Nutrition
Calories: 487kcal | Carbohydrates: 46g | Protein: 27g | 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
- 2 blocks Extra Firm Silken Tofu (Mori-Nu 12.3oz package)
- 1/2 cup Soy Milk unsweetened
- 4 tablespoons nutritional yeast
- 1 onion diced
- 1 bulb garlic minced
- 6 cups baby bella mushrooms cut very small
- 1 1/2 cups green peppers diced
- 1 package vegan shredded cheese I used Violife
- 1 teaspoon thyme
- 1 teaspoon nutmeg
- 2 teaspoon salt
- 1 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 medium sized potatoes thinly sliced
Instructions
Preheat
- Preheat oven to 375ºF
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 45 - 50 minutes until potatoes are fork tender
Equipment
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Author
Protein Deficient Vegan
