With Easter fast approaching we wanted to highlight a traditional American Easter dish. But upon research we found that besides Ham and Lamb, there really isn’t a traditional side dish. So we surveyed a few friends and found that many people eat some form of potato dish for Easter. Since mashed potatoes are pretty simple (just add vegan margarine and soy milk) we thought we would share our recipe for Vegan Scalloped Potatoes. These make a great side dish or main attraction. However, we also have some great ideas for Meatless Easter Main Dishes:

And since it seems most Americans choose to eat meats on this holiday, here are a few suggestions to replace the roast! Instead of serving ham, try one of these great grain roasts by Field Roast Grain Meat. They make a terrific substitute to Ham Roasts that are traditionally served at American Easter dinners. Or for an even closer version to Ham, check out May Wah’s Vegan Ham. There aren’t very many substitutes for Lamb, but you could always serve a Tofurkey Roast. Any reason to serve Tofurkey sounds like a great idea to us! Or you can always combine a number of great side dishes to create a feast. Check out our Recipe backblog for more ideas.

And we encourage you to shy away from Easter Eggs and suggest you check out these Fair Trade, Vegan Divine Chocolate Easter Eggs. These will make any “egg” hunt just as fun! So we want to wish everyone a Happy Easter and Welcome Spring! Start the season off with some delicious Scalloped Potatoes!

Vegan Scalloped Potatoes

2 Cups Soy Milk
1/4 Cup Earth Balance Margarine
6 Potatoes (Yukon Golds are the best)
1 Onion
6 Tbsp All-Purpose Flour
1 Tsp salt
1 Tsp pepper
Paprika to Taste
Parsley (optional)
2 Tsp Nurtitional Yeast (optional-for cheesy-ness)

Pre-heat the oven to 350 degrees. Slice the potatoes into thin slices and finely chop the onions. Arrange a layer of potato slices and onions on the bottom of a medium to large casserole dish(about 1/3). Melt the margarine and pour about a 1/3 of it over the layer. Next, sift the flour, salt and pepper (and nutritional yeast if you are using it) together. And also sprinkle about a third of this mixture over the layer. Continue to do this until all the ingredients are used up. Next pour all of the soy milk over the layers and make sure the top layer is very saturated. Sprinkle paprika to taste over the top and bake for 1 1/2 hours or until the milk has thickened and the potatoes are soft enough to eat. Garnish the top with parsley and dig in!

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