cy-degs (glazed_glitter) wrote in vegancooking,

scrumptious potato casserole

I made this last week after seeing a non-vegan version of it at a deli. i'm sure that mine is better. it's not quite the season for it. but if you find yourself with a chilly night, or a desire to pretend it's a chilly night, you should definitely make this. you'll be convinced that it's fall. and your tummy will be very happy.

the sour cream recipe comes from this cabbage carrot casserole, which is also delicious.

Potato Casserole with Leeks And Olives

Sour Cream
12-14 oz silken tofu (i just use one container, however big that is)
1/4 cup oil
1/4 cup soy milk
couple Tbsp - 1/4 cup lemon juice
1/4 cup nutritional yeast
1 tsp. salt
1 tsp sugar

Everything else
about 2 1/2 lbs potatoes, sliced into thin discs
2 leeks
3-4 cloves garlic
1/2 cup kalamata olives
salt and pepper
Bread Crumbs

To make the sour cream, put everything in a blender or food processor and blend til creamy and combined. Give a taste and adjust anything that you want.

Wash and slice potatoes. Chop the leeks and garlic and saute in butter or olive oil. Chop the olives up while they're cooking.

When the garlic and leeks are done, mix everything (besides bread crumbs) together and then spread out in a 9x13 pan. I then sprinkled another layer of nyf, because i'm addicted. But this is optional. Sprinkle the top with bread crumbs (I used ones made from stale rosemary focaccia, which was delicious. if you just have regular, mixing some rosemary in there might be a good idea).

Cover with foil and bake at 375 for 35 minutes. Then uncover and bake for another 10-15. Dig in!
Tags: vegetables-leeks, vegetables-potatoes
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