Vegan Scalloped Potatoes With Cabbage Food

EASY VEGAN SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (176 C). Heat a large rimmed, oven-safe cast-iron (or metal) skillet over medium heat. We used a 10-inch cast-iron and found it to be perfect for this recipe.
• Once skillet is hot, add olive oil, garlic, salt, and pepper. Sauté for 1-2 minutes, stirring frequently, until just lightly golden brown.
• Add cornstarch or arrowroot and whisk to incorporate. Cook for 1 minute.
• Add almond milk a little at a time, whisking to incorporate. Be sure not to flood pan. Whisk and go slowly to prevent clumps from forming. Continue until all of the almond milk has been added. Then add vegetable broth. Whisk to incorporate.
• Reduce heat to low. Let simmer for 4-5 minutes to thicken, whisking frequently.
• Turn off heat and remove skillet from burner. Transfer sauce to blender and add nutmeg, a pinch more salt, pepper, and nutritional yeast.
• Blend on high until creamy and smooth. Taste and adjust seasonings as needed, adding more nutmeg, salt, pepper, or nutritional yeast to taste. Mixture should be very cheesy and savory to season the potatoes well, so don't be timid.
• Lightly rinse out skillet (or grab a similar size baking dish) and generously grease with oil or vegan butter all the way up the sides. Lay down half the sliced potatoes and season with salt and pepper. Toss to coat. Then lay flat and sprinkle on 2 Tbsp (10 g) vegan parmesan cheese (amount as original recipe is written // use half of total if altering batch size). Add remaining potatoes, season with a bit more salt and pepper, and loosely toss.
• Pour sauce over the potatoes and add remaining 2 Tbsp (10 g) vegan parmesan cheese (amount as original recipe is written // use half of total if altering batch size). Push down with your fingers to submerge the potatoes. The sauce should just cover the potatoes, so remove any potatoes that are well above the surface.
• Cover with foil and bake on middle rack of oven for 20 minutes. Then remove foil and bake for another 40-45 minutes (a total of 1 hour - 1 hour 5 minutes). Potatoes are done when knife inserted into the potatoes comes out without effort and the top is golden brown and bubbly.
• Remove from oven and let cool for 10 minutes before serving. As an optional garnish, top with fresh parsley and a dash of paprika for extra color. Store leftovers covered in the refrigerator up to 2-3 days or in the freezer up to 1 month. Reheat in a hot oven and rehydrate with more almond milk as needed.

VEGAN SCALLOPED POTATOES

Steps:

• Position an oven rack in the middle and preheat the oven to 375 degrees F. Brush the sides and bottom of a 2-quart baking dish with oil.
• Combine the tofu, 2 tablespoons oil, almonds, nutritional yeast, lemon juice, garlic, 1 teaspoon salt and a few grinds of pepper in a food processor and pulse until completely smooth.
• Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat, then add the onions and cook, stirring frequently, until soft and deeply golden brown, 6 to 8 minutes. Remove from heat and stir in the parsley and thyme. Transfer the onion-herb mixture to a small bowl. (There's no need to wipe out the skillet; there's a lot of flavor in there.)
• Combine the potatoes, almond milk, 1 cup water and 1 teaspoon salt in the skillet and bring to a simmer over medium heat. Cook, gently tossing the potatoes from the bottom to the top with a rubber spatula frequently, until the liquid has reduced and thickened and the potatoes are just slightly tender, 15 to 18 minutes.
• Transfer half of the potatoes and cooking liquid to the oiled baking dish and arrange in an even layer. Season with 1/2 teaspoon salt and few grinds of pepper. Drizzle with half of the tofu mixture and sprinkle with about a third of the onion-herb mixture. Top with the remaining potatoes and cooking liquid and season with another 1/2 teaspoon of salt and a few grinds of pepper. Drizzle with the remaining tofu mixture and sprinkle with the remaining onion-herb mixture.
• Cover the dish with foil and bake until just bubbly, about 30 minutes. Uncover and continue to bake until very bubbly and lightly golden brown, about 15 minutes more. Sprinkle with parsley leaves and let rest for 10 minutes before serving.

SCALLOPED POTATOES, CABBAGE, AND SMOKED SAUSAGE

Steps:

• In a saucepan or in the microwave, melt the margarine. Add the salt, pepper, and flour. Stir until smooth, then gradually add the milk with a wire whisk. The mixture doesn't have to get thick, it does that as it cooks in the oven, you're just mixing it all together uniformly at this point.
• Add a layer of sliced potatoes to a thinly greased 13X9 pan. You can use the wrapper on the margarine or butter to lightly grease the pan if you like. It doesn't need much.
• Then add 1/2 of the cabbage as the next layer, sprinkle with 1/2 of the onions, and then add 1/2 of the smoked sausage or kielbasa.
• Then layer it all again, starting with potatoes, then cabbage, then onions, then smoked sausage, and top it all off with the remaining potatoes.
• Sprinkle the cheese on top. Stir up the sauce and pour it over the top of all uniformly.
• Cover your pan with aluminum foil tightly and bake in a 350 degree oven for about 1 hour, until potatoes are tender. Then remove the foil and bake another 15 minutes at 400 to brown the top slightly or place under the broiler until lightly browned.

SCALLOPED CABBAGE

Steps:

• Place cabbage in a greased 2-qt. casserole; set aside. In a saucepan, heat oil over medium. Stir in flour, salt and pepper; cook until bubbly. gradually stir in milk; cook and stir until thickened. Fold in cheese. Pour over cabbage. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350° for 20-30 minutes or until bubbly. Serve immediately.

CABBAGE AND POTATO GRATIN

Steps:

• Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes.
• Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes.
• Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes.
• In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish.
• Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.