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Vegan Gouranga Potatoes

What you need: 

8 medium potatoes
1/2 cup melted vegan butter (I use Earth Balance)
2-2 1/2 cups vegan sour cream (I use Tofutti)
1 teaspoon turmeric
2 teaspoons salt
4 to 5 cloves garlic, minced
1 medium red onion
1 to 2 tablespoons rosemary
1 teaspoon black pepper
1 teaspoon paprika
1 to 2 teaspoons cumin

What you do: 

1. In large saucepan, parboil potatoes. Drain and refrigerate. When potatoes are cooled, peel and cut in 1/2" slices. Preheat oven to 400 degrees Fahrenheit.
2. In bowl combine vegan sour cream, vegan butter, and spices. Add potatoes. Stir gently and place in casserole dish.
3. Cover and bake for 25 minutes. Enjoy!
Source of recipe: I modified this recipe from the Higher Taste Cookbook http://www.harekrishna.com/col/books/VEG/ht/welcome.html#Vegetables

Preparation Time: 
30 minutes, Cooking time: 25 minutes
Cooking Time: 
25 minutes
Servings: 

SO HOW'D IT GO?

This was a very tasty potato recipe!  I screwed up by using home-made tofu sour cream which pretty much turned back into tofu after baking.  It was kind of like a very potatoy quiche.  Great flavor though. 

Oh, and I saved a lot of time by chopping the potatoes before parboiling.  No need to cool them that way.

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yum, this recipe sounds great!

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I have been making this for a year now about once every 2 weeks.  I can't believe no one has reviewed this!  It's one of the reason's why I joined instead of being a guest so I can review this.

The only thing I change is I add 3 tablespoons of parsley and leave out the Rosemary.  This is so good, maybe I love this so much because of my Irish heritage and I just love potatoes.  :)>>>

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