Tuesday, September 4, 2012

Meatless Monday: Vegan Scalloped Potatoes with Eggplant Bacon


1 cup whole cashews soaked in water for 2 hours or up to overnight
2 cups vegetable broth
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
3 ribs celery, thinly sliced
1/4 cup store-bought breadcrumbs (if using homemade, increase to 1/3 cup)
2 tablespoons fresh lemon juice
Fresh black pepper
3/4 teaspoons salt
2 lbs russet potatoes, peeled, thinly sliced (about 3 large)
1 recipe Eggplant Bacon
Chopped flat leaf parsley for garnish (optional)

Eggplant Bacon
1 pound eggplant, cut into 1/8 inch thick strips
1/4 cup soy sauce (or tamari if you’re gluten free)
1 teaspoon liquid smoke
Cooking spray


1. Place the drained cashews and vegetable broth in a food processor and blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could take 5 minutes.
2. In the meantime, preheat a large pan over medium heat. Saute the onions and celery in the oil, along with a dash of salt. Cook until onions are nice and brown, about 10 minutes. Add the breadcrumbs and toss to coat onions and celery. Cook until the breadcrumbs turn a few shades darker, about 3 minutes. Now is a good time to preheat your oven to 350 F.
3. Pour the cashew mixture into the pan and lower heat a bit. Mix well. Add lemon juice, several dashes black pepper and salt. Let cook for 2 minutes, it should begin to thicken. Taste for salt and adjust seasoning if needed.
4. Lightly spray a 2 quart casserole rectangular with cooking spray (or lightly grease with olive oil). Pour half of the sauce into the casserole. Now arrange potatoes and eggplant into the casserole, dredging potatoes in sauce a bit as you layer. They should be in slightly overlapping layers, with a slice of bacon in between each potato.
5. Pour the remaining sauce over the potatoes. They should be mostly submerged. Use a rubber spatula to spread the sauce on if needed.
6. Seal tightly with tin foil and bake for about 45 minutes, or until potatoes are easily pierced with a fork. Remove foil and bake for an additional 15 to 20 minutes, until nice and brown.
7. Garnish with fresh chopped parsley and serve!

Eggplant Bacon
1. Preheat oven to 425 F. Line 2 large baking sheets with parchment paper.
2. Prep the eggplant while the oven is preheating. Eggplants vary in size, so if using baby eggplant that is 2 inches wide at its widest, just slice into 1/8 inch thick circles. If using large eggplants, first cut in half lengthwise, then slice the halves into 1/8 inch thick halfmoons. Now what we’re going to do is bake it at a high temperature with just a bit of cooking spray oil, then let it cool, then give it smoky salty flavor and reheat.
3. Cover baking sheets in parchment paper and spray lightly with cooking spray. Arrange eggplant pieces in a single layer and spray lightly once more. Place in oven and bake for about 8 minutes, keeping a close eye. Rotate pans about halfway through baking.
4. Remove from oven and flip slices. They should be browning already, and if any are slightly burnt, don’t worry. Just move them to a plate to cool. Return remaining strips to the oven for about 3 minutes.
5. Remove from oven. Eggplant should be dark brown to burnt in some places, and yellowish white and tender in some places. Transfer to a plate to prevent further baking.
6. Lower oven to 350 F. Mix soy sauce and liquid smoke together in a large bowl. Dip eggplant slices in mixture a few at a time and return to the baking sheet. Bake for about 3 more minutes, until heated through. Serve! Keeps well for a few more hours, but definitely use these the day of.

Source: Post Punk Kitchen


  1. Now that is a great recipe!!! Thank you!

    1. Thank you for checking out the blog and taking time to comment!