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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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Potato-Spinach Casserole

In the mood for comfort food? This hearty potato, spinach, and mushroom casserole features a fingerlicking-good vegan cheese sauce that will please even the pickiest of eaters. Throw it all in the oven and let the flavors meld together to create a showstopping meal. Serve with a green salad.

A hint of black salt gives this scrumptious vegan casserole a quiche-like flavor profile, making it perfect to devour for either brunch or dinner. Hearty potato slices soak up the savory, herb-infused sauce, which is given an extra creamy boost with the help of shredded tofu. Earthy spinach and umami-rich trumpet mushrooms provide bursts of delicious flavor so each bite is full of complex textures and tastes. Perfect for tucking into on a cold night, the comforting combination of ingredients makes this recipe a keeper! Garnish with fresh chopped herbs or an extra dusting of nutritional yeast to really take it over the top.

INGREDIENTS

• 2 lb. Yukon Gold potatoes, scrubbed and sliced into ⅛-inch- thick rounds (about 8 cups)
• 2 cups chopped yellow onion
• 2 cups chopped fresh trumpet mushrooms
• 4 teaspoons garlic powder
• 2 teaspoons dried thyme, crushed
• 4 cups fresh or frozen spinach, chopped
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 7 oz. extra-firm tofu, drained and grated on the large holes of a box grater (1 cup)
• 2¾ cups unsweetened, unflavored plant-based milk
• ½ cups chickpea flour
• 1 cup brown rice flour
• ½ cup nutritional yeast
• 1½ teaspoons baking powder
• 1 teaspoon black salt or sea salt
• ¼ teaspoon ground turmeric
• ¼ teaspoon freshly ground black pepper

INSTRUCTIONS

1. Preheat oven to 400°F. Bring a large pot of water to boiling. Add potatoes; boil 4 minutes to partially cook them. Drain; return potatoes to pot.
2. In an extra-large skillet cook onion, mushrooms, 2 teaspoons of the garlic powder, and the thyme over medium 10 minutes or until vegetables are just tender. (The mushrooms should release enough moisture to prevent vegetables from sticking.) Add spinach and season with sea salt and pepper; cook 2 minutes more.
3. Transfer half of the spinach mixture and half of the grated tofu to the pot with potatoes.
4. For sauce, in a blender combine the remaining eight ingredients and the remaining 2 teaspoons garlic powder. Cover and blend until smooth.
5. Add sauce to the pot with potatoes; stir to combine. Transfer mixture to a 13×9-inch baking dish. Spread the remaining spinach mixture and remaining tofu over the potato mixture. Cover with foil or an oven-safe lid.
6. Bake 20 minutes; uncover and bake 15 to 20 minutes more or until edges and top start to brown. Let stand 10 minutes before serving.

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

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Smashed Potatoes With Creamed Spinach

These scrumptious flour-free potato waffles are made using steamed potatoes mixed with plant milk, Dijon mustard, and paprika. The fun part comes when you spoon the seasoned potatoes into your waffle maker and slowly close the lid to smash the potatoes. Topped with creamed spinach, these crispy golden waffles make a comforting and deeply nourishing meal at any time of the day. Notes a commenter, “Thank you for a stellar recipe. Creamy and crispy textures are a treat.”

Elevate your Sunday brunch with these easy and delicious waffle-style smashed potatoes. A smoky tahini sauce complements the crispy taters, which get delightfully crunchy on the outside but stay soft on the inside after going into the waffle press. The savory creamed spinach topping takes this dish to the next level, so be sure to spoon a generous serving of it on top of each golden round. Totally oil-free, this recipe tastes indulgent all while using good-for-you ingredients that will satisfy your weekend cravings.

Tip: Leftover smashed potatoes can be reheated in a 350°F oven for 10 minutes.

INGREDIENTS

• 2 lb. baby red or yellow potatoes
• 1½ cups + 3 tablespoons unsweetened, unflavored plant-based milk
• 1 tablespoon tahini
• 1 teaspoon Dijon mustard
• ½ teaspoon smoked paprika
• ½ cup chopped onion
• ½ cup chopped red bell pepper
• 2 cloves garlic, minced
• 2 6-oz. package fresh baby spinach
• 4 teaspoon cornstarch
• ½ teaspoon dry mustard
• Dash cayenne pepper
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Lemon wedges
• Hot sauce (optional)

INSTRUCTIONS

1. Place potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 to 20 minutes or until just tender. Place on a tray and let cool at least 30 minutes. In a large bowl whisk together 3 tablespoons milk, the tahini, Dijon mustard, and paprika. Add potatoes to bowl and toss to coat.
2. Preheat waffle maker according to manufacturer’s directions, using medium-high setting if available. Place 2 or 3 potatoes on each 4-inch grid in waffle maker. Slowly close lid and smash potatoes. Cook 5 to 6 minutes or until crisp and browned. Keep cooked potatoes warm in a 200°F oven while cooking the remaining potatoes. Drizzle any remaining tahini mixture over the cooked potatoes.
3. Meanwhile, in a large skillet cook onion, bell pepper, and garlic over medium 2 to 3 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Gradually add spinach, cooking just until all spinach is wilted. Drain any excess liquid from the skillet. In a medium bowl whisk together the remaining 1½ cups milk, the cornstarch, dry mustard, and cayenne pepper. Add to skillet; cook until sauce is thickened and bubbly, stirring occasionally. Cook and stir 1 minute more. Season with salt and black pepper.
4. Spoon creamed spinach over smashed potatoes. Serve with lemon wedges and, if desired, hot sauce.

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

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Easy Green Lentils

When you want to keep dinner simple but satisfying, break out this super tasty one-pot recipe. Throwing green lentils in an Instant Pot with diced tomatoes, onions, carrots, and celery makes them perfectly creamy and plump with the flavors of fresh produce. Eat as is, or serve with rice for an extra filling meal.

Preparing a batch of lentils from scratch allows you to simmer the legumes with aromatic vegetables so they soak up all their tasty goodness. This all-purpose vegan instant pot lentil recipe makes a nice hearty dinner for two people. It calls for a classic combination of onion, celery, carrot, and garlic as a base, then kicks the flavor up even more with tangy diced tomatoes. The result is an extremely versatile dish that can be served on its own or over grains (it is especially good with whole-wheat couscous), spooned into tortillas, served cold as a spread or dip, and even thinned with broth to make soup. Green lentils will hold their shape better than brown, and you could also use black (beluga) lentils here, too.

INGREDIENTS

• 1 cup chopped yellow onion
• 1 cup chopped celery
• ½ cup chopped carrot
• 3 large cloves garlic, minced
• 1 14.5-ounce can diced tomatoes, undrained
• 1 cup brown or green lentils, rinsed and drained
• ¼ cup snipped fresh parsley
• 1 teaspoon salt
• Cracked black pepper

INSTRUCTIONS

1. Set an Instant Pot electric pressure cooker on the sauté setting and allow it to heat. Add the onion and cook for 3 minutes, stirring frequently and adding water 1 tablespoon at a time as needed to prevent sticking. Add the celery, carrot, and garlic; cook for 2 more minutes, stirring frequently.
2. Press the cooker’s “Cancel” button, then stir in 3 cups of water plus the tomatoes and lentils.
3. Lock the cooker’s lid in place, adjust the setting to “Manual,” and cook for 20 minutes. Let it stand to release pressure naturally, at least 10 minutes. If necessary, carefully open the steam vent to release any remaining pressure. Open lid carefully. Stir in the parsley, salt, and pepper.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-one-pot-meals/

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Herbed Vegan Risotto with Zoodles

Is there anything more delicious than a bowl full of creamy, savory rice? We sure don’t think so! This vegan one-pot recipe transforms traditional risotto (which uses lots of butter and cheese) into a plant-based powerhouse that’s full of fresh flavors. Zucchini noodles and cherry tomatoes are the perfect garnish for this classic Italian dish with a vegan twist.

Risotto is a classic Italian dish that involves stirring Arborio rice with broth and aromatic herbs until the grains break down to create a deliciously creamy texture. While it may require a little extra effort, this plant-based version packs just as much flavor as traditional recipes that rely on cheese and butter. The savory shallots, zesty parsley, and basil-like tarragon meld together in the creamy rice that’s topped with juicy tomatoes and crunchy zoodles. Add a crack of black pepper on top, and you’re ready to dig into a hearty bowl of Italian comfort food.

Tip: Whether you make your own or purchase prepared zoodles, give them a snip with kitchen shears for easier eating.

INGREDIENTS

• 4 cups low-sodium vegetable broth
• ⅓ cup chopped shallots
• 3 cloves garlic, minced
• 1½ cups dry brown Arborio or short grain rice
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh tarragon
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 cups thin zucchini noodles
• 1 cup halved red and/or yellow cherry tomatoes

INSTRUCTIONS

1. In a large saucepan heat broth and 2 cups water until simmering. In a 5-quart pot cook shallots and garlic over medium 2 to 3 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add rice; cook 2 to 3 minutes or until rice is toasted, stirring occasionally. Increase heat to medium-high. Add simmering liquid, ¾ cup at a time, to rice mixture, cooking and stirring frequently until liquid is absorbed. Continue adding simmering liquid in this way until all liquid is absorbed. (This will take 40 to 45 minutes total.) Remove from heat. Stir in parsley and tarragon. Season with salt and pepper.
2. Serve risotto in bowls topped with zucchini noodles, tomatoes, and additional pepper. If desired, sprinkle with additional fresh herbs.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-one-pot-meals/

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Kidney Bean Dal

Transport your taste buds to India with this delicious one-pot meal that calls on a plethora of fragrant spices to create a flavor-packed meal you won’t soon forget. Hearty kidney beans are stewed with sweet dates, spicy ginger, warming garam masala, and a host of other seasonings that meld into a savory stew. Serve over a bed of rice or with a side of pita bread to get the full dal experience.

Rajma, or kidney bean dal, is a popular stew in North India. The kidney beans are cooked for hours to create a thick sauce that becomes fragrant with Indian spices. This Instant Pot Kidney Bean Dal recipe gets it done in your trusty multicooker. To complement the robust flavors with a burst of tangy freshness, top your dal with a sprinkle of chopped onion, tomato, and cilantro just before serving. Note that this recipe calls for hot cooked brown rice, so be sure to have that ready to go.

INGREDIENTS

• 1½ cups dried red kidney beans, rinsed and drained
• 1 large onion chopped (1 cup)
• 1 medium tomato, coarsely chopped (1 cup)
• 2 whole pitted dates
• 3 cloves garlic, minced
• 1 tablespoon ground coriander
• 1 tablespoon fresh ginger, grated
• 1½ teaspoon ground cumin
• 1½ teaspoon garam masala
• 1 teaspoon ground turmeric
• 1 cup plant-based milk, unsweetened, unflavored
• 2 tablespoons fresh cilantro, finely chopped
• 1 tablespoon lime juice
• ½ teaspoon sea salt
• 2 cups hot cooked brown basmati rice, or quinoa or 2 whole wheat pita rounds

INSTRUCTIONS

1. In a 6-qt. Instant Pot multicooker combine the first 10 ingredients (through turmeric). Stir in 3 cups water.
2. Lock lid in place; set pressure valve to Sealing. Set cooker on Bean setting and cook 45 minutes. Let stand to release pressure naturally (about 20 minutes). Open lid carefully.
3. Stir in plant-based milk, cilantro, lime juice, and salt. Set cooker on Keep Warm setting and heat, uncovered, 10 minutes or until mixture is thick.
4. Serve bean mixture over rice or quinoa, or with pita rounds.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-one-pot-meals/

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Pumpkin And Red Lentil Dal

Pumpkin isn’t an ingredient only used in seasonal lattes! This eye-catching dal soup is packed with chunks of the orange squash, which get melt-in-your-mouth tender as the broth simmers on the stove. Featuring hearty lentils and Indian-inspired spices, you’ll love the depth of flavor that floods your senses with every bite.

Serve this colorful, perfectly spiced stew with your favorite steamed grains, such as rice or quinoa, or whole grain bread. Not a fan of pumpkin? An equal amount of butternut, acorn, or delicata squash will also work in this red lentil dal.

INGREDIENTS

• ½ teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 cup finely chopped onion
• 1 jalapeño chile, seeded and finely chopped
• 1 tablespoon grated fresh ginger
• 3 cloves garlic, minced
• 1 small pumpkin (2 lb.), peeled, seeded, and cut into ¾-inch pieces (5 cups)
• 1 cup dry red lentils
• 1 cup coarsely chopped tomato
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon paprika
• 2 tablespoons lime juice
• ½ teaspoon sea salt
• Freshly ground black pepper, to taste
• 1 cup chopped fresh spinach

INSTRUCTIONS

1. In a large skillet cook mustard and cumin seeds over medium 2 to 3 minutes or until toasted and starting to pop. Reduce heat to medium-low. Add onion, jalapeño, ginger, and garlic; cook and stir about 10 minutes or until onion is tender, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
2. Add the next seven ingredients (through paprika) and 5 cups water; stir well. Cover and cook about 20 minutes or until lentils are just tender. Stir in lime juice, salt, and black pepper. Sprinkle with spinach just before serving.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-one-pot-meals/

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New Year’s Day Soup with Black-Eyed Peas

Savory black-eyed peas are rumored to bring good luck at the start of a new year, and while we aren’t sure if that’s true, we know for a fact this delicious one-pot vegan recipe will satisfy your stomach and nourish your soul. Also featuring collard greens, zucchini, and carrots, this yummy soup is a great way to eat your veggies whether it’s New Year’s Day or not.

Tradition says that on New Year’s Day, eating black-eyed peas brings luck and greens brings money. You’ll feel pretty rich and lucky eating this soup any day.

INGREDIENTS

• 2 leeks, trimmed, halved, and sliced
• 1 cup chopped celery
• 1 cup chopped carrots
• 3 cloves garlic, minced
• 1½ 32-oz. containers low-sodium vegetable broth
• 4 cups chopped stemmed collard greens
• 2 15-oz. cans no-salt-added black-eyed peas, rinsed and drained
• 1 medium zucchini, halved lengthwise and cut into ¼-inch-thick slices
• 2 teaspoon Italian seasoning, crushed
• ¾ teaspoon smoked paprika
• ½ teaspoon crushed red pepper (optional)
• 1 to 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh parsley

INSTRUCTIONS

1. In a large pot cook leeks, celery, carrots, and garlic over medium 5 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add the next seven ingredients (through crushed red pepper, if using). Bring to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables are very tender.
2. Season to taste with red wine vinegar. Sprinkle with parsley.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-one-pot-meals/

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