6 large
potatoes, peeled and cubed
1 1/4 cups vegetable broth, divided
2 tablespoons all-purpose flour
1 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1/4 teaspoon dry mustard
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1/8 teaspoon
nutmeg
2 cups soy milk
1 1/2 cups shredded
Cheddar-flavored
soy cheese, divided
1 cup soft bread crumbs
3 teaspoons paprika
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Directions
1 Preheat oven to 350 degrees F (175 degrees
C).
2 Bring a large pot of salted water to a
boil. Add
potatoes and cook until
tender but still firm, about 15
minutes. Drain and place in
a 9 x 13 inch baking dish.
3 Meanwhile, in a small saucepan over high
heat, boil 2
tablespoons of broth.
Reduce heat to low. Stir in flour,
seasoning salt, pepper,
mustard and nutmeg. Gradually add soy
milk, stirring constantly
until thickened. Stir in half of
the soy cheese. Stir
constantly until cheese is melted.
Pour over potatoes.
4 In a small bowl combine the remaining broth
and the
bread crumbs. Spoon evenly
over potatoes. Top with
remaining soy cheese.
Sprinkle with paprika.
5 Bake in preheated oven for 20 minutes.
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