Golden Cheddar'd Potatoes (Mouthwatering Vegan)

These were a hit with the entire family - even the non-vegans.  I'm not sure WHY there were so oily looking  - I will cut the oil by 1/2 next time - make it more nutritious anyway. LOL  This, and other yummy vegan recipes, are at Mouthwatering Vegan Recipes. 

Serves 3 to 4 (depending on portion size)

INGREDIENTS FOR CHEESE SAUCE

3 cups (750 mL) soya milk, or other non-sweetened dairy-free milk (I used Alpro)

1 Tbsp all purpose plain flour

3 Tbsp nutritional yeast

2 Tbsp olive oil

½ tsp fine garlic granules

salt (don’t omit)

a knob of vegan butter

¼ tsp turmeric powder

1 tsp vegetable stock powder or granules (try Kallo)

a little water if needed

FOR ROAST POTATOES

4 large potatoes, peeled and cut into large quarters (Cyprus potatoes are ideal)

1 large onion thinly sliced

¼ cup (60 mL) olive oil for roasting

¼ cup water

salt

paprika and fresh rosemary for garnishing

METHOD :-

1. Preheat your oven to 440ºF (225ºC).
2. Place all the ingredients in a ‘milk’ pan and whisk.
3. Heat the mixture up, mixing virtually non-stop, until you have a thickish consistency.  Lower the heat, and continue cooking for a further minute or so.
4. Next, arrange your potatoes and onions in an ovenproof dish, (around 8 x 8 inches), pour on the oil and the rest of the ingredients, except for the garnish of paprika and rosemary.
5. Place in the oven for an hour, or until the potatoes are all golden.  Remember to take them out after 30 minutes to turn them around.
6. When golden, pour the cheese sauce on top of the potatoes, making sure to allow some of the potatoes to show themselves through – so don’t dowse the entire surface.  Do this by pouring the cheese sauce all around the edges, and the rest on the top, leaving a few inches of space between the sauce mix and the potatoes.
7. Place in the oven for a further 20 minutes, or until a skin is formed.  Remove, garnish and serve.

These were yummy  - almost like dessert Arielle said. I think this is because I didn't have enough potatoes and used a sweet potato too. I didn't use the vegetable stock powder and it was fine. Next time I'll cut the oil.  No animal products and it tasted wonderful - even better than cheese potatoes. 

Choosing Joy!
©2012 D.R.G.
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