Name: Ham and Scalloped Potatoes
Yield: 8–10 servings
Cuisine: Vegan
Ingredients: 1–1½ pounds vegan ham squares; 4 pounds potatoes, thinly sliced (about ⅛ inch); 2 medium onions, thinly sliced; 4 tablespoons vegan butter; ⅓ cup all-purpose flour; 4 cups unsweetened soy milk; 1 cup vegetable broth; 3 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon onion powder; ½ teaspoon ground mustard; ½ teaspoon black pepper; Salt to taste; ½ teaspoon paprika for topping

INGREDIENTS

8–10 servings

Ingredients

1–1½ pounds vegan ham squares
4 pounds potatoes, thinly sliced (about ⅛ inch)
2 medium onions, thinly sliced
4 tablespoons vegan butter
⅓ cup all-purpose flour
4 cups unsweetened soy milk
1 cup vegetable broth
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon onion powder
½ teaspoon ground mustard
½ teaspoon black pepper
Salt to taste
½ teaspoon paprika for topping

METHOD

Make it

1
Preheat oven to 375°F. Grease two 9-by-13-inch baking dishes.
2
Melt vegan butter in a saucepan. Add onions and cook 5–7 minutes until softened.
3
Add garlic and cook another minute.
4
Stir in flour and cook for 1–2 minutes.
5
Gradually whisk in soy milk and vegetable broth. Simmer until slightly thickened.
6
Stir in thyme, onion powder, ground mustard and pepper. Taste before adding salt because the vegan ham may already be salty.
7
Layer half the sliced potatoes in the baking dishes, followed by half the ham and sauce.
8
Repeat the layers, making sure the potatoes are covered with sauce.
9
Sprinkle paprika over the top.
10
Cover tightly with foil and bake 45–55 minutes. Remove foil and bake another 15–20 minutes, until golden and the potatoes are completely tender. Allow extra time if needed.
11
Let rest for 10 minutes before serving.