The grocery store had the most gorgeous, massive leeks the other day. I bought them with no plan in mind, but ended up making these dreamy scalloped potatoes and I was thrilled with how the vegan version turned out!

Vegan Scalloped Potatoes & Leeks

  • 3 large russet potatoes, scrubbed
  • 1 large leek
  • 3 cups almond milk
  • 1 tbsp vegan butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1 tsp miso paste
  • 1 tbsp lemon juice
  • 3-4 shakes of hot sauce (optional, but I think it brings everything together nicely)
  • 1 sprig each of sage, thyme and rosemary
  • 1 tsp arrowroot powder

Preheat oven to 350F.

Thinly slice potatoes and leeks, then layer in a 6×12 baking dish, starting with potatoes and ending with leeks on top. Set aside.

In a saucepan, gently heat the almond milk over medium heat. Add the rest of the ingredients, except for the fresh herbs and the arrowroot powder. Whisk until smooth and combined. Add in the sprigs of fresh herbs and let simmer for about 10 minutes. Remove the herbs and discard. Whisk in the arrowroot powder.

Pour the liquid mixture over the potatoes & leeks. You want the liquid to be just barely to the top of the potato layer. At this point, I also sprinkled the top with vegan parmesan, but this is not necessary.

Bake covered with tin foil at 350F for 40 minutes. Increase temp to 425F and bake for another 20-30 minutes. You want the top to be brown and the liquid to be bubbling, but nearly gone. Also, check that the potatoes are cooked with a fork to make sure its done.
This is a great make ahead side for holiday dinners, you could do it all the day before to save space in your oven, then reheat just before dinner. Your guests will have no idea that its vegan!

As always, let me know if you tried this, and please tag me on instagram @vegcouver so I can see your version!


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