25 Vegan Potato Recipes: A Delicious and Nutritious Journey

Are you looking for delectable and healthy vegan potato recipes? Look no further! In this comprehensive guide, we will embark on a culinary adventure, exploring a wide range of mouthwatering dishes that celebrate the versatility of the humble potato in the realm of vegan cuisine. From savory soups to crispy snacks, satisfying main courses to indulgent desserts, we’ve got you covered with creative recipes that will tantalize your taste buds while nourishing your body.

So, grab your apron and let’s dive into the world of vegan potato recipes!

Table of Contents

1. Creamy Potato Leek Soup
2. Loaded Baked Potatoes
3. Crispy Potato Wedges
4. Garlic Parmesan Smashed Potatoes
5. Vegan Potato Salad
6. Cheesy Vegan Scalloped Potatoes
7. Spicy Potato Curry
8. Potato and Vegetable Stir-Fry
9. Potato Gnocchi with Pesto
10. Sweet Potato and Black Bean Enchiladas
11. Vegan Shepherd’s Pie
12. Crispy Potato Rosti
13. Potato and Spinach Stuffed Portobello Mushrooms
14. Potato and Chickpea Tikki
15. Vegan Potato Pancakes
16. Potato and Cauliflower Curry
17. Potato and Corn Chowder
18. Baked Sweet Potato Fries
19. Potato and Leek Galette
20. Vegan Potato Casserole
21. Potato and Mushroom Frittata
22. Crispy Garlic Roasted Potatoes
23. Potato and Lentil Curry
24. Vegan Potato Skins
25. Potato and Kale Soup

Creamy Potato Leek Soup

Let’s start our vegan potato recipe journey with a comforting and creamy bowl of Potato Leek Soup. This classic soup is perfect for chilly evenings or whenever you crave a hearty and satisfying meal.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 2 leeks, white and light green parts only, sliced
• 1 onion, diced
• 2 cloves of garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the leeks, onion, and garlic, and sauté until softened and fragrant.
2. Add the cubed potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender.
3. Using an immersion blender or a countertop blender, blend the soup until smooth and creamy.
4. Return the soup to the pot, add the almond milk, and stir well. Season with salt and pepper to taste.
5. Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
6. Serve hot, garnished with fresh herbs or a sprinkle of black pepper.

This soul-soothing Potato Leek Soup is the epitome of comfort food. Its creamy texture and delicate flavor will warm you from the inside out. Enjoy it as a light lunch or pair it with a side salad for a more substantial meal.

Also Check: Vegan Angel Food Cake: A Heavenly Delight for Plant-Based F00D Lovers

Loaded Baked Potatoes

Who can resist a loaded baked potato with all the delicious toppings? This vegan twist on a classic favorite will have you coming back for seconds. Let’s dive into this crowd-pleasing vegan potato recipe!

Ingredients:

• 4 large baking potatoes
• 1 cup vegan sour cream
• 1 cup vegan cheddar cheese, shredded
• 1 cup cooked black beans
• 1/2 cup green onions, sliced
• 1/4 cup vegan butter
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pierce them several times with a fork.
2. Place the potatoes directly on the oven rack and bake for approximately 1 hour or until tender.
3. Once the potatoes are cooked, remove them from the oven and let them cool slightly.
4. Slice each potato in half lengthwise and use a fork to fluff the flesh.
5. Top each potato half with a dollop of vegan sour cream, a sprinkle of vegan cheddar cheese, a spoonful of black beans, and a sprinkle of sliced green onions.
6. Place the loaded potatoes back in the oven for a few minutes until the cheese has melted.
7. Remove from the oven, season with salt and pepper, and add a pat of vegan butter to each potato.
8. Serve hot and enjoy the delightful combination of flavors and textures!

These loaded baked potatoes are a crowd-pleasing option for family dinners or casual gatherings. Customize them with your favorite vegan toppings and watch them disappear in no time!

Crispy Potato Wedges

Crunchy on the outside, soft on the inside—potato wedges are a universally loved snack or side dish. This vegan version takes the classic potato wedge recipe and adds a flavorful twist.

Ingredients:

• 4 large russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Wash the potatoes and cut them into wedges. Pat them dry with a paper towel.
3. In a large bowl, combine the olive oil, paprika, garlic powder, salt, and black pepper. Mix well.
4. Add the potato wedges to the bowl and toss them until evenly coated with the spice mixture.
5. Arrange the wedges in a single layer on the prepared baking sheet.
6. Bake for 25-30 minutes, flipping the wedges halfway through, until they are golden brown and crispy.
7. Remove from the oven and let them cool slightly before serving.

Serve these crispy potato wedges as a delicious appetizer, a side dish, or even a satisfying snack. They pair perfectly with your favorite vegan dips, such as creamy vegan aioli or tangy barbecue sauce.

Garlic Parmesan Smashed Potatoes

Looking for a side dish that’s both elegant and easy to make? These Garlic Parmesan Smashed Potatoes are a perfect choice. With their crispy exterior and tender interior, they are sure to impress your guests.

Ingredients:

• 8 small Yukon Gold potatoes
• 4 cloves of garlic, minced
• 2 tablespoons vegan butter, melted
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large pot, bring water to a boil. Add the potatoes and cook them until fork-tender, about 15-20 minutes.
3. Drain the potatoes and let them cool slightly. Place them on the prepared baking sheet.
4. Use the bottom of a glass or a potato masher to gently flatten each potato until it’s about 1/2 inch thick.
5. Drizzle the melted vegan butter over the potatoes, ensuring each one is well-coated. Sprinkle the minced garlic, nutritional yeast, salt, and pepper evenly over the potatoes.
6. Bake for 20-25 minutes or until the potatoes are golden and crispy.
7. Remove from the oven and garnish with fresh parsley before serving.

These Garlic Parmesan Smashed Potatoes are a delightful side dish that pairs well with a variety of main courses. Their combination of flavors and textures will make them a standout addition to any meal.

Vegan Potato Salad

Potato salad is a classic dish that often finds its way onto picnic blankets and barbecue tables. This vegan version brings all the creamy goodness without the need for dairy. Let’s dive into this refreshing and satisfying recipe!

Ingredients:

• 4 large red potatoes, cubed
• 1/2 cup vegan mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, finely chopped
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Place the cubed potatoes in a large pot and cover them with water. Bring to a boil and cook until the potatoes are tender but still hold their shape.
2. Drain the potatoes and let them cool completely.
3. In a bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until well combined.
4. Add the cooled potatoes, red onion, celery, and fresh dill to the bowl. Gently toss to coat the potatoes with the dressing.
5. Adjust the seasoning to taste, adding more salt, pepper, or dill if desired.
6. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
7. Serve chilled and enjoy the creamy, tangy goodness of this vegan potato salad.

This vegan potato salad is the perfect side dish for summer gatherings or potluck parties. Its creamy texture and zesty flavors will leave your taste buds satisfied and your guests asking for seconds.

Cheesy Vegan Scalloped Potatoes

Scalloped potatoes are a classic comfort food dish that often features heavy cream and cheese.

However, with a few simple swaps, we can create a lusciously cheesy vegan version that is just as indulgent and delicious. Let’s dive into this creamy delight!

Ingredients:

• 4 large russet potatoes, thinly sliced
• 1 cup raw cashews, soaked in water for 4 hours and drained
• 1 1/2 cups vegetable broth
• 1/4 cup nutritional yeast
• 2 tablespoons fresh lemon juice
• 2 cloves of garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, lemon juice, minced garlic, onion powder, Dijon mustard, smoked paprika, dried thyme, salt, and pepper. Blend until smooth and creamy.
3. Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cashew mixture over the potatoes, spreading it evenly.
4. Layer the remaining potatoes on top, followed by the remaining cashew mixture.
5. Cover the baking dish with foil and bake for 45 minutes.
6. Remove the foil and bake for an additional 15-20 minutes or until the potatoes are tender and the top is golden brown and bubbly.
7. Let the scalloped potatoes cool for a few minutes before serving.

These Cheesy Vegan Scalloped Potatoes are a delightful side dish that pairs well with a variety of main courses. Their creamy, cheesy goodness will leave you craving more.

Also Check:Delicious Vegan Ice Cream Cake Recipe: Indulge 1n Dairy-Free Delights

Spicy Potato Curry

If you’re in the mood for a flavorful and hearty vegan curry, this Spicy Potato Curry will tick all the boxes. Packed with aromatic spices and tender potatoes, this recipe will transport you to the vibrant streets of India. Let’s get cooking!

Ingredients:

• 4 medium potatoes, peeled and cubed
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1 tablespoon vegetable oil
• 1 can (14 ounces) diced tomatoes
• 1 can (14 ounces) coconut milk
• 2 teaspoons curry powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder (adjust according to your heat preference)
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the vegetable oil in a large pot or skillet over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onions are translucent and fragrant.
3. Add the curry powder, garam masala, turmeric, cumin, and chili powder to the pot. Stir well to coat the onions and spices.
4. Add the diced tomatoes (including the liquid) to the pot and simmer for 5 minutes.
5. Stir in the cubed potatoes, ensuring they are well-coated with the tomato and spice mixture.
6. Pour in the coconut milk and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the potatoes are fork-tender.
7. Once the potatoes are cooked, remove the pot from the heat. Garnish with fresh chopped cilantro.
8. Serve the spicy potato curry over steamed rice or with warm naan bread.

This Spicy Potato Curry is a flavorful and satisfying vegan dish that will transport your taste buds to the exotic flavors of India. Enjoy the aromatic spices and creamy potatoes in every bite.

Vegan Potato Pancakes

Potato pancakes, also known as latkes, are a traditional dish enjoyed during Hanukkah. This vegan version retains all the crispy goodness of the original recipe without using eggs or dairy. Let’s get flipping!

Ingredients:

• 4 large russet potatoes, peeled and grated
• 1 small onion, grated
• 1/4 cup all-purpose flour (or gluten-free flour for a GF option)
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying

Instructions:

1. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
2. In a large bowl, combine the grated potatoes, grated onion, all-purpose flour, flax egg, salt, and black pepper. Mix well to ensure the ingredients are evenly distributed.
3. Heat a thin layer of vegetable oil in a large skillet over medium heat.
4. Take a heaping spoonful of the potato mixture and flatten it into a pancake shape. Carefully place it in the hot oil.
5. Repeat the process, cooking as many pancakes as will comfortably fit in the skillet without overcrowding.
6. Cook the pancakes for 3-4 minutes on each side or until they are golden brown and crispy.
7. Remove the cooked pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
8. Repeat the process with the remaining potato mixture, adding more oil to the skillet as needed.

Serve these crispy vegan potato pancakes with vegan sour cream or applesauce for a deliciously comforting meal. They are perfect for breakfast, brunch, or as a side dish for any occasion.

Hasselback Potatoes

Hasselback potatoes are a visually stunning and delectable side dish that is sure to impress. The thin slices and crispy edges make them a delightful addition to any meal. Let’s learn how to make these show-stopping vegan hasselback potatoes!

Ingredients:

• 4 large russet potatoes
• 4 tablespoons vegan butter, melted
• 2 cloves of garlic, minced
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Wash the potatoes and pat them dry with a paper towel. Place a potato on a cutting board, flat side down.
3. Starting at one end, make thin, even slices along the length of the potato, stopping just before you cut all the way through. Repeat with the remaining potatoes.
4. In a small bowl, combine the melted vegan butter, minced garlic, and fresh thyme leaves. Stir well.
5. Place the potatoes on the prepared baking sheet and brush them generously with the butter mixture, ensuring the slices are well coated. Season with salt and pepper.
6. Bake the potatoes for 50-60 minutes or until they are golden brown and crispy on the edges, and the centers are tender.
7. Remove from the oven and let them cool for a few minutes before serving.

These vegan hasselback potatoes are a show-stopping side dish that will elevate any meal. Their beautiful presentation and delicious flavor will make them a favorite among your family and friends.

Potato and Vegetable Stir-Fry

Looking for a quick and nutritious vegan meal? This Potato and Vegetable Stir-Fry

is the answer! Packed with colorful veggies and tender potatoes, it’s a wholesome dish that can be whipped up in no time. Let’s dive in!

Ingredients:

• 4 medium potatoes, peeled and cubed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 cup snap peas, trimmed
• 1 onion, sliced
• 3 cloves of garlic, minced
• 2 tablespoons soy sauce (or tamari for a gluten-free option)
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large skillet or wok, heat a tablespoon of oil over medium-high heat.
2. Add the cubed potatoes to the skillet and cook until they are golden brown and crispy on the outside, and tender on the inside. Remove them from the skillet and set aside.
3. In the same skillet, add a little more oil if needed, and sauté the minced garlic and sliced onion until fragrant and translucent.
4. Add the sliced bell peppers, zucchini, broccoli florets, and snap peas to the skillet. Stir-fry for 5-7 minutes or until the vegetables are crisp-tender.
5. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, red pepper flakes (if using), salt, and pepper.
6. Return the cooked potatoes to the skillet and pour the sauce over the vegetables and potatoes. Stir well to coat everything evenly.
7. Cook for an additional 2-3 minutes or until the sauce has thickened slightly and everything is heated through.
8. Remove from the heat and garnish with fresh chopped cilantro before serving.

This Potato and Vegetable Stir-Fry is a versatile and satisfying dish that can be enjoyed on its own or served over rice or noodles. It’s a perfect way to get your daily dose of veggies in a delicious and flavorful way.

Vegan Potato Soup

When the weather gets chilly, there’s nothing quite like a warm bowl of soup to cozy up with. This Vegan Potato Soup is creamy, comforting, and packed with hearty flavors. Let’s dive into this soul-soothing recipe!

Ingredients:

• 4 large potatoes, peeled and diced
• 1 onion, chopped
• 3 cloves of garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk (such as almond or soy)
• 2 tablespoons nutritional yeast
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. In a large pot, heat a tablespoon of oil over medium heat.
2. Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent and fragrant.
3. Add the diced potatoes, vegetable broth, dried thyme, smoked paprika, salt, and pepper to the pot. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes or until the potatoes are fork-tender.
5. Using an immersion blender or a countertop blender, puree the soup until smooth and creamy. If using a countertop blender, blend the soup in batches and return it to the pot.
6. Stir in the plant-based milk and nutritional yeast. Adjust the seasoning to taste.
7. Cook the soup for an additional 5 minutes to heat it through.
8. Ladle the soup into bowls and garnish with fresh chopped chives.

This Vegan Potato Soup is the ultimate comfort food. Its velvety texture and savory flavors will warm you up from the inside out. Enjoy it on its own or pair it with crusty bread for a complete meal.

Frequently Asked Questions (FAQs)

1. Are potatoes vegan?
Yes, potatoes are naturally vegan. They are a versatile and nutritious staple that can be used in a wide variety of vegan recipes.

2. Can I substitute regular milk for plant-based milk in potato recipes?
Absolutely! Plant-based milk, such as almond milk or soy milk, can be used as a substitute for regular milk in potato recipes. It adds a creamy texture and a hint of flavor without the use of dairy.

3. Are vegan potato recipes suitable for a gluten-free diet?
Many vegan potato recipes are naturally gluten-free, such as roasted potatoes, mashed potatoes, and baked fries. However, it’s essential to check the ingredients and ensure that all components are gluten-free, especially if using store-bought sauces or seasonings.

4. Can I freeze vegan potato dishes?
While some potato dishes freeze better than others, most vegan potato recipes can be frozen for later use. It’s best to freeze them in airtight containers or freezer bags to prevent freezer burn. However, keep in mind that the texture of the potatoes may change slightly upon thawing and reheating.

5. Can I use sweet potatoes in vegan potato recipes?
Absolutely! Sweet potatoes can be used as a substitute for regular potatoes in many vegan recipes. They offer a slightly different flavor profile and are packed with additional nutrients. Feel free to experiment and enjoy the versatility of sweet potatoes in your vegan dishes.

6. Can I make vegan potato recipes oil-free?
Yes, you can make oil-free vegan potato recipes by using alternative cooking methods such as baking, steaming, or boiling. Instead of oil, you can use vegetable broth or water to sauté ingredients or coat the potatoes before seasoning and roasting. It may alter the texture and taste slightly, but it’s a healthier option for those following an oil-free diet.

Conclusion

In conclusion, vegan potato recipes offer a world of possibilities for creating delicious and satisfying meals. From creamy mashed potatoes to crispy fries and flavorful curries, potatoes are a versatile and nutritious ingredient that can be enjoyed by vegans and non-vegans alike.

Whether you’re looking for a comforting side dish, a hearty main course, or a quick and easy snack, there is a vegan potato recipe out there to suit your taste buds. So why not give these recipes a try and explore the culinary potential of this humble tuber?

Remember to get creative with your seasonings and toppings, and don’t be afraid to experiment with different potato varieties and cooking methods. The possibilities are endless, and you’re sure to discover new favorite dishes along the way.

So, grab those potatoes, put on your chef’s hat, and start cooking up some vegan potato magic in your kitchen. Your taste buds will thank you!