Chickpea Loaf & Dairy Free Scalloped Potatoes

Comfort food done right! It’s been a rain filled day, chilly and damp. I wanted something to warm up with for when we settle in to watch a movie on the couch. My dad made the scalloped potatoes and I put together this vegan loaf. The combo worked out perfectly! Husband approved!

Chickpea Loaf

24 oz. can chickpeas, drained & rinsed

1 yellow onion, diced

2 celery, diced

2 carrots, diced

.5 teaspoon minced garlic

2 cups rolled oats

1/2 cup  unsweetened hemp milk (any non dairy unsweetened milk will work)

3 tablespoons coconut amino acids (or soy sauce)

3 tablespoons vegan worcestershire sauce

2 tablespoons ground flax seeds

2 tablespoons no salt added tomato paste

1/4 teaspoon pepper

Glaze

1/4 cup tomato paste

2 tablespoons coconut sugar

1 tablespoon maple syrup

2 tablespoons apple cider vinegar

1 tablespoon coconut amino acids (or soy sauce)

Preheat oven to 375. Lightly grease 9 inch loaf pan with coconut oil and line with parchment paper leaving an overlay on each side of the pan to help life out when finished and cooled. Put all of the loaf ingredients into a food processor and pulse until everything is mixed well.  Pour into the loaf pan and press and smooth. In a small bowl mix all of the glaze ingredients together and set aside. Bake the loaf for 30 minutes. Remove loaf and spread glaze over top. Bake another 25 minutes. Remove and cool 10-15 minutes before slicing.

 

Dairy Free Scalloped Potatoes

1 tablespoon coconut oil (to grease 9 x 13 casserole dish)

6 russet potatoes peeled and sliced

2 tablespoons nutritional yeast

2 tablespoons corn starch

3 cups unsweetened hemp milk (any unsweetened non dairy milk will work)

1.5 teaspoon sea salt

.5 teaspoon black pepper

1/4 cup raw cashews finely ground

Preheat oven to 350. While making sauce keep sliced potatoes in a large bowl of water. In saucepan heat dairy free milk, nutritional yeast and corn starch until it is blended well. Bring to a low boil while stirring constantly. Once the sauce has come to a boil turn down heat to medium and cook about 10-15 minutes until it has thickened. Add salt and pepper. Layer potatoes into the casserole dish. Pour sauce over top. Cover and bake for 30 minutes. Uncover and bake another 30 minutes. Sprinkle the finely ground cashews on top and back again for another 30 minutes. Wait 10 minutes before serving to allow casserole to set.

 

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