Guiding you to complete health and happiness for body and soul!
This was one of my very favourites (before my potato allergy!). Thank you to Donna for this gluten free delight!
2 to 3 cups soy, almond, or rice milk (or better yet cashew cream- add 1/2 to 1 cup more water to this recipe)
2 to 3 cups water (can use more water and less milk to lower the fat)
2 to 4 Tbsp nutritional yeast flakes
3 cloves of garlic, or more to taste
1 large onion, sautéed in water if desired
3 Tbsp Golden Seasoning (or 2 tsp sea salt)
5 cups thinly sliced potatoes
2 to 3 Tbsp non-hydrogenated margarine, optional
1 cup Tofu Cottage Cheese (or 1/2 block of silken tofu)
Combine all ingredients (except Tofu Cottage Cheese) in a medium saucepan. Bring to a boil. Reduce heat, cover, and simmer 10 to 15 minutes, or until potatoes are tender. Stir in Tofu Cottage Cheese and serve.
Preparation time: 15 to 20 minutes
Cooking time: 25 minutes
Ready in: about 45 minutes
Nutrition (per serving): 266.6 calories; 5.1g total fat; 384.6mg sodium; 1277mg potassium; 44.5g carbs; 4.8g fiber; 2.2g sugar; 14.5g protein.