4 Vegan Dinner Recipes With Potatoes

a plate of roasted potates with spices

The potato has got to be my favorite root vegetable. Aside from being arguably the healthiest vegetable on earth, it is also cheap, tasty, abundantly available, and incredibly versatile in many vegan recipes. When you get tired of baked potatoes? There’s fried, there’s mashed, there’s roasted, there’s soups…etc With potatoes the variety of ways you can make them is endless.

In the western diet, potatoes are often put in as a side dish, but we vegans like to carb up and load our plates with spuds, making starches the focus of our meal. Since you’re looking for vegan dinner recipes with potatoes, here are 4 of my favorite recipes:

1. Vegetable Soup with Potatoes, Onions, and Tomatoes

This soup recipe is very healthy and low in calories, it warms you up very good on a chilly evening in the fall. I like to eat this easy-to-make soup with some soda crackers for a nice light vegan supper.

Prep time: 10 mins
Cook time: 30 mins
Serves: 2-3

Things You’ll Need:

  • 2 medium russet potatoes cut into chunks
  • 1 large carrot thickly sliced up or diced into cubes
  • 1 medium white onion cut up
  • 2 stalks celery cut up into chunks
  • 2 medium tomatoes chopped up
  • A bunch of leafy greens – I like spinach and kale
  • 125ml of pure tomato paste
  • 2 tbsp of vegetable stock powder

Directions:

  1. Put the potato and carrot chunks into a big soup pot, fill with water (or vegetable stock) until it comes up 3 inches above the vegetables.
  2. Bring the water to a boil and reduce the heat to medium, add in the vegetable stock powder and mix it around with a spoon. 
  3. Once the potatoes and carrots are about halfway done, pour in the tomatoes, celery, onions, and tomato paste. 
  4. Cook it until the potatoes are completely soft and well done.
  5. Turn off the heat and stir in the leafy greens.

Tips: 

  • Use russet potatoes if you want the soup to be thicker, use yukon gold potatoes if you want them to retain their shape.
  • Choose tomato paste with no salt added to reduce sodium in your diet.

2. Oven Baked Potatoes

If you are pressed for time and don’t have an hour to spare, then by all means use the microwave. But baking potatoes slowly in the oven creates potatoes that are more tasty with a texture that is extra soft and fluffy inside.

Prep time: 10 mins
Cook time: 60 mins
Serves: 1

Things You’ll Need:

  • 2 large russet potatoes
  • Toppings for the baked potatoes (see below for suggestions)

Directions:

  1. Preheat the oven to 475 degrees
  2. Clean the potatoes with a scrub under water and stab them with a fork a few times
  3. Bake it for 60 minutes or until it’s soft and fluffy inside.
  4. Take potatoes and mash them lightly with a fork
  5. Eat it plain or with toppings.

Topping Ideas:

Tips:

  • Place the potatoes directly on the oven rack for best results. Place a pan underneath to catch any drips.
  • If baking sweet potatoes or yams instead of russet potatoes, bake it at 350 degrees for 45 minutes instead.

3. Roasted Potato chunks

This can be a full meal by itself, or it is great as a side dish to a higher protein main dish, such as a vegan black bean burger. Great to eat for breakfast, lunch, or dinner.

Prep time: 15 mins
Cook time: 35 mins
Serves: 2-3

Things You’ll Need:

  • 4-5 medium potatoes cut into chunks about 1 inch big
  • A clove of fresh minced garlic, or 1/4 tsp of garlic powder.
  • 1/2 tbsp of Dijon mustard
  • 1/8 tsp of cayenne pepper
  • 1/4 tsp of paprika
  • 1/2 tsp of rosemary
  • 1/2 tsp of oregano

Directions:

  1. Preheat the oven to 425 degrees
  2. In a bowl put in the mustard, garlic, cayenne pepper, paprika, rosemary, oregano. Mix and stir until blended up real good.
  3. Throw in the chunks of potatoes and coat them really well with the mixture of spices.
  4. Put it onto a baking sheet lined with parchment paper, baked in the oven for 35mins or until soft inside.

Tips:

  • All-purpose potatoes such as Yukon Gold, blue, purple and brown-skinned Russet potatoes are best used for roasting or baking.
  • Try using smoked paprika in this recipe instead, try experimenting with various quantities of spices to suit your personal taste.
  • Make sure to not use honey dijon mustard if you are a strict vegan, honey is considered an animal product and is non-vegan.

4. Indian Spiced Potato Patties

I love these fried potato patties. These are pretty popular in Northern India and are commonly sold as street food by vendors. They are usually served with tamarind or chutney, and sometimes eaten in between a bun.

Prep time: 7 mins
Cook time: 15 mins
Serves: 2

Things You’ll Need:

  • 3 large russet potatoes, peeled and chopped into chunks
  • 2 tbsp of chickpea flour
  • 1/2 tbsp of lemon juice
  • 1 tsp of cumin
  • 1 tsp of turmeric
  • 1 tsp of coriander
  • 1 tsp of garlic powder
  • Oil for frying

Directions:

  1. Put your potatoes in a pot of salted water and bring to a boil. Cook potatoes until they’re soft.
  2. Take out the potatoes and mash them up really well.
  3. Add in the spices, lemon juice, and chickpea flour, stir and mix all the ingredients.
  4. Form them into round patties with your hands. (works better if you use wet hands)
  5. Put them into the fridge and chill them for about 30 mins.
  6. Heat up vegetable oil in the skillet and cook these patties on each side until they’re golden brown.
  7. Serve them up with chutney or as a side dish to your tofu scramble.

Tips:

  • You can make these in large batches and store them in the freezer, simply pull them out to reheat later.
  • To reduce the fat content you can use spray on oil on a non-stick skillet, but it won’t be as crispy and tasty.
  • For a crispier exterior, gently coat both sides of the patties with breadcrumbs.

I hope you enjoy trying these recipes and if you did then share this post with your friends and family on social media! Also leave a comment below if you have any comments or questions.

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