Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices

veganricha.com

Yvonne

subheading: Gratin:

2 tsp oil

½ medium onion chopped

3 cloves of garlic finely chopped

3.5 tbsp flour Use rice flour to make it gluten-free, or use ¼ cup cashews blended into the non dairy milk below

1 Tbsp Jamaican Curry Powder: Recipe below

2 cups unsweetened non dairy milk such as almond milk. Use coconut soy for nut-free, cashew milk for richer sauce

½ to ¾ tsp salt

half a small head of cauliflower sliced into not more than ¼ inch thick slices

2 medium yukon or russet potatoes thinly sliced ⅛ inch thick

¼ cup water or vegetable broth

subheading: Breadcrumb topping: Optional:

⅓ cup breadcrumbs (gluten-free if necessary)

¼ tsp salt

2 cloves of garlic minced

¼ tsp dried thyme

¼ tsp black pepper

¼ tsp or more smoked paprika

subheading: Jamaican Curry Powder:

½ tsp ground coriander

¼ tsp ground cumin

¼ tsp ground mustard

¼ tsp onion powder

½ tsp dried thyme

½ tsp dried parsley

¼ tsp or more cayenne

¼ tsp black pepper

⅛ tsp or more allspice

a good dash of cinnamon ground nutmeg or clove, ground ginger

¼ tsp lime zest or add ½ tsp lime juice after roasting the spices and flour, mix in at Step 2.

Directions at veganricha.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer