Are you a vegan looking for creative ways to incorporate potatoes into your meals? Or perhaps you’re just a potato lover at heart, regardless of dietary restrictions! Either way, you’re in luck. Potatoes are a versatile ingredient that can be used in a wide variety of delicious and innovative dishes. From comforting soups and stews to savory pancakes and crispy snacks, we’ve got you covered with our collection of 18 vegan potato recipes.
In this article, we’ll explore the many ways potatoes can be transformed into mouthwatering meals that just happen to be free from animal products. Whether you’re a seasoned vegan or just starting out on your plant-based journey, these recipes are sure to inspire and delight.
Garlic Herb Roasted Potatoes
Elevate your meals with these tender and aromatic roasted potatoes, infused with the savory flavors of garlic and herbs. This easy-to-make recipe is perfect for any occasion.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch wedges
– 2 cloves of garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
– Optional: 1/4 cup grated Parmesan cheese (for an extra burst of flavor)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, garlic, thyme, rosemary, salt, and pepper until they’re evenly coated.
3. Line a baking sheet with parchment paper and arrange potato wedges in a single layer.
4. Roast for 20-25 minutes or until potatoes are golden brown and tender, flipping them halfway through the cooking time.
5. If using Parmesan cheese, sprinkle it over the potatoes during the last 5 minutes of roasting.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 20-25 minutes
Creamy Vegan Potato Soup
Warm up with a comforting bowl of creamy vegan potato soup! This rich and satisfying recipe is perfect for a chilly evening or a quick lunch.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup non-dairy milk (such as soy or almond)
– 2 tablespoons vegan butter or margarine
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in vegan butter until softened.
2. Add the diced potatoes, vegetable broth, non-dairy milk, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
3. Use an immersion blender (or transfer soup to a blender) to puree until smooth.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Spicy Sweet Potato Curry
A flavorful and aromatic curry that combines the natural sweetness of sweet potatoes with a kick of heat from red pepper flakes, perfect for a cozy evening meal.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon red pepper flakes (adjust to taste)
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pan, heat 2 tablespoons of oil over medium heat.
2. Add onion and cook until translucent, about 5 minutes.
3. Add garlic, cumin, curry powder, and red pepper flakes; cook for 1 minute.
4. Add sweet potatoes and stir to coat with spice mixture.
5. Pour in coconut milk and bring to a simmer.
6. Reduce heat to low and let it cook, covered, for 20-25 minutes or until sweet potatoes are tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Vegan Potato Gnocchi
Vegan Potato Gnocchi Recipe: A Delicious and Easy-to-Make Italian Classic!
These soft and pillowy gnocchi are made with cooked potatoes, flour, and a touch of olive oil. Perfect for a quick weeknight dinner or as a side dish to impress your guests.
Ingredients:
– 2 large potatoes, peeled and chopped into 1-inch cubes
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– Water, as needed
Instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
2. Drain the potatoes and let them cool to room temperature.
3. In a mixing bowl, combine the cooled potatoes, flour, and salt. Mix until a dough forms.
4. Knead the dough on a floured surface for about 5 minutes, until smooth and pliable.
5. Divide the dough into 4 equal pieces. Roll each piece into a long rope.
6. Cut the ropes into 1-inch pieces to form the gnocchi. You should end up with around 20-25 gnocchi.
Cooking Time:
– Boil the gnocchi in salted water for 3-5 minutes, or until they float to the surface.
– Serve with your favorite sauce and enjoy!
Crispy Smashed Potatoes
Elevate your side dish game with this simple recipe that yields crispy on the outside and fluffy on the inside smashed potatoes. Perfect for any occasion, these flavorful spuds are sure to please.
Ingredients:
– 3-4 large potatoes
– 2 tablespoons olive oil
– Salt, to taste
– Optional: garlic powder, paprika, or other seasonings of your choice
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wash and dry the potatoes.
3. Smash each potato into a rough shape using a fork, aiming for a thickness of about 1/4 inch (6 mm).
4. Place the smashed potatoes on a baking sheet lined with parchment paper.
5. Drizzle the olive oil over the potatoes and sprinkle with salt to taste.
6. If desired, add a pinch of garlic powder or paprika for extra flavor.
7. Bake for 20-25 minutes, or until the potatoes are golden brown and crispy.
Cooking Time: 20-25 minutes
Vegan Loaded Potato Skins
Get ready to enjoy a delicious vegan twist on classic potato skins! These loaded potato skins are filled with sautéed vegetables, creamy hummus, and melted vegan cheese.
Ingredients:
– 4 large baking potatoes
– 1/2 cup hummus
– 1/2 cup vegan cheddar shreds
– 1/4 cup chopped bell peppers
– 1/4 cup chopped mushrooms
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional: chopped scallions or chives for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the potatoes in half lengthwise and scoop out most of the flesh.
3. In a pan, sauté bell peppers and mushrooms with olive oil until tender.
4. Stuff each potato skin with the vegetable mixture, hummus, and vegan cheese.
5. Season with salt and pepper to taste.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
7. Garnish with chopped scallions or chives, if desired.
Cooking Time: 20-25 minutes
Potato and Kale Stew
This comforting stew is a perfect blend of creamy potatoes and nutritious kale, simmered to perfection in a flavorful broth. A great option for a cozy weeknight dinner or a satisfying lunch.
Ingredients:
– 2 large potatoes, peeled and cubed
– 1 bunch of kale, stems removed and chopped
– 1 onion, chopped
– 2 cloves of garlic, minced
– 4 cups vegetable broth
– 1/2 cup milk
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the cubed potatoes, vegetable broth, milk, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
5. Stir in the chopped kale and continue to simmer for an additional 5-7 minutes or until the kale is wilted.
6. Serve hot and enjoy!
Cooking Time: 30-35 minutes
Vegan Potato Salad with Dill
This refreshing potato salad is a perfect side dish for any occasion, and the addition of fresh dill gives it a bright and tangy flavor. With just a few simple ingredients, you can create a delicious and satisfying vegan potato salad that’s sure to please.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup vegan mayonnaise
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– 1/4 cup chopped fresh dill
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender.
2. Drain the potatoes and let them cool slightly.
3. In a large bowl, whisk together the vegan mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper.
4. Add the cooled potatoes, chopped fresh dill, and olive oil to the bowl and gently fold until everything is well combined.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 12-15 minutes
Cheesy Vegan Scalloped Potatoes
Elevate your potato game with this rich and satisfying vegan scalloped potatoes recipe. A perfect side dish for any occasion, it’s packed with flavor and texture.
Ingredients:
– 3 large potatoes, thinly sliced
– 1/2 cup vegan butter or margarine (such as Earth Balance)
– 1/2 cup all-purpose flour
– 2 cups non-dairy milk (such as soy or almond milk)
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup nutritional yeast
– 1/4 cup vegan cheddar cheese shreds (such as Daiya)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine sliced potatoes and set aside.
3. In a separate saucepan, melt vegan butter over medium heat.
4. Add flour and whisk together to make a roux, cooking for 1 minute.
5. Gradually add non-dairy milk, whisking constantly, until smooth.
6. Remove from heat and stir in nutritional yeast, salt, and pepper.
7. In a greased 9×13-inch baking dish, create a layer of potatoes.
8. Pour half of the cheese sauce over potatoes, followed by half of the vegan cheddar cheese shreds.
9. Repeat layers, finishing with a layer of potatoes on top.
10. Bake for 45-50 minutes or until golden brown and bubbly.
Cooking Time: 45-50 minutes
Sweet Potato and Black Bean Tacos
This recipe combines the natural sweetness of roasted sweet potatoes with the savory flavor of black beans, all wrapped up in a crispy taco shell. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1/4 cup olive oil
– 1 small onion, diced
– 1 garlic clove, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, salsa, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until tender.
4. In a large skillet, cook onion and garlic over medium heat until softened.
5. Add black beans, cumin, salt, and pepper to the skillet. Cook for 2-3 minutes.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
7. Assemble tacos by filling tortillas with roasted sweet potatoes, black bean mixture, and desired toppings.
Cooking Time: 35-40 minutes
Vegan Mashed Potatoes with Gravy
This comforting recipe combines fluffy mashed potatoes with a rich and savory gravy, perfect for a cozy night in. With just a few simple ingredients and minimal preparation time, you can enjoy this vegan delight in no time.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch pieces
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons all-purpose flour
– 2 cups vegetable broth
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot with non-dairy milk, olive oil, onion, garlic, salt, and pepper. Mash until smooth.
3. In a separate pan, whisk together flour and broth over medium heat, stirring constantly, until thickened, about 5 minutes.
4. Combine the mashed potatoes and gravy in a serving dish. Garnish with parsley or chives, if desired.
Cooking Time: About 30-40 minutes
Potato and Lentil Shepherd’s Pie
A comforting twist on the classic shepherd’s pie, this recipe combines the earthy flavors of lentils with the richness of potatoes. Perfect for a cozy dinner or lunch.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium-sized potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 cup mashed potatoes (see notes)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, sauté onion and garlic in olive oil until softened.
3. Add lentils, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
4. While the lentils cook, prepare mashed potatoes according to your preference (boil or steam diced potatoes until tender, then mash with butter and milk).
5. In a 9×13 inch baking dish, spread the cooked lentil mixture evenly. Top with mashed potatoes.
6. Bake for 20-25 minutes or until the top is golden brown.
Cooking Time: 40-50 minutes
Vegan Potato Pancakes
Vegan Potato Pancakes Recipe
Savor the flavor of crispy, golden potato pancakes with this simple vegan recipe.
Ingredients:
– 2 large potatoes, peeled and grated
– 1/4 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1 tablespoon lemon juice
– 1/4 cup vegan oil or non-dairy milk
– Optional: chopped scallions or chives for garnish
Instructions:
1. In a large bowl, combine grated potatoes, flour, cornstarch, salt, and pepper. Mix well.
2. Add lemon juice and mix until the mixture is smooth.
3. Gradually add vegan oil or non-dairy milk, mixing until a thick batter forms.
4. Heat a non-stick skillet or griddle over medium heat.
5. Using a 1/4 cup measuring cup, scoop the potato batter onto the skillet.
6. Cook for 3-4 minutes on each side, until golden and crispy.
7. Serve hot with your favorite toppings or condiments.
Cooking Time: Approximately 15-20 minutes for 8-10 pancakes.
Roasted Sweet Potato Wedges
Roasted Sweet Potato Wedges: A Delicious Twist on a Classic Snack
Roasting sweet potatoes brings out their natural sweetness and pairs well with a variety of seasonings and spices. Here’s a simple recipe to make crispy and flavorful roasted sweet potato wedges.
Ingredients:
– 2-3 large sweet potatoes
– 1/4 cup olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder (optional)
– 1/4 teaspoon paprika (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Cut the sweet potatoes into wedges, about 3-4 inches long.
3. In a large bowl, toss the sweet potato wedges with olive oil, salt, black pepper, garlic powder, and paprika until they’re evenly coated.
4. Line a baking sheet with parchment paper and arrange the sweet potato wedges in a single layer.
5. Roast for 20-25 minutes or until the sweet potatoes are tender and caramelized, flipping them halfway through.
Cooking Time: 20-25 minutes
Vegan Potato and Pea Samosas
Crunchy, flavorful, and utterly delicious, these vegan potato and pea samosas are a perfect snack or appetizer for any occasion. With a flaky crust and a savory filling, they’re sure to please even the most discerning palates.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup vegan ghee or oil
– 1/2 cup warm water
– Filling ingredients:
+ 2 large potatoes, boiled and diced
+ 1 cup peas (fresh or frozen)
+ 1 onion, finely chopped
+ 2 cloves garlic, minced
+ 1 teaspoon cumin powder
+ Salt, to taste
Instructions:
1. In a mixing bowl, combine flour, baking powder, and salt.
2. Add vegan ghee or oil and mix until the dough comes together.
3. Gradually add warm water to form a smooth dough.
4. Divide the dough into 8-10 portions.
5. Roll out each portion into a thin circle.
6. Place 1-2 tablespoons of filling in the center of each circle.
7. Fold the dough over the filling, forming a triangle or a cone shape.
8. Seal the edges and press gently to ensure they’re secure.
Cooking Time: 15-20 minutes (until golden brown)
Curried Potato and Chickpea Stew
A flavorful and nutritious stew that combines the comfort of potatoes with the creamy richness of chickpeas, all wrapped up in a warm and aromatic curry sauce. Perfect for a cozy evening meal or a quick lunch option.
Ingredients:
– 2 large potatoes, peeled and cubed
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté onions and garlic until softened.
2. Add curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
3. Add potatoes, chickpeas, coconut milk, salt, and pepper. Stir well.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Vegan Potato and Leek Soup
Vegan Potato and Leek Soup Recipe
Summary: This creamy and comforting vegan potato and leek soup recipe is a perfect blend of flavors, using simple ingredients to create a delicious and nutritious meal. It’s a great option for a chilly evening or a quick lunch.
Ingredients:
– 2 large potatoes, peeled and diced
– 2 medium leeks, cleaned and sliced (white and light green parts only)
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup non-dairy milk (soy or almond work well)
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the leeks and cook until they’re tender and lightly browned.
3. Add the diced potatoes, vegetable broth, and non-dairy milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
4. Use an immersion blender (or transfer soup to a blender) to puree the mixture.
5. Season with thyme, salt, and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 35-40 minutes
Sweet Potato and Quinoa Buddha Bowl
Nourish your body and soul with this wholesome, plant-based bowl filled with roasted sweet potatoes and quinoa, topped with a medley of colorful vegetables and a tangy tahini drizzle.
Ingredients:
– 2 large sweet potatoes
– 1 cup quinoa
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 red bell pepper, seeded and chopped
– 1 small red onion, thinly sliced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons tahini
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork several times.
2. Roast sweet potatoes for 45-50 minutes, or until tender.
3. Cook quinoa according to package instructions using water or broth.
4. Heat olive oil in a pan over medium heat. Add bell pepper and onion; cook for 5-7 minutes, or until softened.
5. In a small bowl, whisk together tahini and salt. Drizzle over the vegetables.
6. Assemble bowls by dividing cooked quinoa, roasted sweet potatoes, and sautéed vegetables among bowls. Garnish with cilantro.
Cooking Time: 1 hour
Summary
Get ready to indulge in a world of plant-based delights with these 18 delicious vegan potato recipes! From classic comfort foods like creamy soups and cheesy scalloped potatoes, to innovative dishes like potato gnocchi and sweet potato tacos, there’s something for every taste bud. Try roasted potatoes infused with garlic and herbs, or crispy smashed potatoes with a side of spicy curry sauce. And don’t forget the savory stews and hearty salads that showcase the humble spud in all its glory. Whether you’re a seasoned vegan or just exploring plant-based options, these recipes are sure to delight!
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