Vegan Baked Potato Pave reminds me a lot of scalloped potatoes.
However, this version of potato pave is made without adding dairy.
Vegan Baked Potato Pave
Vegan Baked Potato Pave
This is a baked potato side dish made without adding dairy.
Potato pave is a perfect addition to holiday dinners including Thanksgiving!
Did you try my recipe for How to make a Vegan Potato Salad?
That recipe is also a vegan version of a popular potato side dish.
However, this is potato recipe that is baked rather than served as a salad.
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You may be wondering what is PAVE in food.
In the case of this recipe, 'Pave' is in relation to what these potatoes look like when they are served.
The word 'Pave' is used because when the potatoes resemble a 'paved' street or surface.
Potato pave are rectangular in shape.
While they may be a bit more complex to make, they are certainly simple to serve.
This is a somewhat popular potato dish to serve to a small crows as a result.
What is potato pave?
Many people refer to potato pave as scalloped potatoes.
This is because potato pave and scalloped potatoes are made with with potatoes that are sliced thin.
Here is a difference between basic scalloped potatoes and the pave version.
Scalloped potatoes are a more simple recipe that is made with potatoes that are baked with flour and dairy and in layers.
This recipe also is made with layers of potatoes but, made in a rectangular shape.
Vegan Baked Potato Pave
Tips for making this potato pave recipe.
I suggest that you read through the directions before actually making this recipe.
While this is not a super-difficult recipe to make, it is a recipe that has steps that may become confusing.
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Here are some more great tips for you.
- I suggest that you use a sturdy potato to make this recipe. Russet potatoes work best in this recipe because of their size and shape .
- This recipe calls for slicing the potatoes over a bowl filled with the vegan cream. I suggest that you use a bowl that is large and sturdy enough to hold the mandolin securely in place to do so.
- Feel free to personalize these potatoes using Seasonings as desired. This can include Italian Seasonings, Mediterranean Diet Seasoning Blend, Greek Seasoning Blend, Salt, and/or Pepper.
How to prepare the potatoes to make a Potato Pave.
First peel the potatoes. Then cut each potato into a rectangle.
You should use a mandolin to slice the potatoes as thin as possible.
The mandolin should be placed over a sturdy bowl.
Inside of the bowl should be your vegan cream.
You may be wondering what to serve with potato pave.
My first thought is to make this as a side dish on a holiday dinner.
Or you can serve these potatoes with a simple salad.
By the way, while you are here you may also be interested in these ideas.
- Easy Vegan Zucchini Muffins.
- Vegan Couscous and Tofu Salad.
- Homemade Vegan Raspberry Crumble.
- Vegan Carrot Cake Sandwich Cookies.
- How to make a Vegan Caesar Salad.
- Vegan Almond Milk Ice Cream Ice Cream.
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Vegan Baked Potato Pave
To make this recipe you will need a vegan heavy cream.
The heavy cream is an essential part to this recipe.
Please look for a vegan heavy cream that can be baked with.
Here are some choices for heavy cream.
- Rice Cream.
- Cashew Cream.
- Coconut Cream.
Ingredients needed to make this potato pave recipe.
- Potatoes- 3 pounds. That is like three russet potatoes that each weigh a pound.
- Vegetable Oil- for prep and browning as needed.
- Vegan Heavy Cream- 1 cup.
- Seasonings such as Salt, and/or Pepper.
- Garlic- 2 cloves minced.
How to make vegan potato pave.
- Preheat your oven to 350. Line a loaf pan with parchment paper that overhangs the sides of the pan (4-6"). Lightly brush oil over the parchment paper.
- In a bowl that can support the mandolin that will be used to slice the potatoes, use a fork or a whisk to mix together the vegan cream and the seasonings together. Set the mandolin over the bowl and carefully slice the potatoes as described above so that the slices end up in the bowl (feel free to manually place the sliced potatoes into the bowl if you are more comfortable doing so). Toss the sliced potatoes in the cream so that the potatoes slices are all covered with the cream.
- Next, layer the potato slices in the prepared loaf pan. When all of the slices have been added to the pan, fold the excess parchment paper over the potatoes. Then cover the loaf pan with aluminum foil and transfer to the oven.
- Bake for 90 minutes or until the potatoes are tender. Then remove the from the oven and place cans, such as chickpea cans, on top of the foil covering the potatoes as they cool. This will help make the potatoes compact in shape. Remove the cans and transfer the cooled potatoes to the refrigerator for at least two hours to set.
- Once your potatoes are set you can take them out of the refrigerator and remove the foil and parchment paper. Place a cutting board on top of the loaf pan and flip the pan over so that the potatoes will transfer on to the cutting board. Then you can slice your potato pave into six pieces.
- To brown the potato pave before serving. In a large skillet over medium-high heat add just enough vegetable oil to coat the skillet. When the oil has heated you can add the garlic, cook for a minutes stirring, and then place the potatoes cut-side-down, on the skillet to cook until golden brown on both sides before serving.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Vegan Baked Potato Pave, a simple and delicious scallop potato inspired side dish that is made without adding dairy.
Vegan Baked Potato Pave
Ingredients
- Potatoes- 3 pounds.
- Vegetable Oil- for prep and browning as needed.
- Vegan Heavy Cream– 1 cup.
- Seasonings such as Salt and/or Pepper.
- Garlic- 2 cloves minced.
Instructions
- Preheat your oven to 350. Line a loaf pan with parchment paper that overhangs the sides of the pan (4-6"). Lightly brush oil over the parchment paper.
- In a bowl that can support the mandolin that will be used to slice the potatoes, use a fork or a whisk to mix together the vegan cream and the seasonings together. Set the mandolin over the bowl and carefully slice the potatoes as described above so that the slices end up in the bowl (feel free to manually place the sliced potatoes into the bowl if you are more comfortable doing so). Toss the sliced potatoes in the cream so that the potatoes slices are all covered with the cream.
- Next, layer the potato slices in the prepared loaf pan. When all of the slices have been added to the pan, fold the excess parchment paper over the potatoes. Then cover the loaf pan with aluminum foil and transfer to the oven.
- Bake for 90 minutes or until the potatoes are tender. Then remove the from the oven and place cans, such as chickpea cans, on top of the foil covering the potatoes as they cool. This will help make the potatoes compact in shape. Remove the cans and transfer the cooled potatoes to the refrigerator for at least two hours to set.
- Once your potatoes are set you can take them out of the refrigerator and remove the foil and parchment paper. Place a cutting board on top of the loaf pan and flip the pan over so that the potatoes will transfer on to the cutting board. Then you can slice your potato pave into six pieces.
- To brown the potato pave before serving. In a large skillet over medium-high heat add just enough vegetable oil to coat the skillet. When the oil has heated you can add the garlic, cook for a minutes stirring, and then place the potatoes cut-side-down, on the skillet to cook until golden brown on both sides before serving.
Recipe Notes
originally posted:
October 7, 2021*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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