Check out these bad boys... Vegan Scallop bloody potatoes Ohh yes thankyou very much!! Who says vegans miss out... Tell em there dreaming!! 🥔🥔🥔🥔 Mons Vegan Scallop bloody Potatoes Get these creamy beautiful bastards in ya belly Here's how: 1 casserole dish 5 cups russet potatoes peeled and sliced 4 tablespoons butter dairy-free (I used nuttlex) 4 tablespoons flour 3 cups almond milk or soy 1 1/2 teaspoon salt 2 tablespoon onion powder 2 tablespoon garlic powder 3 tablespoon nooch (nutritional yeast) 1 teaspoon black pepper 1 tablespoon fresh thyme Let the games begin... Peel and slice potatoes. Place in a large bowl of water as you go along slicing. This will keep the potatoes from turning brown. Melt the dairy free butter in a large saucepan. Add the flour and stir over medium heat for a few minutes. Keep stirring so that it is all blended well. Pour in the dairy free milk. Bring to a low boil stirring often, add onion powder, garlic powder and nooch. After the sauce comes to a boil turn down the heat to medium and cook until it is smooth and thickens a bit. About 10 to 15 minutes. Add salt and pepper and stir. Layer the potatoes in your casserole dish, overlapping in a staggered type of style. This lets the sauce get down in between those beautiful potato slices right in the nooks and crannies were you want it. Pour the sauce all over the top. Cover with a lid or foil. Bake at 350° for 30 minutes. Hold up, keep cooking... Uncover and bake another 60 minutes. Remove from oven and sprinkle those fresh ass herbs over the top.
Successful experiment, threw some random things into a casserole dish with some cream of mushroom soup and shredded hashbrowns, came out tasting like delicious scallop potatoes but without all the hard work. #kitchenexperiments#scalloppotatoes#leftovers#tasty#thisgirlcancook also I got the biggest bunch of green onion I have ever seen (at least 18 inches long) so I will be putting that on everything for a while #greenonion