Potatoes, Easy and Elegant

New Potato Gratin with Tomatoes and Olives

new potatoes in basket

Made with summer’s new potatoes and garden tomatoes, this late-harvest dish is fragrant with herbs and olives. Serve warm or at room temperature, with a wedge of lemon and vegan mayonnaise.  Reprinted with permission from The New Vegetarian Cooking For Everyone* by Deborah Madison,copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC.

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Twice Baked Golden Potatoes

Twice Baked Potatoes by Joelle Amiot from jarOhoney

These little gems have ALL the flavor without the fatty ingredients we have indulged in the past. The two examples that I will touch on (because the other one is kinda obvious) is replacing dairy ingredients with nuts and incorporating the veggies and spices. Normally when people think of twice baked potatoes they think of creamy potatoes and smoky bacon flavors. How do you achieve these traditional flavors while adhering to a completely veggie lifestyle? Easy!

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Kale and Cabbage Colcannon

kale and cabbage colcannon

In this Irish classic, potatoes and cabbage or kale are lightly browned in a skillet. Here I’ve used both types of greens, and, with a generous portion of leeks, it’s tastier than ever. more→

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Root Vegetable Hash Browns

Root vegetable hash browns

Ordinary potato hash browns are given an interesting twist with the addition of root vegetables — with a choice from among sweet potato, golden beets, turnips, parsnips, etc. Do try the optional tart apple — it adds a delightful flavor. This goes hand-in-hand with tofu scrambles, but you can use it as a cold-weather side dish with bean dishes.

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Veggie and Hummus-Stuffed Baked Potatoes

Stuffed baked potatoes

I learned long ago that leftover potatoes come in handy if they’re ready to use all week long. One of my favorite ways to enjoy potatoes is scooped out, mashed, and stuffed right back into the shells. The skins become super crunchy on the outside, and the filling is pure creamy goodness on the inside. Using leftover cooked vegetables, which add extra fiber and nutrients, along with a bit of hummus, dinner almost makes itself. These are simple, satisfying, and completely delicious. Recipe and photo contributed by Vicki Brett-Gach from her blog Ann Arbor Vegan Kitchen. more→

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Potato Oven “Fries” or Wedges

Roasted potato wedges

If you love French fries but not all the oil usually used to make them, you’ll enjoy these “fries” baked in the oven. They’re a perfect accompaniment for veggie burgers and wraps. See our recipe for Sweet Potato Oven “Fries” as well. more→

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Broccoli and Vegan Cheddar-Stuffed Potatoes

Broccoli stuffed potatoes

These broccoli-stuffed potatoes make a great main dish for families who have a taste for both of these well-loved veggies. For an easy meal, serve with tossed salad (add black beans or chickpeas) and corn on the cob. more→

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Mouthwatering Mashed Potatoes with Groovy Onion Gravy

vegan mashed potatoes with onion gravy

Have a funky holiday with these mashed potatoes and gravy, a must-have on the dinner table during the holidays. Try some of the variations for both recipes and make it even more fun! Contributed by Beverly Lynn Bennett, from The Complete Idiot’s Guide to Vegan Living*. Photos by Hannah Kaminsky of Bittersweet.

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