Cheezy Scalloped Potatoes

My husband LOVED scalloped potatoes before he became vegan.  He kept asking me to make him vegan scalloped potatoes.  So I FINALLY came up with a recipe he ABSOLUTELY loves and asks me to make them all the time !!

Ingredients:

6 cups sliced potatoes (I actually use the wavy blade of my mandolin so the potatoes don't stick together)

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3 cups vegetable broth

3 cups almond milk

1 small onion, finely chopped

1/2 Tbsp minced jar garlic

1/2 cup flour

1/4 tsp salt

3/4 tsp black pepper

1 and 1/2 tsp garlic powder

1 and 1/2 tsp onion powder

3/4 tsp paprika

1/3 cup  Nutritional Yeast Flakes  (I use Now Foods)

Directions:

1.  First - Spread out sliced potatoes into an 8" x 12" pan 

2.  Next - add all remaining ingredients into a large sauce pan

3.  Then - on medium heat, stir constantly until mixture starts to boil.  Turn down heat if needed (mixture starts to boil over).  Then let the mixture boil for 1 to 2 minutes, stirring constantly.

4. Pour the  liquid over the potatoes in the baking pan

5.   Cover and bake at 350 degrees for 30 minutes

6.  Uncover and bake 70 minutes longer

Red Lentil Bolognese - Instant Pot (DF)

I decided to try cooking the Bolognese in the instant pot, by simply adding all the ingredients at once !!  It came out REALLY good !!!  We use it as pasta sauce !!

Ingredients:

1 cup red lentils

3 cups vegetable broth

2 large medjool dates, chopped

1 medium onion, finely chopped

1 Tbsp minced jar garlic

1 red bell pepper, chopped

3 cups spaghetti sauce (no sugar)

1 - 8 oz can tomato sauce

4 Tbsp tomato paste

2 or 3 carrots, chopped

1 Tbsp garlic powder

1 Tbsp onion powder

2 Tbsp Italian seasoning 

1 Tbsp dried oregano

1 Tbsp dried basil

1/2 tsp salt

1/2 tsp black pepper

1/4 to 1/2 tsp red pepper flakes (optional)

2 or 3 stalks celery, chopped (optional)

1/2 cup finely chopped walnuts (optional)

Directions:

1.  First - add the lentils into the instant pot

2.  Next - add the veggie broth

3.  Then - add all remaining ingredients

4.  Cook on high pressure for 25 minutes

5.  Release pressure naturally