Sunday, November 6, 2016

Scalloped Potatoes with White Beans, Veggies and Crispy Panko Topping.

I had a craving for more potatoes so I made this dish. I used to make it for Thanksgiving ages ago using butter, milk and cheese but it is easily adaptable for vegan diet.


2 lbs small white, Yukon gold or russet potatoes, sliced
3 tb Earth Balance margarine
1 cup chopped red or yellow onion
3 cloves garlic, minced
1 large red bell pepper, chopped
3 tb flour
1-2 tsp mixed dried herbs  (Rosemary, sage and thyme)
1 tsp dried parsley
2 cups soymilk plain and unsweetened
1 head of broccoli, cut into bite size pieces 
1 can white beans, drained and rinsed
Salt and pepper to taste
1/4 cups panko bread crumbs

Preheat oven to 375 degrees F. Spray a baking dish with cooking oil spray.
Boil water in a large pot and cook potato slices until just tender. Drain and set aside.
Steam broccoli in a steamer or microwave for 3 minutes covered in a bowl with a little water added.
Heat 2 tb of the margarine in the same pot over medium high heat. Sauté the onions, garlic and red bell peppers for 5 minutes.
Stir in the flour, herbs, salt, pepper and soymilk. Heat and stir until thick and bubbly.
Stir in white beans and broccoli. Then add potatoes and stir gently to coat with sauce. 
Pour it all into a baking dish.
Melt 1 tb margarine in a small bowl in the microwave. Stir the bread crumbs and margarine together. Sprinkle the bread crumbs on top of potatoes. Sprinkle paprika on top. 
Bake uncovered for 20 minutes.

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