Lightly crisped scalloped potatoes on the outside and a thick creamy garlic sauce coating throughout the inside!
Non-Dairy Scalloped Potatoes
I’ve been so busy over the past couple of months that I haven’t been taking care of myself like I should be. My husband could tell by looking at me that I needed a break. So he packed up our bikes and took me to one of our favorite paths!
It weaves along the river, through the woods, over and under cute little bridges and it’s quiet. He knew I needed quiet and nature, and he was right. It completely reset my attitude and gave me the fresh air I needed! We saw a beautiful Oriole up close, listened to the rushing river, and the birds sang to us the whole ride.
The escape was a reminder of how God is so very good to us. He offers us rest and assurance in Him if we would just slow down and let Him into our hearts!
This is my Grandma’s recipe for Vegan Scalloped Potatoes. These work great as a side dish with Sweet & Sour Tofu Meatballs! You could complete the meal and serve Vegan Chocolate Pudding for dessert!
What You’ll Need:
- 12 cups Potatoes, Peeled & Sliced Thin
- 6 cups Soy Milk
- 3 tbsp Onion Powder
- 3 tbsp Dry Minced Onion
- 12 tsp Flour
- 2-4 tsp Salt
- 3 tsp Minced Garlic
- Parsley, Optional
How to Make Vegan Scalloped Potatoes
- Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray.
- Peel and thinly slice 4 cups of potatoes and spread into the pan.
- Place 6 cups soy milk, 3 tbsp onion powder, 3 tbsp dry minced onion, 12 tsp flour, 2-4 tsp salt, and 3 tsp minced garlic in a large sealed container and shake until well mixed.
- Transfer into a sauce pan and cook over medium heat. Stir frequently and cook until thickened.
- Pour over the potatoes and mix together.
- Bake for 1 hour or until potatoes are tender.
Recipe Notes:
- Salt – The original recipe called for 6 tsp salt. Start with 2-4 tsp salt, then add more if desired. Cutting back on the salt too much will make the potatoes bland, so you’ll have to adjust to your preferred taste.
What to Serve with Potatoes:
- Sweet & Sour Tofu Meatballs
- Vegetarian Steak Strips
- Saucy Vegetarian Meatballs
- Vegetarian Meatballs + VIDEO
More Sides:
- Honey Butter Skillet Corn
- Easy Garlic Knots
- Stuffed Zucchini Boats
- Roasted Garlic Butter Parmesan Potatoes
- Vegan Broccoli Salad
- Baked Beans
Vegan Scalloped Potatoes
Vegan Scalloped Potatoes, lightly crisped scalloped potatoes on the outside and a thick creamy garlic sauce coating throughout the inside!
Ingredients
- 12 cups Potatoes, Peeled & Sliced Thin
- 6 cups Soy Milk
- 3 tbsp Onion Powder
- 3 tbsp Dry Minced Onion
- 12 tsp Flour
- 2-4 tsp Salt
- 3 tsp Minced Garlic
- Parsley, Optional
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray.
- Peel and thinly slice 12 cups of potatoes and spread into the pan.
- Place soy milk, onion powder, dry minced onion, flour, salt, and minced garlic in a large sealed container and shake until well mixed.
- Transfer into a sauce pan and cook over medium heat. Stir frequently and cook until thickened.
- Pour over the potatoes and mix together. Sprinkle parsley over potatoes if desired.
- Bake for 1 hour or until potatoes are tender.
Notes
The original recipe called for 6 tsp salt. Start with 2-4 tsp salt, then add more if desired. Cutting back on the salt too much will make the potatoes bland, so you'll have to adjust to your preferred taste.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 216Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 367mgCarbohydrates: 36gFiber: 4gSugar: 3gProtein: 5g
6 tsp salt in the scalloped potatoes has to be a typo????
Hey! I updated the recipe. The original recipe called for 6 tsp salt. Start with 2-4 tsp salt, then add more if desired. Cutting back on the salt too much will make the potatoes bland, so you’ll have to adjust to your preferred taste!