All posts by : Isabella Hawke

Potato Bake with Rosemary

The fresh rosemary and vine tomatoes bring this simple vegetable bake to life. Serve as a starter or as a side dish to a main meal—you can’t go wrong! This simple dish of roasted potatoes and tomatoes has amazing flavor and is easy to throw together.

INGREDIENTS

• 16 Yukon gold (or any round yellow) potatoes, washed
• 1 red onion, peeled and chopped
• 8 vine tomatoes
• Fresh rosemary, chopped
• Fresh bay leaves, chopped
• 1 Tbsp. tamari
• 1 cup water

INSTRUCTIONS

1. Preheat oven to 425 degrees. With a sharp knife, puncture potatoes in several spots to accelerate the cooking process. Arrange them in a large silicone, ceramic, or glass baking dish so they do not overlap. Add onions, tomatoes, and herbs.
2. Mix tamari in one cup of water and pour over the potatoes. Bake for 30 minutes, checking occasionally. If the potatoes begin drying out, add 1-2 cups of water-tamari mix. Serve and garnish with fresh rosemary.

Courtesy: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/potato-recipes/

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Green Bean and Potato Knishes

These vegan knishes are well worth the effort. The dough is made with potato flour and the filling is just potato and green beans. If you don’t have green beans, you could use spinach, Swiss chard, corn, peas, mushrooms, or kale.

Though the process is a bit lengthy, these vegan knishes are well worth the time and effort. You’ll use fresh steamed potatoes for the filling, but for the dough, I prefer potato flour: It’s easier to ensure an accurate measurement, which is important in baking.

INGREDIENTS

WASH

• ½ cup unsweetened, unflavored plant milk
• 1 tablespoon ground flaxseed
•  

DOUGH

• 2 cups all-purpose flour
• 2 cups potato flour
• ½ cup almond flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups unsweetened, unflavored plant milk

FILLING

• 1 pound potatoes, peeled and cut into ¼-inch dice
• 1 pound green beans, cut into ¼-inch dice (3 cups)
• 2 medium tomatoes, cut into ½-inch dice (2 cups)
• 1 medium onion, cut into ¼-inch dice (2 cups)
• 6 cloves garlic, minced
• Sea salt
• Freshly ground black pepper
• ¼ cup finely chopped fresh parsley

INSTRUCTIONS

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. To make a wash for the dough, warm ½ cup of the milk in a pan and add flaxseed. Mix well, remove pan from heat, and let stand until ready to use in Step 7.
3. To make the dough, warm 2 cups of the milk in a pan. In the bowl of a food processor combine the flours, baking powder, and salt. Pulse to combine. With the processor running, add the warm milk very gradually until the dough combines. The texture of the dough will be spongy. Let stand for 10 minutes.
4. To make the filling, in a skillet combine potatoes, green beans, tomatoes, onion, and garlic. Cook 15 minutes on medium-low, covered, until vegetables are tender, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. If there is any excess moisture once the vegetables are cooked, cook for 3 to 5 minutes uncovered for the liquid to cook off. Add salt and pepper to taste. Mix in parsley. Set aside to cool.
5. To assemble knishes, dust a clean surface with flour. Using a rolling pin, roll out 1 cup of dough into a ¼-inch-thick oval that is at least 6 inches long and 6 inches wide. Cut the dough into 3×6-inch rectangles using a knife or pastry cutter. Save dough scraps to roll more knishes.
6. Place ¼ cup of filling on one half of the rectangle. Fold the other half over the filling and press the edges together to seal. Place knish on prepared baking sheet.
7. Repeat Steps 5–6 with remaining dough and filling. Brush assembled knishes with milk wash.
8. Bake knishes for 45 to 50 minutes, until tops are golden-brown. Serve warm.

Courtesy: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/potato-recipes/

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Vegan Potato Salad Recipe you will want more of

With crunchy celery, creamy tofu, and sweet-tangy dill pickle relish, your taste buds will flip over this tantalizing potato salad. 

When I was a kid, I would only eat my mom and grandmother’s potato salad – I refused to eat potato salad from the grocery store. This vegan potato salad recipe is my favorite, try it and find out why!

INGREDIENTS

• 8 medium red potatoes, scrubbed and chopped
• 1 (12-ounce) package firm or extra-firm silken tofu
• 2 tablespoons prepared yellow mustard
• 1 tablespoon Dijon mustard
• 4 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• ½ teaspoon sea salt
• ¼ cup dill pickle relish
• 4 large stalks celery, finely diced
• 1 medium red onion, finely diced
• sea salt
• freshly ground black pepper

INSTRUCTIONS

1. Place the potatoes in a large pot and add cold water to cover. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer the potatoes until just tender, 8-10 minutes. Drain the potatoes in a colander and rinse them under cold water until cool.
2. In a blender, combine the silken tofu, yellow mustard, Dijon mustard, garlic, lemon juice, and salt. Blend until smooth and creamy.
3. Transfer the mixture to a large bowl, add the relish, and stir well to combine. Add the celery, onion, and potatoes and toss gently to combine. Season with salt and pepper to taste.
4. Cover and chill for 1 hour. Taste and adjust seasoning before serving.
5. Store the salad in an airtight container in the refrigerator for up to 1 week.

Courtesy: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/potato-recipes/

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Potato-Edamame Hash on Toast

Great as a brunch, lunch, or dinner meal, this colorful potato-edamame hash is as satisfying as it is delicious. This colorful and comforting hash-on-toast recipe makes a memorable breakfast and could easily serve as a light supper on a busy night.

INGREDIENTS

• 1 pound russet potatoes, cut into ¾-inch pieces
• 1 cup coarsely chopped red bell pepper
• ¼ cup finely chopped shallots
• 2 cups frozen edamame, thawed
• 1 cup coarsely chopped tomatoes
• ½ teaspoon garlic powder
• Sea salt and black pepper, to taste
• 12 slices whole grain bread, toasted

INSTRUCTIONS

1. Place the potatoes in a steamer basket in a large saucepan. Add enough water to the saucepan to reach just below the basket. Bring to water to a boil, cover pan, and steam potatoes 8 to 10 minutes or until tender.
2. Transfer potatoes to a large skillet. Add bell pepper and shallots; cook over medium-high heat 3 to 5 minutes or just until pepper is tender, stirring occasionally. Add edamame; cook 3 to 4 minutes more. Stir in tomatoes and garlic powder; heat through. Season with salt and black pepper. Serve hash over toast.

Courtesy: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/potato-recipes/

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Festive Vegetable Pot Pie

Try this pie once and you’ll fall in love with the gluten-free crust, which is made with mashed potato. Have fun adapting the filling to suit what you have on hand. 

This vegan pot pie may take some time to bake, but the flaky crust and the well-spiced filling makes it totally worth the effort. The gluten-free crust is made with almond flour and mashed potatoes, and the savory vegetable filling is fragrant with warming spices including cinnamon, nutmeg, cloves, and allspice.

INGREDIENTS

CRUST

• 2 large potatoes (about 1½ pounds), cut into large pieces
• 1½ cups gluten-free oat flour, plus more for dusting
• ¼ cup almond flour
• 1 tablespoon ground golden flaxseed
• 1 tablespoon fresh rosemary (or ½ tablespoon dried)
• ½ teaspoon sea salt
• 1 teaspoon baking powder

FILLING

• 1 medium onion, cut into ¼-inch dice (2 cups)
• 8 ounces button or cremini mushrooms, cut into ¼-inch dice (about 3 cups)
• 1 tablespoon fresh garlic, minced (6 cloves)
• 1 (15-ounce) can diced tomatoes (1½ cups)
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground black pepper, plus more to taste
• ⅛ teaspoon ground cloves
• 4 cups frozen vegetable medley (20 ounces)
• ¼ cup nutritional yeast
• 2 tablespoons gluten-free oat flour
• 2 tablespoons lemon juice
• Sea salt

INSTRUCTIONS

1. Preheat oven to 425°F. To make the crust, place a steamer insert in a saucepan over 1 or 2 inches of water. Cover pan, and bring to a boil over medium-high heat. Add the potatoes, cover, and steam for about 10 minutes, until the potatoes are very tender when pierced with the tip of a sharp knife. Remove the pan from the heat, and transfer potatoes to a large bowl to cool. Mash the potatoes well with a potato masher.
2. Mix together the oat and almond flours, flaxseed, rosemary, salt, and baking powder in a bowl. Add the potatoes, and mix well with a spatula or by hand, to bind the dough; if needed, add up to 3 tablespoons of water in 1-tablespoon increments. Without kneading, gather the dough into a ball; it should have a crumbly-flaky texture.
3. Divide the dough into two equal portions. Line a wood cutting board with plastic wrap, and lightly dust the plastic with oat flour. Place one portion of dough on the plastic, cover it with a second piece of plastic, and roll out the dough to a 10- to 11-inch disk. Lay the dough in a dry pie dish, pressing up the sides to the edge of the dish. Poke dough with a fork a couple of times. Bake for 20 minutes.
4. Meanwhile, roll the second portion of dough out to a 10- to 11-inch disk; set aside.
5. To make filling, place the onions, mushrooms, and garlic in a saucepan and sauté over medium heat, stirring frequently, for 10 minutes or until the onions start to turn translucent. (There is no need to add water; the mushrooms will release enough liquid to prevent sticking.)
6. Add the tomatoes, allspice, cinnamon, nutmeg, pepper, and cloves, and let the mixture cook for another 5 minutes.
7. Add the frozen vegetables, nutritional yeast, oat flour, lemon juice, and salt and pepper to taste. Mix well. Cook for another 5 minutes.
8. Pour the filling into the pie crust. Lay the top crust over the filling, and crimp the dough around the edges. If there is any dough left over, shape it into leaves or use cookie cutters to make decorations that can top the pie before baking.
9. Bake the pie for about 60 minutes, or until golden brown. Remove from oven and let it sit for 10 minutes before cutting and serving.

Courtesy: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/potato-recipes/

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Vegan Potato Bread

Major props to the Irish for coming up with such a carbohydrate-rich feast as potato bread. This vegan version is oil-free yet still moist and loaded with the yeasty taste of good homemade bread. Use it as a base for your favorite sandwich; spread your favorite toast toppings over a slice; or simply enjoy it on its own, maybe with some homemade corn butter.

This potato bread is so good that you’ll want to bake two loaves at a time. Use it to create delicious veggie sandwiches, bread pudding, or simply enjoy a slice with some homemade vegan butter. Be sure to let the bread cool completely (about 1 hour) before slicing it, as this creates the best texture and allows flavors to fully develop.

Tip: For easy freezing and to prevent stuck-together bread slices, cut several pieces of parchment or waxed paper the size of a slice of bread. Place a piece of paper between each slice and freeze in an airtight container.

INGREDIENTS

• 1 lb. Yukon gold potatoes, peeled and cut into large pieces
• ⅔ cup unsweetened, unflavored plant-based milk
• 1 tablespoon date paste or pure maple syrup
• 1 0.25-oz. package active dry yeast (2¼ teaspoons)
• 2¾ cups + 1 tablespoon white whole wheat flour, plus more for dusting
• ½ teaspoon sea salt (optional)

INSTRUCTIONS

1. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket; bring to boiling. Steam, covered, about 20 minutes or until potatoes are tender when pierced with a fork. Remove from heat. Uncover pan and cool slightly. Thoroughly mash potatoes with a potato masher or ricer.
2. Heat milk until hot but not boiling (120°F to 130°F). Pour hot milk into a food processor fitted with a dough blade or a stand mixer fitted with a dough hook. Add date paste and yeast. Sprinkle 1 tablespoon flour over the milk mixture. Cover and set aside in a warm place at least 10 minutes or until frothy.
3. Add the 2¾ cups flour, 1½ cups mashed potatoes, and salt (if using) to milk mixture. Process or mix on low speed for 2 minutes.
4. If using a food processor, dust the bottom of a large bowl with flour and transfer dough to bowl. If using a stand mixer, leave the dough in the mixer bowl. Cover bowl with a damp cloth and set aside in a warm place about 1 hour or until dough doubles in size.
5. Line a 9×5-inch loaf pan with parchment paper. Transfer dough to a lightly floured work surface and knead it a few times. Shape dough into an oblong ball and place in the prepared pan. Cover with a damp cloth and set aside in a warm place about 30 minutes or until doubled in size.
6. Preheat oven to 375°F. Bake loaf about 40 minutes or until top is crispy and golden-brown. Remove loaf from pan and cool completely on a wire rack.

Courtesy: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/potato-recipes/

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Roasted Potato Bowls

At the heart of this five-star, one-bowl meal are lime- and chili-infused baby potatoes baked with bell pepper and onion. Black beans add an earthy heft, while a creamy cilantro sauce ties it all together. For extra kick, roast a few jalapeño peppers with the spuds and veggies. 

Is there anything better than a bowl of crispy baby potatoes slathered in a creamy cilantro sauce? We sure don’t think so. This delicious medley combines sweet onions, juicy peppers, hearty black beans, and Southwest spices—all to be topped off with that tangy, herbal sauce. Totally oil-free, you can enjoy this colorful recipe for any meal of the day. 

Tip: When spreading the potatoes on the baking sheet, be sure to leave a little space between them for a crisp-on-the-outside, soft-on-the-inside result. 

INGREDIENTS

• ⅔ cup raw cashews
• 2 tablespoons nutritional yeast
• ¼ cup chopped fresh cilantro
• ½ teaspoon lime zest
• 1 small clove garlic
• Sea salt, to taste
• 3 lb. baby potatoes, halved
• 2 tablespoons lime juice
• 3 teaspoons chili powder
• 1½ teaspoons dried Mexican oregano, crushed
• Freshly ground black pepper, to taste
• 8 mini bell peppers, halved and seeded
• 1 medium onion, cut into ½-inch-thick wedges
• 4 fresh whole jalapeño peppers (optional)
• 1½ 15-oz. cans no-salt-added black beans, rinsed and drained (2¼ cups)
• ¼ cup low-sodium vegetable broth

INSTRUCTIONS

1. For sauce, in a bowl soak cashews in enough boiling water to cover 30 minutes; drain, reserving soaking liquid. In a blender combine cashews, ½ cup of the reserved soaking liquid, and the next four ingredients (through garlic). Cover and blend until smooth, adding up to ¼ cup more soaking liquid if needed. Season with salt.
2. Meanwhile, preheat oven to 425°F. Line two 15×10-inch baking pans with parchment paper. In a bowl combine potatoes, lime juice, 2 teaspoons of the chili powder, and 1 teaspoon of the oregano. Season with salt and pepper. Arrange in pans. Roast 10 minutes. Add bell peppers, onion, and, if desired, whole jalapeños next to potatoes. Roast about 25 minutes more or until vegetables are tender and starting to brown on edges, turning once.
3. In a small saucepan combine black beans, broth, and the remaining 1 teaspoon chili powder and ½ teaspoon oregano. Heat over medium for about 5 minutes or just until hot.
4. Arrange vegetables and beans in bowls. Drizzle with sauce and sprinkle with additional cilantro. If desired, garnish with whole roasted jalapeños.

Courtesy: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/potato-recipes/

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Potato-Onion Pizza

Sweet-tasting roasted garlic combines perfectly with mashed cannellini beans and potato in this primo pizza. The Homemade Oil-Free Pizza Dough only takes 20 minutes to make, but a store-bought crust or other base would work too.

Potato pizza is an authentic Italian delight. Mashed beans and roasted garlic keep the topping in place.

INGREDIENTS

• 1 garlic bulb
• 3 tablespoons unsweetened plant milk, such as almond, soy, cashew, or rice
• ¾ cup canned no-salt-added cannellini (white kidney) beans, rinsed and drained
• Sea salt, to taste
• Freshly cracked black pepper, to taste
• 1 tablespoon yellow cornmeal
• 1 recipe Homemade Oil-Free Pizza Dough or 1 lb. refrigerated whole wheat pizza dough
• 8 oz. small Yukon gold potatoes, thinly sliced
• 1 medium onion, halved and thinly sliced
• 1½ teaspoons chopped fresh thyme

INSTRUCTIONS

1. Preheat oven to 400°F. Cut off the top ½ inch of garlic bulb to expose ends of individual cloves. Leaving bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, in a custard cup. Drizzle with 1 Tbsp. of the milk. Roast, covered, 30 minutes or until garlic is soft when squeezed; cool. Squeeze garlic bulb from the bottom, pressing cloves into a small bowl. Add beans; mash garlic and beans together with a fork. Stir in 1 Tbsp. of the milk. Season with salt and pepper.
2. Meanwhile, line a large baking sheet with foil and sprinkle with cornmeal. On a lightly floured surface, roll Homemade Oil-Free Pizza Dough into a 12-inch circle. Transfer to the prepared baking sheet. Bake 10 minutes or until lightly browned. Remove from oven. Increase oven temperature to 450°F.
3. In a large nonstick skillet cook potatoes and onion over medium 5 minutes or until just tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, to prevent sticking.
4. Spread crust with bean mixture; top with potatoes and onion. Brush with the remaining 1 Tbsp. milk. Season with salt and pepper. Bake 10 to 12 minutes more or until crust is golden and vegetables are tender. Sprinkle with thyme.

Courtesy: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/potato-recipes/

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Vegan Potato Cheese Sauce

Simple, affordable, and free of oil, this potato-based vegan cheese sauce is so much better than store-bought. Potatoes and plant milk combine to give a sleek and creamy texture, while nutritional yeast adds robust cheesy flavor. This sauce is nut-free and gluten-free. One fan enthuses: “This is a delicious sauce that was so good it got my children to smother an enormous amount of steamed broccoli with it and devour it.”

This vegan cheese sauce employs the creamy texture of Yukon potatoes and savory flavor of nutritional yeast to deliver a delectable condiment that can be drizzled over dozens of plant-based recipes. Perfect to use in casseroles, as a pizza topper, in pupusas, or as a pasta sauce, this cheesy sauce comes together quickly and can easily be frozen to use at a later date.

INGREDIENTS

• 1 lb. Yukon gold potatoes, peeled and cut into 1-inch cubes
• ¾ cup + 2 tablespoons unsweetened, unflavored plant-based milk
• 2 tablespoons nutritional yeast
• 1½ teaspoons white wine vinegar
• 1 clove garlic, minced
• Sea salt, to taste
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket.
2. Bring to boiling. Steam, covered, about 15 minutes or until tender. Remove from heat. Uncover and cool slightly. Transfer one-third of the potatoes to a bowl.
3. Place the remaining potatoes in a blender. Add milk, nutritional yeast, vinegar, and garlic. Blend until smooth. Season with salt and pepper. Add the remaining potatoes and pulse until slightly chunky. Serve immediately or store. Sauce thickens as it sits. If necessary, heat and stir in a saucepan over low, adding more milk to reach desired consistency. To store, transfer sauce to an airtight container. Store in the refrigerator up to 1 week or freeze up to 1 month.

Courtesy: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/potato-recipes/

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Vegan Moussaka

In this ultra-comforting casserole, baked rounds of eggplant and potato are layered with a tomato-lentil sauce that gets intense umami flavor from trumpet mushrooms. Top with a fingerlicking good vegan cheese sauce that dribbles down between the layers. Delish!

Lentils stand in for the traditional minced beef or lamb in this comforting vegan moussaka that gets its savory flavor profile from Greek cuisine. Trumpet mushrooms add an earthy umami flavor to the hearty filling, which gets layered between rounds of tender eggplant and potatoes. A creamy, cheesy sauce is poured over the top to seep into all the nooks and crannies so every bite is packed full of luscious ingredients and contrasting textures. This warming Mediterranean casserole is the perfect dish to serve on a chilly evening when you’re in need of a dish that tastes like TLC.

INGREDIENTS

• 2 lb. eggplant (about 2 medium), sliced into ¼-inch-thick rounds
• 2 lb. Yukon gold potatoes, sliced into ¼-inch-thick rounds
• 2 cups chopped onion
• 8 oz. fresh trumpet mushrooms, chopped
• 7 cloves garlic, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• ¼ teaspoon freshly ground black pepper, plus more to taste
• 1 15-oz. can brown lentils, rinsed and drained (1½ cups)
• 1 15-oz. can fire-roasted diced tomatoes, undrained
• ½ cup tomato paste
• 2 tablespoons chopped fresh parsley
• Sea salt, to taste
• 2 cups unsweetened, unflavored plant-based milk
• ½ cup potato flour
• ¼ cup nutritional yeast
• 1 tablespoon potato starch
• 1½ teaspoons white wine vinegar

INSTRUCTIONS

1. Preheat oven to 425°F. Place eggplant and potato rounds on two large baking sheets; bake 30 minutes to soften. Remove from oven. Reduce oven temperature to 400°F.
2. For Lentil Sauce, in a large skillet cook onions, mushrooms, 6 cloves garlic, the coriander, cumin, and ¼ teaspoon black pepper over medium 20 minutes, stirring occasionally. (The mushrooms will release enough moisture to prevent vegetables from sticking.) Add lentils, tomatoes, tomato paste, and 1 tablespoon of the parsley to skillet; mix well. Cook 5 to 7 minutes more or until heated through. Season with salt.
3. For Potato Cheese Sauce, combine plant-based milk, potato flour, nutritional yeast, potato starch, white wine vinegar; and remaining garlic clove in a blender. Cover and blend until thick and smooth. Season to taste with sea salt and freshly ground black pepper.
4. Spread ⅓ cup of the Lentil Sauce in the bottom of a 13×9-inch baking dish. Arrange potatoes in the dish, evenly covering the bottom. Spread the remaining Lentil Sauce over potatoes. Arrange eggplant over the sauce, then cover eggplant with Potato Cheese Sauce.
5. Bake 20 to 30 minutes or until the top is lightly browned. Remove from oven and let stand 5 to 10 minutes before serving. Sprinkle with the remaining 1 tablespoon parsley.

Courtesy: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/potato-recipes/

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