Vegan Potatoes Del Monico

These Vegan Potatoes Del Monico are an extremely satisfying, plant-based version of the dish that originates from the iconic Delmonico’s restaurant in New York. The regular version of this dish is rich in dairy products. This vegan version features the non-dairy version of béchamel sauce, tender potatoes & crispy breadcrumbs. The Vegan Potatoes Del Monico also gives you the benefit of fresh baking right before serving without any prep hassle. Enjoy the crispy and classic dish with your loved ones!

NUMERICAL REVIEW:

• Diet: Vegan
• Cuisine: American
• Fifteen mins for preparation
• Course: Side
• Time for cooking: 45 minutes
• Portion size: One cup
• Overall time: 60 minutes(an hour)
• Difficulty level: Easy
• No of portions: 6 portion
• Cooking mode: baking

TOOLS:

• A skillet
• An oven
• Board & knife for cutting/chopping
• Saucepan(big)
• Spoons & cups for measuring
• A whisk
• Bowls for mixing
• A baking dish(8 by 8 inches)/casserole

INGREDIENTS:

POTATOES & SAUCE BASE:

• A yellow onion, small
• 1 tsp. of Dijon Mustard
• Potatoes, two pounds
• 1/4th tsp. of nutmeg
• Vegan butter/oil of olives, two tbsp.
• 3/4th tsp. of salt
• Minced garlic, 3 cloves
• 1/2 tsp. of ground pepper
• All-purpose flour, 2 tbsp.
• 1/4th cup of nutritional yeast
• Plant milk, 2 cups

TOPPING:

• 1 tbsp. of oil(olives)/melted butter
• Panko breadcrumbs, half a cup
• 2 tbsp. of parsley, chopped

INGREDIENT NOTES:

DIJON MUSTARD:

• Dijon mustard all a tangy flavor which is use to fix the richness and also enriches the cheese taste. You may go for the yellow mustard, stone-ground mustard, mixture of tahini, lemon juice, & garlic, or homemade mustard.

PLANT MILK:

• Soy milk(unsweetened) will be best served as a base of the dish & adds richness. For other options, you may use the milk of almonds, cashews, coconut, hemp, oat, or soy.

FLOUR:

• It works to thicken the sauce. You may replace it with gluten-free flour in the same quantity if you need to. You may go for the flour of almond, coconut, whole wheat, oat, or chickpeas.

NUTMEG:

• It is not necessary, but it adds warmth. It was the compulsory ingredient in the béchamel sauce. If the nutmeg doesn’t suit you, you may go for cardamom, mace, cinnamon + allspice blend, or pumpkin pie spice.

POTATOES:

• We will require the peeled & diced potatoes. As per our advice, Yukon Gold Potatoes work best as they have creamy texture. While Russet potatoes also work, as they give a fluffier texture. You may also choose the white potatoes/fingerling potatoes, cauliflower, or red potatoes.

BREADCRUMBS:

• We require breadcrumbs for a crispy and light topping. You may go for the crushed nuts, homemade breadcrumbs, Nutritional yeast + almond flour, crushed cornflakes, crushed nuts, quinoa flakes/ground rolled oats.

NUTRITIONAL YEAST:

• It replaces the dairy cheese while providing the same cheesy taste with some umami taste. You may go for vegan parmesan cheese, Ground sunflower seeds + garlic & onion powder, miso paste, blended cashews + garlic + juice of lemon.

INSTRUCTIONS:

1. Grab a casserole dish and apply a light layer of oil on the base & sides of it.
2. Set the temperature of oven at one-ninety degrees F.
3. Include the diced potatoes in a big pot.
4. We can boil the potatoes in pan.
5. As water boils, cook the diced potatoes on a normal to low flame for ~ten mins.
6. After that, drain the potatoes & keep them aside.
7. Now put pan on medium setting.
8. Include the oil of olives/vegan butter in that saucepan.
9. Add onions once the oil/butter gets warm up.
10. Cook them till they become translucent(~five mins).
11. Then include the minced garlic & fry it till it becomes fragrant.
12. Now, add the flour while mixing it continuously for a couple of mins.
13. Include the vegan milk as you observe the raw flour smell has converted into the cooked flour.
14. Whisk continuously until the sauce starts thickening.
15. Then include the Dijon mustard, nutritional yeast, salt, nutmeg & pepper in the sauce.
16. Mix well, & include the boiled & well-drained potatoes in that sauce.
17. When the potatoes are properly coated with the sauce, transfer them to the casserole dish.
18. Combine the breadcrumbs with butter/oil.
19. Dust the blend on potatoes equally and bake them.
20. When you see the beautifully golden cheese melted, transfer the dish to the upper rack to crisp brown the top surface.
21. After ~three mins, move the casserole dish on shelf and wait for five minutes.
22. Decorate the top with fresh parsley & your dish is ready to serve!

TIPS:

• Keep the length & width of each diced potato the same for even cooking.
• If consistency of this sauce is thick adjust the consistency with the plant milk.
• You may use boiled peas or steamed broccoli for more nutrition.

STORAGE INFORMATION:

CHILLING:

• Save this vegan dish(leftovers) in a box with a cover. Refrigerate it for ~four days.

FREEZING:

• As the baked casserole comes down to the regular temperature, wrap it in the foil(aluminium). Freeze it for ~thirty days. Rewarm it directly in the frozen state for thirty-five mins at 180 °C.

FAQs:

Will the sweet potatoes work in place of potatoes?

• Yes, you can replace the potatoes with the sweet potatoes, but the taste will be sweeter. You need to adjust the cooking time.

How can I boost the protein in this dish?

• You may add lentils, sautéed mushrooms, and tempeh(crumbled) for excess protein.

Is the dish suitable for earlier preparation?

• Wrap the casserole dish(ready-to-bake) and store for 24 hours in fridge and bake when required

NUTRITIONAL FACTS:

Portion size: One cup

No of calories: 230 kcal

Overall carbs: 28g

Fiber: 4 g

Net carbohydrates: Twenty-four grams

Fats: 10 g

Sugar: Two grams

Proteins: 6 g

Sodium: 320 milligrams