Vegan Mashed Potato Recipe – Vegan Side Dish Recipe

Prep: 10 mins – Cook: 35 mins – Total: 45 mins

INGREDIENTS

  • 1 garlic head (optional but recommended)*
  • Olive oil for roasting garlic (optional but recommended)
  • 2 ½ pounds (1.1kg) potatoes (I use half Russet and half Yukon Gold potatoes)
  • 1 tablespoon kosher salt** + more to taste
  • 3/4 cup (180 mL) “lite” or reduced-fat coconut milk***
  • 6 tablespoons vegan butter, softened at room temperature
  • 1 1/2 tablespoons white miso paste (or mild / yellow miso), softened at room temperature
  • Freshly cracked black pepper to taste
  • Chopped fresh chives, for serving

INSTRUCTIONS 

  1. Roast the garlic (optional). Preheat the oven to 400°F/200°C. Remove the outer layers of the garlic head and then slice off a thin layer off the top to expose the skin of the cloves. Rub the exposed cloves with a bit of olive oil. Wrap in parchment paper and then in foil to make a packet, and then place directly on an oven rack. Roast for 35-40 minutes until soft and tender and lightly golden. Once cool enough to handle, squeeze the cloves out of the skin into a small bowl and mash with a fork.
  2. Meanwhile, take the vegan butter and miso paste out of the fridge to soften.
  3. Start preparing the potatoes. Peel the potatoes and then rinse them in cold water. Chop the potatoes into fourths or eighths, dependent on size. Place the potatoes in a large saucepan or Dutch oven and add enough water to cover them. Add 1 tablespoon of kosher salt (or 1/2 tablespoon sea salt) and stir to combine. Bring to a boil, then reduce the heat to maintain a simmer. Simmer until the potatoes are very soft and yield no resistance when poked with a fork and almost start to fall apart, 20 to 25 minutes.
  4. Drain the potatoes in a colander. Return the potatoes back to the saucepan. Heat over low heat for a few minutes, tossing the potatoes around to prevent them from sticking. This removes any remaining moisture in the potatoes.
  5. While the potatoes are cooking, place the softened butter in a small bowl and add the miso paste and the mashed roasted garlic (if using). Using a fork, cream them together until well combined.
  6. Heat a small or medium saucepan over medium-low heat. Add the miso butter and stir to combine. Once it’s almost melted, pour in the lite coconut milk. Whisk often to combine and stir until everything is melted. Season with a bit of freshly cracked black pepper. Continue heating until the mixture is very warm but not bubbling.****
  7. Grab a large bowl. If you are using a ricer, add the warm potatoes to the ricer and pass them through into a large bowl. If you are using a potato masher, mash the potatoes. Add the warm miso butter-coconut milk mixture. Fold gently with a silicone spatula or wooden spoon. wooden spoon). Be gentle and don’t overmix, especially if using Yukon Gold potatoes – it can make the potatoes watery.
  8. Taste for seasonings, adding kosher salt and freshly cracked black pepper to taste. I usually add a bit of salt, taste, add more salt, and repeat until they’re perfect.
  9. Garnish with fresh chives and serve warm. For extra indulgent mashed potatoes, drizzle a little melted vegan butter on top of the potatoes right before serving.

This delicious vegan mashed potato recipe was created by RainbowPlantLife.com, we simply shared it! Check them out for more great ideas!

Roasted Vegan Thanksgiving Bowls

Prep: 30 mins – Cook: 25 mins – Total: 55 mins

Ingredients

SWEET ROASTED SQUASH AND CARROTS

  • 1 large carrot, peeled, quartered, and cut into 2” long pieces
  • ½ medium acorn squash, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar (plus a little extra)
  • 1 pinch of salt

ROASTED BRUSSELS SPROUTS

  • 1 1/2 cups Brussels sprouts, trimmed and halved
  • 1/2 tbsp olive oil
  • 1 tsp brown sugar
  • 1 pinch salt
  • Black pepper, to taste

GARLIC ROASTED BROCCOLI

  • 1.5 – 2 cups broccoli florets (cut large)
  • 2 cloves garlic, minced
  • 1/2 tbsp olive oil
  • 1 pinch salt
  • Black pepper, to taste

MASHED CREAMER POTATOES

  • 1 (1.5lb bag) of yellow Creamer potatoes (Boomer Gold by The Little Potato Company)
  • 1 cup vegetable broth
  • 1 tbsp vegan butter
  • 1/4 tsp salt
  • 1 pinch each of dried thyme and oregano

EASY VEGAN GRAVY

  • 1 tbsp vegan butter (or olive oil)
  • 2 tbsp flour
  • 1/4 tsp each of onion powder, garlic powder, thyme, and oregano
  • 1 cup vegetable broth

OTHER

  • 1/4 cup chopped pecans

Directions

ROASTED VEGETABLES

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a medium sized bowl, mix carrots and acorn squash with olive oil, brown sugar, and salt. Spread carrots and squash out on the baking sheet.
  3. In the same bowl used for the carrots and squash, mix the Brussels sprouts with olive oil, brown sugar, salt, and pepper. Spread Brussels sprouts out on the same baking sheet.
  4. Finally, in the same bowl, mix the broccoli with olive oil, garlic, salt, and pepper. Massage the olive oil and garlic into the tops of the florets. Spread the broccoli on the baking sheet.
  5. While roasting the vegetables, begin preparing your mashed potatoes and gravy at the same time.
    Bake vegetables for 10-15 minutes. Flip/stir the vegetables and sprinkle with 1/4 cup of chopped pecans. Top the squash with an extra sprinkle of brown sugar. Cook for an additional 10-15 minutes.

MASHED CREAMER POTATOES

  1. Add potatoes to a large pot of water and bring to a boil over high heat. Boil the potatoes for 15 minutes (until the largest potato is fork tender).
  2. Drain and mash potatoes.
  3. Stir in the vegetable broth, vegan butter, salt, dried thyme and oregano. Taste and adjust seasoning with salt, pepper, and if desired, extra butter and a splash of unsweetened or original non-dairy milk.

EASY VEGAN GRAVY

  1. In a small saucepan heat vegan butter over medium heat. Once hot, whisk in the flour, salt, thyme, and oregano. Cook for 1 minute, whisking constantly. Gradually add the vegetable broth, whisking constantly to avoid lumps.
  2. Simmer for 3-5 minutes until desired consistency is reached (the gravy will thicken slightly as it cools). If desired, adjust the consistency with extra vegetable broth. Taste and adjust seasoning.

This delicious recipe and photos were created by ILoveVegan.com, we simply shared it! Check them out for more great ideas!

Thanksgiving Pithiviers – Vegan

Prep: 45 mins – Cook: 30 mins – Total: 75 mins

Ingredients

  • 300 g / 10.5 oz solid part of butternut pumpkin / squash or sweet potato
  • 2 tbsp olive oil
  • 2 small shallots, finely diced
  • 2 garlic cloves, finely diced
  • a few springs of thyme, leaves picked or two pinches of dry thyme
  • salt, to taste
  • 200 g / 7 oz (weight assumes leaves only) spinach
  • black pepper, to taste
  • a good pinch of nutmeg
  • 1 sheet vegan puff pastry
  • 2 tbsp breadcrumbs
  • 2 tbsp chopped pecans
  • 1 tbsp plant milk (soy milk works well), to glaze

Directions

FILLING

  1. Heat up the oven to 200° C / 390° F (20° C / 70° F less if using fan function) and line a baking tray with a piece of baking paper.
  2. Peel your butternut pumpkin / squash or sweet potato and cut it into 1.25 cm / 0.5″ thick slices.
  3. Brush the slices with olive oil and pop them on the prepared tray. Bake for about 20-25 minutes, until the slices are soft and lightly caramelised. Allow to cool and season well.
  4. Heat up 1.5 tbsp of oil in a heavy bottomed pan. Add the finely diced shallots and fry on a low-medium heat until gently caramelised. Add the chopped garlic, thyme and a pinch of salt. Stir-fry until softened and fragrant.
  5. Add in the chopped spinach and allow the spinach to wilt into the pan. Season with salt, pepper and a dash of nutmeg.
  6. Once the spinach has wilted, allow all the moisture to cook out gently. Cool the mixture off.

ASSEMBLY

  1. Cut two smaller circles (about 10 cm diameter) and two slightly larger ones (about 12 cm diameter) out of a sheet of puff pastry. I used two upside down bowls as a guide, running a knife alongside the outer edge. The smaller circles will form the bottoms of your pithiviers and the larger ones will become the top.
  2. Sprinkle the breadcrumbs on the surface of the smaller circles leaving a small margin all around for sealing the pastry.
  3. Place a circle of roasted butternut squash on top, follow by a pile of spinach and top with a generous layer of chopped pecans.
  4. Drape the larger circle over the filling to create a dome, sealing it with the end of a fork or your fingers all along the base.
  5. Make a pronounced hole in the top of the dome to allow the steam to escape during baking. With the blunt side of a pairing knife, make shallow incisions (take care not to pierce the pastry) that go from the bottom of each pithivier to the top, following a slight curve.
  6. Place them in the fridge for 30 minutes while you heat up the oven to 200° C / 390° F.
  7. Brush the pithiviers with a little plant milk and optionally sprinkle with some coarse salt, sesame seeds, poppy seeds or nigella seeds.
  8. Bake for about 30-40 minutes, until the pastry is beautifully puffed and golden. Serve with a cranberry sauce and your favourite side dishes.

This recipe and photos were created by LazyCatKitchen.com, we simply shared it. Please check them out for more great ideas!

Vegan Mashed Potatoes, Gravy, And Stuffing Muffins

Prep: 25 mins – Cook: 18 mins – Total: 43 mins

Ingredients

  • 8 cups bread cubes (about 1 loaf)
  • 3 tbs vegan butter
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1.5 cups celery, diced
  • 1 tsp thyme
  • 1 tsp rosemary
  • salt and pepper to taste
  • 1 egg replacer (see info above)
  • 2½ -3 cups vegetable broth
  • oil for greasing muffin tin
  • 6-8 medium yukon potatoes, cut in half
  • 2-3 tbs Earth Balance Buttery Spread
  • salt and pepper to taste

Directions

  1. FOR THE MASHED POTATOES
  2. Bring pot of water to boil. Add potatoes and simmer until tender (about 15 minutes).
  3. Drain potatoes and place in large bowl. Add Earth Balance and use a potato masher or fork to mash.
  4. Season with salt and pepper to taste.
  5. FOR THE STUFFING MUFFINS
  6. Preheat oven to 375°. Spread bread cubes out on baking sheet. Bake until toasted (about 10-15 minutes). Transfer bread to large bowl.
  7. Heat vegan butter in pan on stove at medium heat. Add onion, garlic and celery and sauté until vegetables are soft (about 15 minutes). Add mixture to bowl with bread cubes.
  8. Stir thyme, rosemary, salt, pepper and egg replacer into bowl.
  9. Slowly add vegetable broth, being careful not to make bread too soggy, and stir. I added 1 cup at a time and let it absorb for a minute before adding more.
  10. Grease mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake in oven for 18-20 minutes, until edges are browned.
  11. Remove from oven and let sit until cool enough to handle. Add a scoop of mashed potatoes on each muffin and top with gravy.

This delicious recipe and photos were created by TheColorfulKitchen.com, we simply shared it! Please check them out as they have so many great ideas!