Vegan Au Gratin Potatoes

Au Gratin Potatoes

Ingredients:

Vegan Wiz recipe (see previous post or scroll to bottom) – season it a bit more than the recipe calls for

Some potatoes – I use between like 5 and 10 – peeled (not required) and sliced, like ¼ inch thick – vague I know but it’s whatever looks like it’ll fit in the casserole dish and make 3 layers across

About 1.5 C Unsweetened soy milk with 2 tbsp margarine melted into it (you may need more) – seasoned with whatever you like. I usually do seasoning salt, garlic powder, pepper (sometimes I’ll make potato soup, blend it, and use that in lieu of this but I don’t remember how I do it unless I’m doing it – will write it down next time)

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Recipe

1. Butter or oil the dish (I used a 9×13) on the bottom and sides – pour a little bit of the soy milk mixture on the bottom so that it covers it, but not like a ton
2. Put the first layer of potatoes down, kind of overlapping them a bit. Then pour some mac n chz sauce over them. I usually just use a spoon and put dollops in different parts and then spread it out with a spatula. Doesn’t have to be completely covered, but mostly. Then pour some of the soymilk/marg mixture, maybe ¼ -1/2 cup – don’t drown it, but this helps cook it/keep it moist/make the chz sauce more au gratin-y
3. Repeat step 2 for the next 2 layers – at the last layer, don’t go too high or the soymilk and chz will bubble over while it cooks. Go ahead and pour the soymilk mixture over the whole thing so that it looks like it’ll stay moist but not drowning the dish. I like using pyrex because I can see a bit better
4. Cover with foil and then bake at 400 degrees for like 45 min to an hour. Just gotta taste test
5. When it’s done, sprinkle some vegan parm and maybe some daiya on it, stick back in the oven without the foil for like 5 mins or when it looks good

Vegan Wiz for part 1 of the recipe:

1 3/4C unsweetened soy milk – can add more up to 2C – but start with the lesser and if it’s too thick add some towards the end. Note! It has to be unsweetened, not plain!

2 tablespoon margarine

1/2 tsp salt
1 tsp pepper
1/2 tsp garlic powder (the salt, pepper, garlic powder is all to taste, but this is a good amount to start)

1 package of cheddar daiya

Directions: Put milk in a sauce pan with all ingredients except the daiya. bring it to a simmer but don’t overboil. Slowly add in daiya 1/4 of pkg at a time. whisk it in until it’s all melted. again, keep the milk slowly simmering/barely boiling. Take it off the heat after you add in the last of the daiya and keep whisking. If it is too thick, add in a little bit of soy milk at a time. But seriously, it tastes like velvetea chz

Photo Credit: http://ieatgrass.com/2013/11/announcing-the-winner-of-our-feed-the-omnis-recipe-contest/image-15/ Picture of potatoes using my recipe

Vegan Cheese Sauce

Vegan Cheese Wiz recipe – make mac n chz with it, or whatever else!

1 3/4C unsweetened soy milk – can add more up to 2C – but start with the lesser and if it’s too thick add some towards the end. Note! It has to be unsweetened, not plain!

2 tbsp margarine

2 tbsp cream chz (optional)

1/2 tsp salt 1 tsp pepper 1/2 tsp garlic powder (the salt, pepper, garlic powder is all to taste, but this is a good amount to start)

1 package of cheddar daiya

Put milk in a sauce pan with all ingredients except the daiya. bring it to a simmer but don’t overboil. Slowly add in daiya 1/4 of pkg at a time. whisk it in until it’s all melted. again, keep the milk slowly simmering/barely boiling. Take it off the heat after you add in the last of the daiya and keep whisking. If it is too thick, add in a little bit of soy milk at a time. But seriously, it tastes like velvetea chz

Potato ckn enchiladas

Before and after cooking.

I filled them with potatoes (that I lightly fried then steamed a bit so that they were soft but not mushy) and gardein ckn which I lightly fried and chopped up. Baked in the oven at 350 for like 30 minutes.

Red enchilada sauce

Enchilada sauce. Made from New Mexico chiles and a few chiles de arbol for spice. Some oregano, garlic powder, and water as well.

Ingredients:
10-12 New Mexico chiles and 3-5 chiles de arbol (depending on how spicy you like it)
water (amount varies)
garlic powder
mexican oregano
salt – do 1/2 tsp at a time – keep tasting after mixing it in each time

Directions:1. toast in the oven for about 5 minutes then put them in large bowl and pour boiling water over them. Let soak for 20 minutes.
2. Drain the chiles but save some of the water that you soaked them in. Save about 1/3 C.

3. Take off the stems of all the chiles and rinse out the seeds of the chiles. You can leave some seeds in, it isn’t the end of the world. I would cut off the stem and cut off the bottom so that there are openings at both ends and just rinse lightly.

4. Put chiles, spices, and the 1/3C of water. Blend it and see how much more water you need to blend in. I like to add in about 1/2 cup at a time and then continue blending. Stop and test the consistency as you go. Not too thick, not too thin.

5. I use a mesh strainer to strain out any seeds and skin that did not blend well so that the sauce is smooth.

6. I put the remaining stuff from the strainer back in the blender and add water – then I repeat the straining process. I only did this once. Throw out the stuff in the strainer after the 2nd strain.

Store in a glass container and refrigerate. Not sure how long it keeps. I used it 24 hours after I made this and it was fine.