Vegan Scalloped Yams and Zucchini

Vegan Scalloped Yams and Zucchini -- Epicurean VeganI found myself with several yams and sometimes, I don’t always know what to do with them. So why not scalloped potatoes? I threw in some zucchini and onions, and topped it with some Daiya and panko. Delicious!

INGREDIENTS:
2 large yams, peeled and sliced thin
1 small onion
1 medium zucchini, sliced, then quartered
1 Tbs olive oil
2 tsp garlic, minced
2-1/2 Tbs arrowroot
1/4 C nutritional yeast
2 C almond milk
1/2 tsp salt
1/2 tsp pepper
1 Tbs fresh rosemary, minced
1/4 C panko
Daiya cheese

DIRECTIONS:
Preheat oven to 350. Boil the yams in a large soup pot for about 10 minutes, or until tender. Drain and set aside.

Vegan Scalloped Yams and Zucchini -- Epicurean Vegan

Meanwhile, heat the olive oil and garlic. Add the onions and cook 3-4 minutes. Add the zucchini and cook until softened. Add the seasonings.

Vegan Scalloped Yams and Zucchini -- Epicurean Vegan

Whisk together the milk, arrowroot, and nutritional yeast. Pour it into the skillet with the onions and zucchini. Stir continuously until the sauce begins to thicken.

Vegan Scalloped Yams and Zucchini -- Epicurean Vegan

Layer half of the yams into an 8″ baking dish. Pour half of the onion mixture on top and spread evenly around. Layer on the rest of the yams, then the mixture. Top with some cheese.

Vegan Scalloped Yams and Zucchini -- Epicurean Vegan

Cover and bake for 15 minutes. Uncover, sprinkle with the panko and bake another 15-20 minutes. Enjoy!

Vegan Scalloped Yams and Zucchini -- Epicurean Vegan

Comments

  1. says

    Such a nice combination of ingredients and flavors. I just attended a potluck the other night and someone brought something similar to this except it was laden with cow’s milk *yuck*. Yours looks scores better!

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