• 4 Scrubbed Medium Potatoes
• 1 Medium or Large Red Bell Pepper
• 1 Medium Onion
• 1 Clove Garlic
• 1/2 Cup Nutritional Yeast Flakes
• 1 Tablespoon Olive Oil
• 1 Tablespoon Light Vegan Butter
• 1 1/2 Cups Plain Rice Milk
• 2 Tablespoons Unbleached All Purpose Flour
• 1 Tablespoon Corn Starch
• 1 Teaspoon Paprika
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Seasoned Salt
• 1/4 Teaspoon Ground Black Pepper
• 1 Teaspoon Dried Parsley Flakes

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.