Cheezy Potatoes - VeganMoFo

Poesy and Plate
 Vegan Month of Food  2014

(check out the hundreds of VeganMoFo blogs HERE)
My goal: cook and blog about vegan food 20 times
  during the month of September. 
My theme: words and food

Every single diet I ever fell off of was because of potatoes and gravy of some sort. Dolly Parton

Not gonna lie….I didn’t love this. But I am a sucker for all things potato, so I couldn’t resist. What it needs is a stick of Earth Balance to make it creamy. Not gonna lie.

God bless Dolly Parton for saying so eloquently what I wanted to express. Of course, I ate every single shred all by myself, no problem. Proof of my love affair with the potato.

Here’s what you need:

1 28 oz bag frozen shredded hash brown potatoes

1 onion finely chopped

3 medium potatoes, peeled and chopped

1 large carrot, peeled and chopped

3 C water

½ C Nutritional yeast

¼ C olive oil

1 T chicken-style seasoning (or other similar seasonings)

Salt

Garlic powder

Hot sauce

Paprika

Here’s what you do:

Place the thawed hash browns and onions in a greased casserole. Set aside.

Combine the chopped potatoes, carrots and water and simmer, covered, until very soft. Save the cooking liquid. Place the soft carrots and potatoes in a high speed blender. Add 2 C of the cooking water. Also add the Nutritional yeast, olive oil, seasonings. (Keep the paprika for a garnish only) . Blend until very creamy and thick and pour over the hash browns. Stir a bit to distribute the cheese sauce. Sprinkle the paprika over the casserole. Bake until bubble, maybe 30 – 45 minutes. Freezes great.