Vegan Scalloped Potatoes

  Here is a recipe that turned out good! The recipe called for too much pepper.   I cut down the quantity here. We use very little black pepper.  I have wanted to replace with ground papaya seeds, but never have them on hand...

Vegan Scalloped Potatoes

Ingredients:

• 1/4 cup vegan margarine, melted
• 1 tsp salt
• 1/4 tsp pepper
• 6 tbsp flour
• 6 medium potatoes, thinly sliced
• 1 onion, finely chopped
• 2 cups soy milk
• paprika
• parsley sprigs for garnish

Preparation:

Pre-heat the oven to 350 degrees. With a little of the vegan margarine, lightly grease a 9 inch square baking pan. Stir the salt and pepper into the flour.
Place 1/3 of the sliced potatoes along the bottom of the pan, followed by 1/3 of the onion, 1/3 of the remaining margarine, and half the flour.
Repeat this layer with 1/3 of the potatoes, 1/3 of the onions, 1/3 of the margarine and the remaining flour. Top this with the rest of the potatoes, onions and margarine.
Pour the soy milk slowly into the pan until it almost covers the top layer. Sprinkle with paprika.
Bake for 1 1/2 to 2 hours, until the potatoes are soft and the milk is thick. Garnish with parsley and serve.