Are you a potato lover looking for delicious, plant-based alternatives to your favorite dishes? Look no further! Potatoes are a staple in many cuisines around the world, and they pair perfectly with a wide range of flavors. In this article, we’ll explore 20 flavorful vegan potato recipes that are sure to satisfy your cravings.
From creamy soups to crispy roasted potatoes, and from hearty stews to flavorful curries, there’s something for everyone on this list. Whether you’re a long-time vegan or just starting out, these recipes will show you that it’s easy to enjoy the humble spud without compromising your values.
So, what are you waiting for? Dive into our collection of 20 flavorful vegan potato recipes and start cooking up some deliciousness!
Garlic Herb Roasted Potatoes
Elevate your potato game with this flavorful recipe that combines the richness of garlic and herbs with the simplicity of roasting. Perfect as a side dish or used as a topping for your favorite meals.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch cubes
– 4 cloves of garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with garlic, olive oil, rosemary, thyme, salt, and pepper until well coated.
3. Spread potato mixture in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until potatoes are tender and golden brown, flipping halfway through.
Cooking Time: 20-25 minutes
Creamy Vegan Potato Soup
A comforting and creamy soup that’s perfect for a chilly evening or a cozy weekend lunch. This recipe is easy to make and packed with nutritious potatoes, onions, and garlic.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 medium onion, chopped
– 3 cloves of garlic, minced
– 1 can (14 oz) vegetable broth
– 1/2 cup unsweetened almond milk
– 2 tablespoons vegan butter or margarine
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in vegan butter until softened.
2. Add the diced potatoes, vegetable broth, and salt. 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. Stir in almond milk and adjust seasoning as needed.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 30-35 minutes
Spicy Sweet Potato Curry
Sweet potatoes and curry spices come together in a flavorful and spicy dish that’s perfect for a cozy evening. This Spicy Sweet Potato Curry recipe is a twist on traditional Indian cuisine, with the sweetness of sweet potatoes balanced by the heat of red pepper flakes.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon red pepper flakes (or more to taste)
– 1 can coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, curry powder, turmeric, and red pepper flakes. Cook for 1 minute.
3. Add sweet potatoes and stir to coat with spice mixture. Cook for 5 minutes.
4. Pour in coconut milk and season with salt and pepper. Simmer for 15-20 minutes or until sweet potatoes are tender.
5. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 30-40 minutes
Vegan Loaded Potato Skins
Vegan Loaded Potato Skins Recipe
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Summary: Crunchy potato skins filled with a flavorful mix of roasted vegetables, creamy hummus, and tangy vegan sour cream.
Ingredients:
– 4-6 large potatoes
– 1/2 cup olive oil
– Salt and pepper to taste
– 1 cup roasted vegetables (such as broccoli, cauliflower, carrots, bell peppers)
– 1/2 cup hummus
– 1/4 cup vegan sour cream
– Chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake potatoes for 45-60 minutes or until tender.
3. Scoop out potato flesh, leaving a shell about 1/8 inch thick.
4. Cut the shells into rounds and place on a baking sheet lined with parchment paper.
5. Drizzle with olive oil and sprinkle with salt and pepper to taste.
6. Roast the vegetables according to your preference (e.g., steaming or sautéing).
7. Fill each potato skin round with roasted vegetables, hummus, and vegan sour cream.
8. Garnish with chopped cilantro and serve warm.
Cooking Time: 1 hour
Crispy Smashed Potatoes
Elevate your potato game with this easy recipe that yields crispy on the outside and fluffy on the inside smashed potatoes. Perfect for a side dish or as a base for your favorite toppings!
Ingredients:
– 4-6 medium-sized 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. Scrub the potatoes clean and dry them with a paper towel.
3. Use a fork to smash each potato gently until it breaks apart slightly, leaving some chunky texture.
4. Place the smashed potatoes on a baking sheet lined with parchment paper.
5. Drizzle the olive oil over the potatoes, sprinkling with salt and any desired seasonings.
6. Roast in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and crispy.
Cooking Time: 20-25 minutes
Vegan Potato and Lentil Stew
A hearty and comforting vegan stew that’s perfect for a chilly evening. This recipe combines the natural sweetness of potatoes with the earthy flavor of lentils, all in one delicious pot.
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 medium potatoes, peeled and diced
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 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 potatoes, lentils, vegetable broth, diced tomatoes, and thyme. Season with salt and pepper to taste.
3. Bring the stew to a boil, then reduce heat and simmer for 30-40 minutes or until the potatoes and lentils are tender.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Cheesy Vegan Scalloped Potatoes
Transform your favorite comfort food into a vegan delight by swapping dairy for plant-based goodness. This recipe combines creamy sauce, tender potatoes, and a crispy topping for a satisfying side dish.
Ingredients:
– 3-4 large potatoes, thinly sliced
– 1/2 cup vegan margarine or butter (such as Earth Balance)
– 1/2 cup non-dairy milk (almond, soy, or oat work well)
– 1 cup vegan cheddar cheese shreds (such as Daiya or Follow Your Heart)
– 1 tablespoon lemon juice
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine sliced potatoes, vegan margarine or butter, non-dairy milk, lemon juice, garlic powder, salt, and pepper.
3. Mix well to coat the potatoes evenly.
4. Transfer the potato mixture to a 9×13 inch baking dish.
5. Sprinkle vegan cheddar cheese shreds over the top of the potatoes.
6. Bake for 45-50 minutes or until golden brown and bubbly.
Roasted Rosemary Potatoes
Elevate your side dish game with this simple yet flavorful recipe that combines the natural sweetness of potatoes with the earthy aroma of rosemary.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch wedges
– 2 tbsp olive oil
– 4 sprigs of fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a bowl, toss the potato wedges with olive oil, chopped rosemary, salt, and pepper until they’re evenly coated.
3. Spread the potatoes out in a single layer on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 20-25 minutes or until the potatoes are golden brown and crispy on the outside, tender on the inside.
5. Remove from the oven and let cool slightly before serving.
Cooking Time: 20-25 minutes
Vegan Potato and Kale Casserole
Vegan Potato and Kale Casserole Recipe
This hearty casserole combines tender potatoes, crisp kale, and savory flavors, perfect for a cozy night in. A great option for a vegan main course or side dish.
Ingredients:
– 3 large potatoes, peeled and thinly sliced
– 1 bunch of kale, stems removed and chopped
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup vegetable broth
– 1/4 cup nutritional yeast
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine potatoes, kale, onion, and garlic.
3. In a separate bowl, whisk together vegetable broth and nutritional yeast. Pour the mixture over the potato-kale mixture and toss until well coated.
4. Transfer the mixture to a 9×13 inch baking dish and drizzle with olive oil.
5. Bake for 45-50 minutes or until potatoes are tender and top is golden brown.
Cooking Time: 45-50 minutes
Spicy Potato Tacos
Add a twist to traditional tacos with these spicy potato tacos that combine the comfort of mashed potatoes with the bold flavors of Mexico.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 1/2 cup vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Sliced radishes, lime wedges, cilantro, and sour cream for toppings (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss potatoes with 1/4 cup vegetable oil, onion, garlic, cumin, smoked paprika, salt, and pepper on a baking sheet.
3. Roast potatoes in the preheated oven for 20-25 minutes or until tender and lightly browned.
4. Mash roasted potatoes with a fork or potato masher to desired consistency.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning mashed potatoes onto warmed tortillas and topping with radishes, lime wedges, cilantro, and sour cream (if using).
Cooking Time: 25 minutes
Vegan Mashed Potatoes with Gravy
Enjoy a comforting and savory side dish with this easy-to-make vegan mashed potatoes recipe, topped with a rich and flavorful gravy.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Gravy ingredients: 2 tablespoons all-purpose flour, 2 cups vegetable broth, 1 tablespoon non-dairy milk
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 the non-dairy milk, olive oil, chopped onion, garlic, thyme, salt, and pepper. Mash until smooth.
3. For the gravy, whisk together the flour and broth in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes or until thickened. Stir in the non-dairy milk.
4. Serve the mashed potatoes hot with the warm gravy spooned over the top.
Cooking Time: Approximately 30-40 minutes
Potato and Chickpea Hash
A deliciously easy brunch or dinner option that combines the comforting warmth of potatoes with the nutty flavor of chickpeas.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: paprika, chili flakes, or other spices of your choice
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potatoes with 1 tablespoon olive oil, salt, and pepper.
3. Spread potatoes on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
4. While potatoes are roasting, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
5. Add chopped onion and cook for 2-3 minutes, or until translucent.
6. Add chickpeas, garlic, salt, and pepper to the skillet. Cook for an additional 2-3 minutes, stirring occasionally.
7. Once potatoes are done, add them to the skillet with the chickpea mixture. Toss gently to combine.
8. Serve hot, garnished with paprika or chili flakes if desired.
Cooking Time: 35-40 minutes
Vegan Potato Salad with Dill
Vegan Potato Salad with Dill Recipe
This refreshing vegan potato salad with dill is perfect for a light and satisfying side dish or a quick lunch.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup vegan mayonnaise
– 1/4 cup chopped fresh dill
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Boil the diced potatoes in a large pot of salted water until they are tender, about 10-12 minutes.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the vegan mayonnaise, chopped dill, apple cider vinegar, Dijon mustard, salt, and pepper.
4. Add the cooled potatoes to the bowl and gently fold until they are well coated with the dressing.
5. Chill the salad in the refrigerator for at least 30 minutes before serving.
Cooking Time: 15-20 minutes (including boiling time)
Curried Potato and Pea Samosas
These crispy samosas are filled with a flavorful mixture of curried potatoes, peas, and spices. Perfect as an appetizer or snack.
Ingredients:
– 1 package of samosa wrappers (about 20-25 pieces)
– 2 large potatoes, boiled and diced
– 1 cup fresh peas
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. Heat the samosa wrappers according to package instructions.
2. In a pan, heat 2 tablespoons of vegetable oil over medium heat. Add onion and cook until translucent.
3. Add garlic, curry powder, and cumin. Cook for 1 minute.
4. Add potatoes and peas. Cook until heated through. Season with salt.
5. Place a tablespoon or two of the filling in the center of each samosa wrapper.
6. Fold the wrapper into a triangle or a cone shape, pressing edges to seal.
7. Fry samosas in hot oil (350°F) for 3-4 minutes on each side, until golden brown.
8. Drain on paper towels and serve warm.
Cooking Time: 20-25 minutes
Sweet Potato and Black Bean Chili
This hearty, plant-based chili is a perfect blend of sweet and savory flavors, featuring tender sweet potatoes and creamy black beans. Serve with crusty bread or cornbread for a cozy meal.
Ingredients:
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 medium sweet potatoes, peeled and diced
– 1 can (14.5 oz) black beans, drained and rinsed
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, sauté onion and garlic until softened.
2. Add sweet potatoes, black beans, red bell pepper, chili powder, cumin, smoked paprika, salt, and pepper. Cook 5 minutes.
3. Add diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until sweet potatoes are tender.
Cooking Time: 40-45 minutes
Vegan Potato and Leek Soup
This creamy and comforting soup is a perfect blend of potatoes, leeks, and herbs, making it a delightful vegan option for any meal.
Ingredients:
– 2 large potatoes, peeled and diced
– 2 medium leeks, cleaned and sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup unsweetened non-dairy milk (such as almond or soy milk)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the sliced leeks and cook for an additional 5 minutes, or until they start to soften.
4. Add the diced potatoes, garlic, vegetable broth, and non-dairy milk. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
6. Use an immersion blender to puree the soup until smooth, or let it cool and blend in a blender.
Cooking Time: 25-30 minutes
Garlic Parmesan Potato Wedges
Elevate your snack game with these crispy and flavorful potato wedges infused with the richness of garlic and parmesan cheese. Perfect for a quick movie night or as a side dish for your next gathering.
Ingredients:
– 4-6 large potatoes
– 2 cloves of garlic, minced
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the potatoes into wedges, about 1 inch thick.
3. In a large bowl, mix together minced garlic and olive oil.
4. Add the potato wedges to the bowl and toss until coated with the garlic-olive oil mixture.
5. Line a baking sheet with parchment paper and arrange the potato wedges in a single layer.
6. Sprinkle Parmesan cheese evenly over the potatoes.
7. Bake for 20-25 minutes or until crispy, flipping halfway through.
Cooking Time: 20-25 minutes
Vegan Potato Gnocchi
Create a delicious and authentic Italian dish with this vegan potato gnocchi recipe. These soft and pillowy dumplings are perfect for any meal or gathering.
Ingredients:
– 2 large potatoes, peeled and chopped into 1-inch cubes
– 1/4 cup all-purpose flour
– 1/4 cup whole wheat flour
– 1 tablespoon salt
– 1/4 teaspoon baking powder
– 1/4 cup aquafaba (liquid from canned chickpeas)
– Olive oil for cooking
Instructions:
1. Boil the potatoes until tender, then mash and let cool.
2. In a large mixing bowl, combine mashed potatoes, all-purpose flour, whole wheat flour, salt, and baking powder. Mix well.
3. Add aquafaba and mix until a dough forms.
4. Knead the dough for 5-7 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 gnocchi.
7. Cook gnocchi in boiling water for 3-5 minutes or until they float to the surface. Drain and serve with your favorite sauce.
Cooking Time: 20-25 minutes
Loaded Vegan Baked Potatoes
Savor the comfort of a warm, fluffy baked potato loaded with creamy vegan goodness!
Ingredients:
– 2-3 large baking potatoes
– 1/4 cup vegan sour cream (such as Tofutti or Kite Hill)
– 1/4 cup diced roasted red bell pepper
– 1/4 cup black beans, cooked and mashed
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lime juice
– Salt and pepper to taste
– Optional toppings: diced avocado, sliced jalapeños, shredded vegan cheese (such as Daiya or Follow Your Heart)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Scrub the potatoes clean and poke some holes in them with a fork.
3. Bake the potatoes for 45-60 minutes, or until they’re soft when pierced with a fork.
4. While the potatoes are baking, mix together the sour cream, bell pepper, black beans, cilantro, and lime juice in a bowl.
5. Once the potatoes are done, slice them open lengthwise and top each one with the sour cream mixture.
6. Add your desired toppings and serve hot!
Cooking Time: 45-60 minutes
Spicy Potato and Lentil Patties
Get ready for a flavorful and nutritious twist on traditional patties! These Spicy Potato and Lentil Patties are packed with protein, fiber, and a kick of heat from the added jalapeño.
Ingredients:
– 2 large potatoes, peeled and grated
– 1 cup cooked lentils
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1 jalapeño pepper, seeded and finely chopped
– 1 egg, lightly beaten
– 1 tablespoon olive oil
Instructions:
1. In a large bowl, combine grated potatoes, cooked lentils, onion, garlic, cumin, smoked paprika, salt, and black pepper. Mix well.
2. Add chopped jalapeño and beaten egg to the mixture. Stir until just combined.
3. Using your hands, shape the mixture into 4-6 patties, depending on desired size.
4. Heat olive oil in a non-stick skillet over medium-high heat. Cook patties for 4-5 minutes per side, or until golden brown and crispy.
Cooking Time: 10-12 minutes
Summary
Discover a world of flavors with these 20 deliciously satisfying vegan potato recipes! From creamy soups to crispy roasted potatoes, and from savory casseroles to spicy curries, there’s something for everyone. Try Garlic Herb Roasted Potatoes, Creamy Vegan Potato Soup, or Spicy Sweet Potato Curry for a taste adventure. Whether you’re looking for a quick snack or a hearty meal, these vegan potato recipes are sure to please.
