Here is another “veganized” comfort food from my childhood – I’ve definitely been on a casserole kick lately, must be all the rainy weather we’ve been having in the Pacific Northwest! Many people seem to think that white potatoes are devoid of nutrition, but that is not the case at all! If you leave the skins on (as I do in this recipe) they contain hefty amounts of iron, as well as potassium, vitamin C, fiber, and even protein! So dig right in, it’s good for you!
- 1 small onion or 1/2 large onion, finely chopped
- 1 clove garlic, minced
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp unbleached white flour
- 3/4 tsp salt
- freshly ground black pepper to taste
- 1 1/4 cup soy milk
- 1/4 cup nutritional yeast (optional)*
- 3 medium baking potatoes
Lightly grease a 1 1/2 quart casserole dish, set aside. Preheat oven to 350 degrees. Combine flour, salt, and pepper in a small bowl, set aside.
In a medium saucepan, on medium-high heat, cook onion and garlic in olive oil until tender. Stir in flour mixture. Quickly add soy milk, all at once, and continue to stir and cook until thickened and bubbly. Remove from heat and stir in nutritional yeast, if desired. Set aside.
Wash potatoes well, and slice thinly (please don’t peel them!). Place half the sliced potatoes into the prepared casserole dish. Cover with half the sauce. Layer the remainder of potato slices on and cover with remainder of the sauce.
Bake, covered, for 40 minutes. Remove cover and bake for an additional 20 minutes or until potatoes are tender. Allow to cool for at least 5 minutes before serving.
* I’ve once again mentioned nutritional yeast as an optional ingredient in this recipe, but the casserole is good without it as well. I’ll add nutritional yeast to just about anything savory, but I promise, you can cook delicious vegan food without it if you have difficulty finding it, or it just isn’t your cup of tea!