To go with a sports description, we’re in the fourth quarter and approaching the two-minute warning on Thanksgiving. Guest lists are likely set and it’s time to lock down the menu. We all have the relative who is perpetually dieting, the relative who drinks too much before dinner even starts, the picky eater, the vegetarian, but there’s the one that always stump’s me: the new girlfriend or boyfriend who’s vegan.
The nice thing about these sides, from Eating Well Magazine, is that they will also appeal to your non-vegan guests. Remember that undressed salads & vegetables, as long as they are prepared without any animal products (no dairy, no beef or chicken broth, no eggs), are vegan friendly too.
Vegan Scalloped Potatoes
- 1½ pounds Yukon gold potatoes cut into 1/4″ slices (I use my OXO Good Grips Complete Grate & Slice Set – it’s fast, makes uniform slices, & easy cleanup)
- 1½ pounds sweet potatoes peeled & cut into 1/4″ slices
- 4 TBLS extra-virgin olive oil, divided
- 1 tsp salt, divided
- ½ tsp white or black pepper, divided
- ½ tsp garlic powder
- 1 small onion finely chopped
- 3 TBLS all-purpose flour
- 2½ cups unsweetened plain almond milk
- ½ teaspoon paprika
- ¼ cup sliced almonds
- 2 teaspoons fresh thyme
Position racks in upper and lower thirds of oven and preheat to 425°. Toss potatoes and sweet potatoes with 2 tablespoons oil, ½ teaspoon salt, ¼ teaspoon pepper and garlic powder in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour and the remaining ½ teaspoon salt and ¼ teaspoon pepper; cook, stirring for 1 minute more. Add almond milk; cook, stirring and scraping up any brown bits at the bottom of the pan. Increase heat to medium-high; cook, stirring, until the sauce thickens and bubbles, about 3 minutes. Remove from heat.
When the potatoes are done, remove them from the oven. Preheat the broiler. Transfer half the potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the potatoes. Add the remaining potatoes and top with the remaining sauce, paprika and almonds. Broil, watching carefully, until the sauce is bubbling and the almonds are beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes. Serve topped with thyme.