Paid collaboration with Fazer Aito. These festive vegan scalloped potatoes are perfect for the holiday season! This recipe is made with both potatoes and sweet potatoes and Fazer Aito Oat Cuisine, an oat-based cooking cream making this dish creamy and wonderful. These scalloped potatoes taste delicious with marinated tofu or Oatblock.
Vegan Scalloped Potatoes are easy to make
These vegan scalloped potatoes make a festive and delicious dish for the holidays. You only need three ingredients and herbs and spices to make them:
- sweet potatoes
- Fazer Aito Oat Cuisine
Herbs and spices:
- dried rosemary
- dried thyme
- onion powder
- garlic powder
- ground ginger
- ground cinnamon
- ground nutmeg
The ingredient list is simple, but this dish does take a while to make. I consider it therapeutic cooking to focus on a task like cutting thin slices of potatoes and sweet potatoes on a mandoline or with a very sharp knife.
It also takes patience to cook this in the oven. Depending on your oven, casserole dish and the thickness of the potatoes, this might take anything from 1 hour 15 minutes to 1 hour 45 minutes. Check the potatoes after one hour and set the timer to check the softness of the potatoes every 10 or 15 minutes.
Festive Vegan Scalloped Potatoes Recipe
- 600 grams sweet potatoes
- 600 grams potatoes
- 3 tbsp olive oil
- 2 cups (500 ml or 2 packages) of Fazer Aito Oat Cuisine
- 3 tsp dried rosemary
- 3 tsp dried thyme
- 2 tsp onion powder
- 1 tsp garlic powder
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2-1 tsp salt (taste the sauce after 1/2 tsp and add more if needed)
- fresh rosemary
- crandberries or lingonberries (frozen or fresh)
With a mandoline or sharp knife slice the sweet potatoes and potatoes in evenly thick slices. In separate bowls, add about 1,5 tbsp of olive oil and rub the slices so that they are coated in oil.
Whisk the sauce ingredients together, taste and add more salt (or spices) as needed. Fazer Aito Oat Cuisine has a mildly sweet flavor so that’s why I don’t add any sweetener here. But some syrup could be added to the sauce too, to make it sweeter.
Preheat the oven to 175 C / 347 F.
In a round casserole dish arrange the sweet potato and potato slices as you wish in a circle.
Pour the sauce evenly on top and with a spoon try to get the sauce to drip to the bottom of the dish too.
Bake in the lower-mid rack of the oven for 1 hour. Check the ripeness of the potatoes and bake for 10-15 minutes at a time checking when the dish is done. You can check this by taking a slice of both sweet potato and potato and tasting it.
If the scalloped potatoes begin to brown too much, place a foil or parchment paper as a cover and continue baking.
Decorate the dish with fresh rosemary and cranberries or lingonberries before serving.
Serve dish with marinated Oat Block or tofu.
Marinated Yosa Oat Block or tofu recipe
A delightful Christmas recipe to enjoy with vegan scalloped potatoes is marinated Yosa Oat Block (a tofu-like vegan protein made from oats and pea protein) or tofu.
I marinate Oat Block cubes in a non-alcoholic version of glögg or mulled wine, which has lovely holiday spices. This is best done with a glögg concentrate which has a strong flavor and the glögg itself is quite thick and not juice like.
- 160-200 grams of Yosa Oat Block or firm tofu
- 1/3 cups (or about 80 ml) non-alcoholic Glögg concentrate
- 1/4 cups (or about 60 ml) olive oil
- 2 tbsp lemon juice
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp ground ginger
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2-1 tsp salt
Dry the Oat Block or tofu by squeezing out most of the liquid inside a kitchen cloth or paper towel. Cut into small cubes.
Mix the marinade. Taste and add lemon / salt as needed to set the flavor balance. The Glögg I’m using has sugar so there’s no need to add sweetener to the marinade. If the Glögg you’re using doesn’t contain sweetener, I recommend adding some to the marinade for better balance of flavors.
In a glass jar or other glass container, add the cubes and marinade and give a good shake. Marinate in the fridge for at least 2 hours or preferably overnight. Shake the jar every now and then when it’s in the fridge.
Happy cooking from the forest!
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