This looks amazing! My Mom makes this every year at the holidays, not vegan, and crunches the corn flakes in bag and mixes it with butter and the puts it on top. I will definitely be making you vegan version this year!
It was something I couldn't get enough of as a kid. I can't wait for you to try it. It's definitely going to he a holiday staple around my house for sure.
My family has been making "Cheesy potatoes" my whole life. It's very similar to this, but with more cheese. We've always had it for Christmas, so I did a trial run last night using half of this recipe and making a cheese sauce, and it was amazing!. Thank you for getting this recipe down and sharing it! I think that they will be blown away by how similar it is, it's just a bit more mild. I'm going to use the other half in a creamy chickpea pot pie later this week, and I'm so looking forward to it.
I'm so happy to hear that you enjoyed the recipe, and that you're using the components to make some other amazing dishes. The chickpea pot pie sounds delicious!
Made this tonight with a couple of modifications and it was a delicious hit with the entire vegan family! I’m confident omnivores would love as well. We do as much SOS-Free (Salt, Oil ,Sugar) as possible so eliminated the butter, increased the nooch, reduced cheese to a total of 1/3 cup, subbed Table Tasty for the bouillon and added garlic powder and onion powder for more flavor. I'm not a fan of hand chopping so I water chopped the onions (and added about 6 cloves of garlic and 1 cup of mushrooms) before sauteeing. Thank you for your inspiration and continued fantastic recipes! I’ve loved everything of yours I’ve tried.
I love that you were able to take this recipe, and make it work for you and your family. Such a great set of tips for those who want an lower oil, salt, and sugar meal without missing out on any of the flavor. Thanks!!!
this recipe is the BOMB! i never had the non-vegan version of it but i added gardein beefless crumbles to mine along with a few extra chopped peppers and MAN! all my non-vegan family members thought it was great, even my picky 8 year old niece loves it.. she went back for seconds, which rarely ever happens!
Love the idea of adding some vegan protein into the mix. So happy that you and your family enjoyed the dish. And I'm flattered that a picky eater even enjoyed it. Win!
Hi. I made this recipe off of your website for thanksgiving. Everyone loved them. They loved it so much they have requested it for christmas. I went to go look for it in the same spot, but the website is gone. I cannot get the actual recipe from anywhere. Is there anyway to get the measurements? Please. Thank you!
amazing!!i would have used fritos for the topping and added green beans to have a cross between this and green bean casserole. thanks for sharing this.
Thank you! Tomorrow I'll be uploading a Pecan Crusted Sweet Potato Stuffing recipe! It's kind of a mash-up of stuffing and sweet potato casserole. It's so good!
I love old-timey American comfort-foods like this - this is one of those 1950's recipes found in a check-out magazine - like Woman's Day or Good Housekeeping! Wonderful!!! I love that it's called "Funeral Potatoes" because that's exactly the stuff we bring to a family when someone dies - a giant casserole dish like that!!
Me, too! Those magazines are great sources of inspiration for sure. And this is definitely the type of dish that would warm your spirits when things aren't going too well. Comfort food to the max!
@@MonsonMadeThis Years ago, before I was vegan, a friend's aunt died, and I brought to their home a "Tuna Helper" cheesy casserole and deviled eggs, and green onions wrapped in sour cream and salami, and a big bag of ruffled potato chips with sour-cream-and chive dip! They really appreciated all that old-timey comfort food when they were dealing with her death and had no time to cook!
I made this but with a few moderations because of ingredients on hand in my home 💚 I really appreciate the inspiration. I used to love this very similar hash brown casserole from a chain restaurant called The Cracker Barrel. I made 2x recipe of the Oh She Glows Quick and Dirty cheez sauce I have been using since I went vegan almost 7 years ago and replaced the salt with a generous amount of that No-chicken base. I then made cashew sour cream out of 1 cup of soaked cashews and some water, ACV, and salt. Then I assembled the casserole just like you did but with seasoned buttery panko and daiya cheddar on top. Yum!
I don't know the last time I made a recipe without modifications, so I totally get it. I've never been to Cracker Barrel. By the time they opened one up near me, I was vegan. Shrugs. If mine is anything like theirs, then I'm not missing out. Thanks for watching and sharing your tips!
was made a version of this by my friends mom back when i was vegetarian that she called "missy potatoes". my friends parents were extremely religious and conservative so thats probably why she changed the name but no one ever knew what i was talking about so it makes me so happy to see someone else veganizing this dish!
I love learning all of the names that people know this dish by. It's crazy how ubiquitous a dish can be, yet have so many different names. Regardless of what you call it, it's delicious, and I think I really nailed the taste and texture with this recipe. Thanks for watching!
Oh my Goodness you are a God among men! Look at your beautiful dishes and your presentation is just lovely and crystal clear! Give thanks Michael 🌺🏵️🌸🌼⭐🌻💛💚
I've never heard it called anything but potatoes au gratin. Never saw it with cornflakes on top, and never made with soup. Usually it was milk and sour cream, sometimes with small cubed ham mixed in. I like to add in finely diced bell pepper, sometimes mushrooms. This recipe is now saved to my recipes folder.
Potatoes au gratin is a different dish altogether. This is the very Midwest American version of a potato casserole. The French use heavy cream, the folks in this part of the world use canned cream of chicken soup. I guess the "spirit" of the dish is similar, but don't mistake these "Funeral Potatoes" for anything fancy.
We call these "Cheesy Potatoes", and these have been a tradition in my family for decades. These are part of our Easter dinner, and they have become more common for other get togethers. I switched to a vegan diet August 2020, so when I found these, just before Easter 2021 - I was thrilled. I made them, and they were a hit! I mean, these taste exactly like the original. It's....crazy. I used Chao Original shreds and Vio Life Cheddar shreds. Combined, they are melty and tangy. The secret ingredient that makes these shine - Better Than Bullion No Chicken (which is now an ingredient I keep in my house at all times).
I love how everyone has an experience with or a memory of these, but they all have different names! and I'm so glad you enjoyed the recipe. Thanks for taking the time to leave a comment!
Thank you for this!.... I have been craving this dish since my childhood summer camp days & will be trying it this way, so thank you, thank you, thank you!🥰😋
Oh man, I wish I was your neighbor! I grew up with this dish too and have tried twice no success. Gonna do this one too! Ok, you asked if we have any recipe to request. I've tried making baked beans like Bush's Baked beans. Haven't mastered it yet. Any recipe for that? 😁😁
I'll have the video out in a couple of days. The big trick is to use a soy milk that contains only soy beans and water. Eden or Westsoy are the best brands. But I'll definitely have a video out soon.
@@MonsonMadeThis I'm definitely interested in a video on Instant Pot vegan yogurt, too -- in particular I'd like to know more about the "Cultured Cashew Cream Sauce" that you mention in your "Walking Tacos" episode. The probiotics section of my local grocery store is rather confusing (and expensive!) so any tips you can provide on that aspect of yogurt-making would be much appreciated!! Thanks for all you do, you even inspired me to get an Instant Pot which I'm really enjoying learning how to use!
@@kirstenz2121 So, I just filmed the first half of the yogurt video today. It should be out tomorrow or Wednesday. I tried the same "recipe" but with cashew milk, and it didn't thicken, but it did get sour. So, the trick with cashew cream is to make a thicker cream before fermenting it. In that walking taco recipe (did you see it on my website?) I used a 1 to 1 water to cashew ration. The cashew cream stays thick, and the probiotics give it nice sour cream flavor. And yeah, probiotics are all over the place in terms of price. I found a bottle of 30 capsules for about $9 from Natural Grocers, which is mostly acidophilus, and it works great. Look for one that are refrigerated, and you shouldn't really need to spend more than $10 to $15 for a bottle.
I am always trying to find things to bring to family events. Last year I made a great butternut squash lasagna, but no one touched it! Maybe this will tempt people. It looks awesome!
I think this dish serves all of the visual appeal of the original, so people really have no excuse not to try it. If they refuse, they're just rude. Haha.
This is a dish that transcends holidays. Just make it for yourself on a Tuesday. I couldn't decided what to name it because it does go by so many different regional names, but I think this one is the most popular around my neck of the woods. Thanks for checking my channel out. Let me know if you give it a try!
@@MonsonMadeThis I'm actually not US born but live here now. I didn't grow up celebrating Thanksgiving, hence why I've never seen the dish before! It looks so delicious.
Abbi! Thank you so much for the comment. I love that you loved it. Honestly, when I tested it originally, I didn't use any of the cheese. Added it at the last minute because there's cheese in the inspiration recipes. Having had it both ways, I would say you don't really miss it. Did you use vegan sour cream or a yogurt?
Looks delicious!! I used to make a lot of Campbell's recipes when I was learning how to cook. I'm sure you could make a lot of their recipes with your cream of chicken recipe.
Thank you. And me, too! I love a cream soup based recipe. One batch of my cream soup is the same as 2 cans of condensed soup. I also have a Brussels sprouts casserole that came out around the same time that shows you how to make a cream of mushroom base. Both would work well any place you used to use Campbell's. Give 'em a go!
It's such a great comfort food! And now you can have it completely vegan! Thanks for watching, and let me know what you thought of it if you give it a try.
Thanks! I'll have that video out in a few days. I really do think that yogurt makes a big difference in this dish. Vegan sour cream works, but the yogurt just adds the right tang. Stay tuned.
We called it a very tacky name “dub t potato’s”. Pre-vegan I melted butter and mixed my corn flakes, garlic powder, and a bit of salt and that made it a game changer. I also just put those on top of the serving so they didn’t get soggy. Then you have that perfect goodness on every bowl. Lol
I wondered what Funeral Potatoes were. . . . but not enough to do a search for them since, well, you know. But now, yum! Would love a video on vegan yogurt and sour cream. Also, do you have a cream of mushroom soup recipe?
I couldn't decide which of the 5+ names to use for the title, so I chose the most "provocative" one. Haha. Whatever you call 'em, they're delicious. I don't have a cream of mushroom recipe per se, but I would maybe saute a cup of button mushrooms in a large pan, make the "blended" portion of this recipe the same way, but then "pulse" in the mushrooms before pouring the cream mixture into the pan I sauteed the mushrooms in. That way you'll have little bits of mushrooms, along with the flavor from the shrooms and the fond in the pan. Maybe use a vegetable bullion instead of a vegan chicken one? Or just use vegetable broth instead of the water and the bouillon? It's definitely worth a bit of experimentation. And I'll have the yogurt video up in a few days. Thanks for watching and taking the time to comment!
@@MonsonMadeThis Your title was/is fine. I've seen "funeral parlor potatoes" mentioned in novels. Knowing that they would be filled with stuff I can't/won't eat stopped me from looking for a definition. :-) I'm lazy when it comes to converting recipes.
@@Blueheart1900 As far as I know, the name comes from the fact that it was a dish that would be brought to someone's home who had recently lost someone. Pretty sure it's a Mormon tradition? Since they are also called Mormon Potatoes in certain circles.
unless of course you are using violife cheeses especially the cedar shreds would work well with this. we use their feta as a goat cheese replacement also, and their parma is awesome
I think they would need to be par cooked... I know that freezing vegetable is just like cooking them (cryo-blanching). Maybe peel and cut them, freeze them, and then use your own frozen potatoes. That would probably work the best.
This looks amazing! Please try Violife vegan cheese. It really tastes amazing. Not vegan cheesey like all the others. I will definitely try this recipe this winter.
Thank you! I am a huge fan of Violife. I I use them a lot in my earlier videos. They were the first company to ever send me free stuff. Haha. They just aren't as easily available as Follow Your Heart. Let me know how the recipe turns out for you!
Thanks! I haven't tried them with this particular one, but I fully believe that it would come out the same. They seem interchangeable in the "original" recipe.
Follow your heart has a pretty good sour cream & violife cheese & feta is the best (I used to use follow your heart or daiya cheese) you should give it a try🤷🏾♀️
I agree. I don't *hate vegan cheese at all. And there are lots of great brands. I just find that in excess, they can be a bit strange, texturally. It's just coconut oil and starch, and sometimes that's very evident. Haha.
Thanks! I'll be shooting the video today or tomorrow. The best soy milks to use are the ones with only soy beans and water in them. So, homemade should work perfectly.
Vegan cheese is a great thing. In moderation. Especially on things like vegan pizza... There is nothing worse than a ton of vegan cheese that turns to the texture of mucus. Not cute. Haha.
Another plant milk idea for those that can't eat nuts: I wonder if a cooked potato blended instead of cashews would work. Potato onion cheese is really good, so maybe it would work? Or white beans?
You should be able to sub in your plant milk of choice. The cashews create a thicker base, but if you use 2 1/2 to 3 cups of another plant milk in place of the water and cashews in my recipe, it should turn out alright. I do like the potato or bean ideas, but since I haven't tested them, I wouldn't know how to advise you on ratios.
They don't really get soggy until after the leftovers have been refrigerated. And even then, they still have a bit of crunch. You probably could use 2 pounds of potatoes, I might suggest par cooking them a but first. Frozen potatoes are already balanced, and freezing also makes them a but more "cooked" in texture.
The flakes stay pretty crispy until you refrigerate it, but even then, they stay pretty firm. You don't have to worry about them getting soggy and gross at all. If you use regular potatoes, I would recommend par cooking the potatoes a bit. The blanching and freezing process cooks the potatoes a bit, so you wouldn't want to start with completely raw ones I don't think. I'm sure there's a recipe online for using whole potatoes... Just follow the instructions for cooking, but use these vegan ingredients.
Do you think you could freeze the cream or chicken soup for later or would it be ruined? It would be so nice to have this on hand for convenience leading into casserole/soup season! (My midwestern is showing 😂)
We just filmed a wild rice salad video which will be out later this week, but I'm pretty sure that the video after that will be for green bean casserole. There have been a ton of requests for it. I do have a video on my channel for "comfort food casseroles as cold salads", in which I make a delicious "GBC" salad using a tofu base. It's really good, and could easily be turned into a hot dish. ruclips.net/video/9C-RFSDwclE/видео.html
You can definitely make it ahead of time. It would hold in the fridge for probably up to 5 days. I haven't tried freezing it, but I bet it would freeze really well.
If I'm splurging I'll use Miyoko's. If I plan ahead I'll make my own using her recipe. If I'm me on the day I filmed this, it was the new plant-based Country Crock.
Have you tried it in this recipe? You should be able to sub in any plant milk, although I would probably avoid oat simply because it can get really starchy and gummy when cooked.
@@MonsonMadeThis no sorry. It will definitely affect the flavor, but cashew farming is something we should be concerned about supporting. I can try this recipe as described with a sunflower sub (and lower sodium because of dietary restrictions), I would be using cheese slices (it's what's cheap in my area, although it's not 100% vegan, but the vegan store brand cheese is quite expensive. Also daiya is owned by a company that does animal testing anyway :/) I was mentioning sunflower seeds as a possible substitute since people may want to avoid cashews for many reasons.
@@MonsonMadeThis I will do some experimenting with sunflower seed to determine how it works, I have a 25lb bag coming In the mail I got on an extreme discount, lol. Here is something to get an idea of what would happen. www.unconventionalbaker.com/recipes/nut-free-sunflower-seed-butter-cheesecake/ Thank you for the reply monson I appreciate it very much. Hey while I have you cAn you answer a question really quickly? I am looking for a binder for tvp veggie burgers and "hot dogs", as well as a cheese binder. Will xanthum gum work for all that?
I bet if you soaked some dried mushrooms and then used the soaking liquid instead of water and added chopped mushrooms to the onions you could make cream of mushroom 🤔
The IP just makes fast work out of yogurt culturing. Without it, I believe you can just leave your milk in a warm place (70-80 degrees Fahrenheit) for 12 to 24 hours. There are a ton of resources for making yogurt without the IP online, I've just never personally tried to do it.
I am team cubed all the way. What kind of blender do you use for the no-chicken base? I'm trying to decide if I want to invest in a refurbished vitamix or can go for something less expensive and still get smooth results with cashew recipes.
Again, there are other ways to go about it if you don't want to use nuts. There's other plant milks, tofu, and even potatoes that could be used to give a creamy texture. Just ask.
This looks amazing! My Mom makes this every year at the holidays, not vegan, and crunches the corn flakes in bag and mixes it with butter and the puts it on top. I will definitely be making you vegan version this year!
It was something I couldn't get enough of as a kid. I can't wait for you to try it. It's definitely going to he a holiday staple around my house for sure.
I never knew these had a name that wasn’t “the potatoes with the cornflakes on top” 😂
Looks great!
You and me both. And even when you find out the name, someone will tell you they're called something else.
Monson Made This We always made them with crushed kettle chips on top. The cornflake seems odd to me. But, probably a regional thing.
Mike, you're adorable and I love your recipes! This is going to save me this year for my first vegan Thanksgiving.
Thank you , Michelle. I really impressed myself with this one. Haha. I hope it is a hit at your holiday party.
My family has been making "Cheesy potatoes" my whole life. It's very similar to this, but with more cheese. We've always had it for Christmas, so I did a trial run last night using half of this recipe and making a cheese sauce, and it was amazing!. Thank you for getting this recipe down and sharing it! I think that they will be blown away by how similar it is, it's just a bit more mild. I'm going to use the other half in a creamy chickpea pot pie later this week, and I'm so looking forward to it.
I'm so happy to hear that you enjoyed the recipe, and that you're using the components to make some other amazing dishes. The chickpea pot pie sounds delicious!
Made this tonight with a couple of modifications and it was a delicious hit with the entire vegan family! I’m confident omnivores would love as well. We do as much SOS-Free (Salt, Oil ,Sugar) as possible so eliminated the butter, increased the nooch, reduced cheese to a total of 1/3 cup, subbed Table Tasty for the bouillon and added garlic powder and onion powder for more flavor. I'm not a fan of hand chopping so I water chopped the onions (and added about 6 cloves of garlic and 1 cup of mushrooms) before sauteeing. Thank you for your inspiration and continued fantastic recipes! I’ve loved everything of yours I’ve tried.
I love that you were able to take this recipe, and make it work for you and your family. Such a great set of tips for those who want an lower oil, salt, and sugar meal without missing out on any of the flavor. Thanks!!!
Michael, you really are the best. We have been inspired by so many of your recipes and tips.
this recipe is the BOMB! i never had the non-vegan version of it but i added gardein beefless crumbles to mine along with a few extra chopped peppers and MAN! all my non-vegan family members thought it was great, even my picky 8 year old niece loves it.. she went back for seconds, which rarely ever happens!
Love the idea of adding some vegan protein into the mix. So happy that you and your family enjoyed the dish. And I'm flattered that a picky eater even enjoyed it. Win!
Hi. I made this recipe off of your website for thanksgiving. Everyone loved them. They loved it so much they have requested it for christmas. I went to go look for it in the same spot, but the website is gone. I cannot get the actual recipe from anywhere. Is there anyway to get the measurements? Please. Thank you!
Same here, I was planning to make this again for Christmas, help us please Monson!! 🙏
Yes! I always make this for Christmas morning, but need the measurements for the "creamy base" and I can't get it from the website.
Please post the measurements, website is down 😞
amazing!!i would have used fritos for the topping and added green beans to have a cross between this and green bean casserole. thanks for sharing this.
That sounds like a genius idea!!!
This is awesome, I'm going to start with just the soup.
Vegan entertaining for us and our Non Vega family and friends IS sides. A whole table of them! Thanks!
I think I have a whole Thanksgiving or Holiday playlist. I've got quite a few that are all incredible.
This looks so good. I would love a sweet potato casserole recipe or maybe a green bean casserole one?!
Thank you! Tomorrow I'll be uploading a Pecan Crusted Sweet Potato Stuffing recipe! It's kind of a mash-up of stuffing and sweet potato casserole. It's so good!
will definitely be making this! thank you for always providing quality content
Thanks for watching! Let me know how it turns out.
omg I've been wanting a vegan funeral potatoes recipe for like a year!!!! Thank you!!!!!
You sound like me a few weeks ago. Haha. Here you go!
I love old-timey American comfort-foods like this - this is one of those 1950's recipes found in a check-out magazine - like Woman's Day or Good Housekeeping! Wonderful!!! I love that it's called "Funeral Potatoes" because that's exactly the stuff we bring to a family when someone dies - a giant casserole dish like that!!
Me, too! Those magazines are great sources of inspiration for sure. And this is definitely the type of dish that would warm your spirits when things aren't going too well. Comfort food to the max!
@@MonsonMadeThis Years ago, before I was vegan, a friend's aunt died, and I brought to their home a "Tuna Helper" cheesy casserole and deviled eggs, and green onions wrapped in sour cream and salami, and a big bag of ruffled potato chips with sour-cream-and chive dip! They really appreciated all that old-timey comfort food when they were dealing with her death and had no time to cook!
I made this but with a few moderations because of ingredients on hand in my home 💚 I really appreciate the inspiration. I used to love this very similar hash brown casserole from a chain restaurant called The Cracker Barrel.
I made 2x recipe of the Oh She Glows Quick and Dirty cheez sauce I have been using since I went vegan almost 7 years ago and replaced the salt with a generous amount of that No-chicken base. I then made cashew sour cream out of 1 cup of soaked cashews and some water, ACV, and salt. Then I assembled the casserole just like you did but with seasoned buttery panko and daiya cheddar on top. Yum!
I don't know the last time I made a recipe without modifications, so I totally get it. I've never been to Cracker Barrel. By the time they opened one up near me, I was vegan. Shrugs. If mine is anything like theirs, then I'm not missing out. Thanks for watching and sharing your tips!
Thank you so much for both recipes!!!
New subbie!! Can’t wait to make this!!! ♥️♥️♥️
was made a version of this by my friends mom back when i was vegetarian that she called "missy potatoes". my friends parents were extremely religious and conservative so thats probably why she changed the name but no one ever knew what i was talking about so it makes me so happy to see someone else veganizing this dish!
I love learning all of the names that people know this dish by. It's crazy how ubiquitous a dish can be, yet have so many different names. Regardless of what you call it, it's delicious, and I think I really nailed the taste and texture with this recipe. Thanks for watching!
Oh my Goodness you are a God among men! Look at your beautiful dishes and your presentation is just lovely and crystal clear! Give thanks Michael 🌺🏵️🌸🌼⭐🌻💛💚
Stahp! Haha. But thank you so much. I'm happy to help. I really appreciate all of the love.
I've never heard it called anything but potatoes au gratin. Never saw it with cornflakes on top, and never made with soup. Usually it was milk and sour cream, sometimes with small cubed ham mixed in. I like to add in finely diced bell pepper, sometimes mushrooms. This recipe is now saved to my recipes folder.
Potatoes au gratin is a different dish altogether. This is the very Midwest American version of a potato casserole. The French use heavy cream, the folks in this part of the world use canned cream of chicken soup. I guess the "spirit" of the dish is similar, but don't mistake these "Funeral Potatoes" for anything fancy.
We call these "Cheesy Potatoes", and these have been a tradition in my family for decades. These are part of our Easter dinner, and they have become more common for other get togethers.
I switched to a vegan diet August 2020, so when I found these, just before Easter 2021 - I was thrilled.
I made them, and they were a hit! I mean, these taste exactly like the original. It's....crazy. I used Chao Original shreds and Vio Life Cheddar shreds. Combined, they are melty and tangy.
The secret ingredient that makes these shine - Better Than Bullion No Chicken (which is now an ingredient I keep in my house at all times).
I love how everyone has an experience with or a memory of these, but they all have different names! and I'm so glad you enjoyed the recipe. Thanks for taking the time to leave a comment!
Omg Monson, I have to make these tomorrow 😭
Truly. I am obsessed!!!! About to dig into the leftovers right now.
I showed my husband.. I might even have to make them tonight. So yummy!
I can't wait to hear what y'all think of them!
Thank you for this!.... I have been craving this dish since my childhood summer camp days & will be trying it this way, so thank you, thank you, thank you!🥰😋
Thanks for watching! I think I really nailed this one. Let me know how it goes if you give it a try.
25k subs, Monson, rock and roll man high five
As I type this, I'm 25 subs away from 25k, and it feels great! Thanks for the love.
That looks amazing
Thank you!
Oh man, I wish I was your neighbor! I grew up with this dish too and have tried twice no success. Gonna do this one too!
Ok, you asked if we have any recipe to request. I've tried making baked beans like Bush's Baked beans. Haven't mastered it yet. Any recipe for that? 😁😁
Do you have a recipe you can put in here? Your website isn’t working and I NEED these again asap! This recipe is SO delicious!!
Yes. Please make a video on the soy yoghurt. Thanks.
Looking forward to this series on side dishes. The potatoes look great.
Filmed the yogurt video today before I filmed my next side video. They should both be up in a day or two. Thanks for watching!
We tried these tonight and they were great! Thanks for posting this recipe! We LOVED it!!! =D
Yay! I'm so glad y'all enjoyed them! Thanks for taking the time to let me know.
I’d love to see the soy yogurt recipe! I’ve tried to make it twice, with two different recipes and both times it came out runny and gross
I'll have the video out in a couple of days. The big trick is to use a soy milk that contains only soy beans and water. Eden or Westsoy are the best brands. But I'll definitely have a video out soon.
@@MonsonMadeThis I'm definitely interested in a video on Instant Pot vegan yogurt, too -- in particular I'd like to know more about the "Cultured Cashew Cream Sauce" that you mention in your "Walking Tacos" episode. The probiotics section of my local grocery store is rather confusing (and expensive!) so any tips you can provide on that aspect of yogurt-making would be much appreciated!! Thanks for all you do, you even inspired me to get an Instant Pot which I'm really enjoying learning how to use!
@@kirstenz2121 So, I just filmed the first half of the yogurt video today. It should be out tomorrow or Wednesday. I tried the same "recipe" but with cashew milk, and it didn't thicken, but it did get sour. So, the trick with cashew cream is to make a thicker cream before fermenting it. In that walking taco recipe (did you see it on my website?) I used a 1 to 1 water to cashew ration. The cashew cream stays thick, and the probiotics give it nice sour cream flavor. And yeah, probiotics are all over the place in terms of price. I found a bottle of 30 capsules for about $9 from Natural Grocers, which is mostly acidophilus, and it works great. Look for one that are refrigerated, and you shouldn't really need to spend more than $10 to $15 for a bottle.
Champagne and Gummy Bears maybe you need to add more tapioca starch?
Cause that should thicken it-
The video is up!
I am always trying to find things to bring to family events. Last year I made a great butternut squash lasagna, but no one touched it! Maybe this will tempt people. It looks awesome!
I think this dish serves all of the visual appeal of the original, so people really have no excuse not to try it. If they refuse, they're just rude. Haha.
I am definitely going to try this. Thank you for the recipe!
You'll have to let me know how it turns out for you. Thanks for watching!
Thank you so much for posting this. I can’t wait to try it. 😊
Give it a try! Let me know what you think of it!
Looks delicious
Thank you!
Mormon Potatoes! Hello Saint!
Love it! We call this Hashbrown Casserole down south, I might need to make it even though it's not Thanksgiving.
This is a dish that transcends holidays. Just make it for yourself on a Tuesday. I couldn't decided what to name it because it does go by so many different regional names, but I think this one is the most popular around my neck of the woods. Thanks for checking my channel out. Let me know if you give it a try!
Hi, new follower here from Puerto Rico. I hope your day went well, and that you have a good night.
God bless + take care :)
Hello and welcome! Thanks for watching.
Those look great! Gonna try!!
Thanks! You're gonna love it!
this was my *FAVORITE* before going vegan
Mine too!!!
I have never heard of this dish but... I need to make it NOW
It goes by a lot of names. Hash Brown Casserole? Maybe? It's seriously addicting.
@@MonsonMadeThis I'm actually not US born but live here now. I didn't grow up celebrating Thanksgiving, hence why I've never seen the dish before! It looks so delicious.
PLEASE DO make a video on the soy yogurt and sour cream!!!! 😁
Just filmed the yogurt video. It should be out in a couple of days.
It’s all about Y O U !!! Yur soooo awesome !!
Thank you so much.
I made these last night (minus the cheese because I didn’t have any on hand), and they were soooo good!
Abbi! Thank you so much for the comment. I love that you loved it. Honestly, when I tested it originally, I didn't use any of the cheese. Added it at the last minute because there's cheese in the inspiration recipes. Having had it both ways, I would say you don't really miss it. Did you use vegan sour cream or a yogurt?
Looks delicious!! I used to make a lot of Campbell's recipes when I was learning how to cook. I'm sure you could make a lot of their recipes with your cream of chicken recipe.
Thank you. And me, too! I love a cream soup based recipe. One batch of my cream soup is the same as 2 cans of condensed soup. I also have a Brussels sprouts casserole that came out around the same time that shows you how to make a cream of mushroom base. Both would work well any place you used to use Campbell's. Give 'em a go!
Great video! Yes please for your Yogurt recipe please.
Thanks! Just filmed it. It'll be out early tomorrow!
Wow indulgent! I have seen these and we can not eat due to dairy allergy. Thanks for this vegan version😀.
It's such a great comfort food! And now you can have it completely vegan! Thanks for watching, and let me know what you thought of it if you give it a try.
Lovely One Mike !!! Can you please make another video about making vegan yoghurt? Thank you in advance! Cheers🙏🏻🍀😴
Thanks! I'll have that video out in a few days. I really do think that yogurt makes a big difference in this dish. Vegan sour cream works, but the yogurt just adds the right tang. Stay tuned.
Awesome, thank you!!
Thank you right back!
This recipe is the BEST recipe I've found for vegan funeral potatoes!! If you are thinking about trying it, don't hesitate!!! Sooo yummy!!😊
Yay! I've been a fan of it, but I'm glad you agree. haha. You're so sweet. Thank you.
What a great idea. This looks so good! I love the Better than Bouillon - I use it all the time and a jar goes a really long way.
Thanks! I live for the stuff. I only wish the "No Chicken" flavor was easier to find. Every store carries the brand, but few carry that flavor.
We called it a very tacky name “dub t potato’s”. Pre-vegan I melted butter and mixed my corn flakes, garlic powder, and a bit of salt and that made it a game changer. I also just put those on top of the serving so they didn’t get soggy. Then you have that perfect goodness on every bowl. Lol
Love the name. Love the tip! Thanks!
I wondered what Funeral Potatoes were. . . . but not enough to do a search for them since, well, you know. But now, yum! Would love a video on vegan yogurt and sour cream. Also, do you have a cream of mushroom soup recipe?
I couldn't decide which of the 5+ names to use for the title, so I chose the most "provocative" one. Haha. Whatever you call 'em, they're delicious. I don't have a cream of mushroom recipe per se, but I would maybe saute a cup of button mushrooms in a large pan, make the "blended" portion of this recipe the same way, but then "pulse" in the mushrooms before pouring the cream mixture into the pan I sauteed the mushrooms in. That way you'll have little bits of mushrooms, along with the flavor from the shrooms and the fond in the pan. Maybe use a vegetable bullion instead of a vegan chicken one? Or just use vegetable broth instead of the water and the bouillon? It's definitely worth a bit of experimentation. And I'll have the yogurt video up in a few days. Thanks for watching and taking the time to comment!
@@MonsonMadeThis Your title was/is fine. I've seen "funeral parlor potatoes" mentioned in novels. Knowing that they would be filled with stuff I can't/won't eat stopped me from looking for a definition. :-) I'm lazy when it comes to converting recipes.
@@Blueheart1900 As far as I know, the name comes from the fact that it was a dish that would be brought to someone's home who had recently lost someone. Pretty sure it's a Mormon tradition? Since they are also called Mormon Potatoes in certain circles.
Oh yeah. I'm making this.
You definitely need to. Just had leftovers for lunch. 10/10.
Have to try it with Daiya cutting board collection..Those are the best by far vegan cheezes! 😀
I'm not the world's biggest Daiya fan, but I think that would work well in this dish for sure. Let me know how it turns out.
Love ur videos
Thank you so much!
unless of course you are using violife cheeses especially the cedar shreds would work well with this. we use their feta as a goat cheese replacement also, and their parma is awesome
Violife is the king. They just need to make themselves more available.
@@MonsonMadeThis agreed... we have to order online to get them and even then they are often really limited
Great recipe video. Do you think I could substitute fresh raw potatoes? I can't buy hash browns in Australia.
I think they would need to be par cooked... I know that freezing vegetable is just like cooking them (cryo-blanching). Maybe peel and cut them, freeze them, and then use your own frozen potatoes. That would probably work the best.
This looks so good! What brand of corn flakes are they? Most breakfast cereals contain D3 from sheep's wool and aren't technically Vegan.
It's the Organic 365 from Whole Foods. No D3. I've also noticed that a lot of generic store brands don't seem to have it in them either.
This looks amazing! Please try Violife vegan cheese. It really tastes amazing. Not vegan cheesey like all the others. I will definitely try this recipe this winter.
Thank you! I am a huge fan of Violife. I I use them a lot in my earlier videos. They were the first company to ever send me free stuff. Haha. They just aren't as easily available as Follow Your Heart. Let me know how the recipe turns out for you!
This looks amazing and I will be trying to soon. Have you tried shredded potatoes with this recipe?
Thanks! I haven't tried them with this particular one, but I fully believe that it would come out the same. They seem interchangeable in the "original" recipe.
Follow your heart has a pretty good sour cream & violife cheese & feta is the best (I used to use follow your heart or daiya cheese) you should give it a try🤷🏾♀️
I agree. I don't *hate vegan cheese at all. And there are lots of great brands. I just find that in excess, they can be a bit strange, texturally. It's just coconut oil and starch, and sometimes that's very evident. Haha.
I don't know if you know any Italian but you are sooo simpatico! X
Haha. I'll take it. :)
Yummy
Yes please do a video on soya yogurt. 😊
I definitely will. It's super easy.
What’s the of this track? It sounds awesome. Please let me know😊😊
If you look in the description box below the video, I have a link the artist in there.
You rock!!
Thanks!
I’m actually thinking about buying the Nutri bullet blender you have? How do you like it?
I love it. I have a Vitamix which I very rarely use because of it. It blends everything just as well, but with a lot less hassle. 10/10
omg bomb!!
Great recipe. Definitely going to try. I’d love to see your soy yogurt recipe. I made my soy milk from scratch, is that ok?
Thanks! I'll be shooting the video today or tomorrow. The best soy milks to use are the ones with only soy beans and water in them. So, homemade should work perfectly.
You are so right about vegan cheese. I see people loading it on and can't understand how they do it. It gets all sticky
Vegan cheese is a great thing. In moderation. Especially on things like vegan pizza... There is nothing worse than a ton of vegan cheese that turns to the texture of mucus. Not cute. Haha.
Another plant milk idea for those that can't eat nuts: I wonder if a cooked potato blended instead of cashews would work. Potato onion cheese is really good, so maybe it would work? Or white beans?
You should be able to sub in your plant milk of choice. The cashews create a thicker base, but if you use 2 1/2 to 3 cups of another plant milk in place of the water and cashews in my recipe, it should turn out alright. I do like the potato or bean ideas, but since I haven't tested them, I wouldn't know how to advise you on ratios.
I boils yams and put it in a blander with the ingredients that the video shows and it was great
@@immap5709 Awesome! Thanks for letting us know.
They don't really get soggy until after the leftovers have been refrigerated. And even then, they still have a bit of crunch. You probably could use 2 pounds of potatoes, I might suggest par cooking them a but first. Frozen potatoes are already balanced, and freezing also makes them a but more "cooked" in texture.
Sunflower seeds
Ooh! This is a dish I’ve been missing! Is cornstarch substitutable for tapioca starch, or does tapioca work best?
So I wasn't the only one! I used tapioca, but cornstarch would work as well.
Yes please to the yogurt. I need to start making my own
Definitely. The video is filmed. Just waiting to release it. Thanks!
Do the flakes get soggy pretty soon? Also do you think it would he good to use regular cut up potatoes and add ground vegan beef?
The flakes stay pretty crispy until you refrigerate it, but even then, they stay pretty firm. You don't have to worry about them getting soggy and gross at all. If you use regular potatoes, I would recommend par cooking the potatoes a bit. The blanching and freezing process cooks the potatoes a bit, so you wouldn't want to start with completely raw ones I don't think. I'm sure there's a recipe online for using whole potatoes... Just follow the instructions for cooking, but use these vegan ingredients.
@@MonsonMadeThis thank you!
Funniest thing on the internet I've seen all day 😂😂😂
I'm flattered.
Do you think you could freeze the cream or chicken soup for later or would it be ruined? It would be so nice to have this on hand for convenience leading into casserole/soup season! (My midwestern is showing 😂)
I think it would freeze really well. Just treat it as you would any other soup or stew.
Please make a vegan green bean casserole that isn’t runny or SUPER mushroomy. My mom made gbc growing up with cream of chicken.
We just filmed a wild rice salad video which will be out later this week, but I'm pretty sure that the video after that will be for green bean casserole. There have been a ton of requests for it. I do have a video on my channel for "comfort food casseroles as cold salads", in which I make a delicious "GBC" salad using a tofu base. It's really good, and could easily be turned into a hot dish. ruclips.net/video/9C-RFSDwclE/видео.html
Miss your new videos hope all is well
L o V e yur recipes soooo much !!!
Thank you soooo much!
YUM!!!! 🤤🤤🤤🤤
Thanks!
if i made the cream soup ahead of time...how long does it keep in the fridge? does it freeze well?
You can definitely make it ahead of time. It would hold in the fridge for probably up to 5 days. I haven't tried freezing it, but I bet it would freeze really well.
@@MonsonMadeThis i am about to try this :) never had funeral potatoes! i am excited ! can't wait for more side dishes :)
YES to soy yogurt
I've been making a ton of it. I'll probably shoot a quick video next week. Or do a thing on Instagram.
Are you Mormon / ex Mormon by chance? Great video by the way, excited to try!!!
Yummm
Thanks!
What kind of vegan butter do you use?
If I'm splurging I'll use Miyoko's. If I plan ahead I'll make my own using her recipe. If I'm me on the day I filmed this, it was the new plant-based Country Crock.
Monson Made This Thanks! I’m a Miyoko’s fan but I’ve never tried her recipe.
@@rebeccaentrekin444 Check out Sarah's Vegan Kitchen. She just did a video for vegan butter which is pretty much the same exact recipe.
Just subscribed and I'm looking forwarded to the stuffing recipe 😄
Just filmed it today! We should have it out on Wednesday.
You know we only clicked because of that funeral part. You know we love potatoes too. Just stop 😡😡 (I mean, don't REALLY stop🥰)
Whatever get the views... Haha.
😊
Thank you.
Use sunflower seeds for a cashew replacement 😁
Have you tried it in this recipe? You should be able to sub in any plant milk, although I would probably avoid oat simply because it can get really starchy and gummy when cooked.
@@MonsonMadeThis no sorry. It will definitely affect the flavor, but cashew farming is something we should be concerned about supporting. I can try this recipe as described with a sunflower sub (and lower sodium because of dietary restrictions), I would be using cheese slices (it's what's cheap in my area, although it's not 100% vegan, but the vegan store brand cheese is quite expensive. Also daiya is owned by a company that does animal testing anyway :/)
I was mentioning sunflower seeds as a possible substitute since people may want to avoid cashews for many reasons.
@@TheTrueWarlic Definitely so what works for you in terms of your health, economics, and ethics. Thanks for the suggestion.
@@MonsonMadeThis I will do some experimenting with sunflower seed to determine how it works, I have a 25lb bag coming In the mail I got on an extreme discount, lol. Here is something to get an idea of what would happen. www.unconventionalbaker.com/recipes/nut-free-sunflower-seed-butter-cheesecake/
Thank you for the reply monson I appreciate it very much.
Hey while I have you cAn you answer a question really quickly? I am looking for a binder for tvp veggie burgers and "hot dogs", as well as a cheese binder. Will xanthum gum work for all that?
@@MonsonMadeThis did you try it with sunflower seeds? I was wondering if that was an option since we wants have any nuts in the house.
I bet if you soaked some dried mushrooms and then used the soaking liquid instead of water and added chopped mushrooms to the onions you could make cream of mushroom 🤔
Worth a shot.
I don't have a yogurt function on my instant pot.
The IP just makes fast work out of yogurt culturing. Without it, I believe you can just leave your milk in a warm place (70-80 degrees Fahrenheit) for 12 to 24 hours. There are a ton of resources for making yogurt without the IP online, I've just never personally tried to do it.
They gonna know its vegan if they know a vegan brought it 😆
I'll send it with another friend. Haha.
@@MonsonMadeThis 😆 and u cant be seen eating it!
Should have crushed the corn flakes some so you are not eating whole cornflakes. Just my thoughts anyway
Definitely make this recipe your own and make any tweaks or changes you want!
I DIE
I am team cubed all the way.
What kind of blender do you use for the no-chicken base? I'm trying to decide if I want to invest in a refurbished vitamix or can go for something less expensive and still get smooth results with cashew recipes.
I love my Nutribullet. I have a Vitamix that I only use of the job is too big to fit in a bullet. Which is almost never.
@@MonsonMadeThis Thank you!!
Here we go again more nuts I can not eat.
Again, there are other ways to go about it if you don't want to use nuts. There's other plant milks, tofu, and even potatoes that could be used to give a creamy texture. Just ask.
No thank you that looks weird.
You're missing out. But that's fine. I won't force you to make it or eat it.
Monson Made I’m always looking for vegan versions of foods that I love. I’ll keep watching though and hopefully you’ll prepare something to my liking.
Thanks for watching!