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Home » Potato Gratin with Jalapeño & Tempeh Bacon

Potato Gratin with Jalapeño & Tempeh Bacon

October 20, 2015 By Dianna Moates Leave a Comment

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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No need to feel guilty on your plant-based diet with this Potato Gratin with Jalapeno and Tempeh Bacon! When you’re eating a plant-based diet and see a dish full of cheese and bacon, you might find yourself drooling at the thought of having a bite.

Some of you may easily resist, but I know a tasty looking dish when I see one and my internal devil kicks in and teases me. This no cheese, cheesy potato gratin is a great dish to add to your plant-based meal plan!

Vegan Potato Gratin

We struggle daily with willpower when it comes to many things like sweets, exercise, or new clothes. You’re not alone.

We all struggle with willpower. I am reading a book right now called, “The Willpower Instinct: How Self-Control Works, Why It Matters, and What You Can Do to Get More of It,” and am learning about how our primitive instincts are still active today.

This book promises “to explain the new science of self-control and how it can be harnessed to improve our health, happiness, and productivity.” I’ll let you know how it goes.

Be sure to check out these other plant-based hearty breakfast recipes:

  • Buckwheat Pancakes
  • Chickpea Flour Omelet with Curried Greens
  • Country Hash browns  with Sausage Gravy
  • Crustless Broccoli Sun-Dried Tomato Quiche

In the meantime, here is a dish that has all the plant-based goodness you’re seeking AND is oh, so satisfying! Using a vegan cheese sauce easily made in the blender, this dish is layered with potatoes, onion, tempeh bacon and sprinkled with jalapeños.

The Cheese Sauce

Start by soaking 1 1/2 cups raw cashews for at least an hour, but overnight works well. After draining the cashews, add them to your blender. Also add in the non-dairy milk, nutritional yeast, bell pepper, lemon juice, mustard, seasonings and optional salt. Blend this until smooth.

If you’d prefer, for this jalapeno au gratin dish, cannelloni beans are a great substitution for the cashews. Instead, use one can of beans. Once blended, the sauce may be a bit thick, so add a tad more non-dairy milk or water until the consistency of gravy.

Vegan Potato Gratin

Assemble your Gratin

Prepare your ingredients. Once you have them prepped, it will make building your plant based potato gratin easy to assemble.

You’re building this like a lasagna. Vegan cashew cheese sauce, potatoes, onions, tempeh bacon, jalapeno’s and repeat. End with the vegan cheese sauce on top and bake in a preheated 350 degree oven for about 40 minutes.

A yummy addition would to add a topping of crushed raw cashews about halfway through. It will give it a nice, crunchy bite.

Try Something New and plant-based!

It was an experiment that worked. My husband and I couldn’t get enough of this au gratin potato recipe. If you are not a jalapeño lover, you can leave them out. I used the Tofurky brand tempeh bacon to make it easy.

The trick to staying on a plant-based diet, in my humble opinion, is finding very satisfying dishes that you can turn to and that become your favorites to bolster your commitment to staying healthy and eating a whole-food, plant-based diet.

Have a side of Low-Fat Broccoli Salad to add a flavor contrast and extra veggie goodness to make this a complete meal!

I’d love to hear your feedback in the comments below for this Potato Gratin with Jalapeno Tempeh Bacon! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Potato Gratin with Jalapeño & Tempeh Bacon
Print Recipe
5 from 5 votes

Potato Gratin with Jalapeño and Tempeh Bacon

No need to feel guilty on your plant-based diet with this Potato Gratin with Jalapeno and Tempeh Bacon!
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 11 mins
Servings: 8 servings

Equipment

  • Glass Mixing Bowls with Lids
  • Cutting board
  • Knife
  • Measuring Cups and Spoons
  • High-Speed Blender
  • Non-stick pan
  • Ceramic Bakeware

Ingredients

Cheese Sauce

  • 1 1/2 cup raw cashews Substitution: 1 can cannelloni beans
  • 1/2 cup unsweetened non-dairy milk
  • 1/3 cup nutritional yeast
  • 1 yellow or orange bell pepper seeded and rough chopped (a roasted pepper works, too)
  • Juice from 1 lemon
  • 2 tsp yellow mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • sea salt to taste - about 1/3 tsp

Filling

  • 3/4-1 package tempeh bacon I like the Tofurkey brand
  • 1 yellow onion peeled and thinly sliced
  • 4 small jalapeños cut in half lengthwise and seeds removed, thinly sliced
  • 4 potatoes peeled if not organic and thinly sliced
  • sea salt and pepper to taste
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Instructions

Cheese Sauce

  • Soak the raw cashews in water to cover at least for an hour up to overnight.
  • Place the soaked, drained cashews, non-dairy milk, nutritional yeast, bell pepper, lemon juice, mustard, and salt in a blender and blend a few minutes until smooth. If the sauce seems too thick, add a little more non-dairy milk or water. Set aside. (Note: if using cannellini beans, add them at this time in place of the cashews.)
  • Heat the tempeh bacon in a frying pan over medium heat. When cooled slightly, stack and cut into 1/2-1″ pieces.

To assemble:

  • To assemble: Cover the bottom of a large baking dish with a little oil spray.
  • Spread some of the cheese sauce in the bottom. Top with a layer of potatoes, sliced onions, tempeh bacon and sliced jalapeños. Top with more cheese sauce and repeat the layers once or twice depending, ending with a layer of sauce.
  • Bake in a preheated 350° F. oven until the potatoes are tender, the sides are bubbling and the top is a light golden brown, about 40 minutes.

Notes

Nutrition

Nutrition Facts
Potato Gratin with Jalapeño and Tempeh Bacon
Amount per Serving
Calories
295
% Daily Value*
Fat
 
13.6
g
21
%
Saturated Fat
 
2.4
g
15
%
Sodium
 
213.8
mg
9
%
Carbohydrates
 
34.5
g
12
%
Fiber
 
6.4
g
27
%
Sugar
 
5.6
g
6
%
Protein
 
11.6
g
23
%
Vitamin A
 
100
IU
2
%
Vitamin C
 
60.2
mg
73
%
Calcium
 
50
mg
5
%
Iron
 
3.2
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
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