Delicious potatoes smothered in an hereby and creamy cheeze sauce. A low fat and vegan version of everyone's favorite side dish.
This isn't an incredibly original recipe, it's more of a recipe make over. I've seen several vegan Potato Au Gratin recipes online. They either have too much butter or oil, which makes me cringe. Or they pack an unnecessary amount of nutritional yeast flakes into them, which gives them an off flavor. More isn't always better. Some make the cooking process more complicated than it has to be by having you cook the cheeze sauce in a sauce pan first, mine doesn't do that. While the potatoes cook the liquid ingredients cook down to create the sauce. Because this dish is cooked in the microwave it can be ready to eat in almost 30 minutes.
|Servings 4||Serving Size 1 Cup|
Slice potatoes into about 1/8 inch slices, chop onion in half and slice halves into 1/8 inch slices also. Mince garlic. Chop red bell pepper into roughly 1 X 1/4 inch pieces. Throw all of this into a 1 & 1/2 quart microwavable casserole dish.
Next in either a blender or mixing bowl with immersion blender, it's your choice, blend together the rice milk, olive oil, light vegan butter, flour, corn starch, paprika, garlic powder, seasoned salt, pepper and nutritional yeast flakes. Don't add the parsley flakes yet, we don't want to damage them during the blending. Blend until all of the ingredients are incorporated together, making sure there are no flour lumps.
After blended, mix in parsley flakes and stir in with a spoon. Dump the mixture into the casserole dish on top of the potatoes. Cook in the microwave covered for 24 minutes. Half way through the cooking time, take them out and stir them around gently. Place back into the microwave for the remainder of the cooking time. All microwaves are different so if the potatoes aren't cooked all the way cook them until they are. After cooking let stand for 5 minutes before eating.