Nutrition
Calories: 496kcal | Carbohydrates: 47.1g | Protein: 27.7g | Fat: 18g | Fiber: 10g
Take this high protein scalloped potato dish to your next Potluck or Family Gathering so you have a great answer when your random coworkers and relatives ask you where you get your protein! It’s a cozy, creamy dish that can be eaten as an entire meal or as a side to the main dish. Because of the extra firm silken tofu, it comes in at 25% protein (on a calorie basis)!
Servings
Ingredients
- 22 oz Extra Firm Silken Tofu I used Mori Nu
- 1/2 cup Soy Milk unsweetened
- 4 tbsp Nutritional Yeast
- 1 Onion diced
- 1 bulb Garlic minced
- 6 cup Baby Bella Mushrooms cut very small
- 1 1/2 cup Green Peppers diced
- 2 cup Vegan Shredded Cheese I used Violife
- 1 tsp Thyme
- 1 tsp Nutmeg
- 2 tsp Salt
- 1 1/2 tsp Onion Powder
- 1 tsp Garlic Powder
- 3 Russet Potatoes, medium thinly sliced
Instructions
Preheat
- Preheat oven to 375ºF (190 C).
Mushroom Soup
- Saute onions until translucent. Add in garlic and saute for another 2 - 3 minutes.
- Add onion/garlic to blender.
- Saute mushrooms until liquid has been released.
- Also add the following to the blender: soy milk, tofu and nutritional yeast. Blend until well mixed and creamy.
- Add mixture in with the mushrooms (in your saute pan). Mix in your thyme, nutmeg, salt, onion powder and garlic powder.
- Allow to simmer for 5 - 10 minutes, stirring occasionally.
Layering
- Pour some of the soup mixture in the bottom of a casserole dish, then a layer of potatoes, soup, green peppers, vegan cheese, potatoes, soup, green peppers, vegan cheese, potatoes, soup, green peppers, vegan cheese, potatoes, soup, green peppers and finally vegan cheese.
Bake
- Cook in the oven for 60 - 65 minutes until potatoes are fork tender.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Scalloped Potatoes
Did you make this recipe?Mention @proteindeficient.vegan
My dad always made scalloped potatoes for holidays and family gatherings, and he told me the ones he made were the ones his dad made! Well, my dad’s scalloped potatoes are not vegan, so I made a vegan version of them! Side note – he has eaten this version and got seconds 🙂
These do take awhile to make, but I think this is one of the yummiest ways to make potatoes so I think it’s worth the extra time. It’s a great recipe to take to family gatherings or potlucks, and I think most non-vegans are more interested to try it because most classic scalloped potatoes are vegetarian so there’s no imitation meat for them to dislike (or at least this has been my personal experience when I’ve brought it).
If you’re looking for some more classic sides to bring to a holiday family gathering, be sure to check out my sweet potato casserole and green bean casserole recipes!
Ingredients
- Extra Firm Silken Tofu – make sure you use silken tofu for this recipe! Firm tofu will not blend the same as silken tofu. You can find silken tofu at most grocery stores and you can also buy it online. I like to use the brand Mori-Nu, and typically buy their Extra Firm Silken Tofu because that’s what is most available to me. Any silken tofu will work though!
- Soy Milk – this is my personal favorite plant based milk. Feel free to use a different plant-based milk if you have a different preference.
- Nutritional yeast – if you haven’t used nutritional yeast before, it’s amazing for adding a cheesy taste to recipes! Nutritional Yeast is a shelf-stable ingredient that you can find at most grocery stores and you can also buy it online. There are two kinds – fortified (B-12) and non-fortified – this doesn’t much matter for this recipe which one you use; your preference!
- Onion – I would recommend using yellow, white or sweet onion for this.
- Garlic – I use fresh garlic, but you can use pre-minced to save time.
- Mushrooms – I like Baby Bella Mushrooms for this recipe but any mild-flavored mushrooms will work.
- Thyme, nutmeg, salt, onion powder, garlic powder
- Black Pepper – I’m really sensitive to black pepper but I think a lot of people are going to want black pepper, so adjust accordingly!
- Green peppers
- Vegan shredded cheese – I used Violife cheddar because it’s my favorite, but you can use your vegan shredded cheese of choice!
- Potatoes – I used Russet Potatoes. They will need to be thinly sliced, so I used a mandolin (ps. be careful if you’re using one – they are dangerous!)
Instructions
- Pre-heat the oven to 375ºF (190 C).
- Dice the onions.
- Mince the garlic.
- Finely chop the mushrooms.
- Clean, peel and thinly slice the potatoes. I like to use a mandolin, but if you’re able to thinly slice them with a knife, that works too! I shoot for 1/8″ slices.
Making the Mushroom Soup
- Saute onions until translucent. This will take about 3 – 5 minutes. Stir regularly to avoid sticking and burning.
- Add in garlic and saute for another 2 – 3 minutes.
- In a blender, blend the cooked garlic, onion, soy milk, tofu and nutritional yeast. Blend until well mixed and creamy.
- Saute mushrooms until liquid has been released.
- Add the blended mixture in with the mushrooms (in your saute pan). Mix in the thyme, nutmeg, salt, onion powder and garlic powder.
- Allow to simmer for 5 – 10 minutes, stirring occasionally.
Assembly
- Pour some of the soup mixture in the bottom of a casserole dish.
- Next layer as follows:
- Potatoes
- Mushroom Soup
- Green Peppers
- Vegan Cheese
- Potatoes
- Mushroom Soup
- Green Peppers
- Vegan Cheese
- Potatoes
- Mushroom Soup
- Green Peppers
- Vegan Cheese
- Potatoes
- Mushroom Soup
- Green Peppers
- Vegan cheese
- Cover the casserole dish in aluminum foil (if you don’t want your vegan cheese to look ugly like mine does in the picture) – this will help the cheese to melt. Humidity helps vegan cheese melt.
- Cook in the oven for 60 -65 minutes until potatoes are fork tender.
Silly Little Haiku
Just like my dad’s dad’s
Except without dairy cheese
And no Campbell’s soup
Author
Protein Deficient Vegan
