scalloped potatoes. But if you're nut-free you could swap the cashews for firm tofu. Measure out 1 cup of crumbled tofu in a dry measuring cup. Add that to the blender and to add some fat I would add about 2 tablespoons of olive oil to the mix.
• vegan chicken-flavored bouillon - I like this brand or this brand for whenever I call for this ingredient in my recipes. You can also use a vegetable bouillon paste, powder or cubes. This just adds a concentrated flavor as well as sodium to the recipe.

You'll find by searching vegan scalloped potato recipes that some creators have made a version using a flour roux method for the sauce. I don't love that particular version, but if it's something you want to try you can check out this recipe here.

This dish is not only a Thanksgiving favorite but also perfect for any holiday celebration you're throwing. Impress your guests with this culinary masterpiece and create a new tradition celebrating delicious comfort food and a compassionate lifestyle. Enjoy your holiday feasts!

Print

vegan scalloped potatoes recipe

This recipe is a twist on classic scalloped potatoes. It's even more flavorful with the addition of caramelized onions on top. Plus it's made totally vegan using cashew cream as the base for the sauce!

Course dinner, holiday, Side Dish

Cuisine American, French

Keyword cashew cream, casserole, potatoes, scalloped potatoes

Prep Time 25 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Servings 6 to 8

Calories 239kcal

Author Lauren Toyota

Ingredients

• 1 ½ to 1 ¾ lbs russet potatoes peeled and thinly sliced
• 1 yellow onion thinly sliced
• ¼ C + 1 tablespoon salted vegan butter divided
• 1 C raw cashews soaked for 20 minutes in hot water
• 1 ½ C + ½ C hot water divided
• 2 teaspoon vegan chicken-flavored bouillon paste
• 2 teaspoon white wine vinegar
• 1 tablespoon nutritional yeast
• ½ teaspoon sea salt
• ½ teaspoon ground black pepper
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme tender stems and leaves finely chopped

Instructions

• In a large oven safe skillet over medium-high heat, melt ¼ cup of vegan butter. Toss in onions and a pinch of salt, coating the onions in butter. Then continue to cook, only tossing occasionally to caramelize. Total cook time is about 30 minutes or until evenly golden brown and caramelized. Lower heat as needed to prevent burning.
• Meanwhile you can make the sauce. Drain the cashews from the soaking water, and add to a high powered blender with 1 ½ cups of hot water, bouillon paste, white wine vinegar, nutritional yeast, sea salt, and ground pepper. Blend until very very smooth and set aside.
• Preheat oven to 400°F close to when the onions are nearly done.
• Remove the caramelized onions onto a plate and set aside. Add 1 tablespoon of vegan butter, minced garlic, and thyme to the pan and sauté about 1 to 2 minutes until fragrant. Lower the heat on the pan, if needed, to prevent garlic from burning. Add sliced potatoes in thirds, and toss in the mixture to coat evenly. Once all the potatoes are in the pan add ½ cup of hot water and a lid to the pan. Cook 5 to 6 minutes. Remove lid, add in the cashew cream, gently toss the potatoes in the sauce and arrange in an even layer. Turn off the heat. Add caramelized onions on top in an even layer. I found it easiest to use my fingers to place them on top.
• Place the entire skillet in the oven and bake for 30 minutes. If you decide to transfer the scalloped potatoes in a glass casserole dish for baking, as opposed to a cast iron pan or other metal oven safe skillet, it will take over double the time to bake until the potatoes are soft enough. So bake anywhere from 50 to 70 minutes. I would also maybe add the caramelized onions on top half way through the bake time in this case.

Video

Nutrition

Calories: 239kcal | Carbohydrates: 17g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 441mg | Potassium: 373mg | Fiber: 2g | Sugar: 2g | Vitamin A: 528IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 2mg

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Frequently Asked Questions

Is a plant based diet the same thing as a vegan?

No. A plant-based eating plan is not the exact same as a vegan. A plant-based diet is an eating plan that focuses on mainly consuming fruits, vegetables, legumes, nuts and seeds, and whole grains. This eating pattern generally reduces or eliminates animal products like meat and dairy. However, some animal proteins may still be consumed. Veganism is an ethical lifestyle that emphasizes a plant-based diet. It also avoids cosmetics and clothing made from animal products. Although vegans may also choose to adopt a plant based diet as part their lifestyle, they are separate concepts.

Can you build muscle with a plant-based diet

Yes, it is possible for a plant-based lifestyle to build muscle. A vegetarian diet doesn't necessarily mean that you can have less muscle, but the type of food one eats will play a significant role in building muscle strength and size. Plant-based diets can include legumes (beans/lunch/peas), doves/sintan, nuts, nutritional yeast and tofu. Combined with regular exercise and proper supplementation of vitamins and minerals, a properly balanced plant-based diet can help you reach your fitness goals while promoting better overall health. Whole food sources should be emphasized over processed products, often full of unhealthy additives or preservatives. A steady increase in protein is necessary, so make sure to include foods like quinoa or flaxseed and nut oils into your daily food plan. A nutritionist who specializes in plant-based nutrition is a good choice, regardless of whether you want to build muscle mass or maintain your health.

Are plant-based diets more costly than other diets.

Plant-based diets can be less expensive than other diets. You can eat a balanced plant-based diet with minimal expense, depending on what type of food you eat. You can find grains, beans as well as eggs, legumes, nuts, and potatoes at very low prices. They are also a great source for protein and have lower overall costs. Proper meal planning can help you cut down on food costs. You don't have to buy individual ingredients. There are many ready-to eat meals made from plant-based foods that will help you reduce your grocery bill.

Can I eat poultry on a plant-based food diet?

Yes, it is not possible to eat chicken while on a plant based diet. A plant-based diet eliminates all animal products, including meat, fish, and poultry. Many vegan options to traditional meat-centric dishes can be made without the use of animal products. Many soy-based meats, such as seitan (wheat Gluten), tempeh(fermented soybeans), mock duck (made from mushrooms), can be mimicked in flavor to traditional meats. Vegetarian hamburgers made with black beans or quinoa can also be as good as beef burgers. Tofu mayo; coconut bacon strips or eggplant bacon bits; vegetable hot dogs made with seasoned texture soy protein; faux chicken strips of wheat gluten are all tasty alternatives.

What are the advantages of eating plant-based protein?

The main problem with plant-based meat is its lack of essential vitamins or minerals. Some essential amino acid, vitamin B12, as well as heme Iron, are less abundant in plant-based protein than animal proteins. Additionally, some plant-based meats contain more sodium than real meat due to the abundant amount needed for preservation. Furthermore, purchasing quality vegan products from grocery stores or online outlets can be more expensive and time-consuming. If you consider the cooking time of vegan products, some may need more effort and take longer to prepare.

What can you do to replace meat in a plant-based diet.

Ingenious vegan substitutes can replace meat in a plant-based diet. Tofu, seitan (wheat flour), tempeh(fermented soybeans), mock duck made with mushrooms can be substituted for meats. Vegetarian vegetarian burgers made with black beans and/or quinoa taste just like beef burgers. Tofu mayo, eggplant bacon bits or coconut bacon strips; vegetable hot dogs made from seasoned textured soybean protein; and faux chicken strips made from wheat gluten are all tasty alternatives. You can alter recipes to use fruits, vegetables, beans, seeds and nuts as well as vegetables and grains. Other cooking methods, such as roasting, steaming, or grilling, are great options to enjoy plant-based foods without sacrificing flavor.

Can I eat egg on a plant-based food diet?

Yes, eggs are not permitted on a plant based diet. This diet bans the consumption of all animal products such as meat, fish, poultry, eggs and other animal products. There are many vegan options for traditional egg-centric dishes that have the same flavor and texture as eggs, but they don't rely on animal products. Tofu scrambles or eggs can be made into great breakfast dishes. It can also replace eggs with plant-based protein. For example, chickpea flour or mashed banana can be used for binding in baked goods. Aquafaba (the liquid that comes in chickpea cans) can also substitute for eggs in making meringues. Flaxseed meal or Chia seeds mixed with water can be used as an egg substitute to preserve non-vegan dishes without compromising their taste.

Statistics

• According to research published, going plant-based can cut grocery bills by $750 a year per person, Journal of Hunger & Environmental Nutrition. (forksoverknives.com)
• Another found that following a diet rich in plant foods and lower in animal foods was associated with a 16 percent lower risk of cardiovascular disease and a 31 to 32 percent lower risk of death from cardiovascular disease. (everydayhealth.com)

External Links

[TAG29]

• PubMed: Type 2 diabetes: How beta-cell function is affected over time - Long-term Model


• A Plant-Based Dietary Treatment Improves Beta Cell Function and Insulin Resistance In Overweight Adults: A Randomized 16-Week Clinical Trial - PubMed

[TAG32]

• What is a plant-based diet? And why should you consider it? - Harvard Health

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• Scientific Reports


• The carbon opportunity cost for animal-sourced food production on the land. Nature Sustainability

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• Plant-based diets for personal, population, and planetary health - ScienceDirect

How To

How do I make sure I get enough protein from a plant based diet?

With the right combination, you can ensure that you have enough protein in a plant-based food. Foods such as legumes, nuts, seeds, tofu, tempeh, and quinoa are excellent plant-based protein sources. These foods can be incorporated into your daily meals to meet your nutritional requirements. If you want to maximize your nutrition intake and still eat a vegan diet, you should consider superfoods like spinach and gojiberries. These superfoods are packed with vitamins, minerals, and contain high amounts of nutrients.

Additionally to eating plant-based meals throughout the day it is important to add protein to a vegan diet. You can find products like plant protein powders or nut butters as well as collagen peptides (derived primarily from plants). These products can be blended into smoothies and other recipes. If you don’t feel like you’re getting enough protein by eating only plant-based proteins, then you should consider supplementation with high quality supplements. High-quality pills, capsules and tablets can provide you with the exact amount you need.

People who are vegan can make conscious efforts to incorporate plant-based protein into their meals in a variety of ways. This will help them quickly reach their daily recommended nutrients. Planning is key!

Resources:

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