CREAMY SCALLOPED POTATOES

momhanks

5 medium-sized potatoes, washed

420 g brown lentils

½ onion, sliced

⅓ cup chickpea flour

1 cup grated vegan cheese (optional)

1 tbsp. garlic powder

1 tbsp. nutritional yeast

½ vegetable bouillon cube

1.5 cup plant-based milk

1 tbsp. water

Salt and pepper to taste

First, thinly slice the potatoes. Soak and wash them in cold water to remove excess starch.

In a medium-sized saucepan, cook the onion until translucent. Add the brown lentils and season with salt & pepper to taste. Give it a good stir. After that add the garlic powder, nutritional yeast, plant-based milk and vegetable bouillon. Let it simmer for 2 minutes. Gradually add the chickpea flour and 1 tbsp. water

Pour some sauce on the bottom of your cast iron skillet. Layer the potatoes (slightly overlapping) and sprinkle with Italian seasoning. Repeat the process until you make 3 layers. Cover with foil and bake in the oven for 30 minutes at 200 degrees Celsius. Once done, remove the foil and top it with grated vegan cheese (optional). Put it back in the oven and broil it for another 15 minutes. Garnish with chopped parsley. Let it cool for 5 to 10 minutes before serving and enjoy!

Page footer