Potatoes are baked with a vegetable broth and flour gravy, soy cheese, soy milk, and spices in this vegan potatoes au gratin recipe.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
322 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Bake in preheated oven for 20 minutes.
Step 3
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and place in a 9 x 13 inch baking dish.
Step 4
Meanwhile, in a small saucepan over high heat, boil 2 tablespoons of broth. Reduce heat to low. Stir in flour, seasoning salt, pepper, mustard and nutmeg. Gradually add soy milk, stirring constantly until thickened. Stir in half of the soy cheese. Stir constantly until cheese is melted. Pour over potatoes.
Step 5
In a small bowl combine the remaining broth and the bread crumbs. Spoon evenly over potatoes. Top with remaining soy cheese. Sprinkle with paprika.
Ingredients
2 tablespoons all-purpose flour
½ teaspoon ground black pepper
1 teaspoon seasoning salt
3 teaspoons paprika
¼ teaspoon dry mustard
6 large potatoes, peeled and cubed
1 ¼ cups vegetable broth, divided
⅛ teaspoon nutmeg
2 cups soy milk
1 ½ cups shredded Cheddar-flavored soy cheese, divided
