Vegan Enchiladas Stuffed With Garlic Mashed Potatoes Recipes

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VEGAN ENCHILADAS



Vegan Enchiladas image

These vegan enchiladas with black beans and bell peppers are super delicious and satisfying! And they are really easy to make, so they make a great weeknight dinner for the whole family!

Provided by Sina

Categories     Entrée

Time 40m

Number Of Ingredients 23

1 red onion
2 cloves of garlic, minced
3 bell peppers ((I used different red, yellow, and green ones))
2 cans of black beans
1 teaspoon cumin
1/2 teaspoon smoked paprika powder
juice of half a lime
salt, to taste
black pepper, to taste
6 large corn tortillas or several smaller ones
2 tablespoons olive oil or canola oil
2 tablespoons all-purpose flour or gluten-free flour blend
1 28 oz can crushed tomatoes
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
salt, to taste
black pepper, to taste
3/4 cup vegan cheese
green onions
fresh cilantro or parsley
red pepper flakes

Steps:

  • Finely chop the onion and cut the bell peppers into small pieces.
  • Heat some oil in a large pan and sauté the onion and the garlic for about 2-3 minutes. Then add the bell pepper and cook for another 4 minutes.
  • Drain and rinse the canned black beans or use home-cooked beans. Place them in a large bowl and mash them with a potato masher. Leave some beans intact for texture.
  • Add the onion, garlic, and bell pepper mixture to the mashed beans. Season with cumin, smoked paprika powder, lime juice, salt, and pepper.
  • Fill the tortillas with the bean bell pepper mixture and roll them up.
  • Lightly spray a baking dish with non-stick spray. Place the enchiladas seam side down in the baking dish. Preheat your oven to 350 °F.
  • Now make the vegan enchilada sauce. Heat two tablespoons of oil in a large pan. Then add two tablespoons of flour and cook for about 2 minutes. Stir constantly and be careful not to burn it. Then add the crushed tomatoes and the spices. Cook for 5 minutes.
  • Pour the enchilada sauce over the enchiladas and spread evenly.
  • Sprinkle with vegan cheese.
  • Bake the enchiladas at 350 °F for 25 minutes. Sprinkle with chopped cilantro and green onions. If you don't like fresh cilantro, you can replace it with parsley. Serve immediately.

Nutrition Facts : Calories 277 kcal, Carbohydrate 35 g, Protein 5 g, Fat 13 g, SaturatedFat 2 g, Sodium 235 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

POTATO AND CHORIZO ENCHILADAS



Potato and Chorizo Enchiladas image

Provided by Katie Lee Biegel

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons canola oil
1 small onion, diced
3 cloves garlic, chopped
2 cups chicken stock
2 tablespoons chili powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 6-ounce can tomato paste
8 ounces fresh Mexican chorizo
1/2 cup canola oil
8 corn tortillas
3/4 cup frozen home fries or refrigerated diced potatoes
2 cups shredded Mexican blend cheese
1/4 cup sour cream
2 teaspoons hot sauce
Juice of 1/2 lime
2 tablespoons chopped fresh cilantro

Steps:

  • For the enchilada sauce: Heat the canola oil in a medium saucepot over medium heat. Add the onion and saute until softened, 5 to 6 minutes. Add the garlic and cook another 2 minutes. Transfer the onions and garlic to a blender. Add the stock, chili powder, salt, pepper and tomato paste and blend on high until smooth, about 30 seconds.
  • For the enchiladas: Heat a large skillet over medium heat. Add the chorizo and cook, breaking it up into small pieces with a wooden spoon, until cooked through, 6 to 8 minutes. Drain off the rendered fat. Let cool.
  • Preheat the oven to 375 degrees F.
  • Heat the canola oil in a small skillet over medium heat. Fry each tortilla until lightly crisp but still pliable, 10 to 15 seconds. Drain on a baking sheet lined with paper towels.
  • In a large bowl, toss together the chorizo, home fries or potatoes and 1 cup of the cheese.
  • Ladle about 3/4 cup of the enchilada sauce into the bottom of a 9-by-13-inch baking dish. Place about 1/4 cup of the chorizo mixture in the center of each tortilla and roll up. Arrange the filled tortillas in the baking dish seam-side down in a single row from end to end. Pour the remaining enchilada sauce over the top. Top with the remaining 1 cup cheese. Bake until the cheese is melted and bubbly, 15 to 20 minutes.
  • While the enchiladas cook, combine the sour cream, hot sauce and lime juice in a small bowl.
  • Drizzle the enchiladas with the sour cream mixture and garnish with the cilantro.

VEGAN ENCHILADAS STUFFED WITH GARLIC MASHED POTATOES



Vegan Enchiladas Stuffed With Garlic Mashed Potatoes image

In these vegan enchiladas, warm corn tortillas are bathed in a spicy and bright sauce of chiles and tomato, and wrapped around creamy garlic mashed potatoes.

Provided by Jocelyn Ramirez

Time 1h

Yield 4 servings

Number Of Ingredients 20

3 Tbsp. vegetable oil
3 pasilla or ancho chiles, seeds removed, rinsed
7 guajillo chiles, seeds removed, rinsed
½ large white onion, thinly sliced
4 garlic cloves, peeled
½ tsp. kosher salt
1 tsp. dried oregano
1 tsp. ground cumin
1 14-oz. can whole peeled tomatoes
1 cup low-sodium vegetable broth
Kosher salt, freshly ground pepper
1 head of garlic
¼ cup vegetable oil, plus more
1½ lb. medium russet potatoes, scrubbed
2 Tbsp. nutritional yeast
1 Tbsp. mushroom powder (optional)
¼ tsp. ground cumin
1-1¼ cups unsweetened almond milk
12 (6") corn tortillas
Thinly sliced white onion, sliced avocado, halved cherry tomatoes, and cilantro sprigs (for serving)

Steps:

  • Heat oil in a large skillet over medium-low. Add chiles and cook, turning constantly with tongs, until slightly darkened in color and fragrant, about 3 minutes. (Be careful not to burn chiles or they'll become bitter.) Transfer chiles to a medium bowl, leaving oil behind in skillet; reserve skillet. Pour 3 cups hot water (6 cups if doubling base recipe) over chiles and weigh down chiles with a smaller bowl to keep submerged. Let soak until softened, about 10 minutes.
  • Meanwhile, cook onion, garlic, and salt in reserved skillet, stirring occasionally, until browned and slightly softened, 12-15 minutes. Add oregano and cumin and cook, stirring, until fragrant, about 1 minute. Transfer onion mixture to a blender.
  • Add chiles and 1 cup chile soaking liquid to blender and purée, adding more soaking liquid if needed, until smooth. (If you don't have a high-powered blender, you may want to pass purée through a fine-mesh sieve.) You should have 2½ cups chile base. If you have less, add more chile soaking liquid and blend again to combine. Do ahead: Chile base can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze up to 3 months.
  • Preheat oven to 350°. Purée chile base, canned tomatoes, and broth in a blender until smooth. Transfer to a medium saucepan and season with salt and pepper. Partially cover (to avoid splattering) and bring to a simmer over medium heat; cook, stirring occasionally, until enchilada sauce thickens slightly and flavors meld, 18-20 minutes.
  • Meanwhile, slice ½" from top of garlic, exposing cloves. Set on a square of foil and drizzle with oil; season with salt and pepper. Wrap up foil to encase garlic and bake until very tender, 50-60 minutes. Unwrap, let cool slightly, then squeeze out cloves into a medium bowl.
  • Place potatoes in a medium pot and pour in cold water to cover by 2"; season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, 20-25 minutes. Drain potatoes and let cool slightly, then peel. Transfer to bowl with garlic and add nutritional yeast, mushroom powder (if using), cumin, 1 cup almond milk, and remaining ¼ cup oil; season with salt and pepper. Mash with a potato masher or fork, adding up to ¼ cup more almond milk if needed, until smooth and creamy. Set potato filling aside.
  • Spread ½ cup enchilada sauce in a 13x9" baking dish. Warm tortillas on a dry comal or an oiled griddle until pliable, about 30 seconds per side and set aside. Spoon ¼ cup enchilada sauce into a shallow dish. Dredge a tortilla in sauce on both sides to coat. Fill with ⅓ cup reserved potato filling and roll up tightly. Place enchilada, seam side down, in baking dish. Repeat process with remaining tortillas, using more sauce as needed and packing enchiladas tightly into baking dish. Spoon more sauce over, reserving some for serving. Cover enchiladas with foil and bake until warmed through, 12-15 minutes.
  • Uncover and top with white onion, avocado, cherry tomatoes, and cilantro. Serve with remaining enchilada sauce alongside. Do ahead: Enchilada sauce can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze up to 3 months. Reheat before using.

VEGAN ROASTED-GARLIC MASHED POTATOES



Vegan Roasted-Garlic Mashed Potatoes image

Yellow-fleshed potatoes, like Yukon gold, are dense, creamy and moderately starchy, making them perfect for mashed potatoes-especially these vegan spuds, which have no dairy and are low in calories and fat.

Provided by Food Network Kitchen

Time 1h5m

Yield 4 servings

Number Of Ingredients 6

4 large cloves garlic, peeled
3 teaspoons extra-virgin olive oil
2 pounds Yukon gold potatoes, unpeeled, cut into 3/4-inch cubes (about 4 potatoes)
1 cup plain unsweetened almond or other plant-based milk, warm, plus more if needed
Kosher salt
2 tablespoons minced chives (about 1/4 a small bunch), plus more for garnish

Steps:

  • Preheat the oven to 350 degrees F. Place the garlic on a piece of foil, drizzle with 1 teaspoon of the oil, wrap and roast until very tender, about 20 minutes.
  • Meanwhile, put the potatoes in a large saucepan, cover by 1 inch with cold water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are very tender, about 20 minutes. Strain and return the potatoes to the saucepan.
  • Add the roasted garlic with any juice that has collected, almond milk, remaining 2 teaspoons of oil and 1 1/4 teaspoons salt to the potatoes. Mash with a potato masher until smooth or to the desired consistency, adding additional almond milk if necessary. Stir in the chives and add salt to taste. Transfer the potatoes to a serving bowl, garnish with additional chives and serve.

Nutrition Facts : Calories 200 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Sodium 670 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams

MASHED POTATO STUFFED VEGAN WELLINGTON



Mashed Potato Stuffed Vegan Wellington image

The ultimate vegan wellington?! Possibly so! A flavorful chickpea-walnut loaf with a buttery mashed potato core, all wrapped up in flaky-golden puff pastry and baked to perfection. The perfect holiday table centerpiece!

Provided by Kare for Kitchen Treaty

Time 1h

Number Of Ingredients 25

1 tablespoon olive oil
1 small onion (diced small (about 1 cup))
1 medium carrot (peeled and diced small (about 1/2 cup))
1 stalk celery (diced small (about 1/2 cup))
2 medium cloves garlic (minced)
1 15-ounce can chickpeas, drained
2 tablespoons tomato paste
3/4 cup Panko breadcrumbs
1/2 cup walnuts (chopped fine)
1 tablespoon soy sauce
1 tablespoon ground flaxseed
2 teaspoons Dijon mustard
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1/2 pound Yukon Gold potatoes (about 2 medium, peeled and quartered)
2-3 tablespoons unsweetened soy milk or almond milk
1 tablespoon vegan butter (I like Earth Balance or Melt)
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon ground white pepper + more to taste*
1 store-bought frozen puff pastry sheet
2 tablespoons unsweetened almond milk
Fresh herbs such as sage and rosemary
Fresh cranberries

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Set puff pastry out to thaw, if you haven't already.
  • Make the mashed potato core. Add potatoes to a medium pot halfway with water and set over high heat. Bring to a boil and cook until the potatoes are fork-tender, about 8 minutes. Drain. Add potatoes to back to pan (off heat). Add 2 tablespoons soy milk, 1 tablespoon butter, 1/4 teaspoon salt, and 1/8 teaspoon white pepper. Mash with a potato masher until smooth. Taste and add more salt and pepper if desired. You want the potatoes to be rather stiff and moldable; if they need a bit more milk, add a teaspoon at a time until you're there. Set aside to cool enough to handle.
  • Cook the veggies for the loaf. Set a large skillet over medium-low heat. Add onion, carrot, and celery along with a little pinch of salt. Cook, stirring occasionally, until softened and the onion is translucent, about 10 minutes. Add the garlic and cook, stirring frequently, for one more minute. Set aside.
  • Mix together the remaining loaf ingredients. While the veggies and potatoes cook, mix together the rest of the loaf. To a large bowl, add the chickpeas and the tomato paste. Using a potato masher, mash the chickpeas and tomato paste together, leaving just a bit of chunkiness. Add the breadcrumbs, walnuts, soy sauce, flaxseed, mustard, onion powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Finish mixing and mash together the loaf. Add cooked veggies. Mix together with a wooden spoon, and then dig in with your clean hands! It's the best way to get this loaf together. Squish and smoosh the loaf together until the ingredients are incorporated and it holds together fairly easily.
  • Form the loaf. Set a sheet of parchment paper on your kitchen counter and place 2/3 of the chickpea mixture on the paper. Form into a loaf about 12" long. Gently press a channel into the middle, being careful to keep the sides and bottom thick and sturdy, and taking care to seal any cracks that form.
  • Add the potato core to the loaf. Remove the mashed potatoes from their pan and, with your hands, form a log with them approximately the same length as the loaf. Set the log into the loaf. You want the top of the log to be level with the sides of the loaf, so you may need to remove a few pinches of mashed potatoes to achieve that.
  • Finish forming the loaf. With the remaining 1/3 of chickpea loaf mixture, form a "lid." I usually do this in 3-4 flat pieces, then just lay them over the top. Carefully shape the loaf around the potatoes, taking care to cover them completely. But it doesn't need to be perfect, really! Rustic is always good.
  • Wrap with puff pastry. Set the puff pastry on another piece of parchment paper. Roll it out with a rolling pin if it needs to be a bit longer (it should be 2-3 inches longer than the loaf on either side). Carefully transfer the loaf to the center of the pastry, gently flipping the loaf over so the top side is face down. Wrap the pastry around the the loaf and press together to seal. Flip the loaf over so the top side is now up. Seal the sides by wrapping like a present - sides go in first, then the top and bottom. If necessary, wet your fingertips to get the puff pastry to seal.
  • Decorate puff pastry. If desired, twist long lengths of pastry into "vines" or cut leaves or other shapes out of a second sheet of puff pastry to decorate the loaf. You can also use the tines of a fork to cut lines into the pastry. Optionally, brush with almond milk for a more golden appearance once baked.
  • Bake. Transfer loaf, parchment paper and all, to a large rimmed baking sheet. Place in preheated oven and bake until golden brown, 30-40 minutes.
  • Cool. Remove from oven and let cool for 10-15 minutes.
  • Garnish. Transfer to a platter or wood board and tuck herbs around the edges of the loaf. Decorate with fresh cranberries.
  • Serve. Slice with a serrated knife and pass vegan gravy alongside.

VEGAN GARLIC MASHED POTATOES



Vegan Garlic Mashed Potatoes image

Extra-virgin olive oil takes the place of cream and butter in these decadent, golden mashed potatoes.

Categories     Garlic     Potato     Side     Vegetarian     Graduation     Winter     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6 servings

Number Of Ingredients 4

10 large garlic cloves
4 tablespoons extra-virgin olive oil
2 pounds Yukon Gold potatoes, peeled
1 tablespoon chopped fresh parsley

Steps:

  • Thinly slice 2 garlic cloves. Heat 1 tablespoon oil in heavy small skillet over low heat. Add sliced garlic and sauté until tender, about 10 minutes. Set aside.
  • Cook potatoes and remaining 8 garlic cloves in large saucepan of boiling salted water until potatoes are tender, about 35 minutes. Drain, reserving 1 1/4 cups cooking liquid. Combine boiled potatoes and garlic, sautéed garlic mixture and remaining 3 tablespoons oil in same saucepan. Mash until smooth, adding enough reserved cooking liquid to form creamy consistency. Season to taste with salt and pepper. Transfer potatoes to bowl. (Can be prepared 8 hours ahead. Cover and refrigerate. Rewarm potatoes in microwave until heated through.) Sprinkle with parsley and serve.

VEGAN MASHED POTATOES



Vegan Mashed Potatoes image

This is a light and flavorful alternative to calorie-packed mashed potatoes! I got the recipe from a cooking class in Cambridge, MA.

Provided by Jess2011

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 45m

Yield 4

Number Of Ingredients 6

2 pounds russet potatoes
8 cloves garlic, peeled and smashed
1 sprig fresh rosemary
1 sprig fresh thyme
¼ cup olive oil
1 pinch salt and ground black pepper to taste

Steps:

  • Place potatoes, garlic, rosemary, and thyme in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
  • Transfer boiled potatoes and garlic to a bowl; discard rosemary and thyme. Add olive oil, salt, and pepper. Mash with a potato masher, adding cooking water to reach desired consistency.

Nutrition Facts : Calories 303.4 calories, Carbohydrate 41.7 g, Fat 13.7 g, Fiber 5.2 g, Protein 5 g, SaturatedFat 1.9 g, Sodium 53.7 mg, Sugar 1.8 g

VEGAN MASHED POTATOES



Vegan Mashed Potatoes image

Using a ricer yields mashed potatoes with an especially light, fluffy texture. Alternatively potatoes can be mashed with a potato masher or fork. Extra-virgin olive oil makes these potatoes smooth and rich.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 30m

Number Of Ingredients 5

3 large russet potatoes (about 1 1/2 pounds)
1/4 cup extra-virgin olive oil
2 garlic cloves, peeled and smashed
1 small sprig rosemary
Coarse salt and freshly ground pepper

Steps:

  • Peel potatoes and quarter lengthwise; cut crosswise into 1/2-inch slices. Add potatoes to a medium saucepan; cover with water by 1 inch.
  • Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, about 12 minutes.
  • Meanwhile, heat oil, garlic, and rosemary in a small skillet. Turning a few times, until garlic sizzles, about 3 minutes. Remove from heat; let cool 10 minutes. Discard garlic and rosemary.
  • Drain potatoes, reserving 1 cup cooking liquid. Pass through a ricer or a food mill; return to pot. Stir in 3 tablespoons olive oil and 1/2 cup reserved cooking liquid. Add more cooking liquid if necessary to create a smooth and creamy texture. Season with salt and pepper. Garnish with pepper and drizzle remaining oil over potatoes.

VEGAN SLOW COOKER MASHED POTATOES WITH GARLIC & CHIVES



Vegan Slow Cooker Mashed Potatoes with Garlic & Chives image

The easy peasy slow cooker mashed potatoes we all know and love - but this time, they're dairy-free!

Provided by Kare for Kitchen Treaty

Time 8h15m

Number Of Ingredients 9

10 medium cloves garlic (separated from the bulb and peeled)
3 pounds red potatoes (scrubbed and cut into 2-inch pieces*)
2 tablespoons olive oil + more for serving if desired
1/2 teaspoon salt + additional salt & freshly ground black pepper to taste
1/3 cup vegetable broth
1/3 - 3/4 cup Silk Unsweetened Original Almondmilk
2 tablespoons chopped fresh chives + more for topping
Vegan buttery spread for topping (optional)
3- quart or larger slow cooker

Steps:

  • Place garlic at the bottom of the slow cooker. Add potatoes. Drizzle with olive oil and sprinkle on the salt. Pout the vegetable broth over the top.
  • Cook on high 3 - 4 hours or low 8 hours, until the potatoes and garlic are tender.
  • Mash the potatoes! You can either use a potato masher or a hand mixer. I don't recommend a food processor or stand mixer because they can overmix the potatoes and give them a starchy consistency. Mash the potatoes a bit, then pour in 1/3 cup of the almond milk. Continue mashing/mixing, adding additional almond milk until the potatoes are your desired consistency. Mix in the chives.
  • Taste and add additional salt and some pepper, if desired, to taste.
  • Scoop into a bowl and top with more fresh snipped chives and a pat of vegan buttery spread, if desired.

GARLIC MASHED POTATOES



Garlic Mashed Potatoes image

These garlic mashed potatoes are rich and very tasty! For a creamier texture, use heavy cream in place of the milk. These are also terrific topped with green onions.

Provided by LORNASCHMALZ

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 7

8 potatoes, peeled and quartered
½ cup milk
¼ cup butter
2 cloves garlic, minced
salt to taste
1 pinch ground white pepper
2 tablespoons sesame seeds

Steps:

  • Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
  • Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 57.3 g, Cholesterol 32.9 mg, Fat 14.8 g, Fiber 8.7 g, Protein 12.6 g, SaturatedFat 8 g, Sodium 107.5 mg, Sugar 3.2 g

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From thekitchn.com


THE BEST VEGAN MASHED POTATOES - LOVING IT VEGAN
2020-11-18 Preheat the oven to 430°F (220°C). Make your roasted garlic by peeling the outer flaky layers off the head of garlic, then using a knife chop off just the tips of the garlic. Wrap …
From lovingitvegan.com


BEST VEGAN MASHED POTATOES - THE EDGY VEG
2020-11-24 Instructions. In a large pot, bring salted water to a boil. Add peeled and chopped potatoes to the pot, cover and cook for 15 mins, or until potatoes are tender. In a small …
From theedgyveg.com


DAIRY-FREE GARLIC MASHED POTATOES | VEGAN - GOOD FOOD BADDIE
2020-11-11 Prepare the garlic butter sauce. In a small saucepan over medium-low heat, add the butter (or olive oil) and minced garlic. Let the garlic cook for 1 minute, making sure to stir it so …
From goodfoodbaddie.com


MASHED POTATOES WITH ROASTED GARLIC - JAZZY VEGETARIAN - VEGAN …
2020-08-03 Preheat the oven to 400 degrees F. Put the garlic in the center of a 12-inch square of aluminum foil. Drizzle with the olive oil. Wrap the garlic in the foil, crimping the edges to …
From jazzyvegetarian.com


VEGAN ROASTED GARLIC MASHED POTATOES RECIPE WITH WHITE BEAN …
2016-11-16 For the vegan roasted garlic mashed potatoes: Add the potatoes to a pot with cold, salted water. Bring to a boil and cook until completely tender, around 20 minutes. (I make …
From yupitsvegan.com


VEGAN MASHED POTATOES (SIMPLE RECIPE) - ELAVEGAN | RECIPES
2020-12-23 Bring it to a boil and cook the potatoes covered for around 15 minutes, or until soft. Drain the water from the pot but reserve about 1/2 cup of the cooking water. Mash the …
From elavegan.com


VEGAN POTATO RECIPES - NAMELY MARLY
2021-10-01 It’s great for baking potatoes, french fries, and roasting. Red Potatoes — These red-skinned potatoes are our favorite and we use them for soups, mashed potatoes, and in …
From namelymarly.com


MASHED POTATO STUFFED SHELLS ARE MADE FOR CARB ENTHUSIASTS LIKE …
2021-12-23 Make ahead: The filling can be made up to 2 days ahead and refrigerated in an airtight container. Rewarm, thinning out with milk as needed, before stuffing the shells. Using …
From thekitchn.com


STUFFED MASHED POTATOES RECIPE | SARGENTO® FOODS INCORPORATED
Directions. Cook potatoes in simmering water 18 minutes or until tender. Drain potatoes; return to same pot. Add butter; mash with a potato masher or hand held mixer until butter is melted …
From sargento.com


VEGAN ENCHILADAS STUFFED SHELLS - MAKE IT DAIRY FREE
2021-05-11 Remove 1/2 cup of the sauce and set aside. Into the remaining sauce, add liquid smoke and stir. Next add frozen crumbles and 1 cup of cheese and stir to combine. Add salt …
From makeitdairyfree.com


VEGAN MASHED POTATOES RECIPE - TABLESPOON.COM
Hide Images. 1. To roast garlic, cut the top off a head of garlic and drizzle with a tiny bit of olive oil and a pinch of salt. Wrap the head of garlic in foil. Roast in a 325°F oven for 30-35 minutes …
From tablespoon.com


CREAMY VEGAN GARLIC MASHED POTATOES - DESIREE NIELSEN
2020-11-04 Instructions. Preheat oven to 425°F (220°C) Slice the top off the garlic bulb to just expose the cloves. Place on a piece of tin foil, drizzle with a bit of avocado oil, salt and pepper …
From desireerd.com


10 BEST VEGAN STUFFED SWEET POTATOES RECIPES - YUMMLY
2022-06-11 salad dressing, fresh parsley, red onion, black beans, sweet potatoes and 2 more
From yummly.com


EASY VEGAN SCALLOPED POTATOES - MINIMALIST BAKER RECIPES
2018-11-18 Instructions. Preheat oven to 350 degrees F (176 C). Heat a large rimmed, oven-safe cast-iron (or metal) skillet over medium heat. We used a 10-inch cast-iron and found it to …
From minimalistbaker.com


VEGGIE VEGAN ENCHILADAS - FOOD WITH FEELING
2021-01-19 Add in the mushrooms, pepper, onion, jalapeno, and garlic. Saute for 10 minutes. Mix in the cumin, oregano, salt and pepper and cook for an additional minute. Take off of the …
From foodwithfeeling.com


LOW FODMAP VEGAN GARLIC MASHED POTATOES
2018-10-28 Place peeled potato chunks in a large pot and cover with salted water by 1 inch (2.5 cm). Bring to a boil over high heat, adjust heat down and simmer, partially covered, until …
From fodmapeveryday.com


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