- 3 potatoes, sliced about 1/3 inch thick
- 1 onion, chopped
- 1 clove garlic, minced
- 1 Tbsp + 1/4 cup olive oil
- 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
- 1/2-3/4 tsp paprika (optional)
Preheat the oven to 350.
Add potatoes to boiling water and cook for 5-6 minutes. Drain well, then spread half the potatoes in casserole dish.
In a large skillet, sautee onions and garlic in olive oil for 3-4 minutes. Reduce heat and add vegan margarine and flour, stirring continuously until thickened.
Add boiling water, salt, soy sauce and turmeric, stirring frequently until thickened. Add remaining 1/4 cup olive oil and nutritional yeast, stirring again just until well mixed.
Pour half of the sauce mixture over half of the potatoes in the casserole dish; add a layer of the remaining potatoes, then cover with remaining sauce.
Cover and bake for ten minutes. Uncover, and bake for an additional 10-12 minutes. Remove from oven and sprinkle with optional paprika.
Allow to cool before servings, as sauce will thicken as it cools.