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!
Servings: 8 servings
Equipment
- Measuring Cups and Spoons
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
- 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
- salt and black pepper to taste
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-label]
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
%
Cholesterol
0
mg
0
%
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.
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