Healthy Vegan Mashed Potato Bowl Recipes

VEGAN MASHED POTATO BOWLS

Steps:

• Preheat the oven to 375 degrees. Start the crispy tofu first.
• Take your pressed tofu and cut the block into cubes. Sprinkle with a few pinches of salt and set aside.
• Now, in a small bowl, combine the non dairy milk and apple cider vinegar. Whisk and set aside.
• Then, in a medium sized mixing bowl, combine the flour, corn starch, and salt. Then, whisk the milk and vinegar mixture into the dry ingredients. Whisk until fully combined. In a separate bowl, add the panko.
• Next, dip each tofu cube into the wet batter, then roll in the panko to fully coat. Then place the coated tofu on a baking sheet sprayed with non stick spray. Repeat with all the tofu.
• Spray the tops of the tofu with more non stick spray and bake for 20-25 minutes, flipping after about 10 minutes. Bake until crispy and light brown.
• While the tofu is baking, make the mashed potatoes. Peel the potatoes if you want(I like to leave the skins on), chop into small cubes. Add the potato cubes to a pot of water. Then turn the heat on high and bring to a boil. Boil, reducing heat as needed until the potatoes are tender and smash easily. About 15-20 minutes.
• Once the potatoes are done, drain them. Return to the pot, smash them with a potato smasher, a ricer or in a mixer. Then add the vegan butter, non dairy milk and a few pinches of salt and pepper, then whip it all together to make them nice and creamy. Taste and adjust seasoning( you can always add a splash more milk or butter if needed). Set aside.
• Next make the gravy. In a medium sized skillet, melt the vegan butter, then whisk the flour in to form a paste, also called a roux. Then add the veggie broth, whisk to fully dissolve the roux into the veggie broth. Make sure there are no lumps.
• Bring to a simmer, whisking for a few minutes until it thickens. Then whisk in the poultry seasoning and a pinch of salt and pepper. Taste and adjust seasoning. Remove from heat.
• Once everything is done, scoop some mashed potatoes into a bowl, top with crispy tofu, corn, veggies and drizzle gravy over the top. Serve immediately!

VEGAN LOADED MASHED POTATO BOWLS

Steps:

• Heat the avocado oil over medium-high heat for 2-3 minutes.
• Add the carrots and sauté for about 10 minutes.
• Add the mushrooms to the pan and continue to sauté for another 10 minutes.
• Add the spinach and sauté for another 5 minutes.
• Place the Creamy Garlic Mashed Red Potatoes in each bowl and heat up in the microwave.
• Add the cooked carrots, mushrooms, and spinach to each bowl.
• Serve and enjoy!

HEALTHY VEGAN MASHED POTATO BOWL

Steps:

• Boil the potatoes in salted water. Once cooked, drain and mash them.
• Add the butter and almond milk, mix together until creamy. Season with salt and pepper to taste (remember that potatoes love black pepper).
• Add some boiling water to the textured soy and wait until it cools down.
• Combine the textured soy with flour, tomato paste, green onion, parsley, chili pepper and the egg substitute. Season with salt and pepper.
• Form the meatballs.
• Add 2 Tbsp of olive oil to a pan over medium heat and fry the meatballs until fully cooked through (about 10 minutes).
• Remove from pan and add the passata to the same pan. Cook for about 10-15 minutes.
• Grill the veggies in 1 Tbsp of olive oil over high heat until they develop a little bit of color.
• Serve the mashed potatoes with a few meatballs, topped with the passata and grilled veggies. Sprinkle green onion.
• Enjoy!