scalloped potatoes (vegan & gluten-free) Something Vegan
RECIPE
3 Tbsp. olive oil
1 small onion, finely chopped
1 clove garlic, minced
2 Tbsp. white rice flour
2 Tbsp. nutritional yeast (optional)
1 tsp. salt
1/4 tsp. ground black pepper
2 1/4 cup almond milk (or other non-dairy milk)
4 large potatoes (about 2 1/2 pounds) thinly sliced
Preheat the oven to 350 degrees Fahrenheit. To a pot over medium heat, add oil-let the oil warm up. Add onion-- stir and let cook a couple minutes. Add garlic --and cook another minute. Add rice flour, nutritional yeast, salt, and pepper. Stir until evenly combined. Add almond milk, whisk and continue to cook until mixture starts to boil. Let boil, whisking for a couple of minutes until it just starts to thicken. Layer the potatoes in a greased 8x8x-inch baking pan, and pour the mixture over the potatoes. Cover with aluminum foil, and bake 30 minutes. Remove the foil and bake another hour. Let rest a few minutes before serving. Makes one 8x8-inch pan.
If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!
Something Vegan on Instagram:
Email: somethingvegan@gmail.com
Breakfast Casserole
Everything you love about breakfast in one easy and delicious casserole. Perfect for Thanksgiving and Christmas morning or whenever you have company over. Pop it in the oven when you get up and you are good to go.
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???????????? BREAKFAST CASSEROLE
1 lb bulk sage pork sausage
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
10 eggs
2 cups whole milk
¼ tsp ground black pepper
½ tsp garlic powder
½ tsp salt
3 cups frozen country style hash browns
1 cup French’s crispy fried onions
8 oz cheddar cheese
hot sauce, optional
Bake at 350 F or 177 C uncovered for 40 minutes. Then cover with foil and bake 10 more minutes.
*Be sure to let the casserole sit out at least 20-30 minutes before baking because the sudden changes in temperature may cause the dish to shatter or break.
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Au Gratin Potato Casserole | Southern Living
A cheesy, creamy potato casserole fits in well at every family gathering. This popular side dish recipe is made with frozen hash browns, cream of mushroom soup, and cornflakes. If you're pressed for time, try making it ahead.
Get the full recipe for Au Gratin Potato Casserole here:
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kale and potato frittata (vegan & gluten-free) Something Vegan
RECIPE
1 14-oz. package extra firm tofu, drained and cubed
1/2 cup almond milk (or other non-dairy milk)
3 Tbsp. nutritional yeast
1 tsp. salt
1/2 tsp. ground turmeric
1/4 tsp. ground paprika
1/4 tsp. ground black pepper
2 Tbsp. olive oil
2 medium potatoes, peeled and diced
1/2 cup onion, diced
2 cups kale, chopped
2 cloves garlic, minced
To a blender, add tofu, almond milk, nutritional yeast, turmeric, salt, paprika, and black pepper. Blend until smooth, and set to the side. Turn on the oven to 400 degrees Fahrenheit to preheat. To a 9-inch cast-iron skillet over medium heat, add oil, potatoes, and onion. Let cook, stirring occasionally until potatoes start to soften—about 8-10 minutes. Add kale, and garlic, and let everything cook a couple more minutes. Remove from heat, and add the tofu mixture. Gently stir it all together and then spread until smooth. Bake about 30 minutes. Let it cool for a couple of minutes before slicing and serving.
If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram.
Something Vegan on Instagram:
Email: somethingvegan@gmail.com