Posted in Holistic nutrition school, Recipes

VEGAN SCALLOPED POTATOES


I’ve already made this recipe twice and haven’t shared it with you guys yet so I thought it’s time!
No sauce making required, no cheese on top and yet these turn out moist inside and crispy on top. Definitely becoming a staple in this household!
You’ll need:

  • 4 medium 🥔or 2 🥔, 1 🍠
  • 2 cups of cabbage (1/4-1/2 head)
  • 1 leek
  • 1 medium apple
  • spices: 1 tsp Himalayan pink salt, 2 tsp oregano, 1/2 tsp turmeric, 1/2 tsp paprika, some black pepper to taste

Step 1: grease a large ceramic (or whichever you have) dish (one with a lid, ideally) with olive oil or ghee.
Step 2: Slice up those potatoes thinly, toss them with 2 TBSP of olive oil and 1/2 tsp salt.
Step 3: Chop the cabbage and leeks, mix in another Bowl with oregano and 1/2 tsp salt. You have to put in the work here – you need to massage the cabbage until it starts having juices come out of it (the salt will help with that). Important step since this will keep everything moist.
Step 4: Cut up the apple into thin slices.
Step 5: Layer it all up. Start with the potatoes, then a layer of cabbage/leek mixture, a layer of apple slices. Sprinkle with turmeric.
Another layer of potatoes & cabbage/leeks and apple, then top it off with the last third of your potato slices (ideally the pretty ones 😊) and sprinkle Paprika on top & black pepper & I also added some rosemary.
Bake at 400 covered for 45 mins, then another 15 until top is nicely browned. These times can vary depending on what type of oven you have – the toothpick test always helps you make sure they’re ready 😊
Tag me if you make these – they’re delicious!

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