Vegan Scalloped Potatoes #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad

Incredible as a side dish – or a fundamental dinner, how about we be genuine – these custom made scalloped potatoes are absolutely vegetarian and absolutely DELICIOUS. On the off chance that you have a profound love for potatoes as I do, you'll love this formula. These scalloped potatoes are additionally without oil, sans soy, and sans gluten.

There are such a significant number of approaches to make potatoes – fries, chips, pounded, hashed, nacho-ed (better believe it, truly)… and, scalloped – which is the reason you're here!

I make these veggie lover scalloped potatoes 2-3 times each month since, well, why not? They're delectable, filling, low in fat, spending plan neighborly, thus fantastically dearest. At the point when I eat them for scraps, I like to include some Field Roast Smoked Apple Sage Sausages (produced using grain, not creatures) for a little flair. What's more, it just gives me a superior reason to appreciate scalloped potatoes for breakfast.

This formula has a mushy no-cheddar energy on account of the wholesome yeast. In the event that you don't have wholesome yeast in your storeroom, I enthusiastically prescribe it. 1) It's scrumptious and I'm dependent 2) It's invigorated with B12, which you should focus on as a veggie lover since you aren't devouring B12-enhanced creatures.

To cut my potatoes dainty, I utilize a mandoline. Cutting with a blade would deliver lopsided cuts (except if you're an all out blade ninja), with shifting thickness, and same-size cuts are truly essential to appropriately cooked scalloped potatoes. A mandoline slicer is an extraordinary, productive apparatus to have in the kitchen.

Also try our recipe Greek Yogurt Chocolate Mousse #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad

Ingredients

• 5 cups sliced potatoes about 800 grams
• 2 cups non-dairy milk, plain unsweetened
• 1 cups vegetable stock
• 1/3 cup nutritional yeast
• 1 tsp or cube vegetable bouillon optional but adds flavor and salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme leaves
• 1/4 tsp paprika
• pepper to taste
• pinch of cayenne
• 1/4 cup cornstarch or arrowroot powder
• 1/4 cup cold water

Instructions

1. Peel and thinly slice the potatoes – a mandoline slicer will work best so your potatoes are the same thickness. I recommend using a 2.5mm blade.
2. Submerge your potato slices in a bowl of cold water to prevent oxidation. 
3. Preheat the oven to 425 degrees Fahrenheit.
4. In a medium pot, whisk together the milk, vegetable stock, nutritional yeast, vegetable bouillon, onion powder, garlic powder, thyme, paprika, pepper, and cayenne. 
5. Bring the sauce mixture to a simmer, stirring frequently.
6. In a small bowl, mix together the cornstarch and cold water until there are no clumps. 
7. Pour the cornstarch mixture into the simmering sauce and whisk well. When thickened, remove the pot from heat.
8. Drain the potatoes and layer half of them in a casserole dish. Pour half of the sauce over the potatoes. Give the casserole dish a good shake so the sauce gets in the nooks and crannies of the potatoes.
9. Do the same with the remaining potatoes and sauce.
10. Cover the dish with foil and bake for 25 minutes. Uncover and bake for an additional 15-20 minutes – or until the potatoes are fork tender.
11. Let sit for 5-10 minutes and serve.

Read more our recipe Healthy Baked Carrot Chips #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad

Source : bit.ly/39OIXdA