Vegan Mashed Potato Bowl Recipes

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!

VEGAN POTATO WEDGES

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• Cut the potatoes into wedges (see the video below!). Place all ingredients into a bowl and mix until fully coated.
• Line a baking sheet with parchment paper. Place the wedges onto the sheet in a single layer.
• Bake the potatoes for 20 minutes. Remove the baking sheet from the oven and flip the potatoes.
• Reverse the baking sheet in the oven, and bake another 15 minutes until browned and crispy. Enjoy immediately!

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 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 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.

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.

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!