Vegan Cheesy Veggie Potatoes
A hearty mixture of potatoes, vegetables, and spices mixed in an easy vegan cheesy sauce.
Servings: 6 people
Ingredients
Produce
- 6 medium red potatoes (or any other potato - diced)
- 2 medium carrots (sliced)
- 8 oz brussels sprouts (ends cut off and sliced in half)
- 2 cups kale (massage it for about a minute beforehand, then measure about 2 cups worth)
- 6 oz mushrooms (sliced)
- 1 tsp fresh ginger (grated, optional)
Spices & Oil
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp pepper
- 1 Tbsp oil (optional)
Vegan Cheesy Sauce
- ¼ cup vegan butter
- ¼ cup flour
- 2 cups vegan milk (unflavored, unsweetened)
- ¼ cup nutritional yeast
- 1 tsp garlic (minced)
- ½ tsp salt
- 1 pinch pepper
- ¼ tsp ground turmeric
Instructions
Bake the Veggies
- Preheat oven to 400°F.
- Wash and cut all of your produce, and add them to a large bowl. Mix them with the oil (if you're using) and spices.
- Dump the mixed produce into a large baking dish and bake at 400°F for 1 hour, or until potatoes are done.
Make the Vegan Cheesy Sauce
- When there's about 30 minutes left on the timer you can go ahead and start making your Vegan Cheesy Sauce.
- In a tall pan or medium-large saucepan melt ¼ cup of Vegan butter on low-medium heat.
- When the butter is melted whisk in ¼ cup of flour and the 1 tsp of garlic. Keep whisking for about a minute until it's mixed well.
- Gradually add 2 cups of vegan milk, about 1/3 cup at a time, whisking often. It should take about 10 minutes for all of the milk to get added in and the sauce to thicken properly.
- Add ¼ cup of nutritional yeast, ½ tsp salt, pinch of pepper, and ¼ tsp turmeric. Stir it well, and cook for another minute.
Add the Vegan Cheesy Sauce to the Veggies
- When the sauce is a nice consistency, you can take the veggies out of the oven and add the cheesy sauce to it. Stir the sauce right into the veggies in the baking dish. Put it back in the oven for the remaining time.