Description
A healthy and delicious vegan casserole combining scalloped potatoes and cabbage for a comforting meal.
Ingredients
- 4 medium potatoes, thinly sliced
- 1 small cabbage, shredded
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup unsweetened almond milk
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan and sauté onion and garlic until soft.
- Layer potatoes and cabbage in a baking dish.
- Mix almond milk, nutritional yeast, salt, pepper, and paprika.
- Pour the mixture over the potatoes and cabbage.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for another 15 minutes.
- Let cool slightly before serving.
Notes
- Use a mandoline for even potato slices.
- Substitute almond milk with any plant-based milk.
- Add herbs like thyme or rosemary for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American