Yummy Easy Vegan Potato Onion Herb Bake
This is a dish I tend to make in the fall. Every season has its beauty, and I do enjoy nice vibrant evening walks with colorful leaves that swirling around me in the breeze as the air begins to feel a bit crisper, a bit more tingly, just a little bit different.
Fall cooking is also fun--hearty soups and tasty comfort foods, foods that make the house smell good and feel warm. Anyway, it turned out awesome and it was tasty, cheap, and easy---perfect college food and proof that the students have been on my mind. You can make this dish without vegan cheese, but I happened to have some FYH Vegan Cheddar that I needed to use up, so I grated some on to the top, hence the orange color.
Begin by pre-heating the oven to 350. This dish is basically a bunch of layers in a 9 x 13 glass casserole pan sprayed with non-stick spray. Start by spreading a single layer of thinly sliced red potatoes along the bottom. On top of that, add thinly sliced pieces of yellow onion, and then sprinkle with a little salt and pepper. Add a layer of chopped green onions and then a sprinkling of fresh chopped parsley.
At this point, you can begin a new layer, starting over with the thin potato slices, etc. I made three layers, but I could have easily added more if I had more ingredients because it does tend to shrink in depth as it bakes. I ended up using five washed but unpeeled good-sized red potatoes, one onion, one bunch of green onions and probably about 3 tablespoons of fresh parsley.
Once you have finished adding your layers, then pour some unsweetened vegan milk over the potatoes, roughly 10-12 tablespoons. Sprinkle with vegan cheese and then cover the pan with foil.
Bake for about an hour, then uncover and bake for another half hour until the vegetables are cooked and tender and the top is kind of golden brown.
This is a really satisfying dish, tasty and warm, very similar to scalloped potatoes and absolutely perfect for eating after a brisk walk on one of those chilly fall days sure to come our way.
Posted by Clarissa Mansfield