If you like bacon and garlic (and let’s be honest, who doesn’t?), you will love these potatoes. I actually think the garlic flavor is a little mild, but everybody probably doesn’t love garlic as much as I do. So, if you are a garlic-lover, you may want to roast and extra head in case you want a stronger flavor. Either way, these potatoes are so delicious, you won’t miss the dairy at all!
This is another holiday dish that I love, but is filled with dairy, soy, and artificial ingredients. I’m excited about how well this milk and soy free variation came out!
1 yellow onion
About 1 cup of flour, separated
4-6 ounces mushrooms, sliced (I used baby bella)
Oil for frying (I used peanut)
2 Tbsp Olive Oil
1 tsp minced garlic
1 ¾ cup chicken broth
¼ tsp salt + to taste
1/8 tsp pepper
About 4 cups green beans (I use canned)
1 tsp coconut aminos
With Thanksgiving approaching, I am starting to think about what traditional dishes are already dairy and soy free, and which ones need some tweaking. Not surprisingly, many of them are full of dairy, and a handful also have soy; but I’m pretty optimistic and I figure that a safe alternative is just an internet search away. So when our hosts for Thanksgiving dinner asked us to bring the broccoli casserole, I didn’t hesitate to say yes. My quick internet search revealed that it was not going to be that easy to remove the dairy and maintain the same flavor. I came up with what I think is a pretty close alternative. I won’t say it’s exact, but broccoli casserole is my husband’s favorite dish, and he approves. I hope you enjoy!
4-5 stalks celery, diced
1 medium carrot, diced
1 small onion, diced (or ½ large)
¼ cup + 3 Tbsp oil, divided (I used olive oil)
2 Tbsp flour
2 cups chicken broth
½ tsp salt
¼ tsp pepper
20 oz frozen broccoli
½ cup dairy and soy free mayonnaise (I used Spectrum brand Canola Mayonnaise)
25 Late July brand Classic Rich Crackers, crushed (or another dairy and soy free “buttery” cracker)
- Heat ¼ cup of oil in a large skillet over medium heat. Add celery, carrots, onion, salt and pepper. Cook for 5-7 minutes, stirring occasionally, until tender.
- Sprinkle the flour over the vegetables and stir. Cook for another 1-2 minutes, stirring frequently, until the flour begins to brown.
- Slowly add the broth while stirring. Stir constantly until the mixture thickens and all of the flour is dissolved. Taste at this point and adjust your seasoning if needed.
- Remove from heat and set aside to cool slightly. Once the mixture is cool enough, remove about half and puree until smooth. Add back to pan. (Or puree all if you don’t want any vegetable pieces in the casserole)
- Meanwhile cook the broccoli according to packaging, until tender. If using florets, chop into bite sized pieces. Place the cooked broccoli pieces in a 2 quart casserole dish.
- In a separate bowl, lightly beat the eggs. Add the mayonnaise and mix well. Stir in the vegetable mixture. Note: If the vegetables are still hot, you will need to add them slowly to the egg mixture in order to avoid scrambling your eggs.
- Add the vegetable and egg mixture to the broccoli and stir. The volume of the mixture will vary slightly based on the size of the vegetables you use. Add it slowly to the broccoli and stop when you have achieved the right broccoli to liquid ratio.
- For the topping, drizzle about 3 Tbsp of oil over the crushed crackers and stir until they are well moistened. Sprinkle this evenly over the broccoli.
- Cook uncovered in a 350° oven for 40 minutes. Remove from oven and let sit about 10 minutes before serving.