1 bag alexia potatoes
1 onion diced
4 tbsp whole wheat pastry flour
1.25 cup veggie broth
3/4 cup soy milk
1 cup cheese sauce
1/4 tsp better than bullion veggie base
1/2 container tofutti sour cream
Garlic powder
Onion powder
Salt to taste
Saute onion in IP or sauce pan until softening, add flour and continue to cook for a couple min. Add small amounts of veggie broth to keep from burning. Turn off heat add broth, milk, cheese sauce, sour cream, veggie base and mix well. Stir in potatoes and add seasonings if needed. Salt to taste. Bake in greased pan at 350 for 25 min or until bubbly and browning on the top.
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