50+ Mouthwatering Vegan Potato Dinner Recipes for Every Taste

When it comes to preparing hearty, wholesome dinners that cater to a plant-based diet, potatoes are an incredibly versatile ingredient that can shine in countless recipes.

Whether you’re a vegan looking to spice up your meals or someone who’s exploring plant-based options, there’s no better way to start than with a potato!

From crispy fries to creamy mashed potatoes, the humble spud can be transformed into an endless variety of dishes that are both satisfying and delicious.

In this blog article, we’ve rounded up over 50+ vegan potato dinner recipes to inspire your next meal.

These recipes are easy to make, budget-friendly, and full of flavors that will keep your taste buds coming back for more.

Get ready to discover innovative ways to make potatoes the star of your dinner table!

50+ Mouthwatering Vegan Potato Dinner Recipes for Every Taste

Potatoes are not only a pantry staple, but they also offer endless possibilities when it comes to creating delicious, satisfying vegan meals.

Whether you prefer them roasted, mashed, baked, or in stews and soups, there’s a recipe for every taste and occasion.

With these 50+ vegan potato dinner recipes, you can easily elevate your meal planning and explore a range of flavors, textures, and cooking techniques.

So, the next time you’re in need of a hearty vegan dinner, look no further than the trusty potato – it’s the perfect canvas for creating memorable dishes that everyone will love.

Vegan Garlic Mashed Potatoes

This creamy and flavorful mashed potato recipe is perfect for any dinner table. With the richness of garlic and a velvety texture, it’s a simple yet satisfying dish. The potatoes are mashed with plant-based butter and garlic, creating a savory side that pairs well with almost anything from hearty stews to vegetable dishes. Easy to prepare, this recipe will surely become a staple in your vegan meal rotations.

Ingredients:

• 4 large russet potatoes, peeled and cubed
• 4 cloves garlic, minced
• 3 tbsp vegan butter
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, add the peeled and cubed potatoes. Cover them with water and bring to a boil over medium-high heat. Reduce heat and simmer for 12-15 minutes, or until the potatoes are fork-tender.
2. While the potatoes are cooking, melt the vegan butter in a small pan over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Be careful not to burn the garlic.
3. Once the potatoes are cooked, drain them and return them to the pot. Add the melted butter and garlic mixture, then mash the potatoes using a potato masher or a fork.
4. Slowly add the almond milk while mashing until the potatoes reach your desired creamy consistency.
5. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.

This vegan garlic mashed potatoes recipe provides the perfect balance of creamy, garlicky goodness, making it an excellent side dish for any dinner. The potatoes are smooth and full of flavor without any dairy, making it suitable for those following a vegan lifestyle. Whether you’re serving it with a vegetable stew or as a comforting side to your favorite vegan entrée, this dish is guaranteed to be a crowd-pleaser.

Vegan Loaded Baked Potatoes

Vegan loaded baked potatoes are a hearty, customizable meal that can serve as the main or a side dish. Packed with flavor and texture, these baked potatoes are topped with a creamy, dairy-free sour cream, fresh vegetables, and savory toppings like vegan cheese and crumbled tempeh bacon. It’s a comforting, satisfying meal that can be tailored to your preferences, making it perfect for both casual weeknights and special gatherings.

Ingredients:

• 4 large russet potatoes
• 1/2 cup vegan sour cream
• 1/2 cup shredded vegan cheddar cheese
• 1/2 cup green onions, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup tempeh bacon, crumbled (or vegan bacon bits)
• Salt and pepper to taste
• Olive oil (for rubbing potatoes)

Instructions:

1. Preheat your oven to 400°F (200°C). Scrub the potatoes clean, then rub them with olive oil and season with a pinch of salt.
2. Pierce each potato a few times with a fork, then place them directly on the oven rack. Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
3. While the potatoes are baking, prepare your toppings. Chop the green onions, halve the cherry tomatoes, and crumble the tempeh bacon.
4. Once the potatoes are done, remove them from the oven and let them cool slightly. Slice them down the middle and gently fluff the insides with a fork.
5. Top each baked potato with a dollop of vegan sour cream, a generous sprinkle of vegan cheddar cheese, green onions, cherry tomatoes, and crumbled tempeh bacon.
6. Season with salt and pepper to taste and serve immediately.

Vegan loaded baked potatoes are a deliciously satisfying dish with endless possibilities for customization. The combination of creamy vegan sour cream, fresh vegetables, and smoky tempeh bacon provides the perfect balance of flavors and textures. This recipe is ideal for anyone looking for a vegan meal that feels indulgent and fulfilling. Whether as a main course or a side dish, it’s guaranteed to leave everyone at the table satisfied.

Vegan Potato and Chickpea Curry

This hearty vegan potato and chickpea curry is packed with warm spices and a creamy coconut milk base, making it a comforting, flavorful meal. The tender potatoes and protein-rich chickpeas come together in a rich, aromatic sauce that’s perfect served over rice or with flatbread. The curry is easy to make and delivers a satisfying dish that’s full of nutrition and flavor, ideal for a wholesome dinner.

Ingredients:

• 3 medium potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp chili flakes (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until softened. Add the garlic and ginger and sauté for another 2 minutes until fragrant.
2. Stir in the curry powder, turmeric, cumin, and chili flakes, cooking for 1-2 minutes to toast the spices.
3. Add the diced potatoes and chickpeas to the pot. Pour in the coconut milk and add a pinch of salt and pepper. Stir well to coat everything in the spices and milk.
4. Bring the curry to a simmer, then cover and cook for 25-30 minutes, or until the potatoes are tender and the sauce has thickened.
5. Taste and adjust seasoning with more salt, pepper, or spices if needed.
6. Garnish with fresh cilantro and serve over rice or with naan bread.

This vegan potato and chickpea curry is a flavorful, nourishing dish that’s perfect for a cozy dinner. The rich coconut milk and warm spices bring the potatoes and chickpeas together in a creamy, comforting sauce. It’s an easy-to-make meal that’s filling and satisfying, packed with both flavor and nutrition. Whether you serve it over rice or with bread, this curry is sure to become a family favorite.

Vegan Potato Tacos

Vegan potato tacos are a fun and delicious twist on traditional tacos. The combination of crispy roasted potatoes, savory toppings, and fresh salsa creates a flavorful and satisfying dish. Whether you’re preparing for Taco Tuesday or just craving a comforting meal, these tacos are simple to make and packed with flavor. With endless options for toppings like guacamole, vegan sour cream, and fresh cilantro, this dish is fully customizable and perfect for any occasion.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup salsa (store-bought or homemade)
• 1/2 cup vegan sour cream
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges

Instructions:

1. Preheat your oven to 425°F (220°C). In a bowl, toss the cubed potatoes with olive oil, paprika, cumin, salt, and pepper.
2. Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, turning once, until the potatoes are golden and crispy.
3. While the potatoes are roasting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
4. Once the potatoes are done, remove them from the oven and set aside.
5. Assemble the tacos by placing a generous spoonful of roasted potatoes on each tortilla. Top with salsa, a dollop of vegan sour cream, slices of avocado, and fresh cilantro.
6. Serve with lime wedges for an extra burst of freshness.

Vegan potato tacos are a fantastic option for anyone craving a flavorful and satisfying meal that’s both quick and easy to prepare. The crispy potatoes paired with fresh toppings like salsa, avocado, and vegan sour cream create a delicious contrast in textures and flavors. These tacos are perfect for any occasion, whether it’s a casual dinner, a Taco Tuesday celebration, or a fun weeknight meal.

Vegan Potato Leek Soup

This creamy vegan potato leek soup is a comforting and hearty dish, perfect for a cozy dinner on a chilly day. The combination of tender potatoes and leeks, blended into a smooth, velvety soup, offers a warm and satisfying meal. The soup is simple yet flavorful, with fresh herbs and a touch of plant-based cream to add richness. It’s an easy-to-make dish that’s ideal for both lunch and dinner, and it also freezes well for future meals.

Ingredients:

• 4 large potatoes, peeled and diced
• 3 leeks, cleaned and sliced (white and light green parts only)
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the sliced leeks and sauté for 5-7 minutes, or until they become soft and translucent. Add the minced garlic and cook for another 1-2 minutes.
2. Add the diced potatoes, vegetable broth, almond milk, thyme, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
3. Cover and cook for 20-25 minutes, or until the potatoes are tender.
4. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree until smooth.
5. Taste the soup and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley.

This vegan potato leek soup is the epitome of comfort food, with its smooth, creamy texture and rich flavor. The leeks and potatoes blend perfectly, creating a satisfying and hearty soup that’s both nourishing and delicious. Whether enjoyed as a starter or a main dish, this soup is perfect for cozy dinners and can easily be made in advance. It’s a great recipe for meal prep or freezing for future meals.

Vegan Potato Salad with Mustard Dressing

fresh take on the classic potato salad, this vegan version swaps out traditional ingredients for plant-based alternatives while still delivering the creamy, tangy flavor everyone loves. The potatoes are paired with a mustard-based dressing and mixed with crunchy vegetables like celery and onions for added texture. It’s a perfect side dish for any summer barbecue, picnic, or casual dinner and can easily be made ahead of time.

Ingredients:

• 6 medium potatoes, peeled and diced
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup Dijon mustard
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 10-12 minutes, or until they are fork-tender. Drain and let them cool slightly.
2. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, olive oil, almond milk, salt, and pepper to create the dressing.
3. In a large mixing bowl, combine the cooked potatoes, chopped celery, red onion, and fresh dill.
4. Pour the mustard dressing over the potatoes and gently toss to combine, ensuring everything is well-coated.
5. Taste and adjust the seasoning if necessary. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

This vegan potato salad with mustard dressing is a delightful and healthy alternative to traditional potato salads. The creamy mustard dressing provides a tangy, flavorful base, while the crisp vegetables add a satisfying crunch. It’s a versatile side dish that pairs well with almost any meal and is especially great for outdoor gatherings and picnics. Make it ahead of time for a convenient and delicious addition to your meals!

Vegan Potato Gnocchi in Sage Butter Sauce

These homemade vegan potato gnocchi are soft, pillowy, and packed with flavor. Paired with a fragrant sage butter sauce made from plant-based butter, this dish offers a warm, comforting meal that feels both elegant and satisfying. The gnocchi are easy to make with simple ingredients like potatoes, flour, and a touch of salt, and the sage butter sauce elevates this dish to the next level. It’s a perfect choice for special occasions or a cozy dinner at home.

Ingredients:

• 4 medium potatoes, peeled
• 1 cup all-purpose flour (plus extra for dusting)
• 1/2 tsp salt
• 2 tbsp vegan butter
• 8-10 fresh sage leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Boil the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain and let them cool slightly before mashing them until smooth.
2. On a clean surface, make a mound with the mashed potatoes and create a well in the center. Add the flour and salt, then gradually work the flour into the potatoes until a dough forms.
3. Knead the dough for a few minutes until it is smooth and slightly elastic. If it’s too sticky, add a little more flour.
4. Divide the dough into small portions and roll each into a long rope. Cut the ropes into 1-inch pieces, then use a fork to gently press each piece, creating the characteristic gnocchi ridges.
5. Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the water and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
6. In a large skillet, melt the vegan butter over medium heat. Add the sage leaves and cook for 1-2 minutes until fragrant and crispy.
7. Add the cooked gnocchi to the skillet and toss gently to coat them in the sage butter sauce. Season with salt and pepper.
8. Serve the gnocchi hot, garnished with fresh parsley.

This vegan potato gnocchi in sage butter sauce is an indulgent, comforting dish that brings together the soft texture of homemade gnocchi with the rich, aromatic flavors of vegan butter and sage. The simplicity of the ingredients allows the fresh, herby flavors to shine through, making this a perfect dish for both everyday meals and special occasions. With its delicate texture and satisfying taste, it’s sure to become a favorite recipe in your vegan cooking repertoire.

Vegan Spicy Potato Stir-Fry

This vegan spicy potato stir-fry is a quick, flavorful, and easy-to-make dish that’s packed with vibrant colors and bold flavors. The crispy, golden potatoes are stir-fried with bell peppers, onions, and a kick of chili, creating a smoky, spicy dish that’s perfect as a main or a side. The combination of tangy soy sauce and fiery spices makes this a satisfying meal that can be served with rice, noodles, or on its own.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 1 bell pepper, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 red chili, chopped (adjust to taste)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the cubed potatoes and stir-fry for 10-12 minutes, or until they become golden brown and crispy on all sides. Remove the potatoes from the skillet and set aside.
2. In the same skillet, add the sesame oil, bell pepper, onion, garlic, and chili. Stir-fry for 3-4 minutes until the vegetables are tender.
3. Add the crispy potatoes back to the skillet and stir to combine with the vegetables. Season with paprika, cumin, salt, and pepper.
4. Pour in the soy sauce and cook for an additional 2-3 minutes, allowing the flavors to meld.
5. Garnish with fresh cilantro and serve hot with rice or noodles.

This vegan spicy potato stir-fry is a delightful combination of crispy potatoes, tender vegetables, and bold spices. The smoky and spicy flavors are perfectly balanced, making it an ideal dish for anyone who enjoys vibrant, flavorful meals. Whether served with a side of rice or as a standalone dish, this stir-fry is easy to prepare and sure to satisfy your taste buds with its heat and deliciousness.

Vegan Potato and Spinach Casserole

This vegan potato and spinach casserole is a comforting, creamy dish that combines the richness of potatoes with the freshness of spinach. The layers of thinly sliced potatoes are baked with a dairy-free cream sauce, creating a dish that’s both hearty and flavorful. With a touch of nutritional yeast for a cheesy flavor and garlic for added depth, this casserole is a perfect main or side for any meal. It’s also versatile enough to add other vegetables or proteins of your choice.

Ingredients:

• 5 medium potatoes, peeled and thinly sliced
• 4 cups fresh spinach, chopped
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1/2 cup canned coconut milk
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• 1/4 tsp nutmeg (optional)
• 1/4 cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil.
2. In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the almond milk, coconut milk, nutritional yeast, salt, pepper, and nutmeg (if using). Stir and cook for 3-4 minutes until the sauce is heated through and well combined.
4. In the prepared baking dish, layer the sliced potatoes, overlapping them slightly. After each layer of potatoes, add a handful of chopped spinach.
5. Pour the sauce evenly over the layered potatoes and spinach. Use a spoon to gently press down, ensuring the sauce covers all the potatoes.
6. If using, sprinkle breadcrumbs on top for a crispy finish.
7. Cover the dish with foil and bake for 40 minutes. Then, remove the foil and bake for an additional 20 minutes until the potatoes are tender and the top is golden brown.
8. Let the casserole cool for a few minutes before serving.

This vegan potato and spinach casserole is a perfect balance of creamy, savory flavors and a comforting texture. The layers of tender potatoes and vibrant spinach are infused with a rich, cheesy sauce made from coconut and almond milk, while the nutritional yeast adds a subtle cheesy taste. Whether served as a main dish or a side, this casserole is an excellent choice for dinner parties, family meals, or cozy nights in. It’s easy to prepare and packed with nutrients, making it both a satisfying and wholesome meal.

Vegan Potato and Cauliflower Shepherd’s Pie

This vegan potato and cauliflower shepherd’s pie is a hearty, comforting dish that’s perfect for colder months. The creamy mashed potatoes on top combine beautifully with a savory base of seasoned vegetables and cauliflower, creating a flavorful and filling meal. The cauliflower adds a slightly lighter texture, making it a great alternative to the traditional meat filling in shepherd’s pie. This dish is rich in flavor and easy to make, making it an excellent choice for family dinners or meal prepping.

Ingredients:

• 4 large potatoes, peeled and cubed
• 1/2 head of cauliflower, chopped
• 1 cup frozen peas
• 1 medium onion, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 can (15 oz) lentils, drained and rinsed (or cooked green lentils)
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp tomato paste
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 2 tbsp vegan butter
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pot, bring water to a boil and add the potatoes and cauliflower. Cook until both are fork-tender, about 12-15 minutes. Drain and return them to the pot.
3. Mash the potatoes and cauliflower with vegan butter and almond milk until smooth. Season with salt and pepper to taste. Set aside.
4. In a large skillet, heat olive oil over medium heat. Add the onion, carrots, and garlic, and sauté for 5-7 minutes, or until softened.
5. Stir in the lentils, peas, tomato paste, soy sauce, thyme, and rosemary. Cook for an additional 5 minutes, allowing the flavors to combine. Season with salt and pepper to taste.
6. Transfer the vegetable mixture to a greased 9×9-inch baking dish. Spread the mashed potatoes and cauliflower on top, smoothing it out with a spatula.
7. Bake the shepherd’s pie in the oven for 20-25 minutes, or until the top is golden and slightly crispy.
8. Garnish with fresh parsley before serving.

This vegan potato and cauliflower shepherd’s pie is a satisfying, plant-based twist on a classic comfort dish. The combination of mashed potatoes and cauliflower creates a creamy, flavorful topping, while the hearty vegetable and lentil filling adds richness and nutrition. Whether for a cozy family meal or a special occasion, this dish is sure to please everyone at the table with its satisfying flavors and textures.

Vegan Potato Frittata

This vegan potato frittata is a simple and hearty meal that’s perfect for breakfast, brunch, or even dinner. Made with chickpea flour instead of eggs, this plant-based frittata is packed with flavor and loaded with potatoes, onions, and fresh herbs. The chickpea flour gives it a savory, egg-like texture, making it an ideal option for those seeking a vegan breakfast option or a light, filling meal. You can also customize it with any vegetables or toppings of your choice.

Ingredients:

• 4 medium potatoes, peeled and thinly sliced
• 1 small onion, chopped
• 1/2 cup chickpea flour
• 1 cup water
• 2 tbsp nutritional yeast
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)
• 1/4 cup vegan cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the potatoes and cook for 10-12 minutes until they are tender and slightly browned, stirring occasionally.
3. Add the chopped onion to the skillet and cook for an additional 3-4 minutes until softened. Remove from heat.
4. In a bowl, whisk together the chickpea flour, water, nutritional yeast, turmeric, garlic powder, salt, and pepper. The mixture should have a smooth, pourable consistency.
5. In a greased 9-inch pie dish or oven-safe skillet, combine the sautéed potatoes and onions. Pour the chickpea flour mixture over the vegetables, spreading it out evenly.
6. If using, sprinkle vegan cheese on top of the frittata.
7. Transfer the dish to the oven and bake for 25-30 minutes, or until the frittata is golden brown on top and set in the middle.
8. Let the frittata cool for a few minutes before slicing. Garnish with fresh parsley and serve.

This vegan potato frittata is a delicious and satisfying dish that’s perfect for breakfast, brunch, or a light dinner. The combination of crispy potatoes, savory onions, and chickpea flour creates a flavorful, egg-like texture that makes this frittata feel indulgent yet wholesome. It’s a versatile recipe that can be customized with your favorite vegetables or toppings, making it a great option for any meal of the day.

Vegan Potato and Mushroom Stroganoff

This vegan potato and mushroom stroganoff is a creamy, comforting dish that brings together tender potatoes, earthy mushrooms, and a rich, dairy-free sauce. It’s the perfect vegan alternative to the classic stroganoff, providing all the comforting flavors and textures with none of the dairy or meat. Served over noodles or rice, this dish is a filling, delicious option for a hearty dinner. The combination of mushrooms, garlic, and cashew cream makes the sauce both velvety and flavorful.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 cups mushrooms, sliced (button, cremini, or a mix)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup raw cashews (soaked for 2 hours or overnight)
• 1 cup vegetable broth
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, boil the diced potatoes in salted water for about 10-12 minutes, or until fork-tender. Drain and set aside.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes, or until softened and fragrant.
3. Add the sliced mushrooms and cook for another 5-6 minutes, or until they release their moisture and become tender.
4. In a blender or food processor, combine the soaked cashews, vegetable broth, almond milk, soy sauce, thyme, salt, and pepper. Blend until smooth and creamy.
5. Add the cooked potatoes to the skillet with the mushrooms and onions, then pour the cashew cream sauce over the top. Stir gently to combine and heat through for 3-5 minutes.
6. Taste and adjust the seasoning with more salt and pepper if needed.
7. Serve the stroganoff over noodles, rice, or mashed potatoes. Garnish with fresh parsley.

This vegan potato and mushroom stroganoff is the ultimate comfort food, offering a creamy, flavorful sauce with tender potatoes and savory mushrooms. It’s a satisfying, hearty dish that’s perfect for cozy dinners. The cashew cream sauce adds a rich, velvety texture, while the mushrooms provide an earthy depth of flavor. Whether served over noodles, rice, or mashed potatoes, this stroganoff is sure to become a favorite in your vegan meal rotation.

Vegan Potato and Chickpea Curry

This vegan potato and chickpea curry is a flavorful, hearty dish that’s packed with protein and vegetables. The potatoes absorb the rich, fragrant curry sauce, making each bite comforting and satisfying. The chickpeas add a lovely texture and additional protein, while the combination of spices like turmeric, cumin, and coriander create a wonderfully aromatic base. This dish is perfect served with rice or naan, and it’s great for meal prepping as the flavors deepen over time.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for 5-7 minutes, or until the onion is softened and fragrant.
2. Add the curry powder, cumin, coriander, and turmeric to the pot, and cook for an additional minute, stirring constantly, to bloom the spices.
3. Stir in the diced potatoes and chickpeas, then add the coconut milk and vegetable broth. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are fork-tender and the sauce has thickened.
5. Taste and adjust the seasoning if necessary. Serve the curry over rice or with naan, and garnish with fresh cilantro and lime wedges.

This vegan potato and chickpea curry is a rich, flavorful dish that’s both comforting and nutritious. The creamy coconut milk combined with the spices creates a luscious sauce that coats the potatoes and chickpeas perfectly. It’s an easy dish to prepare and great for feeding a crowd or making ahead for meal prep. This curry is sure to be a favorite for anyone looking for a satisfying and flavorful vegan meal.

Vegan Potato Tofu Scramble

This vegan potato tofu scramble is a hearty, protein-packed breakfast or brunch option. The crispy potatoes combined with scrambled tofu create a satisfying and filling dish, while the addition of vegetables like spinach, mushrooms, and bell peppers adds texture and flavor. The nutritional yeast adds a cheesy, savory flavor to the tofu, making it a great vegan alternative to scrambled eggs. This dish is customizable and can be served with toast, avocado, or even wrapped in a tortilla.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 block (14 oz) firm tofu, drained and crumbled
• 1 cup spinach, chopped
• 1/2 cup mushrooms, sliced
• 1/2 bell pepper, diced
• 2 tbsp olive oil
• 1 tbsp nutritional yeast
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish
• Sliced avocado (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they are crispy and golden brown. Remove from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Add the mushrooms, bell pepper, and spinach, and sauté for 5-7 minutes until the vegetables are softened.
3. Add the crumbled tofu to the skillet, along with the nutritional yeast, turmeric, garlic powder, salt, and pepper. Stir well to combine, cooking for another 5 minutes until the tofu is heated through.
4. Add the crispy potatoes back into the skillet and gently toss to combine. Cook for another 2-3 minutes to allow the flavors to meld.
5. Garnish with fresh parsley and serve with sliced avocado or toast.

This vegan potato tofu scramble is a delicious and filling breakfast or brunch option that’s loaded with flavor and nutrients. The crispy potatoes add a hearty base, while the tofu scramble provides protein and a savory, cheesy flavor. It’s a versatile dish that can be customized with your favorite vegetables and toppings. Whether enjoyed with avocado, toast, or wrapped in a tortilla, this scramble is sure to satisfy your breakfast cravings.

Vegan Baked Potato Wedges with Garlic Herb Dip

These vegan baked potato wedges are the perfect snack or side dish, offering a crispy, golden exterior with a soft, fluffy interior. The wedges are seasoned with a blend of garlic, paprika, and herbs, then baked to perfection. Paired with a creamy garlic herb dip, this dish is both flavorful and satisfying. It’s perfect for a cozy night in, served alongside a main dish, or as a fun party snack.

Ingredients:

• 4 medium potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

For the Garlic Herb Dip:

• 1/2 cup vegan sour cream
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh chives, chopped
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the potato wedges in olive oil, garlic powder, smoked paprika, dried oregano, salt, and pepper until well-coated.
3. Arrange the potato wedges in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until the wedges are golden and crispy.
4. While the wedges are baking, prepare the garlic herb dip by mixing the vegan sour cream, lemon juice, dill, chives, garlic powder, salt, and pepper in a small bowl.
5. Once the wedges are done, remove them from the oven and garnish with fresh parsley.
6. Serve the baked potato wedges with the garlic herb dip.

These vegan baked potato wedges with garlic herb dip are the perfect combination of crispy, savory, and creamy. The seasonings on the wedges give them a wonderful flavor, while the garlic herb dip adds an extra layer of creaminess and freshness. Whether served as a snack, appetizer, or side dish, this easy-to-make recipe is sure to be a crowd-pleaser. It’s a great option for a party or a cozy night in with loved ones.

Note: More recipes are coming soon!