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Vegan Scalloped Yams and Zucchini

March 10, 2012 by epicureanvegan

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 med 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 black pepper
1 Tbs rosemary
1/4 C panko
Vegan cheddar shreds

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

Vegan Scalloped Yams and Zucchini
 
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I 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!
Author: Epicurean Vegan
Ingredients
  • 2 large yams, peeled and sliced thin
  • 1 small onion
  • 1 med zucchini, sliced, then quartered
  • 1 Tbs olive oil
  • 2 tsp garlic, minced
  • 2-1/2 Tbs arrowroot
  • ¼ C nutritional yeast
  • 2 C almond milk
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 Tbs rosemary
  • ¼ C panko
  • Vegan cheddar shreds
Directions
  1. Preheat oven to 350. Boil the yams in a large soup pot for about 10 minutes, or until tender. Drain and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Cover and bake for 15 minutes. Uncover, sprinkle with the panko and bake another 15-20 minutes. Enjoy!
3.4.3177

 

Filed Under: Dinners, Sides Tagged With: almond milk, daiya, easy, gluten-free, nutritional yeast, panko, scalloped potatoes, soy-free, Sweet potatoes, Vegan, wheat-free, yams, zucchini

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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