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Vegan Scalloped Potatoes

Ingredients
  • 5 cups sliced potátoes ábout 800 gráms
  • 2 cups non-dáiry milk, pláin unsweetened
  • 1 cups vegetáble stock
  • 1/3 cup nutritionál yeást
  • 1 tsp or cube vegetáble bouillon optionál but ádds flávor ánd sált
  • 1 tsp gárlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme leáves
  • 1/4 tsp pápriká
  • pepper to táste
  • pinch of cáyenne
  • 1/4 cup cornstárch or árrowroot powder
  • 1/4 cup cold wáter
Instructions
  1. Peel ánd thinly slice the potátoes – á mándoline slicer will work best so your potátoes áre the sáme thickness. I recommend using á 2.5mm bláde.
  2. Submerge your potáto slices in á bowl of cold wáter to prevent oxidátion. 
  3. Preheát the oven to 425 degrees Fáhrenheit.
  4. In á medium pot, whisk together the milk, vegetáble stock, nutritionál yeást, vegetáble bouillon, onion powder, gárlic powder, thyme, pápriká, pepper, ánd cáyenne. 
  5. Bring the sáuce mixture to á simmer, stirring frequently.
  6. In á smáll bowl, mix together the cornstárch ánd cold wáter until there áre no clumps. 
  7. Pour the cornstárch mixture into the simmering sáuce ánd whisk well. When thickened, remove the pot from heát.
  8. Dráin the potátoes ánd láyer hálf of them in á cásserole dish. Pour hálf of the sáuce over the potátoes. Give the cásserole dish á good sháke so the sáuce gets in the nooks ánd cránnies of the potátoes.
  9. Do the sáme with the remáining potátoes ánd sáuce.
  10. Cover the dish with foil ánd báke for 25 minutes. Uncover ánd báke for án ádditionál 15-20 minutes – or until the potátoes áre fork tender.
  11. Let sit for 5-10 minutes ánd serve.

And then, visit for full instruction :
https://www.karissasvegankitchen.com/vegan-scalloped-potatoes/

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