Potato Gratin with Jalapeño & Tempeh Bacon
No need to feel guilty on your plant-based diet with this Potato Gratin with Jalapeno and Tempeh Bacon!
Servings Prep Time
8 servings 30 minutes
Cook Time Passive Time
40 minutes 1 hour
Servings Prep Time
8 servings 30 minutes
Cook Time Passive Time
40 minutes 1 hour
Potato Gratin with Jalapeño & Tempeh Bacon
Potato Gratin with Jalapeño & Tempeh Bacon
No need to feel guilty on your plant-based diet with this Potato Gratin with Jalapeno and Tempeh Bacon!
Servings Prep Time
8 servings 30 minutes
Cook Time Passive Time
40 minutes 1 hour
Servings Prep Time
8 servings 30 minutes
Cook Time Passive Time
40 minutes 1 hour
Potato Gratin with Jalapeño & Tempeh Bacon
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
Instructions
Cheese Sauce
  1. Soak the raw cashews in water to cover at least for an hour up to overnight.
  2. 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.)
  3. Heat the tempeh bacon in a frying pan over medium heat. When cooled slightly, stack and cut into 1/2-1″ pieces.
To assemble:
  1. To assemble: Cover the bottom of a large baking dish with a little oil spray.
  2. 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.
  3. 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.

This recipe was printed from plantbasedcooking.com