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