3 potatoes, sliced
1 onion, chopped
1 Tbsp. + 1/4 cup canola oil, divided
1 clove garlic, minced
1/2 cup vegan margarine
1/2 cup flour
3 1/2 cups boiling water
1 tsp. salt
2 Tbsp. soy sauce
1/4 tsp. turmeric
3/4 cup nutritional yeast
•Preheat the oven to 350°F.
•Cook the potatoes in boiling water for 5 minutes. Drain and set aside.
•Over medium heat, sauté the onions in the 1 Tbsp. canola oil until translucent. Add the garlic and saut7#233; for 1 minute.
•Reduce the heat to low and add the margarine. Once melted, whisk in the flour. Increase the heat to medium and continue to whisk until the mixture is smooth and just beginning to bubble.
•Whisk in the boiling water, salt, soy sauce, and turmeric, mixing well. Cook until slightly thickened. Slowly add the 1/4 cup canola oil and the nutritional yeast, mixing until the yeast has dissolved and the mixture is well combined.
•Place a layer of the potatoes in a casserole dish and top with some of the “cheese” sauce. Repeat until all the ingredients are used.
•Bake, covered, for 10 minutes, then uncover and bake for 10 more minutes.
•Let stand for 10 to 15 minutes before serving so that the sauce can thicken slightly. Garnish with paprika, if desired, and served.