25+ Flavorful Saturday Vegan Potato Recipes for Lazy Day Cooking

Potatoes are one of the most versatile vegetables, and when it comes to vegan cooking, they can take on countless flavors and forms.

Whether you prefer them mashed, roasted, in stews, or even stuffed, potatoes can be the perfect base for a variety of satisfying, healthy, and comforting dishes.

If you’re looking for new ways to incorporate this humble vegetable into your Saturday meals, you’re in the right place!

In this blog, we’ve rounded up more than 25 creative and delicious vegan potato recipes that will make your weekend cooking exciting.

From crispy baked wedges to hearty soups, there’s something for every taste and every occasion.

These dishes are not only easy to make but also packed with flavor, perfect for family gatherings, meal prep, or just a cozy meal at home.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your routine, these recipes are sure to inspire your next Saturday feast.

25+ Flavorful Saturday Vegan Potato Recipes for Lazy Day Cooking

With these 25+ Saturday vegan potato recipes, you’ll never run out of exciting ways to enjoy this versatile vegetable.

From savory comfort food like potato casseroles and creamy soups to light salads and crispy snacks, potatoes truly shine in every form.

Whether you’re looking for a quick weeknight dinner or a dish to impress at your next gathering, these recipes are guaranteed to satisfy.

Get ready to explore the world of vegan potato dishes, enjoy the delicious flavors, and maybe even discover a new favorite recipe.

These vegan potato dishes are not only good for you but also perfect for transforming your Saturdays into a flavorful culinary adventure.

Roasted Garlic Herb Potato Wedges

These roasted garlic herb potato wedges are crispy on the outside, tender on the inside, and bursting with flavor. They are coated in a blend of fresh herbs, garlic, and olive oil, making them the perfect side dish or snack for any occasion.

Ingredients:

• 4 large russet potatoes, washed and cut into wedges
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine olive oil, minced garlic, thyme, rosemary, smoked paprika, salt, and black pepper.
3. Add the potato wedges to the bowl and toss until well coated.
4. Arrange the wedges on the prepared baking sheet in a single layer.
5. Roast in the oven for 35-40 minutes, flipping halfway through, until golden brown and crispy.
6. Remove from the oven and sprinkle with fresh parsley before serving.

These potato wedges are not only delicious but also wholesome, thanks to the use of fresh ingredients and minimal oil. Serve them with your favorite vegan dipping sauce for an irresistible treat.

Creamy Vegan Potato Curry

This creamy vegan potato curry is a comforting dish packed with aromatic spices and a luscious coconut milk base. It’s perfect for a hearty Saturday meal and pairs wonderfully with rice or flatbread.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 tbsp coconut oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tbsp curry powder
• 1/2 tsp turmeric powder
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 cup diced tomatoes
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onions and sauté until translucent.
2. Stir in garlic, ginger, curry powder, and turmeric, cooking for 1-2 minutes until fragrant.
3. Add the diced potatoes and stir to coat them in the spices.
4. Pour in coconut milk, vegetable broth, and tomatoes. Stir well and bring to a simmer.
5. Cover and cook for 20-25 minutes, stirring occasionally, until the potatoes are tender.
6. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

This potato curry is rich, flavorful, and satisfying. The combination of spices and creamy coconut milk makes it a dish you’ll want to add to your regular meal rotation.

Vegan Potato Pancakes with Chive Sour Cream

These crispy vegan potato pancakes are a delightful twist on a classic recipe. Served with a tangy vegan chive sour cream, they make a fantastic Saturday brunch option.

Ingredients:

• 4 large potatoes, grated
• 1 small onion, grated
• 3 tbsp all-purpose flour
• 2 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp vegetable oil, for frying

For Chive Sour Cream:

• 1/2 cup vegan sour cream
• 2 tbsp fresh chives, chopped
• 1 tsp lemon juice

Instructions:

1. Squeeze out excess liquid from the grated potatoes and onion using a clean kitchen towel.
2. In a mixing bowl, combine grated potatoes, grated onion, flour, cornstarch, garlic powder, onion powder, salt, and pepper. Mix well.
3. Heat vegetable oil in a large skillet over medium heat.
4. Scoop small portions of the mixture into the skillet and flatten into pancake shapes.
5. Fry each side for 3-4 minutes or until golden brown and crispy. Transfer to a plate lined with paper towels.
6. For the chive sour cream, mix vegan sour cream, chives, and lemon juice in a small bowl.
7. Serve the pancakes warm with the chive sour cream on the side.

These potato pancakes are crisp, golden, and packed with flavor. The vegan chive sour cream adds a refreshing tang, making this dish a true crowd-pleaser for brunch or snacks.

Vegan Loaded Potato Skins

These vegan loaded potato skins are a perfect blend of crispy potatoes and a creamy, savory filling. Topped with vegan cheese, green onions, and crispy bacon bits, they make a satisfying appetizer or main course for any occasion.

Ingredients:

• 4 large russet potatoes
• 1 tbsp olive oil
• 1/2 cup vegan sour cream
• 1/2 cup vegan shredded cheese
• 1/4 cup green onions, chopped
• 1/4 cup vegan bacon bits (or tempeh bacon)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Pierce the potatoes with a fork and bake directly on the oven rack for about 45 minutes, or until tender.
3. Let the potatoes cool slightly, then slice them in half and scoop out the flesh, leaving about 1/4 inch of potato on the skin.
4. Brush the potato skins with olive oil and season with salt and pepper. Place them on a baking sheet and bake for 10-15 minutes until the skins are crispy.
5. While the skins are baking, mix the scooped-out potato flesh with vegan sour cream, vegan cheese, and season with salt and pepper.
6. Once the potato skins are crispy, stuff them with the creamy potato mixture and return them to the oven for an additional 5-7 minutes to melt the cheese.
7. Top with green onions and vegan bacon bits before serving.

These loaded potato skins are the ultimate comfort food, and their crispy exterior paired with the creamy filling is sure to impress. They’re great for a gathering or a casual meal.

Vegan Potato Salad with Mustard Dressing

This vegan potato salad is a classic side dish made even better with a tangy mustard dressing. It’s creamy, flavorful, and perfect for a Saturday barbecue or picnic.

Ingredients:

• 6 medium potatoes, boiled and cubed
• 1/2 cup vegan mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, finely chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the boiled and cubed potatoes with red onion, celery, and parsley.
2. In a separate bowl, whisk together vegan mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth.
3. Pour the mustard dressing over the potato mixture and toss gently to coat everything evenly.
4. Chill the potato salad in the fridge for at least 1 hour before serving to allow the flavors to meld together.

This vegan potato salad is a crowd-pleaser with its tangy and creamy dressing. The crunchy vegetables add texture, making this dish the perfect complement to any summer meal or picnic.

Vegan Sweet Potato and Potato Hash

This hearty vegan sweet potato and potato hash is packed with flavor and perfect for a Saturday brunch. It’s a combination of crispy potatoes, sweet potatoes, bell peppers, and onions, all cooked together to create a satisfying and filling meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 medium potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 yellow onion, chopped
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and potatoes, and cook for about 10-12 minutes, stirring occasionally, until they start to become tender.
2. Add the chopped bell pepper and onion to the skillet and cook for another 5-7 minutes, or until the vegetables are soft and slightly caramelized.
3. Stir in the smoked paprika, cumin, chili powder, salt, and pepper, and cook for an additional 2-3 minutes to allow the spices to develop.
4. Garnish with fresh cilantro before serving.

This potato and sweet potato hash is full of vibrant flavors and textures, with the smokiness of the paprika and the sweetness of the potatoes creating a delightful contrast. It’s perfect for a filling brunch or as a side dish for dinner.

Vegan Mashed Potatoes with Garlic and Chives

These creamy mashed potatoes are the ultimate comfort food. Infused with garlic and topped with fresh chives, they’re a rich and flavorful side dish perfect for any Saturday meal.

Ingredients:

• 6 medium potatoes, peeled and cubed
• 1/4 cup vegan butter
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 3 cloves garlic, minced
• 1/4 cup fresh chives, chopped
• Salt and pepper to taste

Instructions:

1. Boil the cubed potatoes in a large pot of salted water for 15-20 minutes, or until fork-tender.
2. Drain the potatoes and return them to the pot.
3. In a small saucepan, melt vegan butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Pour the melted butter and garlic mixture into the potatoes along with almond milk. Mash everything together until smooth and creamy.
5. Season with salt and pepper to taste, then garnish with fresh chives before serving.

These mashed potatoes are creamy and flavorful with the richness of garlic and the fresh kick of chives. They make a comforting side dish that pairs wonderfully with any main meal.

Vegan Potato Tacos

These vegan potato tacos are a delicious and satisfying twist on a classic. Roasted potatoes, seasoned with smoky spices, are piled into soft tortillas and topped with a tangy avocado crema. They’re perfect for a light yet filling Saturday meal.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp chili powder
• Salt and pepper to taste
• 8 small soft corn tortillas
• 1 avocado, peeled and pitted
• 1/4 cup lime juice
• 1/4 cup water
• Fresh cilantro, chopped, for garnish
• Red onion, thinly sliced, for topping

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the diced potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
3. Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until golden and crispy.
4. Meanwhile, make the avocado crema by blending the avocado, lime juice, water, and a pinch of salt until smooth.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
6. Once the potatoes are roasted, assemble the tacos by placing a generous portion of potatoes on each tortilla.
7. Top with avocado crema, red onion, and fresh cilantro. Serve immediately.

These vegan potato tacos are bursting with flavor, with the smoky roasted potatoes balanced by the creamy avocado crema. They’re simple to make but packed with taste, making them a great choice for a Saturday taco night.

Vegan Potato and Chickpea Stew

This vegan potato and chickpea stew is a hearty and comforting dish that’s rich in flavor and texture. With tender potatoes, protein-packed chickpeas, and a fragrant blend of spices, it’s perfect for a cozy Saturday dinner.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Stir in minced garlic, cumin, turmeric, and cinnamon, and cook for another 1-2 minutes until fragrant.
3. Add diced potatoes, chickpeas, diced tomatoes, and vegetable broth to the pot. Stir well and bring the mixture to a boil.
4. Lower the heat, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley before serving.

This potato and chickpea stew is warming and filling, with layers of flavor from the spices. The combination of potatoes and chickpeas makes it a hearty, satisfying meal that’s perfect for a cold Saturday evening.

Vegan Potato Frittata

This vegan potato frittata is a delicious, protein-rich dish made with a base of chickpea flour and mashed potatoes. It’s perfect for brunch or a light Saturday dinner, offering a savory, egg-free alternative to the classic frittata.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1/2 cup chickpea flour
• 1/4 cup nutritional yeast
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1/2 tsp turmeric
• 1/4 tsp black salt (optional, for an egg-like flavor)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup spinach, chopped
• 1/4 cup red bell pepper, chopped
• 1 tbsp olive oil, for cooking

Instructions:

1. Boil the diced potatoes in salted water for about 10-12 minutes, or until tender. Drain and mash them with a fork.
2. In a mixing bowl, whisk together chickpea flour, nutritional yeast, almond milk, turmeric, black salt, garlic powder, and onion powder until smooth.
3. Stir in the mashed potatoes, spinach, and red bell pepper.
4. Heat olive oil in a non-stick skillet over medium heat. Pour the potato mixture into the skillet, spreading it out evenly.
5. Cook for 5-7 minutes until the edges start to firm up. Then, cover and cook for an additional 10-12 minutes, or until the frittata is set in the center.
6. Slice and serve warm.

This vegan potato frittata is a savory and satisfying dish that combines creamy mashed potatoes with a flavorful chickpea flour base. It’s the perfect meal for a weekend brunch or a light dinner.

Vegan Potato Gnocchi with Sage Brown Butter Sauce

These soft and pillowy vegan potato gnocchi are served with a rich and fragrant sage brown butter sauce, making for an indulgent yet simple Saturday dinner. The gnocchi are made from scratch, ensuring a fresh and homemade touch.

Ingredients:

• 4 medium potatoes, peeled and boiled
• 1 1/2 cups all-purpose flour (plus extra for dusting)
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1 tbsp olive oil

For Sage Brown Butter Sauce:

• 1/4 cup vegan butter
• 10-12 fresh sage leaves
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Mash the boiled potatoes until smooth. Let them cool slightly.
2. On a clean surface, combine the mashed potatoes with flour, salt, and nutmeg. Knead into a dough until it’s smooth and slightly elastic.
3. Divide the dough into small portions and roll each into a long rope. Cut into 1-inch pieces and use a fork to create grooves on each piece.
4. Bring a large pot of salted water to a boil. Drop the gnocchi in batches, and cook until they float to the surface, about 2-3 minutes.
5. While the gnocchi are cooking, prepare the sage brown butter sauce. Melt the vegan butter in a skillet over medium heat. Add the sage leaves and cook until they become crispy, about 3-4 minutes.
6. Remove from heat and stir in lemon juice, salt, and pepper.
7. Toss the cooked gnocchi in the sage brown butter sauce until well coated. Serve warm.

This vegan potato gnocchi with sage brown butter sauce is a rich and comforting dish with the perfect balance of savory flavors and light, pillowy gnocchi. It’s a great way to elevate your Saturday meal and impress your guests.

Vegan Potato and Leek Soup

This creamy vegan potato and leek soup is both comforting and filling, made with simple ingredients but bursting with flavor. The tender potatoes blend perfectly with the sweet leeks and a touch of thyme, making it a perfect choice for a cozy Saturday meal.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (or any plant-based milk)
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sliced leeks. Sauté for about 5-7 minutes until softened.
2. Add minced garlic and cook for another 1 minute until fragrant.
3. Stir in the diced potatoes, vegetable broth, and thyme. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.
5. Stir in almond milk and season with salt and pepper. Cook for another 5 minutes to warm through.
6. Serve with fresh parsley on top for garnish.

This vegan potato and leek soup is a rich and velvety dish that’s perfect for a chilly Saturday. It’s a satisfying, creamy comfort food that’s also incredibly easy to make.

Vegan Spicy Potato Wedges

These crispy and spicy vegan potato wedges are the perfect side dish or snack. The potatoes are coated in a smoky, spicy seasoning mix and baked until crispy, giving you a satisfying crunch with every bite.

Ingredients:

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

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the potato wedges in olive oil, smoked paprika, chili powder, garlic powder, onion powder, cayenne pepper, salt, and pepper until evenly coated.
3. Arrange the seasoned wedges in a single layer on a baking sheet.
4. Bake for 30-35 minutes, flipping halfway through, until the wedges are golden and crispy.
5. Garnish with fresh parsley and serve hot.

These spicy potato wedges are the ultimate crispy treat. With a smoky, spicy kick, they’re the perfect side dish for your Saturday dinner or a snack for movie night.

Vegan Potato Salad with Dijon Dressing

This vegan potato salad is a fresh and tangy twist on the classic, made with a flavorful Dijon mustard dressing. It’s the perfect side dish for any weekend gathering or a satisfying meal on its own.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1/2 cup red onion, finely chopped
• 1/2 cup celery, diced
• 2 tbsp fresh parsley, chopped
• 1/4 cup Dijon mustard
• 2 tbsp apple cider vinegar
• 1/4 cup olive oil
• 1 tbsp maple syrup
• Salt and pepper to taste

Instructions:

1. Boil the diced potatoes in a large pot of salted water for about 10-12 minutes, or until tender. Drain and let them cool slightly.
2. In a large bowl, combine the cooked potatoes, red onion, celery, and parsley.
3. In a separate small bowl, whisk together the Dijon mustard, apple cider vinegar, olive oil, maple syrup, salt, and pepper until smooth.
4. Pour the dressing over the potato mixture and toss gently to combine.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

This vegan potato salad with Dijon dressing is tangy, creamy, and packed with fresh flavors. It’s the perfect side dish to accompany any meal on a Saturday.

Vegan Potato and Spinach Stuffed Pockets

These vegan potato and spinach stuffed pockets are savory hand-held delights, filled with mashed potatoes and fresh spinach, all wrapped in a warm, soft dough. They’re great for a quick lunch or an impressive Saturday snack.

Ingredients:

• 4 medium potatoes, peeled and boiled
• 2 cups fresh spinach, chopped
• 1 tbsp olive oil
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• 2 cups all-purpose flour
• 1/4 cup warm water
• 1 tbsp olive oil (for the dough)
• 1/2 tsp salt (for the dough)

Instructions:

1. Mash the boiled potatoes in a large bowl and set aside.
2. Heat olive oil in a pan over medium heat. Add chopped spinach and cook for about 2-3 minutes until wilted.
3. Stir the spinach into the mashed potatoes along with nutritional yeast, salt, and pepper. Set aside to cool slightly.
4. In a separate bowl, combine flour, warm water, olive oil, and salt to form a dough. Knead for about 5 minutes until smooth and elastic.
5. Divide the dough into small balls and roll them into circles. Place a spoonful of the potato and spinach mixture in the center of each circle.
6. Fold the dough over the filling to form a pocket, pressing the edges to seal.
7. Heat olive oil in a skillet over medium heat and cook the pockets for 2-3 minutes on each side until golden brown.
8. Serve warm.

These vegan potato and spinach stuffed pockets are a flavorful and portable meal. With a crispy outside and a creamy, savory filling, they make for an exciting Saturday lunch or snack.

Note: More recipes​ are coming soon!