8 medium potatoes
1/2 cup melted vegan butter (I use Earth Balance)
2-2 1/2 cups vegan sour cream (I use Tofutti)
1 teaspoon turmeric
2 teaspoons salt
4 to 5 cloves garlic, minced
1 medium red onion
1 to 2 tablespoons rosemary
1 teaspoon black pepper
1 teaspoon paprika
1 to 2 teaspoons cumin
1. In large saucepan, parboil potatoes. Drain and refrigerate. When potatoes are cooled, peel and cut in 1/2" slices. Preheat oven to 400 degrees Fahrenheit.
2. In bowl combine vegan sour cream, vegan butter, and spices. Add potatoes. Stir gently and place in casserole dish.
3. Cover and bake for 25 minutes. Enjoy!
Source of recipe: I modified this recipe from the Higher Taste Cookbook http://www.harekrishna.com/col/books/VEG/ht/welcome.html#Vegetables