Now, let me just say this right off the bat…I don’t use vegan versions of regular foods very often. As in, store bought vegan sour cream or vegan cheese. Yet, this recipe calls for both of these! I apologize up front for that!
It’s Still Processed
In this journey, I started out eating only plants and no processed, store-bought vegan versions of the regular stuff I had been eating. Then, I ventured into allowing myself to eat some of these products. I have come back to a compromise: Most of the time, I don’t eat store bought, processed vegan foods, but sometimes I allow myself. And, let’s face it, these products have come a long way! The cream cheese can be creamy, the shredded mozzarella can be melty and the vegan meats are downright tasty! But, if you’re avoiding processed food, that should also be vegan processed food. Just because it says “vegan”, doesn’t mean that it’s necessarily good for you! Those foods still have the chemicals that make them fresh, have a stable shelf life, give them a good color and make them taste like what you’re used to.
Had To Do It
We were recently invited to a friend’s house for dinner and I was asked to bring a “hot dish”. That’s a casserole for those of you who didn’t grow up in the midwest. Anyway, there were 9 people there, none of them vegan except for my husband and me. What was I going to make? I have a ton of recipes that fit the bill that are non vegan, but no recipes that fit the bill that are vegan. As I was looking through my recipes, I ran across this recipe that I’ve had for years! It comes from a friend we used to go to church with and is delicious! I had to make it with store bought vegan sour cream and vegan shredded cheese but it’s so worth it!
Cream of “Chicken”
Before you make this potato bake, you’ll have to make this Vegan Condensed Cream of “Chicken” Soup. It is an integral part of this recipe..it adds creaminess and a wonderful flavor! Use this cream soup recipe to replace the real condensed cream of chicken soup in any recipe…you won’t be sorry!
Tips
You should make the Vegan Condensed Cream of “Chicken” Soup ahead of time to let it cool before you put it in this recipe. Letting it cool will thicken it and make it that much better! This bake comes together very quickly once that is done. In fact, you could even put this together the night before and make it for breakfast the next day..Yumm! Enjoy!!
Ingredients
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 pan oil spray. Combine all ingredients except for potatoes, plant based butter and cornflakes. Break up the potatoes and add to the mixture. Spread in the 9x13 pan.
- Add melted plant based butter to corn flakes and sprinkle this mixture on top of potato mixture. Bake at 350 for 60 minutes, until bubbly and browned on top. Serve warm. Enjoy!