6 vegan potato casserole Recipes

onion, chopped, stalks celery, chopped, baby portabella mushrooms, sliced, vegan margarine, soy sauce, flour, vegetable broth, plain soymilk, lemon juice, canned chick-peas, drained and mashed, plain potato chip, crushed, french-fried onions, fusilli

sized potatoes - sliced thin as possible . to cheat, use your food processor slicing blade, and put slices in cold water until all are finished sliced. and figure 1.5 potatoes per hungry person., milk - whole milk is better , you can use chicken or vegetable broth for those who are lactose intolerant or vegan...or for those who simply forgot to buy milk that day, onion diced, butter cut up into little bits (i didn tsp say this recipe is dietetic, so ok - don tsp blame the cook - lol, flour, salt, fresh cracked pepper, fresh rosemary (optional but oh so good ), shredded cheese - but use a combination of three cheeses if you can such as parmesan , cheddar, and gouda. great to use any leftover cheeses you need to get rid of ., equipment needed : casserole dish or oven-ready deep skillet for a crispier dish. lid or tinfoil to cover dish while baking until last 30 minutes of baking time.

tempeh, vegetable broth, soy sauce, liquid smoke, garlic powder, onion powder, smoked paprika, water, plain unsweetened soymilk, nutritional yeast, cornstarch, lemon juice, salt, garlic powder, onion powder, stone ground mustard, spanish paprika, cayenne, tahini, white miso, fresh tarragon, snipped (optional), yukon gold potatoes, black pepper , to taste, vegan parmesan cheese (optional)

frozen green beans, canister french fried onions, non-dairy milk, cube veggie bouillon, corn starch (or potato starch) mixed with 2-3 tbsp cold water to use as a thickener, onion, diced, chopped mushrooms, vegetable oil, garlic , salt, pepper, poultry seasoning