Thursday, November 3, 2016

VegWorld Magazine Contributing Chef: Creamy Potato Casserole

Check out my holiday recipe in the latest issue of !

Remember the potato casserole your co-worker or friend made and brought to the holiday potluck every year? It certainly was luscious, but loaded with fat from cheese and sour cream. This Creamy Potato Casserole won’t have you leaving the party feeling guilty. It’s made from all plant-based ingredients and is the perfect swap-out for any potluck or holiday gathering.

Creamy Potato Casserole:
Two 16 oz. bags of frozen oil-free shredded potatoes
1 onion, diced finely (optional)
1/2 cup slivered, blanched almonds (soaked in water for at least 30 minutes beforehand, then drained)
2 cups vegetable broth
1/2 cup unsweetened, non-dairy milk (soy or almond work best)
1 T white or yellow miso paste (found at Sprouts, Whole Foods, or an Asian store in the refrigerated section)
1 tsp garlic powder
1/2 tsp onion powder
1/4 t. black pepper
1/2 t. salt
1- 1 1/2 cups whole wheat panko (or other) breadcrumbs
Additional salt to sprinkle on top

Preheat oven to 350 degrees F.

(optional step) In a small nonstick skillet, steamfry the diced onion until tender. Add water if the onions begin to stick to the pan.

Place frozen shredded potatoes in a large colander. Run cold (do not use warm!) water over them and gently jiggle the colander to ensure even coverage. After about 30 seconds, check to see if all of the potato shreds are thawed. If not, continue running water for a few more seconds until the shreds are completely thawed. Gently squeeze out excess water well from the potatoes in handfuls, transferring to a large bowl.

Transfer cooked onions to the bowl with the potatoes (if using).

In a blender, combined the soaked, drained almonds, vegetable broth, non-dairy milk, miso paste, and seasonings. Blend into a smooth mixture. Add the sauce to the bowl of potatoes and onions, and stir well to coat.

Transfer the potato mixture to a 13x9 glass baking pan. Spread evenly. Evenly sprinkle the breadcrumbs over the entire top of the casserole. If desired, as a small sprinkling of salt over the breadcrumbs. Cover the pan with foil and bake for 45 minutes. Remove foil covering and bake for 10 more minutes to allow breadcrumbs to lightly brown.

1 comment:

  1. If I have whole almonds, how much would I use? This sounds perfect for potlucks!