Vegan scallop potatos

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat and Prep: Preheat your oven to 190°C. Lightly grease a baking dish (or cake tin) baking dish with a little bit of vegan butter. Slice the potatoes

Step 2

Make the Blended Cream Sauce: Crumble the firm tofu into a blender or food processor. Add the soy milk, melted vegan butter, nooch, Vegeta powder, mustard and black pepper. Blend on high speed for 1–2 minutes until completely smooth, thick, and creamy with no tofu lumps remaining. Taste the sauce—it should taste quite intensely savory, as it needs to season all the potatoes.

Step 3

Layer the Potatoes: Arrange a third of the sliced potatoes in an overlapping layer at the bottom of your prepared baking dish. Pour a third of the blended tofu sauce evenly over the potatoes, and sprinkle with a quarter of the vegan shredded cheese and some onions. Repeat this layering process two more times (Potatoes ➔ Sauce ➔ Cheese). Save the final quarter of the cheese for the very end.

Step 4

Bake (Covered): Cover the baking dish tightly with aluminum foil. Bake for 40 to 45 minutes, or until the potatoes in the center are easily pierced with a fork.

Step 5

5. Bake (Uncovered): Remove the foil, scatter the remaining shredded cheese over the top, and return to the oven uncovered. Bake for another 15 to 20 minutes until the edges are bubbling and the cheese on top is melted and golden brown.

Step 6

1. Rest and Serve: Let the dish rest for 10 minutes before slicing. This allows the tofu cream sauce to set up beautifully so it doesn't run when served.

Step 7

Optional: preboil the sliced potatoes to cut baking time. The tofu cream sauce around the edges of the dish should be bubbling vigorously when ready, and a knife should slide in and out easily