Serves 6
10 minutes to prepare
55 minutes to cook
Ingredients
4 potatoes, sliced
1 red onion, chopped
1 tablespoon vegan margarine
2 tablespoons flour
2 cups soy milk, unsweetened
2 teaspoons onion powder
2 teaspoons garlic powder
2 tablespoons nutritional yeast
1 teaspoon lemon juice
1 teaspoon salt, divided
3/4 teaspoon paprika
1/2 teaspoon black pepper
1/4 cup breadcrumbs, or french fried onions
Directions
Preheat oven to 350 degrees
Peel and slice potatoes into thin slices, sprinkle with 1/2 t salt.
Chop onion. Set aside half.
Arrange half the sliced potatoes in casserole dish sprayed with cooking spray. Layer half the onions on top.
Melt margarine over low heat, add flour, stirring to make a paste.
Add soy milk, onion powder, garlic powder, yeast, lemon juice and salt, stirring to combine.
Stir over medium heat until sauce has thickened. About 2-3 minutes.
Pour half the sauce over potatoes and onions.
Then layer remaining potatoes and onions on top. Pour remaining sauce on top. Sprinkle with paprika and pepper and top with bread crumbs or french fried onions.
Bake at 350 degrees for 45 minutes, covered with foil.
Remove foil and bake an additional 10 minutes, uncovered.
Preheat oven to 350 degrees
Peel and slice potatoes into thin slices, sprinkle with 1/2 t salt.
Chop onion. Set aside half.
Arrange half the sliced potatoes in casserole dish sprayed with cooking spray. Layer half the onions on top.
Melt margarine over low heat, add flour, stirring to make a paste.
Add soy milk, onion powder, garlic powder, yeast, lemon juice and salt, stirring to combine.
Stir over medium heat until sauce has thickened. About 2-3 minutes.
Pour half the sauce over potatoes and onions.
Then layer remaining potatoes and onions on top. Pour remaining sauce on top. Sprinkle with paprika and pepper and top with bread crumbs or french fried onions.
Bake at 350 degrees for 45 minutes, covered with foil.
Remove foil and bake an additional 10 minutes, uncovered.
