If you’re a vegan potato recipes looking to try something new with your potatoes, these recipes will surely delight you and leave you wanting more. From bacon and eggs with potatoes to potato croquettes, there’s nothing that potatoes can’t do! If Use the following Cream Pie Recipes as the base for your creations, or make them as they are. We’re sure you won’t be disappoint!
Sometimes the simplest dishes are the best. To have these potatoes ready in a flash, they’re roasted instead of boiled. They come out golden brown and crispy on the outside and soft and fluffy on the inside. The key is to slice them thinly so that they cook quickly and evenly.
This simple dish is perfect for Thanksgiving but can also be serve as a side with just about any meal. The potatoes are toss in olive oil and rosemary before bake until tender. Once cooked, the potatoes are mashed with garlic and vegan butter and seasoned to taste. These mashed potatoes will quickly become your new favorite dish!
These pan-fried french fries are crispy outside and fluffy in the middle. They’re seasoned with salt and pepper, which is just enough to make them tasty without being overbearing. If you like spice, cayenne powder or sriracha sauce can be added for a kick of flavor. The trick to making these fries crispy is soaking them in ice water before frying them, which removes excess starch and keeps them from absorbing too much oil.
Baked Breakfast Potatoes with Spicy Mushroom Spread- The perfect dish for any time of day. It’s quick, easy, and oh-so-satisfying! Who doesn’t love vegan potato recipes?. I don’t know about you, but I am a huge fan of breakfast food all day. This recipe is perfect when you have limited time in the morning and want to make something healthy before work or school.
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These vegan potato recipes are veganized version of the Irish Stew. It’s hearty, delicious, and filling. The best part is that it only takes about an hour to make, and it can be frozen later!
1/2 Cup Olive Oil
1/2 Cup All-Purpose Flour
4 Cups Water (or broth)
2 Baking Potatoes, peeled and diced into 1-inch cubes 1 Onion (chopped)
3 Carrots (peeled and chopped)
6 Celery Stalks (chopped)
1 Tablespoon Salt or to taste
Parmesan crisps are a great way to use up leftover Parmesan cheese. If you don’t have any leftovers, grate some from the block and mix with a tablespoon of olive oil. Pour the mixture onto a baking sheet lined with parchment paper, and bake for about 20 minutes at 350 degrees until golden brown. Sprinkle over salads, pasta dishes, or soup for extra flavor!
These twice-baked vegan potato recipes are the perfect vegan comfort food. The Breakfast Pastry Recipes is so simple and can be adjusted to your tastes. Add some hot sauce or ground chipotle pepper if you’re feeling a little spicy. If you like a sweet taste, add brown sugar instead of salt!
In a large bowl, mash together the cooked potatoes, 1 tbsp vegan butter or margarine, 1/4 cup vegan cheese shreds (or dairy cheese), 2 tsp chopped chives (or green onions), 1/4 tsp salt, 1/4 tsp ground chipotle pepper or hot sauce if desired.
Loaded Twice Baked Potatoes are the ultimate vegan potato recipes. They’re simple to make and even easier to love. We stuffed these potatoes with vegan sour cream and vegan cheddar cheese and seasoned them with salt, pepper, garlic powder, and paprika. The result was a creamy side dish that will satisfy vegans and meat eaters alike!
The next time you have dinner guests or need an easy vegan side dish for your family meal plan, make these Loaded Twice Baked Potatoes for dinner! Bake two large russet potatoes in the oven at 425 degrees Fahrenheit until they are soft on the inside but crispy on the outside