Veggie Unfried Potatoes Recipes

VEGGIE STIR-FRY WITH POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Boil on medium-high heat until tender but still intact, about 15 minutes. Drain.
• Heat oil in a large pan over medium heat. Add onion and cook for 1 minute. Reduce heat to medium-low and add pea pods. Add cooked potatoes and increase heat to medium. Cook 5 to 7 minutes more.
• Add bok choy, bean sprouts, and spinach to the pan. Cover and reduce heat to medium-low; cook about 5 minutes. Add soy sauce and ginger. Cook, uncovered, until juices evaporate and leaves are wilted, about 5 minutes more. Season with salt.

VEGGIE POTATO FRITTERS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• In a clean kitchen cloth, very sturdy paper towels, or cheese cloth, squeeze out the liquid from the shredded potatoes and zucchini. Really put some muscle into it and just when you think you've squeezed all the liquid out, squeeze a little bit more! This will get rid of most of the starch from the potatoes and the liquid from the zucchini so that the fritters will bake up nice and crispy! DO NOT SKIP THIS STEP!
• Add all the ingredients to a mixing bowl and mix well to combine.
• Taking about 1/4-1/3 cup of the mixture, form it into a thin patty shape with your hands. Place it on the parchment lined baking sheet and press down slightly to flatten. Repeat with the remaining mixture.
• Bake for 20 minutes. Gently flip the fritters over. Bake another 10-15 minutes until golden brown on both sides and crispy on the edges.
• Serve with Spicy Smoky Ketchup, vegan sour cream or plain yogurt, or your favorite dipping sauce.

VERY VEGGIE BAKED POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, about 15 minutes, turning once., In a large bowl, combine the squash, zucchini, eggplant and leeks. Add salad dressing and toss to coat. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat until tender, 8-12 minutes, stirring frequently. Sprinkle with salt and keep warm., Combine spreadable cheese and sour cream. With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork. Spoon grilled vegetables over potatoes; dollop with cheese mixture. Garnish with basil.

SCALLOPED POTATOES AND VEGGIES

Steps:

• In a 2-qt. microwave-safe dish, combine the potatoes, carrots, onion and water. Cover and microwave on high for 5-1/2 minutes. Add peas; cook 3 minutes longer or until vegetables are tender., Meanwhile, in a 1-qt. microwave-safe dish, combine the flour, seasoned salt, mustard, pepper and milk until smooth. , Microwave, uncovered, on high for 3-4 minutes or until thickened and bubbly, stirring occasionally. Stir in cheese until melted. Drain vegetables; add cheese sauce and toss.

OVEN FRIED POTATOES II

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with vegetable cooking spray.
• In a shallow bowl combine oil and lemon juice. Dip potatoes in oil/lemon mixture and season with salt and pepper, to taste. Place on baking sheet.
• Bake in preheated oven for 20 minutes. Remove from oven and turn wedges over. Return to oven and continue cooking until crisp and brown on both sides, about 10 minutes more.

OVEN-ROASTED POTATOES AND VEGETABLES

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
• Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.