Vegan Potato Recipes

Ingredients

• 1 cup green lentils
• 2 bay leaves
• 1 garlic clove
• 2 pounds russet potatoes, cubed
• 1 c. unsweetened almond milk (recommended brand, Silk)
• 1 T. nutritional yeast (recommended brand, Braggs)
• 1-16 oz. bag frozen peas, corn, and carrots
• ½ onion (about 6 oz. piece ” do not chop)
• 1 T. egg substitute  + 3 T. water combined (recommended brand, Bob’s Red Mill)
• Paprika
• 1 cup chopped flat leaf parsley

Directions

1. Run lentils under running water and check for small stones or other particles ” these are rare, but worth checking for. Plus, rinsing the lentils gets some of the anti-nutrients off.
2. Bring 3 cups water to boil. Once boiling, add 1 T. salt, the onion half, 1 garlic clove, bay leaves, and lentils.
3. Bring heat to a low boil; cook an additional 25-30 minutes until lentils are tender. Most of the water will be absorbed. Drain any remaining liquid and set aside.

1. Add lentils to bottom of casserole dish, spread evenly to cover bottom.
2. Add vegetables on top, spread evenly to cover lentils.
3. Add mashed potatoes on top, spread evenly to cover top of dish.
4. Sprinkle with paprika and place about 6 inches under oven broiler until potatoes start to feel slightly crisp to the touch.
5. Remove from oven. Top with chopped parsley and serve.

Ingredients

• 4 Bagels ” any style that’s vegan, my favorite is sesame
• 2 avocados, sliced
• 1 cucumber, sliced
• 1 tomato, sliced
• 1 handful of alfalfa sprouts
• ½ cup sliced banana peppers
• Yellow mustard
• Salt & Pepper to taste
• 4 cups of potato salad or mashed potatoes  as side dish

Directions

1. Slice bagels in half and toast in oven or toaster.
2. Place all ingredients on bagel bottom.
3. Spread mustard on bagel top.
4. Top and serve with side dish.

Ingredients

• 2 leeks, white part only, thinly sliced
• 1 pound potatoes, peeled and diced
• 3 cups vegetable stock
• 2 bay leaves
• ½ cup unsweetened almond milk (Silk brand)
• 1/8 t. nutmeg
• Salt and pepper to taste
• Chives, chopped for garnish (optional)

Directions

1. Put 3 T. of the vegetable stock in a soup pot on medium high heat and saute the leeks until soft and translucent tender; about five minutes.
2. Add the remaining ingredients and bring to boil. Reduce heat and simmer for twenty minutes. Remove the bay leaf.
3. Add salt and fresh ground black pepper to taste.

Serve garnished with chopped chives, fresh ground nutmeg, bread, and a garden salad.

Ingredients

Gnocchi

• 5 c. russet potatoes, peeled and chopped
• 3 c. unbleached all-purpose flour
• Salt and pepper to taste

Sauce

• 10 cups butternut squash, skin removed, cubed
• 6 large cloves of garlic, skin removed, kept whole
• 1 T. olive oil
• 2 1/3 c. vegetable stock
• 2 T. lemon juice
• Lemon zest
• Salt & fresh ground black pepper
• 10 sage leaves

Directions

Sauce

1. Preheat oven to 400 degrees. Toss squash and garlic in olive oil, salt, and pepper and place in shallow baking pan or cookie sheet. Cook for 20-30 minutes until fork-tender.
2. Remove from oven and place in blender with stock.
3. Blend until velvety smooth.
4. Pour into pan with sage leaves and lemon. Heat through for 1-2 minutes. Keep warm while making gnocchi. Discard sage leaves before serving.

Gnocchi

1. To make gnocchi, bring 12 c. of water to boil. Add salt.  While water is boiling add potatoes and boil 12 minutes, until soft. Drain and let dry. After potatoes are drained and completely dry (pat with paper towel if necessary), put into mixing bowl. Add salt and pepper to taste.
2. Gradually add flour and continue to mix, incorporating all flour. Mixture will become dough-like. Switch mixer to dough hook (or mix by hands) and continue to mix until dough begins to form a ball and starts pulling away from the edge of the bowl. Dough should be dry enough to handle but still a little moist.
3. Rub a cutting board with more flour and grab one handful of the dough mixture. Roll into “ropes” about 14 inches in length and ½ inch in diameter. Recipe should make about 14 ropes. Cut ropes into bites-sized pieces and score with fork to create grooves in each little “pillow” of dough.
4. Bring 12 cups of salted water to boil. Drop gnocchi into water about a dozen at a time (to prevent them from sticking together) with slotted spoon. In about 2 minutes, they will float to the top. Once they float, remove with slotted spoon and set aside.
5. Top with sauce and lemon zest. Garnish with fresh sages leaves.

Ingredients

• 1 bunch asparagus (touch ends cut off and discarded) cut in one inch pieces
• ½ red onion cut in thin slices
• 1 purple potato, cut in very thin slices for quick cooking
• 1 ear of corn, cut from cob
• ½ cup mushrooms, sliced
• 6.5 oz. package of House Food Brands tofu cutlets, patted dry and cubed (or just extra firm tofu cubes)
• 1 green onion, cut diagonally
• 1 lemon
• Salt & pepper
• 1/2 T. olive oil

Directions

1. Heat oil in non-stick pan.
2. Saute potato until soft.
3. Add remaining ingredients except tofu, green onion and lemon. Mix and heat through. If mixture gets dry, add water instead of extra oil.
4. Cover for 3-5 minutes, until all asparagus and all vegetables are tender. Asparagus may take longer to cook if it is thick.
5. Add tofu and heat through.
6. Add lemon, then add salt and pepper to taste with green onion.

Ingredients

• Cauliflower ” 1 head purple, 1 head orange, cut into florets
• Brussels Sprouts ” 16 ounces, cut in half lengthwise
• 16 oz. New Red Potatoes, cut in quarters
• 6 cloves of garlic, peeled and minced
• 1 bunch parsley – flat leaf or curly
• Juice of 2 lemons
• 3 T. olive oil
• Kosher salt
• Fresh cracked black pepper

Directions

Preheat oven to 400° F.

1. Toss Brussels sprouts & potatoes, minced garlic and lemon juice, salt, and pepper and juice of lemon in extra large roasting pan (approximately 18x14x3). Bake at 400° degrees for 20 minutes.
2. While the Brussels sprouts and potatoes are baking, cut the cauliflower into florets.  Toss with salt and pepper.
3. After 15 minutes add the cauliflower to the potato mixture and stir all vegetables together thoroughly to coat them with olive oil and lemon mixture.

Cook another 25-30 minutes.

Serve.

Ingredients

• 1.5 pounds small red potatoes cut into quarters”you can leave the skins on or off
• 4 links, Field Roast Sausage, Italian Style (6 links per package)
• ½ – ¾ c. almond milk, unsweetened
• 8 oz. white mushrooms sliced
• 1 lb. asparagus, cut into 1 inch pieces
• 1 clove garlic, minced
• 1 T. olive oil
• 2 T. lemon juice
• Lemon Zest and ground pepper for garnish

Directions

1. Cook quartered potatoes in salted boiling water until tender, about 12 minutes. Drain and mash with almond milk to desired consistency. Start with ½ cup of almond milk. Add more for creamier consistency. Do not add salt. Saute sliced mushrooms and garlic in olive oil until tender. Add 1 T. lemon juice.
2. Steam asparagus in saucepan. Add 1 T. lemon juice.
3. Remove plastic casings from sausage links and cut into small pieces. Heat in non-stick skillet until heated through.
4. Add potatoes to plate or glasses. Top with mushrooms, field roast, and asparagus spears. Garnish with lemon and fresh ground pepper.
5. Makes 4 hearty servings or six smaller servings.

Ingredients

• 4 cups corn kernels cut from the cob
• ¾ cup chopped red onion
• 3 garlic cloves minced
• 1 T. olive oil
• 1.5 tsp. dried basil
• 2.5 cups vegetable stock
• 2 bay leaves
• 2.5 cups of potato, diced
• 1 T. salt or to taste
• Fresh ground black pepper
• Sprigs of fresh basil for garnish

• 1 extra large red bell pepper (9 oz.), cut in half, seeds and stem removed and discarded
• ½ T. olive oil
• Salt & pepper to taste

Directions

1. While soup is cooking put the pepper cut side down under oven broiler until skins blacken. Remove from oven and put in small brown paper bag until cool. Once cooled, remove from bag and peel outer blackened skin from pepper. The skin should come off easily.
2. Put pepper in blender on high speed. Drizzle oil in slowly from top of blender until incorporated. Add salt and pepper to taste.
3. Pour soup into bowls. Drizzle with puree and garnish with basil.

Ingredients

•  2 large russet potatoes
• 2 cloves of garlic, minced
• 2 cups sliced mushrooms
• 1 t. extra virgin olive oil
• 1 T. lemon juice
• 1 t. dried basil
• ¾ cup almond milk
• 1 T. Earth Balance Buttery Vegan Spread
• 4 fresh basil leaves, cut into thin ribbons
• Salt & fresh ground black pepper to taste

Directions

1. Scrub potatoes and place in 350° F oven for 60-75 minutes until soft and cooked through to center. Cooking time will vary based on size of potato. Check at 60 minutes and cook longer if needed.
2. While potatoes are cooking, sauté garlic in olive oil on low heat until it becomes aromatic. Add mushrooms, lemon juice, and basil until mushrooms are soft and cooked throughout. Add salt & pepper to taste.
3. Remove potatoes from oven. Scoop out inside of potato and place in bowl. Add milk and Earth balance. Mash with fork or potato masher. Add salt & pepper to taste. Use a large spoon or ice cream scoop to put the mixture back into the potato skin.
4. Top with mushrooms and fresh basil and serve.

Ingredients

• 1.5 c. roasted Poblano peppers
• 2 c. diced potatoes
• ½ c. vegetable stock
• 1 T. lime juice
• 1 corn tortilla cut in thin “matchstick” strips
• 4 T. chopped red onion
• ½ avocado, diced
• 6 T. chopped cilantro
• 8 cherry tomatoes cut in half
• ½ – 1 tsp. olive oil

Directions

1. Cut peppers in half lengthwise, removing seeds, stem, and pit. Place face down on aluminum foil covered baking sheet under oven broiler until skins are charred (about 10 minutes, your oven time may vary.) Remove from oven and place in paper bag. Seal top of bag to keep steam from escaping. When peppers have cooled, remove and discard skin.
2. While peppers are roasting, drop chopped potatoes in boiling water until cooked, about 12 minutes.
3. In small non-stick/ceramic skillet, heat tortilla strips until crispy. Set aside on paper towels. Blot excess oil, if any.
4. Add peppers, cooked potatoes, and vegetable stock in blender. Mix until pureed. Add lime juice and 2 T. cilantro, salt, and pepper. Blend until incorporated.  Mixture should be warm. If you would like soup to be hot, heat in saucepan on stove top. Pour into bowls.
5. Top each bowl with tortilla strips, avocado, onion, tomatoes, and cilantro.