Growing up Scalloped Potatoes always felt like a next level fancy meal that we could only have on special occasions. Luckily this Vegan Scalloped Potatoes Recipe can be made easily so long as you have enough time to bake it! It’s tangy and delicious with a bit of a salt and vinegar vibe that your entire family will love. You’re going to need my Plant-Based Parmesan recipe for this, but it comes together super quickly so don’t fret.
This works wonderfully as a main dish due to the black beans and broccoli. It’s a surprisingly low calorie meal protein, fibre, and iron. Feel free to use it as a side dish as well. It’s great for a big spread around the holiday time!
You’re going to see aquafaba on the ingredient list and you might wonder what is that? It’s the juice that comes in a can of chickpeas, or if you cook your own chickpeas from dry then just save the cooking liquid in a jar in your fridge. It keeps for at least a week.
This is comfort food at its absolute finest. It makes a hearty batch so it’s great to have throughout the week for left-overs or lunches as it reheats beautifully. Now that you’ve got a Vegan Scalloped Potatoes recipe you’ll always have something for a special weekend meal, or any night of the week.
This Vegan Scalloped Potatoes Recipe is something that feels like a weekend decadence but can be easily made for a weeknight for the entire family!
Place yours cashews in a small bowl and add boiling water to cover. Soak them for I hour, then drain. You could also soak the cashews in room-temperature water overnight if you’re organized. We’re going to blend them so it’s okay if they get a bit slimy and over-soaked. It’s pretty hard to mess this up.
Transfer the drained cashews to a high-speed blender (don’t use the soaking water) and add the fresh water, nutritional yeast, aquafaba, lemon juice, vinegar, garlic, salt, and hot sauce (if using).
Blend for I to 2 minutes, until creamy and smooth. The sauce will be very thin, that’s what you want. Don’t freak out if the sauce tastes a bit tangy - it’s okay - it’ll mellow once baked into the potatoes. Trust!
Make my Plant-Based Parmesan. For this particular recipe let it be a bit more coarse as it’ll add a nice texture.
Preheat the oven to 425°F. VERY lightly grease a 9 by 13-inch (3 L) casserole dish, making sure to coat the sides and bottom completely. I like to use coconut oil for this.
Spread a single layer of sliced potatoes over the bottom of the casserole dish, just barely overlapping them and covering the bottom of the dish. Sprinkle just a little bit of salt over and then layer on top some sliced broccoli. Pour a cup of the garlic sauce on tops it covers the potatoes. Don’t be shy about getting your hands in there to spread it around! The sauce is going to look thin and watery - it’s all good. It’s going to thicken when it bakes.
Repeat this layering process (remembering to lightly salt each layer of potatoes) until you have used all the sauce, potatoes, and broccoli. (roughly 5 layers or so). Before you put the sauce on the final layer sprinkle your black beans all over to create a final layer. Top with the remaining sauce and then sprinkle all of the parmesan over the top. Cover the dish with aluminum foil and use a knife to cut tiny slits into the foil to vent/steam the dish.
Bake for 1 hour. After, remove the foil and check to see how it’s going by inserting a sharp knife into the centre of the casserole. If there’s no resistance then you’re good. Otherwise bake about 5-15 minutes until this step works out.
Sprinkle with some thyme, if using, cut into squares and serve! Smash this delicious dish into your face!
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
