FatFree Vegan Kitchen

Easy Vegan Lasagna Soup

Susan Voisin — Thu, 29 Feb 2024 20:42:20 +0000

Enjoy the flavors of lasagne without all the layering and prep work. This easy, plant-based lasagna soup combines noodles, tomatoes, mushrooms, white beans, and zucchini, so it’s a complete one-pot meal. Make it in about an hour!

When I started noticing lasagna soup recipes a couple of years ago, I thought, “Hmm, that’s interesting.” But I didn’t feel compelled to make one until recently when I was cleaning out my pasta shelf and noticed that I had several open boxes of lasagna, all of which contained some broken lasagna noodles. I’m too thrifty to throw them out and too rushed and impatient to try to piece them together like a puzzle when I’m making lasagna, so they add up after a while.

I gathered up the broken lasagna, pieced together enough to create 6 Frankenstein lasagna noodles, and then broke the big pieces even more. I took a look at my favorite lasagna recipe, and decided to replicate its flavors of mushrooms and spinach in this soup. I couldn’t imagine blended tofu working in a soup, so I decided to use cannellini beans for protein. And to give it some vegetable-umph, I threw in a zucchini, making it a true one pot/bowl meal.

Lasagna Soup Suggestions

Gluten-free noodles work, but if you want to make this soup pasta-free, reduce the broth and add any pre-cooked gluten-free grain, like buckwheat. If you want to make it grain-free, just skip the pasta, reduce the broth, and double the beans.

You can also use other pasta shapes. Just substitute 5-6 ounces of rotini, penne, ziti–whatever you have on-hand.

Finally, feel free to add as many different veggies as you like. I stuck to mild-tasting zucchini and spinach, but if you like the flavors of broccoli and cauliflower, go for it.

My family pronounced this vegan lasagna soup a hit, and I hope yours will too!

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Easy Vegan Lasagna Soup

Enjoy the flavors of lasagna without all the layering and prep work. This easy, plant-based lasagna soup combines noodles, tomatoes, mushrooms, white beans, and zucchini, so it's a complete one-pot meal. Make it in about an hour!

Course Main Course, Soup

Cuisine American, Italian

Keyword lasagna soup, one-pot

Allergen Gluten-Free, Nut-Free, Soy-Free, Sugar-Free

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 263kcal

Author Susan Voisin

Equipment

Ingredients

1/2 large onion chopped
8 ounces mushrooms sliced
5 cloves garlic minced or pressed
28 ounces crushed tomatoes (1 large 794g can, fire-roasted preferred)
3 cups vegetable broth
15 ounces white beans such as cannellini or great northern (drain and reserve 1/2 cup beans)
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon crushed rosemary
1 pinch red pepper flakes
6 uncooked lasagna noodles broken into pieces (154g) SEE NOTE
1 large zucchini cut in half lengthwise and sliced into 1/4-inch half-moons (270g)
1/2 cup non-dairy milk SEE NOTE
2 tablespoons nutritional yeast
2 cups fresh spinach packed 70g

Instructions

Heat a 4-5 quart saucepan over medium-high heat. Toss in the onion and sauté it until it begins to brown, about 5 minutes, adding a splash of water if it begins to stick. Add the mushrooms and cook, stirring, until they begin to exude liquid. Add the garlic and cook, stirring, for another minute or two.
Stir in the tomatoes and broth. Drain the beans and measure out 1/2 cup of them. Set these aside and add the rest of the beans to the pot. Add the next 6 ingredients, basil through pepper flakes. Bring to a boil, reduce the heat to low, and cover. Simmer for 15 minutes.
Add the lasagna pieces and zucchini, and adjust the heat to a slow boil. Cook uncovered until the lasagna is al dente (check the lasagna package for time.)
Meanwhile, place the 1/2 cup beans in a blender with 1/2 cup plant milk and 2 tablespoons nutritional yeast. Blend until smooth.
When the noodles are cooked, stir in the blended beans and the spinach. Check the soup and if it needs more liquid, add more broth or water. Check the seasoning and add salt and additional herbs as needed.
Remove from the heat, cover, and let stand a few minutes until the spinach has wilted. Serve now or allow to rest while the flavors combine. This soup tastes even better the next day, but the noodles do break apart.

Notes

Use 5-6 ounces of your choice of white, whole wheat, or gluten-free noodles, but avoid no-boil lasagna noodles. Cook for the amount of time specified on the package.

Use any plain, unsweetened plant milk. I prefer the creaminess of soy milk, but any neutral-flavored non-dairy milk will do.

This soup is very adaptable, so you can add more zucchini or any additional vegetable you like. You can also double the beans.

Nutritional info assumes the use of Silk Unsweetened Soymilk, which has 40 calories, 2.2g fat, and 4g protein in a half cup.

Cut Your Prep Time Down...

...by using pre-chopped onions and pre-sliced mushrooms. You can also save time by slicing the mushrooms while the onion cooks and slicing the zucchini as the sauce begins cooking.

Nutrition

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Lentil, Mushroom, and Farro Soup

Susan Voisin — Sat, 27 Jan 2024 22:48:28 +0000

Is there anything more comforting on a cold, wet day than a steaming bowl of lentil soup? If there is, I haven’t found it yet. Other soups are also warm and inviting, but there’s something homey, something friendly, about lentil soup that warms me spiritually as well as physically.

When cooler weather finally hit Louisiana, about a month or two after the northern areas of the country got it, I started cooking my way through my various lentil soup recipes. Homestyle Lentil Soup is to me the most comforting of the bunch, reminiscent of the beef stew I grew up eating. I’d alternate that with Lentil Soup with Coriander and Cumin, with its spices that warm the body from the inside out. They were unfamiliar flavors to my mother, who lives with my husband and me now, but she’s really taken to them since I started making this soup for her.

Somewhere along the line I went off-script…I mean, off-recipe… and started throwing new ingredients into the Instant Pot along with the lentils. Farro, that nutty, chunky ancient wheat with the soft yet chewy texture, has been playing a supporting role in many of my cooking experiments, especially in soup. I love how it provides a little resistance to the bite alongside the lentils.

So a few weeks ago I made this lentil soup with farro, and thinking it might be a keeper, I jotted down the ingredients and amounts before serving it to my family. I was happily enjoying my soup when I bit into something that tasted and felt kind of meaty. I thought maybe it was the farro and kept eating, only to take another bite that contained a small cube of something tender yet chewy. I panicked a little, racking my mind for anything in the ingredients that could have been contaminated with meat.

And then I remembered. Right before closing the Instant Pot, I’d tossed in a handful of dried shiitake mushrooms that I’d recently bought online. It was a spur of the moment addition that I’d forgotten to write down, and as soon as I realized what the mystery ingredient was, I noticed how the mushrooms gave the soup a deeper, richer flavor, as well as a surprising texture. (I earn a commission on qualified purchases through Amazon.)

I’ve become a little obsessed with mushrooms since my husband and I took a trip in October that culminated in an amazing dinner at Plant City in Providence, RI. I had their Tagliatelle with Wild Mushrooms, and though it was a simple dish of house-made pasta and mushrooms, it was one of the best things I’ve ever eaten. The earthy, woodsy flavor of the wild mushrooms is something I’ll never forget. I came back from that trip determined to infuse my food with more mushroomy goodness, even if I had to buy the mushrooms dry and online.

Read More About the Recipe and My Visit to Plant City in the Newsletter

Anyway, enough rambling. Here’s the first recipe my mushroom obsession has led to. I’ve made it three times, and each time it got a little more mushroomy. When I made it the second time and took the photos for this post I hadn’t yet added the fresh baby bella mushrooms. For my third batch, made on the stove, I wanted to see if fresh mushrooms could be a substitute for dried, for those of you who don’t want to order them, and yes, they are an adequate replacement. But for the best results, use both the dried and fresh mushrooms. You’re worth it.

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Lentil, Mushroom, and Farro Soup

Fresh and dried mushrooms add deep, rich flavor to this hearty lentil soup, while farro adds a slightly nutty texture.

Course Main Course

Keyword collard greens instant pot, easy lentil soup

Allergen Nut-Free, Soy-Free

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 250kcal

Author Susan Voisin

Equipment

1 Instant Pot optional
1 5-6 quart Saucepan optional

Ingredients

2 cups frozen seasoning blend or 1 large onion, chopped (See Note1 below) (215g)
8-10 ounces fresh mushrooms quartered (280g)
4 cloves garlic minced
1 ½ cups lentils checked for debris and rinsed (320g)
15 ounces fire roasted tomatoes or one can diced tomatoes (411g)
⅓ cup pearled farro or substitute pearled barley (70g)
⅓ cup dried chopped shiitake mushrooms See Note2 below (35g)
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoons dried rosemary crushed
1 teaspoon salt
½ teaspoon black pepper
2 cubes vegetable bouillon See Note3 below
5 cups boiling water NOTE: 6 for stovetop cooking
12 ounces frozen green beans or other frozen vegetable (340g)
1 tablespoon nutritional yeast

Instructions

Instant Pot

Add frozen seasoning blend to Instant Pot and set it to sauté on a low setting. Stir the seasoning blend and sauté until it begins to brown, about 5 minutes. Add the fresh mushrooms and garlic and sauté for another 2 minutes.
Add all of the remaining ingredients except for nutritional yeast and stir well. Lock the lid on the pot and set it to pressure cook for 12 minutes.
After the IP has indicated that 12 minutes of pressure cooking have been completed, open the valve to release the pressure manually. Stir in the nutritional yeast. If the soup seems too dry, add extra water. Taste it to check the seasoning and add more herbs if desired. Keep warm until ready to serve.

Stove Top

Heat a 5-6 quart saucepan and add frozen seasoning blend. Stir the seasoning blend and sauté until it begins to brown, about 5 minutes. Add the fresh mushrooms and garlic and sauté for another 2 minutes.
Add all of the remaining ingredients except for green beans and nutritional yeast. (Use 6 cups of water.) Bring to a boil, reduce heat to low, and cover the pot. Cook for 15 minutes and then add the frozen green beans.
Cook for another 15 minutes and then check the lentils to see if they are tender. If not, continue cooking until tender.
Stir in the nutritional yeast. If the soup seems too dry, add extra water. Taste it to check the seasoning and add more herbs if desired. Keep warm until ready to serve.

Notes

I used frozen seasoning blend as a time-saver. It is mostly chopped onions with some celery, red bell pepper, and parsley added. You can make your own or substitute one large onion, chopped.
Other brands of dried shiitakes will work. Follow package directions for rinsing (some of them are gritty unless rinsed) and chop or tear them into small pieces.
The two types of bouillon I use most often are Edward & Sons Not-Chick'n and Better Than Bouillon No Chicken Base. Whatever bouillon you use, use the amount that will flavor 4 cups of water. For Edward & Sons, that is two cubes. For Better Than Bouillon, it's 4 teaspoons. Or you could use vegetable broth instead of water, but I find that more expensive.
Sodium is high because of the bouillon I used. You can reduce it by eliminating the salt and/or bouillon or using a lower-sodium bouillon.

Nutrition

The post Lentil, Mushroom, and Farro Soup appeared first on FatFree Vegan Kitchen.

Vegan Lemon Drizzle Cake

Susan Voisin — Thu, 21 Dec 2023 16:40:06 +0000

This small vegan lemon drizzle cake packs a big flavor. Optional pomegranate seeds add a tart crunch as well as a festive appearance. It can be soy-free or nut-free depending on the type of milk or yogurt you use.

It’s been a while, almost 2 1/2 years, since I’ve updated this blog. I’ve been working behind the scenes, answering email, posting on Facebook sometimes, updating the software, and paying the monthly bills (though I did miss one and had the blog disappear for a few hours until someone let me know.) But coming up with a new recipe has been the one thing I haven’t been able to do.

There are multiple reasons why. I recently restarted my newsletter and shared a few of the big changes in my life with my subscribers, and if you’re interested, you can read the email here, without having to sign up for a subscription. In my last email, I updated a recipe I nicknamed Food in a Bowl and promised a new Christmas recipe. Today I am happy to deliver on that promise.

The inspiration for this Lemon Drizzle Cake comes from what I call “The Little Lemon Tree that Could.” My father gave us this tree at least 5 years ago, and in all that time, it never produced a lemon. We’ve faithfully dragged it inside before every freeze and then outside again, watered it, fertilized it, and planted it in ever bigger pots, all to no avail.

The Little Lemon Tree That Could, leaning from the weight of 3 lemons

Last winter we had a freeze so bad that it killed several of my parents’ citrus trees and killed back all but a few shoots on their huge old lemon tree; it won’t be producing lemons this year, if ever again. Then this summer’s drought took out even more of their citrus, despite my 87-year old mother working daily to keep them watered.

All of our plants suffered in that drought, but The Little Lemon Tree That Could surprised us. It produced fragrant flowers in early spring, and we didn’t notice that a few had developed into lemons until mid-drought. I kept it watered after that and was amazed when we had three full-sized Meyer lemons by fall. They became so heavy that they made the tree grow sideways.

They’ve just ripened enough to pick (the little tree sprang back in relief as I cut them), and I wanted to use them in something special, so I started working out a recipe for an oil-free lemon drizzle cake. My first attempt had great flavor but the cake itself was dense and “claggy,” as the judges on Bake Off would say. I realized in reworking the recipe that I’d used too much soy yogurt, so I adjusted the recipe and made it again with success. The cake was now light and airy.

The first time I made it, I used the traditional drizzle icing that’s made with granulated sugar and lemon juice. It partially sinks into the cake and partly forms a crunchy coating on top. But it’s not as decorative as a confectioner’s sugar icing, so the second time, for the cameras, I used the white glaze. Friends, I liked the original glaze better. Powdered sugar in large amounts is not tasty to me, so from now on, I’ll make it with the traditional glaze. You’ll find instructions for it in the recipe’s notes.

And there will be a next time. My husband has declared this his new favorite cake.

Tips for a Perfect Oil-Free Lemon Drizzle Cake

This is such an easy cake to make, but as with all cakes, following the recipe exactly will yield the best results. Here are a few important things to keep in mind.

I developed the recipe using cake flour, which is made from soft wheat and has less protein than all-purpose flour and whole wheat flour. It also has a finer grain, and it makes cakes lighter and fluffier than other flours. If you substitute one of them, your cake will have a coarser texture, and you may need to adjust the amount of liquid you add.

I used organic sugar and almond milk, which made my cake more tan than white. (The vanilla soy yogurt probably added color, too.) White sugar and coconut milk should make a much more bright cake interior.

Some essential equipment you will need: A 10-12 cup non-stick Bundt pan, a rack to cool the cake on, and a lemon squeezer or other type of juicer. It’s possible to make the cake in a 9-inch round or square cake pan, but it will take longer than the 30-40 minutes specified in the recipe. A wire rack is essential for cooling the cake without it becoming moist on the bottom.

I recommend sifting the flour with the dry ingredients for two reasons: to remove any lumps and to more thoroughly mix the ingredients together. If you’ve ever bit into a lump of baking soda in a piece of cake, you’ll always sift your dry ingredients. You can use a sifter or any fine strainer or sieve. (Amazon links are affiliate links. I earn a commission on qualified purchases.)

There are all sorts of tools for zesting a lemon; I sometimes just use a knife and then chop the peel up finely. This time I used a microplane that’s technically for shaving chocolate and carrots, but it grates fast in both directions, so it’s what I used. Be sure you use only the yellow part of the lemon, not the bitter, white pith below. For safety, I recommend using organic lemons only.

The cake is done when a toothpick inserted in the middle comes out clean. Remove it from the oven and place it on a wire rack to cool for 10 minutes. It will cool faster and more evenly on the rack. After 10 minutes, loosen it from the sides of the pan using a knife. Place the rack on top of the cake (feet side up, of course!) and holding the rack tightly against the handles on the pan, invert the cake. If your pan is good non-stick and has been oiled well, the cake should slide right out. If it doesn’t, tap the bottom gently until it releases.

Then let the cake cool completely before you ice it. I know the temptation to ice it too early (in fact, I suspect I should have waited another half hour before icing mine.) But your white drizzle icing will just slide off the cake unless the cake is cool. You’ll be glad you waited.

If you don’t want to wait, check out the traditional glaze option at the end of the recipe. It goes onto the hot cake.

What’s the Deal with the Pomegranate Seeds?

Lemon Drizzle Cake isn’t usually topped with pomegranate seeds or arils, but I wanted my cake to look especially festive for the holiday season. They’re completely optional, but I was surprised how much I enjoyed their tart crunch with a sweet bite of cake.

Want more plant-based Holiday goodies? Be sure to check out all my Holiday recipes, especially the desserts!

I wish you all a happy holiday season. I promise that I will be back with more new recipes soon.

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Vegan Lemon Drizzle Cake

This small lemon cake packs a big flavor. Optional pomegranate seeds add a tart crunch as well as a festive appearance. It can be soy-free or nut-free depending on the type of milk or yogurt you use.

Course Dessert

Cuisine Holiday, Vegan

Keyword lemon cake, oil-free, plant-based

Allergen Nut-Free, Soy-Free

Prep Time 25

Cook Time 35

Cooling Time 1 30

Total Time 2 30

Servings servings

Calories 213kcal

Author Susan Voisin

Equipment

1 Bundt pan 10-12 cup fluted cake pan
1 cake rack
1 lemon juicer
1 Strainer or sifter

Ingredients

2 ⅓ cups cake flour
1 cup sugar
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
1 cup unsweetened non-dairy milk at room temperature
1 5.3 ounce container non-dairy yogurt at room temperature (see note)
2 1/2 tablespoons lemon juice
1 teaspoon vanilla extract
zested peel of 1 lemon 2-3 tablespoons

Icing Drizzle

1 cup confectioner's sugar
1-2 tablespoons lemon juice
zest of one lemon optional, see instructions
pomegranate seeds optional, for decoration

Instructions

Oil a non-stick Bundt pan and preheat oven to 350F.
Sift the dry ingredients--flour, sugar, baking soda, salt, and baking powder--together into a large mixing bowl. Stir well to make sure ingredients are distributed evenly.
Mix the milk, yogurt, lemon juice, vanilla extract, and lemon zest together in a large measuring cup. Make a well in the center of the dry ingredients and pour in the liquid. Quickly stir until ingredients are well-combined, but do not over-mix. (See note.) Pour the batter into the prepared pan, and tap the bottom of the pan gently on the counter a couple of times to release any air bubbles. Put the pan on a rack in the center of the preheated oven.
Bake for about 30-40 minutes. Begin checking the cake after about 25 minutes. When you can insert a toothpick in the center and have it come out clean, the cake is done.
Remove the cake from the oven and place it in its pan on a wire rack to cool for 10 minutes. Then use a flat knife or thin spatula to loose the edges of the cake around the outside of the pan and the center column. Hold the wire rack over the top of the pan and invert the pan to release the cake. Tap the pan gently until the cake releases. Let the cake cool completely on the rack before icing.

Icing Drizzle

Put the powdered (confectioner's) sugar in a small bowl. Stir in 1 tablespoon of the lemon juice and slowly add more lemon juice until you have an icing that is thick but still runny enough to drizzle down the cake. If you all too much juice, add a little more sugar until you get the right consistency. If you want to boost the lemon flavor, add some lemon zest to your icing.
When the cake is completely cool, drizzle the icing over the top of the cake, allowing it to run down the sides. If you want, you can decorate it with pomegranate seeds immediately after icing.

Notes

Plant-Based Yogurt: I used Silk Soy Vanilla Yogurt, which comes in 5.3-ounce containers. You can use other dairy-free yogurts, instead; just measure out a slightly heaping 1/2 cup or weigh out 5.3 ounces. You can also substitute apple sauce.
Be sure your dry and wet ingredients are well-combined before you mix them together. Once you pour the wet into the dry, mix quickly and well for no more than 30-60 seconds. Over-mixing will develop the gluten, making the cake tough, and will knock out some of the bubbles that are beginning to form, causing the cake to be shorter and denser.
Your cake will rise higher if the wet ingredients are at room temperature before you add them to the dry.
Nutritional info uses these exact ingredients: cake flour, Silk Vanilla Yogurt, and Silk Unsweetened Vanilla Almond Milk. Changing these or any other ingredients will change the nutritional content.

Traditional Lemon Drizzle Glaze

Combine 1/2 cup granulated sugar and the juice of one lemon (about 2 tablespoons.) When you have removed the cake from the pan, place a plate under the wire rack to catch any drips, and spoon the glaze over the top of the warm cake. Let the cake cool before serving. The lemon flavor in the glaze will sink into the cake leaving crunchy sugar on top.

Nutrition

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Vegan Yellow Squash and Corn Casserole

Susan Voisin — Sun, 25 Jul 2021 15:32:39 +0000

Golden slices of summer squash and kernels of corn are baked in a creamy sauce and topped with bread crumbs in this Southern-style vegan squash casserole. It’s the perfect summer side dish.

Hi, my name is Susan, and I’m a vegan.

It’s been so long since I updated this blog that I only half-humorously feel like I need to introduce myself again. For those of you who don’t know me, you can find my real introduction on my About page.

For those who do know me and worried that I had fallen off the planet, I’m happy to report that I’m alive and well and now living in Louisiana.

My husband and I had been thinking of moving back to our home state to be closer to family, but when the pandemic hit, we put that idea on hold. So we hadn’t been actively looking for a house when, in January, we practically stumbled on the perfect house just a mile from my parents. Of course, there were complications–someone else had a contract on it–but when that contract fell through, we had to act fast to make sure it didn’t get away from us.

Since we hadn’t really been expecting to move, we had a lot of packing up and cleaning out to get 21 years of accumulated junk out of our old house and a bunch of repairs, painting, and sprucing up the yard to get that house ready to sell. It all seems in retrospect to have happened so quickly–all except the unpacking.

It took months of emptying boxes, but we’re finally settled into our house in the country. And we love it!

The boxes have been recycled, the ancient stove and dishwasher have been replaced, and I’m starting to feel like my old self again, the self that likes cooking food and writing about it.

The thing I love most about the move is that I get to spend more time with my parents. After living in other states for the past 30+ years, it’s a joy to be able to get to know them all over again.

It was with that family connection in mind that I chose this squash and corn casserole as my first “coming back home” recipe.

It’s based on the squash casserole my mother often made when I was growing up. I’d always considered it her recipe, but she says she got it from my grandmother. I’m happy to put my own twist on it and hopefully pass it down to my daughter for further adaptation.

In its original incarnation, it was made with canned creamed corn. In my updated vegan version, I created a “cream” using frozen organic corn, vegetable broth, and nutritional yeast and herbs for added flavor.

How to Make the Best Squash Casserole

Squash casseroles are a great way to use up some of the abundance of summer squash. You can even make them with zucchini or patty pan squash instead of the traditional yellow squash. While it’s a fairly simple dish, there are a few things you need to know to be sure that it comes out perfect every time:

First, and most importantly, you need to pre-cook the squash before mixing it in with the other ingredients and baking it. If you don’t cook it first, the squash will exude all of its moisture into the dish and your casserole will be watery. You also would have to bake it longer, heating up your summer kitchen for longer than is necessary. I prefer to sauté the squash and onion first (without oil), which not only cooks them but also adds flavor.
The creamed corn you buy in cans doesn’t usually contain any cream and is often completely vegan. But I like to make my own with organic corn and add creaminess and flavor to it by including cashews or tofu. Use the cashews if you can, but if they are too high in fat for your diet, light silken tofu or even regular tofu makes an acceptable substitute.
If you’re using the cashews and don’t have a high-speed blender, soak them first in water for a couple of hours and drain them completely before blending.
Seasoned panko makes the best casserole topping; look for an oil-free brand (Whole Foods makes one) or use gluten-free panko or bread crumbs instead. But feel free to omit the topping if you want.

I’m happy to report that the vegan squash and corn casserole was a big hit with the family. I served it with cornbread and pink-eye peas for a southern meal befitting our new country home.

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Vegan Yellow Squash and Corn Casserole

Golden slices of summer squash are baked in a creamy sauce and topped with crunchy panko bread crumbs. It's plant-based and oil-free, too!

Course Side Dish, Vegetable

Cuisine Southern

Keyword oil-free, plant-based casserole, southern squash casserole, vegan squash casserole

Allergen Gluten-Free, Nut-Free, Soy-Free

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 158kcal

Author Susan Voisin

Ingredients

1 medium onion chopped
4 medium yellow squash sliced into 1/4-inch rounds
2 cloves garlic minced
1 1/2 cups organic frozen corn divided
3/4 cup vegetable broth
1/4 cup raw cashews or 1/4 cup tofu
1/4 cup nutritional yeast
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme leaves
1 teaspoon salt omit or reduce for lower sodium
1/4 teaspoon ground black pepper

Optional Topping

1 cup panko (or gluten-free bread crumbs)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Instructions

Using a non-stick skillet on medium-high heat, sauté onion for 2-3 minutes, until it begins to soften and brown on a few edges. Add squash and garlic and cook, stirring, until squash is softening. Add 1 cup corn and remove from heat.
Preheat oven to 350F. Line a 1 1/2 to 2-quart baking dish with parchment paper or oil it lightly.
Blend 1/2 cup corn, vegetable broth, cashews/tofu, cornstarch, lemon juice, and seasonings (nutritional yeast, oregano, thyme, salt, black pepper) in a blender until smooth. TIP: If you don't think your blender will blend raw cashews, soften them first by soaking in water for 2 hours and then draining before use.)
Place half the squash mixture in a single layer in the casserole dish; spoon half of the sauce over it. Repeat with remaining squash and sauce. If you’re using the topping, mix the panko with basil and oregano, and sprinkle it over the top of the casserole. Bake at 350 for 25-30 minutes. If the topping isn't completely browned, heat it under the broiler for a minute or two but watch it carefully to make sure it doesn't burn. Serve hot.

Notes

For gluten-free, use gluten-free bread crumbs or omit the topping.

Nutritional Info below includes cashews and salt. When made with firm tofu instead of cashews, these are the correct values:

119 Calories
1.3g Total Fat
.24g Saturated Fat

WW points (Blue plan):

With cashews and panko: 3 points
With cashews but no panko: 1 point
With tofu and panko: 2 points
With tofu and no panko: 0 points

Points vary on other plans.

Nutrition

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Easy Scalloped Potatoes (Vegan Hash Browns Casserole)

Susan Voisin — Sun, 13 Dec 2020 17:54:00 +0000

These easy scalloped potatoes combine the creaminess of the classic side dish with the ease of frozen hash browns. You don’t even have to thaw them out!

I thought I was finished writing about scalloped potatoes. I posted my first scalloped potatoes recipe in my second month of blogging, way back in 2006. Then ten years later I updated that recipe with a “cleaner” recipe that used chickpeas instead of cornstarch for thickening.

Well, I hadn’t anticipated that Julie from the 100% Pure McDougall Facebook group would come up with a brilliant innovation on the original recipe. She skipped right past the slicing and boiling of two pounds of potatoes and simply poured the sauce over frozen hash browns. No fuss, no mess, no thawing! I thought I had made my chickpea version easy by having the potatoes cook in the sauce, but Julie’s method made scalloped potatoes ridiculously easy. When she posted about it in the group, I knew I had to give it a try.

I ordered a large bag of frozen hash browns (26 ounces) during my weekly grocery order, and made scalloped hash browns as a side dish one night when my family was having a “fend for yourselves” supper (basically, we each make our own sandwiches.) Usually I make air fried potatoes on these occasions, so my daughter was very confused to see me pouring something from the blender over hash browns. But she had to admit that the resulting hash brown casserole was really delicious and a nice change from our usual french fries.

Of course, I like to tinker with things, so I did update the seasonings a little. Smoked paprika wasn’t on my radar in early 2006, but these days I buy it by the bagful and enjoy its sultry smokiness in cheese sauces. And I added a little turmeric just for the color. It’s still a very mild sauce, so if you like your cheese sauces on the bold side, consider adding some cayenne or chipotle pepper along with the other seasonings.

The next day, I had some of the leftover casserole as a light lunch with a green salad, and amazingly it tasted even better after setting up overnight. I just sprinkled it with a little water and warmed it in the microwave.

Thank you to Julie for coming up with this innovation. It’s transformed vegan scalloped potatoes from a special occasions dish into a ridiculously easy casserole that I know we’ll be enjoying regularly.

Happy Holidays to all!

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Easy Scalloped Potatoes (Vegan Hash Browns Casserole)

This delicious vegan side dish combines the creaminess of scalloped potatoes with the ease of frozen hash browns. You don't even have to thaw them out!

Course Side Dish

Cuisine American, Vegan

Keyword fatfree hash browns, vegan cheese sauce, vegan scalloped potatoes

Allergen Gluten-Free, Nut-Free, Soy-Free, Sugar-Free

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 136kcal

Author Susan Voisin

Ingredients

1 1/2-2 pounds frozen hash brown potatoes without added oil (1 26-ounce bag or 2 1-pound bags)
1 1/4 cups water
1 cup plain unsweetened soymilk or other plain plant milk
1/2 cup nutritional yeast
3 tablespoons cornstarch
1 tablespoon lemon juice
2 tablespoons tahini or cashew/almond butter (optional)
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon mellow white miso or additional salt, to taste
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/8 teaspoon turmeric optional
1 pinch freshly ground black pepper optional, or to taste
paprika to garnish, optional

Instructions

Preheat oven to 400F. Spread the frozen hash browns evenly in a 9x13-inch casserole dish. (You may line it with parchment paper for easy cleanup.)
Put all remaining ingredients except the paprika (for garnishing) in a blender and process until smooth. Pour the mixture evenly over the hash browns. Sprinkle with paprika, and place in the preheated oven.
Bake for 35-45 minutes, until center is hot and no longer liquidy. (The time will vary depending on the size of your dish and how much potatoes you use; if your pan is smaller or you use the larger amount of potatoes, expect them to take 45 minutes or more to cook completely.) Garnish with additional paprika, if desired, and serve hot.

Notes

Nutrition is based on 28 ounces of potatoes and 2 tablespoons tahini.

Nutrition

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