We altered this recipe to make this not so healthy but vegan. I forgot to take a photo. These were amazing, something to add to thanksgiving.
Ingredients
- 5 pounds russet potatoes
- olive oil for rubbing
- Beyond bacon crumbles, made from mung beans
- 3/4 cup vegan salted butter softened
- 1 cup vegan sour cream
- 1 cup oat milk
- 2 cups vegan cheddar cheese
- 1/2 teaspoon onion powder
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon pepper
- 3 green onions, sliced
Directions
- Preheat the oven to 400 degrees Fahrenheit.
- Scrub the potatoes clean. Wipe them dry and rub them with olive oil. Prick the potatoes with a fork to help release steam as they bake. Place them on a baking sheet and bake for 40 minutes, or until tender.
- Open the bag of vegan bacon crumbles. Reserve 1/4 cup for the top of the casserole.
- Once the potatoes are done cooking, remove them from the oven then decrease the temperature to 350 degrees Fahrenheit.
- Cut them into chunks and add them to a large mixing bowl.
- Add the butter, sour cream, half and half, onion powder, and salt and pepper.
- Smash the potatoes with a potato masher or electric hand mixer until combined and creamy.
- Stir in 1 1/2 cups vegan shredded cheese and 1/2 cup vegan bacon crumbles.
- Add the potatoes mixture to a lightly greased 9 x 13 baking dish.
- Top the casserole with the remaining 1/2 cup vegan cheddar cheese and reserved vegan bacon.
- Bake for 25-30 minutes or until hot and bubbly.
- Top with sliced green onions and enjoy!
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