Sunday, October 8, 2023

Vegan Twice Cooked Potato Casserole

 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
  • 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!

No comments:

Post a Comment