Mom’s Scalloped Potatoes – The Vegan Version

In Recipes, Sides by Lori Hill1 Comment

Mom’s Specialty

Every Thanksgiving and Christmas, my mother would make scalloped potatoes, and every time, I’d fight my oldest sister for the leftovers. Not surprisingly, Mom’s original recipe included milk, butter, and bacon, but when I became a vegetarian, I replaced the bacon with an Italian veggie sausage from Light Life. Sadly, that sausage contains egg, so when I went vegan, I had to say goodbye to that product. As a result, I stopped making scalloped potatoes; however, I began to miss them, so I decided to make it vegan and was able to do so in 2 easy steps.

2 Easy Veganifiers

There are 2 easy ways to veganify (my word) Mom’s scalloped potatoes. 

First, you need a plant-based. While soy milk is an easy replacement for cow milk, but I’m not a hug fan of it because it changes the taste of the scalloped potatoes. As a result, I opted for coconut milk by Native Forest  and while I can’t stand the smell of coconut oil when it is being cooked, I can’t even discern a coconut taste in the coconut milk! 

Second, instead of dairy butter, I used a couple of tablespoons of Earth Balance Vegan Buttery Sticks

So try this out and let me know what you think!

Mom's Scalloped Potatoes - The Vegan Version
Serves 12
These plant-based scalloped potatoes are filling and comforting and can feed an army.
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Prep Time
45 min
Cook Time
1 hr
Total Time
1 hr 45 min
Prep Time
45 min
Cook Time
1 hr
Total Time
1 hr 45 min
342 calories
28 g
13 g
25 g
5 g
21 g
234 g
32 g
2 g
0 g
2 g
Nutrition Facts
Serving Size
234g
Servings
12
Amount Per Serving
Calories 342
Calories from Fat 214
% Daily Value *
Total Fat 25g
39%
Saturated Fat 21g
106%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 13mg
4%
Sodium 32mg
1%
Total Carbohydrates 28g
9%
Dietary Fiber 2g
8%
Sugars 2g
Protein 5g
Vitamin A
3%
Vitamin C
14%
Calcium
4%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 -4 TBS vegan butter
  2. 6 Russett potatoes, peeled and thinly sliced
  3. 1/2 cup flour
  4. 1 1/2 cups diced onion
  5. salt and pepper to taste
  6. 3 13.5 ounce cans of coconut milk
Instructions
  1. Preheat oven to 350 degrees Fahrenheit
  2. Butter bottom and sides of a 12 1/4" x 10 1/4" x 2 1/4" casserole dish
  3. Add a layer of potatoes so that you cannot see the bottom of the dish
  4. Using a sifter, sprinkle flour over potatoes until they are lightly covered
  5. Sprinkle 1/2 cup of the onions
  6. Slice off 1 tablespoon of butter and cut it lengthwise then widthwise to form small pats. Dot pats evenly over potato mixture
  7. Sprinkle with salt and pepper
  8. Repeat layers 2 more times
  9. Pour warmed coconut milk over mixture, ensuring it covers the flour, leaving no dry spots
  10. Baked for 1 hour or until bubbly
Notes
  1. If the size of your casserole dish isn't an exact match, adjust your cooking time or just watch your potatoes closely as they near the hour mark when baking!
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calories
342
fat
25g
protein
5g
carbs
28g
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Sister Eden https://www.sistereden.com/
Lori Hill

Lori Hill

Lori Hill is a plant eater, trash picker upper, climate activist, wife, and mom to 2 human boys, 2 cat boys, and 1 dog boy. On a mission to do all she can to take better care of the planet, Lori created Sister Eden Media, a green lifestyle company, to inspire others to give a damn and live more gently on Earth. She shares tips on her YouTube channel, Facebook, Twitter, and Instagram and also frequently appears on television.
Lori Hill

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