Inside The Mind Of A Vegan Alchemist. Carnivore Approved.

Vegan Sage & Potato Gratin

2 tbsp Sage Leaves

Large pinch of salt

½ tsp Ground Black Pepper

3 lbs Potatoes, peeled and thinly sliced

1 large onion, thinly sliced

2 cups shredded Daiya, cheddar flavour

1 cup vegan cream or ¾ cup cashew cream

1 cup vegetable stock

  • Preheat oven to 400°F.
  • Mix sage, salt and pepper in a small bowl.
  • Layer 1/3 of the potatoes and ½ of the onion in a lightly greased 13 x 9-in baking dish.
  • Sprinkle with 1 tsp of the sage mixture and 1/3 of the shredded Daiya. Repeat layers. Top with remaining potatoes, sage mixture and Shreds.
  • Stir stock and vegan cream in a medium bowl with wire whisk until well blended. Pour evenly over potatoes.
  • Bake 45 mins to 1 hour or until potatoes are tender and top is golden.

One response

  1. Perfect for fall. Thanks for sharing!

    October 4, 2012 at 10:11 pm

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