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 garlic—the garlic is roasted in this recipe to make the garlic flavor mellower and sweeter.
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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 side—eliminating having to chase peas around the plate. Leftovers, if there are any, are good in other recipes such as Potato Balls, Dave’s Stuffed Mushrooms, or they can be fried for breakfast. Excerpted from Dating Vegans: Recipes for Relationships* by Anne Dinshah. Published by American Vegan Society, ©2012. Reprinted by permission. Photos by Evan Atlas.
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This is a perfect accompaniment to Barbecue-Flavored Tofu Nuggets, and conveniently, they both bake at 425°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 you’re making the tofu nuggets as suggested, round out the meal with a simple salad or coleslaw. Continue Reading…
Time to gather round the table with some minestrone! I love to cook this Italian soup with seasonal vegetables—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. It’s a thick soup with seasonal vegetables and pasta, but—if you prefer—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.
Servings: 6
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!
This 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 is 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
Tofu and potato hash browns is a simple, comforting skillet dish 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 include 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, you’ll wonder why you never made something this simple before. Continue Reading…
Twice-baked potatoes (also known as stuffed potatoes) seem like they’d be an easy thing to prepare for quick meals. They look so enticing, and have “comfort food†written all over them. But if you’re preparing them for several people, the process can be a bit tedious. Let’s say you start with 4 or 6 big potatoes. You have to neatly scoop out 8 to 12 halves, 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 didn’t add in too many or too few additional ingredients). And finally, it all needs to be heated up in some way, hence, “twice baked.†Continue Reading…
Who doesn’t love home fries? Laura Theodore came up with this tantalizing version that’s easy to make for any meal of the day. There’s a little heat and a lot of zest. Recipe and photos by Laura Theodore, from Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet. Published by Jazzy Vegetarian LLC, © 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. Recipe from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over Dinner,* copyright © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment. Continue Reading…
OVEN “FRIESâ€: Use one large or two medium potatoes per person (preferably red-skinned, Yukon gold, 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 425º 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 grandmother’s, but I kicked up the nutritional profile a bit with the inclusion of sweet potatoes and taking out the eggs. 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 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.
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, an Irish classic, potatoes, cabbage and/or kale plus leeks or scallions come together for a tasty dish. Here I’ve used both types of greens, which makes it 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 — 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.
