A beloved comfort food, made vegan! Soft, bubbling baked potatoes in a cheesy coconut cream sauce topped with crispy seitan bacon... what could be better?
Scalloped Potatoes With Seitan Bacon [Vegan]
Ingredients You Need for Scalloped Potatoes With Seitan Bacon [Vegan]
- 2/3 cup coconut milk
- 3 tablespoons nutritional yeast
- 1 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 2 teaspoons all purpose flour
- 1 onion, diced
- 3-4 strips seitan bacon, cut into small pieces
- 2 teaspoons olive oil, divided
- 2 large potatoes, thinly sliced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
How to Prepare Scalloped Potatoes With Seitan Bacon [Vegan]
- Cut the onion up and place in a pan with 1 teaspoon of olive oil. Cook until it becomes translucent, and then remove and set aside.
- Place the seitan in the pan and fry slightly just until the edges are crispy. I used homemade seitan, but you should be able to buy it at your local health food store as well.
- Once the seitan is cooked, remove and set aside.
- Meanwhile, peel and slice the two potatoes into thin disks.
- Toss in a pot with the remaining oil, basil, salt and oregano.
- Combine all the sauce ingredients, except the flour in a jar, cover and shake until well combined. Taste and add extra salt or yeast if you prefer. Add the flour and shake until the flour is completely dissolved and not lumpy.
- To assemble the scalloped potatoes, start by putting a layer of potatoes in the dish (I used a small round casserole dish), followed by some of the seitan and onions. Pour sauce over top, shaking just before you pour it on.
- Continue this layering until your dish is full, or you run out of ingredients.
- Cover the scalloped potatoes and bake in 400°F oven for 35-45 minutes, or until you can easily pierce the potatoes with a fork.
- Remove the cover and leave in the oven for an additional 10 minutes to brown.
- Remove the dish from the oven and garnish with chives and spring onion, and serve immediately. Store leftovers covered in the fridge.
You can use, light or full fat coconut milk, both from the can and from the carton. I have tried it with all of the options. Feel free to make your own seitan using gluten flour and water if you are up for it, or you can just buy it at the store. You can make this dish ahead by making the sauce, frying off the onions and seitan and slicing the potato and then leaving it all in the fridge. When you are ready to finish the dish, just toss the potatoes in the herbs and oil, and then layer everything in the dish as usual and bake. Allow for 10-15 minutes extra baking time because the ingredients will be cold.
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