Casserole

1/2 large onion, diced
1 small red or green bell pepper, diced
1 jalapeño, diced
1 teaspoon garlic, minced
1 1/2 pounds red-skinned potatoes, unpeeled, scrubbed, and diced in ¼-inch cubes (or shredded)
1 medium sweet potato (1/2 pound), peeled, and diced in ¼-inch cubes (or shredded)
1 cup frozen corn, thawed
1 teaspoon salt
1/2 teaspoon black pepper

Sauce

1 1/2 cups water
1 cup plain, unsweetened soy milk
1/4 cup raw cashews
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon prepared yellow mustard
1/8 teaspoon Creole seasoning

Instructions

Preheat oven to 375 degrees. Have ready a 9 x 13-inch ceramic baking pan.

Transfer potatoes, sweet potatoes, and corn to the baking pan. Toss together, season with salt and pepper, and set aside.

Heat a large deep nonstick skillet (my favorite is Scanpan) over medium-high heat. Add the onion, along with a splash of water to prevent sticking. Pan sauté onion until softened, about 3 to five minutes. Stir in the bell pepper, jalapeño, and garlic. Continue to sauté until the vegetables become almost tender, adding more water as needed.

Meanwhile, place the sauce ingredients into a high-powered blender (like a Vitamix) and blend until smooth.

Transfer the sautéed vegetables to the baking dish. Carefully pour the blended sauce mixture into the baking dish, and stir together to combine evenly.

Bake uncovered for 60 to 80 minutes, until the top is golden brown and potatoes are tender. Remove from oven, and serve hot.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen