Scalloped Potatoes And Stuffing-Filled Mushrooms

November 17, 2015
By Jaime Hall
By Jaime Hall

We’ve got some delicious comfort food for you this week that will make the perfect holiday side dishes for any dinner party, vegan or not. We’ll take two holiday favorites, potatoes and stuffing, and put a creative spin on them.

Like all vegan recipes, these scalloped potatoes are cholesterol free, but don’t worry, they definitely wont fall short of the warm, creamy, cheesy flavor you’re accustomed to.

Next up, we’ve taken another classic and added a bit of local flavour. Butternut squash and pomegranate seeds are plentiful, here in the desert, complimenting this stuffing with a little touch of Tucson. Generously stuffed inside a meaty portobella mushroom makes this a visually appealing dish that will give the impression you’ve spent hours perfecting.

Many thanks to the farms that generously provided the ingredients needed to make this delicious meal possible! Rattlebox Farm, Tucson Village Farm and Barrio Bread!

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If you’re craving a homemade holiday meal packed full with all these comfort food favorites, be sure to make your reservations at Tasteful Kitchen. They’re even offering a four course meal on Thanksgiving Day packed full with the seasons freshest, locally grown ingredients and always Non-GMO. Just be sure to tell them the Vegan Vixen sent you!

Scalloped Potatoes

  • 2lbs golden potatoes, peeled*
  • 2 cups of butternut squash, cubed*
  • 1 cup cashew milk*
  • 1 cup breadcrumbs*
  • 1 cup vegetable broth*
  • ½ cup nutritional yeast*
  • 1/2 cup onions, diced*
  • 2 garlic cloves, minced*
  • 2 green onions, diced*
  • 2 tbsp aminos or soy sauce*
  • 2 tbsp avocado oil or vegan butter
  • 1 tbsp lemon juice*
  • ½ tsp smoked paprika*
  • ½ tsp sea salt
  • ¼ tsp black pepper*
  1. Preheat oven to 400º.
  2. Slice potatoes into thin round medallions. Spread and stack evenly in a casserole dish.
  3. Place the butternut squash and vegetable broth in a saucepan. Bring to a boil, lower heat and cover for 25 minutes or until tender.
  4. Pour all contents in blender and blend on high until texture is smooth and creamy.
  5. In a separate large skillet, saute the garlic and onions for 3 minutes. Add all remaining ingredients except the green onions and breadcrumbs. Bring to a boil and remove from heat.
  6. Combine blended squash with with other ingredients and stir well. Pour all liquid over potatoes.
  7. Sprinkle 1/2 cup of breadcrumbs and 1/2 of the green onions on top.
  8. Cover dish with foil, bake for 30 minutes. Remove foil, add the remaining breadcrumbs and green onions.
  9. Bake uncovered for another 20 minutes or until tender. Allow to cool and serve.

Stuffed Mushrooms

  • 6 medium portabellas*
  • 1 cup of butternut squash, cubed*
  • 1 large baguette, day old and cubed*
  • 1 ½ cups of vegetable broth*
  • ½ cup onion, diced*
  • ½ cup celery, diced*
  • 1/3 cup pomegranate seeds*
  • 3 tbsp of avocado oil or vegan butter*
  • 2 garlic cloves, minced*
  • 2 tsp rosemary, chopped*
  • 1 tsp sage, chopped*
  • 1 tsp thyme*
  • 1 tsp sea salt
  1. Preheat oven to 400º.
  2. Saute the squash, onions, celery and garlic for 5 minutes in oiled pan. Add broth, herbs and spices. Bring to a boil.
  3. Remove from heat and add pomegranate seeds, bread cubes and your choice of oil or vegan butter. Stir until liquid is completely absorbed and cover for 5 minutes.
  4. Scoop the top portion out from your mushrooms.
  5. Fill all mushrooms with stuffing and bake for 15 minutes.
  6. Serve.

*Indicates organically grown

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