In this recipe, marinara sauce, melted vegan cheese, and simple steamed vegetables on a baked potato add up to an irresistible pizza-flavored vegetable dish. Potatoes make for a healthy “crust” that’s low in fat and naturally gluten-free. The kids will love this! Vary the vegetable toppings as you’d like. Try peppers, onions, artichokes, and other favorite pizza veggies. Photo by Rachael Braun. Continue Reading…
The garlic in these Roasted Garlic Mashed Potatoes adds a big yum factor to a comforting classic. No worries if you’re a bit shy of garlicâ€”the garlic is roasted in this recipe to make the garlic flavor mellower and sweeter.
This recipe for Roasted Potatoes and Tomatoes with Rosemary makes an appealing side dish for winter holiday meals or company dinners. The dish’s mellow flavor is always welcome at the table. Photos by Evan Atlas. Continue Reading…
Here’s a recipe for a comforting Potato Casserole with Tofu and Green Chilies. Both comforting and invigorating, this is good served with refried beans, or another simple bean dish, and a colorful salad. Continue Reading…
This recipe for Extra Tasty Mashed Potatoes with Peas provides a terrific alternative to the classic mashed potatoes with peas on the sideâ€”eliminating having to chase peas around the plate. Leftovers, if there are any, are good in other recipes such as Potato Balls, Daveâ€™s Stuffed Mushrooms, or they can be fried for breakfast. Excerpted from Dating Vegans: Recipes for Relationships*Â by Anne Dinshah. Published by American Vegan Society, Â©2012. Reprinted by permission. Photos by Evan Atlas.
This is a perfect accompaniment to Barbecue-Flavored Tofu Nuggets, and conveniently, they both bake at 425Â°F. Oven-roasting brings the best flavors out in veggies, so this Roasted Potatoes with Bell Peppers and Onions recipe needs only gentle seasoning. If youâ€™re making the tofu nuggets as suggested, round out the meal with a simple salad or coleslaw. Continue Reading…
- 4 tbsp + 1 tbsp olive oil
- 2 tbsp + 1 tsp dried thyme
- 2 tsp + 1 tbsp dried marjoram
- 2 sweet potatoes
- 2 onions
- 2 potatoes
- 1 red pepper
- 3 tbsp balsamic vinegar
- black pepper
- Preheat oven to 425Â°F.
- In a large bowl, mix 4 tbsp oil, 2 tbsp thyme, and 2 tsp marjoram.
- Slice the sweet potatoes, onions, potatoes, and red pepper. Place in a bowl and cover with the olive oil mix; toss to coat.
- Spread vegetables on two baking sheets lined with parchment paper. Salt and pepper to taste.
- Bake the vegetables for 40 to 45 minutes or until vegetables are golden brown. Stir occasionally.
- Meanwhile, in a small bowl, mix the balsamic vinegar with the rest of the oil, thyme, and marjoram. Drizzle this oil mix on the vegetables when serving.
- Serve with quinoa.
Time to gather round the table with some minestrone! I love to cook this Italian soup with seasonal vegetablesâ€”you can cook it winter or summer. For me, it often marks the end of the summer with all the fresh vegetables that are available. Itâ€™s a thick soup with seasonal vegetables and pasta, butâ€”if you preferâ€”you can replace the pasta with rice. This minestrone soup is also a great way to make your children eat their vegetables. I always add frozen edamame to give it more protein, but replacing the edamame with legumes is another great option.
- 1 big zucchini
- 1 yellow squash
- 2 carrots
- 2 potatoes
- Â½ cup frozen peas
- 1 cup edamame
- 1 can of diced tomatoes
- 1 onion
- 1 clove of garlic
- Â¼ cup fresh basil leaves
- 1 bay leaf
- salt and pepper
- olive oil
- 7 cups of vegetable broth
- 100 g pasta (broken fehttuchini or vermicelli)
- Peel and dice the zucchini, squash, carrots, & potato.
- Chop the onion and the garlic.
- In a large saucepan, sweat the chopped onion and chopped garlic in a drizzle of olive oil for a few minutes.
- Add the diced tomatoes and cook for about 5 minutes.
- Add vegetables, carrots, zucchini, squash, & cut potatoes,
- Add chopped basil leaves, & bay leaf. Add salt and pepper.
- Pour in the vegetable both.
- Cook and cover over low heat for 25 minutes. 5 to 10 minutes before the end of cooking, add the pasta (according to their al dente cooking time) and the edamame,
- Add the peas when ready to serve. Wait 2 minutes for the peas to warm up before serving.
My kitchen is a laboratory of vegetarian meals. These days, I’m still experimenting with new ingredients, new meal ideas, and revisiting classic dishes to make vegetarian versions. Last week, I wanted a comforting hot meal, and nothing is better than a good stew to get better!
ThisÂ stew is so consistent and comforting that it has even been gobbled up by my family members who aren’t vegetarian. The taste is amazing, the texture isÂ interesting, and it has great nutritional value.
Because of the tofu in the recipe, this stew provides plant-based protein to the body. Tofu is the traditional meat substitute that comes to mind when considering vegetarianism or a meatless diet. Despite its neutral taste and soy composition, the tofu quickly absorbs the flavor of the food with which it is prepared!
Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 4 to 6
- 400 gr firm Tofu
- 3 Potatoes
- 3 Carrots
- 3 celery
- Â½ cup puree of tomatoes
- 2 tablespoons olive oil
- 1 onion
- 1 clove garlic
- 1 teaspoon of dry oregano and basil
- 3 tablespoons of fresh coriander
- Salt pepper
- Over medium eat brown cook the onion and garlic in a little olive oil for 3 minutes
- Add the diced celery, the carrots and cook for another 5 minutes.
- Add the tomato puree.
- Extend with a little water for easy cooking. The carrots should be covered with tomato sauce.
- Add herbs, and salt and pepper to taste
- Cut 1 blocks of tofu into cubes
- Add the potatoes and tofu,
- Cover and simmer for at least 20 minutes over low heat until the carrots are tender under the fork.
- Serve in a bowl, sprinkle with fresh coriander.
Tofu and potato hash brownsÂ is a simple, comforting skillet dishÂ that’s just as good for dinner as it is for brunch. Have potatoes cooked ahead of time, and this easy and tasty dish will have your family or guests eating in short order. Leftovers are wonderful for breakfast. Or, if you make this expressly to serve in the morning, you can either microwave or cook the potatoes the night before for a head start. Great accompaniments includeÂ orange wedges and fresh whole grain bread. Adapted from The Vegetarian Family Cookbook. Continue Reading…
This impressive-looking potato side dish is not much more difficult to make than your average baked spud. It combines the crispiness of French fries with the creaminess of a well-baked potato. Stuff your potato fans with a non-dairy cheese, or make them just as the recipe calls for. Either way, youâ€™ll wonder why you never made something this simple before. Continue Reading…
Twice-baked potatoesÂ (also known as stuffed potatoes) seem like theyâ€™d be an easy thing to prepare for quick meals. They look so enticing, and have â€œcomfort foodâ€ written all over them. But if youâ€™re preparing them for several people, the process can be a bit tedious. Letâ€™s say you start with 4 or 6Â big potatoes. You have to neatly scoop out 8 to 12Â halves,Â leaving not too thin or thick a shell. Then, you need to mash and combine the scooped-out flesh with other prepped and cooked ingredients.
The resulting mixture must then be stuffed neatly back into the potato shells (with the hope that you didnâ€™t add in too many or too few additional ingredients). And finally, it all needs to be heated up in some way, hence, â€œtwice baked.â€ Continue Reading…
Who doesnâ€™t love home fries? Laura Theodore came up with this tantalizing version thatâ€™s easy to make for any meal of the day. Thereâ€™s a little heat and a lot of zest. Recipe and photos by Laura Theodore, fromÂ Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet.Â Published by Jazzy Vegetarian LLC, Â© 2015, reprinted by permission.
Samosas are a traditional savory Indian pastry, usually stuffed with spiced potatoes and other vegetables. These cakes are basically samosa filling without the pastry. The tart and sassy tamarind sauce makes the perfect accompaniment. The patties would be well received as finger food or as a side, but you could also pile four or five (or nine) on your plate for an unforgettable main course.Â Recipe fromÂ But I Could Never Go Vegan!: 125 Recipes That Prove YouÂ CanÂ Live Without Cheese, Itâ€™sÂ NotÂ All Rabbit Food, and Your FriendsÂ WillÂ Still Come Over Dinner,*Â copyright Â© Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment. Continue Reading…
OVEN â€œFRIESâ€: Use one large or two medium potatoes per person (preferably red-skinned, Yukon gold,Â or other firm-fleshed variety). Peel the potatoes and cut them into long, 1/2-inch thick fry-shaped strips. Combine them in a large mixing bowl with a modest amount of light olive oil and toss well to coat. Sprinkle with a little salt. Transfer to a nonstick baking sheet. Bake in a preheated 425Âº F. oven, stirring gently every 10 minutes, until the potatoes are crisp and lightly browned, about 25 to 30 minutes. Serve at once. Note, this is also an excellent way to serve sweet potatoes. Continue Reading…
This potato kugel (which is a baked pudding or a casserole) is reminiscent of my grandmotherâ€™s,Â but I kicked up the nutritional profile a bit with the inclusion of sweet potatoes and taking out the eggs.Â This version is less rich but still full of potato-y comfort, a cross between hashed browns and scalloped potatoes, and a great side dish at a Passover meal. Being gluten-free, I omitted the traditional matzo meal, but feel free to add that as described if you have no issues with wheat. By the way, a mandolin slicer works great for getting the potatoes into uniform matchsticks. Recipe and photo contributed by Maria Rose from Vegan Street.
Made with summerâ€™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.Â Â Reprinted with permission fromÂ The New Vegetarian Cooking For Everyone*Â by Deborah Madison,copyright Â© 2014. Published by Ten Speed Press, an imprint of Random House LLC.
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!
In colcannon, anÂ Irish classic, potatoes, cabbage and/or kale plus leeks or scallions come together for a tasty dish. Here Iâ€™ve used both types of greens,Â which makes itÂ tastier than ever. Traditional recipes for colcannon call for milk and butter, but it’s easy to make vegan (aka dairy-free) with non-dairy milk and olive oil. Serve it on St. Patrick’s Day, or any day of the year! Adapted from Wild About Greens by Nava Atlas. Continue Reading…
Ordinary potato hash browns are given an interesting twist with the addition of root vegetables â€” with a choice from among sweet potato, golden beets, turnips, parsnips, etc. Do try the optional tart apple â€” 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.