vegetable oil for the baking dish
pounds russet potatoes, peeled and thinly sliced (about 2)
tablespoon vegan butter, divided plus more to grease the pan
tablespoons all-purpose flour
cup dairy-free milk such as almond or oat
teaspoon kosher salt
cup chopped fresh chives
ounces Nature’s Fynd Chive & Onion Dairy-Free Cream Cheese
package (7.4 oz) Nature’s Fynd Maple Flavored Meatless Breakfast Patties, cooked according to package directions, finely chopped
cup bread crumbs
Preheat oven to 350 degrees (325 degrees convection).
In a small saucepan over medium heat add 3 tablespoons vegan butter. When melted, whisk in flour until mixture forms a paste. Slowly add non-dairy milk and whisk to create a sauce. Add salt and chives.
Turn off heat and whisk in Nature’s Fynd Chive Dairy-Free Cream Cheese. Set aside.
In a small saucepan, melt the remaining tablespoon of vegan butter. Add finely chopped Nature’s Fynd Maple Meatless Breakfast Patties and bread crumbs. Toss to combine and set aside.
Grease a 9x9-inch or 1.5 quart baking dish. Place a quarter of the sliced potatoes in the dish. Add a quarter of the chive sauce and spread evenly to cover the potatoes. Repeat with second, third, and fourth layers of potato and chive sauce. Top with sausage crumbles, cover and bake 55-60 minutes. Uncover and bake another 5 minutes. Serve.
Per serving ½ cup (204g): Calories: 280 kcal, Fat: 15 g, Sat Fat: 9 g, Sodium: 510 mg, Carbohydrates: 30 g, Protein: 8 g
Allergen information: Contains fungi, soy, wheat