Vegan Loaded Mashed Potato Bowls 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 MASHED POTATO BOWL

Steps:

• If you're baking your tofu, preheat the oven to 425F now.

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!

BEST VEGAN POTATO: FULLY LOADED

Steps:

• Preheat oven to 400°F and bake whole small potatoes until tender, approximately 30 minutes, depending on the size of little potatoes.
• Remove potatoes from oven and allow to cool. Slice potatoes in half, scoop out pulp leaving 1/4" in the shell. Place pulp in a medium bowl.
• Add plant-based milk, low-fat mayo, salt, pepper, garlic powder, onion powder, and smoked paprika to potato in bowl and mash together using a potato masher or fork.
• Fill potato skins with mashed potato mixture.
• Drizzle with Creamy Vegan Cheese sauce, then top with more smoked paprika, chives, and cilantro.
• Place back into the oven at 350 degrees for approximately 10 minutes to heat up and serve warm.
• Drain tofu and squeeze excess water out on paper towels. Blend all ingredients in a blender. Leftover mayo can be used on sandwiches, wraps, and in other sauces. Store in the refrigerator for up to 2 weeks.
• In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
• When veggies are tender, drain and place them in the blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
• Now, it's ready to use as a Loaded Potato Skins topping, nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks.

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!

VEGAN LOADED SMASHED POTATOES

Steps:

• Preheat oven to 415°F (213°C)..
• Boil potatoes for 15 minutes or until the largest potato is fork tender.
• Drain and toss hot potatoes with 3 tbsp vegan butter.
• One a baking sheet lined with parchment paper, use a potato masher to smash each potato. The potatoes should stay together in one piece.
• Brush smashed potatoes with leftover melted vegan butter. Season with ¼ tsp of salt and black pepper.
• Bake for 35 minutes or until the edges of the potatoes are crispy and golden-brown.
• Top each potato with a spoonful of vegan sour cream and a sprinkle each of vegan cheese shreds, tempeh bacon, and chives.

VEGAN BACKPACKING LOADED MASHED POTATOES

Steps:

• Combine all of the dry ingredients in an airtight container.
• To prepare, add boiling water, stir, and set aside for 5-10 mins

VEGAN MASHED POTATOES

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.

HEALTHY MASHED POTATO BOWLS WITH CREAMY CASHEW GRAVY

Steps:

• To prepare the mashed potatoes, combine all the ingredients in a medium pot and set on the stove over medium heat. The liquid should just about, but not quite, cover all the potatoes. Bring up to a simmer and stir periodically, to ensure all the potato pieces are evenly cooked. Continue cooking until fork-tender; about 15 to 20 minutes, depending on the size of your dice.
• Roughly mash the potatoes to your desired degree of smoothness, cover to keep warm.
• To prepare the roasted vegetables, preheat your oven to 400ºF and line a baking sheet with parchment paper or a silicone baking mat.
• Place the vegetables on the prepared baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper, and toss to coat. Arrange the vegetables in a single layer.
• Roast the vegetables for 30 to 35 minutes, until blistered and golden brown all over.
• To prepare the gravy, toss all of the ingredients into your blender and thoroughly puree.
• Transfer the smooth mixture to a small saucepan and heat over medium heat until thickened. It should come just to the brink of a boil without bubbling over. Be sure to stir frequently to prevent it from scorching on the bottom. The gravy will continue to thicken as it cools, so adjust the consistency by adding water or vegetable stock if necessary.
• To assemble the bowls, smooth a large dollop of mashed potatoes into the bottom of each bowl and arrange all the vegetables on top as desired.
• Warm the peas and tofu either in a dry skillet or in the microwave and divide them between the bowls.
• Drizzle the gravy all over or serve on the side.

VEGAN CURRY CHICKPEA MASHED POTATO BOWL

Steps:

• Bring a large pot of water to a boil and add diced potatoes. Cook for about 30 minutes or so, until potatoes are soft + tender. NOTE: See Notes for Slow Cooker + No-Boil options.
• Once fully cooked, drain potatoes and add them to a large bowl, mashing them with a stainless steel potato masher (or fork) until fully broken down. NOTE: I also find it easier to add potatoes to the bowl of an electric mixer, which does wonders!
• Once mashed, add the vegan butter, garlic powder, parsley, and salt, stirring them together until potatoes become smooth and creamy. NOTE: I like to add 1-2 Tbsps of plant-based milk to help with the creaminess, if needed.
• In large skillet (12-inch) over medium-high heat, add the Grapeseed oil until heated. Add the minced garlic, onions, and ginger, sautéing until fragrant and golden. Next, add in the chopped carrots, bell peppers (if using) and sauté a bit more. Add in the curry powder, allspice, salt, and black pepper, stirring until combined.
• Pour in the coconut milk/cream, soy sauce, and veggie stock, stirring until combined. Let the mixture boil for a minute or so before adding the chickpeas, cubed potatoes and tomatoes (if using). Toss them in sauce, add in the thyme sprigs, green onions, and habanero peppers (slitting a hole in each with a knife), and reduce heat to simmer for about 15-20 minutes or until sauce thickens and the chickpeas + potatoes are cooked through and tender, stirring occasionally.
• You can serve this curry chickpea + potatoes as is or substitute the mashed potatoes with your favorite sides: naan bread, cooked basmati rice, pita bread, etc.
• Bon Appétit!

THE BEST DAMN VEGAN MASHED POTATOES

Steps:

• For creamier mashed potatoes, peel your potatoes at this time. Otherwise, just halve your potatoes and place in a large saucepan or pot and cover with water by ~1 inch.
• Bring to a light boil over high heat and add 1 tsp of sea salt (as original recipe is written // adjust if altering batch size), and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
• While the potatoes are cooking, chop up your chives (optional) and measure your vegan butter.
• Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water.
• Mash your potatoes using a potato masher until fluffy.
• Add in vegan butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.
• Lastly top with chives (optional, stir and serve as is or with your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days. Not freezer friendly.

LOADED MASHED POTATOES

Steps:

• Peel and cook the potatoes in salt water. Drain and set aside.
• Heat half of the vegan butter in a frying pan. Add the bacon bites and fry them for around 5 minutes until they begin to brown.
• Transfer the cooked potatoes to a large mixing bowl along with the reserved vegan butter, cream cheese, garlic and onion powder, oat milk. Use the hand mixer to mash everything together until you get a creamy consistency.
• Now give in 3/4 of the scallions, chives, pre-fried bacon bites, and cheese (reserve about 1/4 of each for garnish).
• Mix well and serve in bowls, topped with the reserved garnish.