Recipes
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One of my favorite comfort foods growing up was scalloped potatoes. It was a rich, creamy, filling and comforting dish that my dad would whip up like a pro. With help from my Plant-based Cheese Sauce recipe, I was able to transform sweet potatoes into a vegan, slightly-adultified version of this childhood favorite.
Crispy, garlicky, creamy, nutrient-dense and salty with just a hint of sweetness - could you ask for anything more?
• 3 medium sweet potatoes
• 2 tablespoons coconut oil
• Plant-based cheese sauce (recipe included)
• 8 ounces maitake mushrooms (shiitake would also be fantastic), chopped small
• 6 garlic cloves, minced
• 1/4 teaspoon sea salt
• 4 green onions, chopped
Plant-based Cheese Sauce:
• 1 small sweet potato chopped
• 1 small carrot chopped
• 1/2 yellow onion chopped
• Juice of 1/2 a lemon
• 1/4 cup coconut cream
• 2 heaping tablespoons nutritional yeast
• 1/4 cup hemp hearts or cashews
• 1/8 tsp smoked paprika
• 2 garlic cloves
• 1 tsp sea salt
• 3/4 cup cooking water
1. Make the Vegan Cheese Sauce.
2. Preheat oven to 375 degrees F.
3. Grease a 13x9 inch baking dish with 1 tablespoon coconut oil.
4. Slice sweet potatoes into thin discs (about 1/8th inch) using a mandolin or knife (mandolins are great for consistency in thickness).
5. Place sweet potato slices in an even layer in bottom of baking dish, and continue stacking until all potatoes are in baking dish.
6. Pour the plant-based cheese sauce over the layered sweet potatoes, and spread out evenly.
8. Place in oven and bake, covered (I covered mine with a sheet pan) for 30 minutes or until a fork can be inserted easily through all of the layers.
9. While potatoes are baking, sauté garlic, mushrooms and salt in 1 tablespoon of olive oil until they begin to brown. Remove from heat and set aside.
10. When baking potatoes are cooked through (about 30 minutes) remove from oven and sprinkle evenly with mushroom and garlic mixture.
11. Return to oven and bake, uncovered for 10 minutes.
12. Remove from oven, top with green onion and enjoy!
For the Cheese Sauce
1. Heat a small pot of water to boiling. Add chopped veggies. Reduce to a simmer and cook until soft.
2. While veggies are boiling, add remaining ingredients to a blender. When veggies are done cooking, set aside 3/4 cup of the cooking liquid. Add it to the blender along with the cooked veggies.
3. Blend until smooth.
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