Vegan Cooking with Beverly Lynn Bennett

Beverly Lynn Bennett is a vegan chef who recently completed her first electronic vegan cookbook, Eat Your Veggies. She's been working in the restaurant industry since she was 12. Please visit VeganChef.com to get some great vegan recipes and to learn more about her.

Question:

My husband and I eat a lot of potatoes and one of the dishes we miss the most is oven roasted scalloped potatoes. I have tried to make a basic white sauce with soymilk, flour and arrowroot, but the soymilk always seems to curdle in the heat of the oven. Any ideas?

Answer:

The potato is by far my favorite vegetable, I must have hundreds of recipes for them! At one of the restaurants where I worked, we would make scalloped potatoes following a very simple recipe. We didn't make a white sauce as you described, but rather just layered thinly sliced potatoes, finely chopped onion, seasoned with salt and pepper, and poured soy milk over the top. Then baked it for 60-75 minutes or until the potatoes were tender. It was delicious and the soy milk didn't curdle. You could add nutritional yeast or shredded soy cheese, and then top with breadcrumbs if you wish. Give it a try! It always got rave reviews for me.

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