What is your favorite vegan potato recipe?

Answer 1

Vegan Recipe: Braised Potato, Carrot, and Tofu ***

Potatoes - 2 to 3 (peeled and cubed)
Carrots - 2 to 3 (peeled and rollcut)
Firm tofu - 150g (cubed)
Green onions - 3 (diced)
Garlic - 4 to 6 cloves (diced)
Chilies - 3 to 5 (diced)
Vegetable soup stock - 1 cup
Oil - 3 to 4 tbsps
Corn starch - 1 tbsp (mixed with 3 tbsp water)
Salt and pepper - add to taste

Heat oil in a pan to medium high, and add in the garlic, chili. potatoes, and carrots.
Add in salt and pepper, mix around, and add in the soup stock. Bring to a boil. Add a little more water if necessary.
Turn heat down low enough for a simmer, and cook until the veggies are soft.
Add in the starch water and mix until the sauce is thickened. Then add in the green onions, mix around, and serve.
For this tasty vegan recipe you can cut the ingredients into however big you like. If you cut them larger, stew them longer. It's important you use firm tofu for this vegan receipe. If you use the soft kind it'll get mashed up.

Answer 2

Vegan Potatoes au Gratin

http://vegetarian.allrecipes.com/az/VgnPttsGrtin.asp

"A vegan version of a popular dish that non-vegans will enjoy."
Original recipe yield: 8 servings.

Prep Time:
20 Minutes
Cook Time:
25 Minutes
Ready In:
45 Minutes
Servings:
8 (change)

INGREDIENTS:

* 6 large potatoes, peeled and cubed
* 1 1/4 cups vegetable broth, divided
* 2 tablespoons all-purpose flour
* 1 teaspoon seasoning salt
* 1/2 teaspoon ground black pepper
* 1/4 teaspoon dry mustard
* 1/8 teaspoon nutmeg
* 2 cups soy milk
* 1 1/2 cups shredded Cheddar-flavored soy cheese, divided
* 1 cup soft bread crumbs
* 3 teaspoons paprika

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and place in a 9 x 13 inch baking dish.
3. Meanwhile, in a small saucepan over high heat, boil 2 tablespoons of broth. Reduce heat to low. Stir in flour, seasoning salt, pepper, mustard and nutmeg. Gradually add soy milk, stirring constantly until thickened. Stir in half of the soy cheese. Stir constantly until cheese is melted. Pour over potatoes.
4. In a small bowl combine the remaining broth and the bread crumbs. Spoon evenly over potatoes. Top with remaining soy cheese. Sprinkle with paprika.
5. Bake in preheated oven for 20 minutes.

Answer 3

Roasted herbed potatoes. Toss cubed potatoes in an olive oil, balsamic vinager and herb mixture and coat thoroughly and roast until done.

PS: Isn't it amusing that some folks think butter can possibly be vegan?

Answer 4

Slice potatoes very thin. Slice green peppers. Slice one sweet potato very thin. Add some chopped onions. Add some butter. Put everything in aluminum foil and grill for 20 minutes. It is wonderful.

Answer 5

Bubble and squeak. you're making it from leftover cabbage and mashed potato (each and every from time to time with different leftover vegetables contained in the mixture too, alongside with carrots and peas), with a sprint oil (or vegan margarine) for frying, and that i generally upload salt and pepper, yet you need to consistently chuck in a sprint chilli powder in case you wanted it warmer. upload each and every of the factors to a frying pan and fry (stirring often times) until eventually the aroma is so impossible to stand as much as for you to resign cooking and get it onto your plate asap - or until eventually it somewhat is proper browned - whichever comes first.

Answer 6

plain ol' baked sweet potato! It's the best with butter and brown sugar on top!

Answer 7

Aloo chole, the Indian dish with potatoes and chick peas in curry...yum!

Answer 8

Baked Potato with lots and lots of non-dairy margarine

Answer 9

I like fried potatoes with onions and grreen peppers, or Ranch mashed taters...

Answer 10

baked with spinich n soy cheese melted in side