Vegan Funeral Potatoes
This vegan version of a classic Midwest casserole, popularly served as a side dish at funeral luncheons, is just as yummy as the original.
Ingredients
- 3 large Washington State Russet potatoes, scrubbed (peels on)
- 1 tsp vegetable oil
- 1/4 cup vegan butter
- 2 onions, thinly sliced
- 4 cloves garlic, minced
- 1 1/2 tsp salt, divided
- 1 tsp black pepper, divided
- 1 cup vegan sour cream
- 1/4 cup finely chopped fresh chives, divided
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp nutritional yeast (optional)
- 3 cups shredded vegan Cheddar cheese, divided
- 1/2 cup panko bread crumbs
- 2 tbsp olive oil
- 1/4 tsp paprika
- 1/4 tsp garlic powder
Directions
Preheat oven to 375°F.
Pierce potatoes all over with a fork and rub lightly with vegetable oil. Arrange on parchment paper–lined baking sheet.
Bake for 1 hour or until just tender. Let cool completely and refrigerate until well chilled. Overnight is best so potatoes will shred easily on box grater.
Preheat oven to 350°F.
In large skillet set over medium heat, melt butter. Cook onions, garlic, 1/4 tsp salt and 1/4 tsp pepper, stirring occasionally, for 12 to 15 minutes or until onions are tender and lightly golden; let cool slightly.
In large bowl, stir together sour cream, onion mixture, 3 tbsp chives, lemon juice, nutritional yeast (if using), 1 tsp salt and 1/2 tsp pepper.
Peel off some of the skin from potatoes and shred potatoes on large holes of box grater (most of the remaining skin will peel off as it is shredded; discard skin).
Add potatoes to sour cream mixture and gently toss to combine. Gently stir in 2 cups Cheddar.
Transfer potatoes mixture to 9-inch square baking dish. Sprinkle with remaining Cheddar.
In small bowl, stir together bread crumbs, olive oil, remaining chives, paprika, garlic powder, remaining salt and remaining pepper. Sprinkle over casserole.
Bake for 30 to 40 minutes or until golden brown and bubbling. Let cool for 10 minutes before serving.
