50+ Delightful Sunday Vegan Potato Recipes to Wow Your Guest

Potatoes are a beloved ingredient in many kitchens, offering versatility and comfort in every dish.

When it comes to a Sunday meal, whether you’re cooking for yourself or hosting a family gathering, vegan potato recipes are a fantastic option.

They are hearty, satisfying, and full of flavor, making them perfect for a relaxed weekend meal.

From crispy roasted potatoes to creamy mashed varieties and even savory pies, there’s no shortage of ways to prepare this humble tuber.

In this collection of 50+ Sunday Vegan Potato Recipes, you’ll find a variety of dishes to inspire your next meal.

Whether you’re craving a rich casserole, a fresh salad, or a simple side dish, these recipes will showcase the best of what potatoes have to offer while keeping your meals plant-based and delicious.

So, let’s dive into some mouthwatering vegan potato creations that are sure to become Sunday favorites!

50+ Delightful Sunday Vegan Potato Recipes to Wow Your Guest

Vegan potato recipes are a perfect addition to any Sunday meal, bringing both comfort and creativity to the table.

From satisfying casseroles to crispy fries and flavorful stews, the possibilities are endless.

Whether you’re looking for a light lunch, a filling dinner, or a dish to serve at a gathering, these 50+ vegan potato recipes are sure to satisfy every craving.

With the versatility of potatoes, you can experiment with different seasonings, toppings, and cooking methods to find your new favorite go-to recipe.

So next Sunday, why not celebrate this beloved vegetable in a new way and enjoy a wholesome, plant-based meal that’s both delicious and satisfying?

Vegan Potato and Leek Soup

This comforting Vegan Potato and Leek Soup is rich and velvety with the perfect balance of creamy texture and savory flavors. A classic, easy-to-make dish that’s perfect for a relaxing Sunday meal, this soup is packed with nutritious ingredients like potatoes, leeks, and vegetable broth, making it both satisfying and heartwarming.

Ingredients:

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

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and leek slices. Sauté for 5-7 minutes until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Add the diced potatoes, vegetable broth, and thyme. Bring to a boil, then lower the heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches, blending until creamy.
5. Stir in the plant-based milk and season with salt and pepper. Heat through.
6. Serve hot, garnished with fresh parsley and a drizzle of olive oil.

This Vegan Potato and Leek Soup is the perfect dish for a Sunday afternoon. It offers a warming and creamy experience without the need for dairy. With the mild flavor of leeks and the heartiness of potatoes, this soup is both nourishing and indulgent. You can serve it with crusty bread for a fuller meal or enjoy it solo as a light yet satisfying bowl of comfort.

Crispy Vegan Roasted Potatoes with Garlic and Rosemary

These Crispy Vegan Roasted Potatoes with Garlic and Rosemary are a delicious side dish that brings out the natural sweetness of potatoes with a crispy golden crust and aromatic herbs. A versatile addition to any Sunday feast, these potatoes are seasoned with fresh rosemary and garlic, offering a fragrant, crispy texture that’s hard to resist.

Ingredients:

• 6 medium potatoes, cut into bite-sized cubes
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• Salt and pepper to taste
• 1 tsp smoked paprika (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the potato cubes with olive oil, garlic, rosemary, salt, pepper, and paprika until well coated.
3. Spread the potatoes evenly on the prepared baking sheet in a single layer.
4. Roast in the oven for 30-35 minutes, flipping the potatoes halfway through, until golden brown and crispy on the outside.
5. Remove from the oven and garnish with fresh parsley before serving.

These Crispy Vegan Roasted Potatoes are an unbeatable side dish, with their crunchy exterior and fluffy interior. The garlic and rosemary infusion enhances the potatoes’ natural flavor, making this recipe a great accompaniment to any main dish. Whether paired with a hearty salad or a protein-rich dish, these roasted potatoes are sure to be a crowd-pleaser at your Sunday table.

Vegan Mashed Potatoes with Cashew Cream

This Vegan Mashed Potatoes with Cashew Cream is the ultimate creamy, dairy-free mashed potato dish. Made with wholesome cashews for a rich, velvety texture, this dish is a perfect alternative to traditional mashed potatoes. It’s ideal for a Sunday gathering, offering a comforting and indulgent dish that everyone can enjoy.

Ingredients:

• 6 large russet potatoes, peeled and cubed
• 1/2 cup raw cashews (soaked for at least 2 hours or overnight)
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 3 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a medium pot, bring water to a boil and cook the cubed potatoes for 15-20 minutes, or until they are tender when pierced with a fork.
2. While the potatoes cook, drain and rinse the soaked cashews. In a blender, combine the cashews, almond milk, olive oil, and garlic powder. Blend until smooth and creamy.
3. Drain the cooked potatoes and transfer them to a large bowl. Use a potato masher or fork to mash the potatoes until smooth and creamy.
4. Pour the cashew cream over the mashed potatoes, mixing until fully incorporated. Season with salt and pepper to taste.
5. Garnish with fresh chives and serve.

These Vegan Mashed Potatoes with Cashew Cream are the perfect creamy side dish for any Sunday meal. The cashew cream adds an unexpected richness that elevates the traditional mashed potatoes into something special. They’re incredibly smooth, comforting, and pair wonderfully with vegan gravies, roasted vegetables, or protein dishes. Whether served for a holiday or casual Sunday dinner, this dish is sure to be a hit with vegans and non-vegans alike.

Vegan Potato Tacos with Avocado Lime Sauce

These Vegan Potato Tacos with Avocado Lime Sauce are a flavorful and vibrant twist on traditional tacos. The crispy roasted potatoes are seasoned with smoky cumin and chili powder, and topped with a creamy avocado lime sauce for the perfect balance of spice and freshness. Ideal for a fun Sunday dinner, these tacos are sure to satisfy both vegans and non-vegans alike.

Ingredients:

• 4 medium potatoes, peeled and diced into small cubes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 cup shredded lettuce or cabbage
• 1 small red onion, thinly sliced
• 1/4 cup cilantro, chopped

For the Avocado Lime Sauce:

• 1 ripe avocado
• 2 tbsp lime juice
• 1/4 cup water
• 1 clove garlic
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced potatoes with olive oil, cumin, chili powder, paprika, salt, and pepper. Spread the potatoes in an even layer on a baking sheet and roast for 25-30 minutes, flipping halfway, until crispy and golden brown.
2. While the potatoes roast, prepare the avocado lime sauce. In a blender or food processor, combine the avocado, lime juice, garlic, water, salt, and pepper. Blend until smooth and creamy. Adjust the water for your desired sauce consistency.
3. Warm the tortillas in a dry skillet or microwave.
4. To assemble the tacos, place a few spoonfuls of roasted potatoes on each tortilla, then top with shredded lettuce, red onion, and cilantro.
5. Drizzle with the avocado lime sauce and serve immediately.

These Vegan Potato Tacos are a perfect blend of flavors and textures, with crispy potatoes, crunchy veggies, and a creamy, tangy avocado lime sauce. The spices add a smoky depth to the potatoes, making them a satisfying filling for the tacos. These are quick to make and perfect for a Sunday dinner, whether you’re feeding a family or enjoying a casual meal with friends.

Vegan Potato Salad with Mustard Dressing

This Vegan Potato Salad with Mustard Dressing is a lighter, tangy twist on the classic dish. The combination of tender potatoes, fresh herbs, and a zesty mustard-based dressing creates a vibrant, refreshing dish that’s perfect for picnics, potlucks, or a Sunday brunch. It’s an easy, satisfying dish that brings comfort without the heaviness.

Ingredients:

• 6 medium potatoes, diced
• 1/2 cup celery, finely chopped
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/4 cup water (or vegetable broth)
• Salt and pepper to taste

Instructions:

1. Bring a large pot of water to a boil. Add the diced potatoes and cook for 10-12 minutes, or until tender. Drain the potatoes and set aside to cool.
2. In a large bowl, combine the cooked potatoes, celery, red onion, and parsley.
3. In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, water, salt, and pepper until smooth and well combined.
4. Pour the dressing over the potatoes and toss to coat evenly. Adjust seasoning with more salt and pepper if necessary.
5. Refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature.

This Vegan Potato Salad with Mustard Dressing is a perfect dish for a Sunday gathering, bringing a refreshing, tangy flavor that pairs well with a variety of main dishes. The mustard dressing provides a nice balance of acidity and richness, while the crunchy vegetables and fresh parsley add a delightful texture. This salad is versatile, nutritious, and can be enjoyed as a side for picnics, barbecues, or a cozy Sunday meal at home.

Vegan Potato and Chickpea Curry

This Vegan Potato and Chickpea Curry is a hearty and flavorful dish that combines tender potatoes and protein-packed chickpeas in a spiced coconut milk sauce. It’s a one-pot dish that’s perfect for a cozy Sunday dinner. The rich curry flavors, along with a hint of sweetness from the coconut milk, make this curry a comforting and filling meal.

Ingredients:

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

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté for 5-7 minutes until softened.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Add the diced potatoes, curry powder, turmeric, cumin, and coriander. Stir to coat the potatoes in the spices.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a simmer and cook for 20-25 minutes, or until the potatoes are tender.
5. Add the chickpeas and cook for an additional 5-7 minutes until heated through. Season with salt and pepper to taste.
6. Serve the curry hot, garnished with fresh cilantro.

This Vegan Potato and Chickpea Curry is a comforting and satisfying dish, perfect for a Sunday meal that requires minimal effort but delivers rich, bold flavors. The combination of potatoes and chickpeas creates a hearty, nutritious base, while the coconut milk adds a creamy richness. The spices provide a depth of flavor that’s both warming and satisfying, making this curry a perfect choice for a Sunday dinner. Serve it with rice or flatbread for a complete meal.

Vegan Sweet Potato and Black Bean Chili

This Vegan Sweet Potato and Black Bean Chili is a hearty, flavorful, and nutritious dish that’s perfect for a cozy Sunday. The sweet potatoes add a touch of sweetness while the black beans bring in protein and fiber. The combination of spices, along with the richness of tomatoes and vegetable broth, creates a satisfying chili that’s perfect for cooler weather.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and bell pepper and sauté for 5-7 minutes until softened.
2. Add the garlic, chili powder, cumin, and smoked paprika. Stir to coat the vegetables in the spices, and cook for another 1-2 minutes.
3. Add the diced sweet potatoes, black beans, diced tomatoes, and vegetable broth. Bring the mixture to a simmer and cook for 25-30 minutes, until the sweet potatoes are tender.
4. Season with salt and pepper to taste. If the chili is too thick, add a bit more vegetable broth or water to reach your desired consistency.
5. Serve hot, garnished with fresh cilantro.

This Vegan Sweet Potato and Black Bean Chili is a satisfying, nutrient-packed dish with the perfect balance of sweet and savory flavors. The hearty combination of sweet potatoes and black beans makes it both filling and comforting, while the spices add a layer of warmth and depth. Perfect for a cozy Sunday dinner, this chili is also great for meal prepping or serving at a gathering with vegan cornbread or rice on the side.

Vegan Potato Gnocchi with Sage Butter

These Vegan Potato Gnocchi with Sage Butter are a deliciously light and fluffy Italian-inspired dish. The homemade gnocchi is made from potatoes and flour, with a melt-in-your-mouth texture. Tossed in a rich sage-infused vegan butter, this dish is simple yet incredibly flavorful—perfect for a relaxing Sunday meal.

Ingredients:

• 2 large russet potatoes, peeled and cubed
• 1 cup all-purpose flour (plus more for dusting)
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/4 cup vegan butter
• 10 fresh sage leaves
• Salt and pepper to taste

Instructions:

1. Boil the diced potatoes in a large pot of water for 10-12 minutes, until tender. Drain and mash them until smooth. Let the mashed potatoes cool slightly.
2. On a clean surface, combine the mashed potatoes, flour, and salt. Mix until a dough forms. If the dough is too sticky, add a little more flour until it’s soft but not overly sticky.
3. Divide the dough into 4 portions. Roll each portion into a long rope, about 1/2-inch thick. Cut the ropes into small 1-inch pieces, and gently press each piece with a fork to create the traditional gnocchi shape.
4. Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the water in batches. Once they float to the surface, cook for an additional 1-2 minutes, then remove with a slotted spoon.
5. In a large skillet, heat the vegan butter over medium heat. Add the fresh sage leaves and cook for 2-3 minutes until the butter is golden and the sage is crispy.
6. Add the cooked gnocchi to the skillet and toss gently to coat with the sage butter. Season with salt and pepper to taste.
7. Serve hot, garnished with additional sage leaves, if desired.

This Vegan Potato Gnocchi with Sage Butter is a beautiful dish that’s both indulgent and light. The soft, pillowy gnocchi combined with the rich, aromatic sage butter creates a simple but luxurious flavor profile. Perfect for a Sunday meal, this dish can be served as a main course or paired with a salad for a complete, comforting meal. Homemade gnocchi takes a bit of time, but it’s worth the effort for the incredible taste and texture!

Vegan Potato and Spinach Frittata

This Vegan Potato and Spinach Frittata is a delicious, protein-packed breakfast or brunch dish that’s perfect for a relaxing Sunday. Made with potatoes, spinach, and a chickpea flour base, this frittata is full of flavor and great for meal prepping. It’s a savory and satisfying option that everyone will love, vegan or not!

Ingredients:

• 2 medium potatoes, peeled and diced
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cups fresh spinach, chopped
• 1/2 cup chickpea flour
• 1 cup water
• 1 tsp garlic powder
• 1 tsp turmeric
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until golden and crispy on the outside. Remove the potatoes and set them aside.
2. In the same skillet, add the chopped onion and sauté for 5 minutes until softened. Add the chopped spinach and cook for another 2 minutes, until wilted.
3. In a separate bowl, whisk together the chickpea flour, water, garlic powder, turmeric, cumin, salt, and pepper until smooth.
4. Add the cooked potatoes back to the skillet, then pour the chickpea flour mixture over the vegetables. Stir to combine, then reduce the heat to low and cover the skillet.
5. Cook for 10-15 minutes, until the frittata is set and lightly golden on the bottom.
6. Carefully flip the frittata (you can slide it onto a plate and flip it over, then return it to the pan to cook the other side) and cook for another 5 minutes.
7. Remove from the heat and garnish with fresh parsley before serving.

This Vegan Potato and Spinach Frittata is an excellent choice for a leisurely Sunday breakfast or brunch. It’s packed with nutrients from potatoes and spinach, and the chickpea flour base provides a hearty, egg-like texture without any animal products. This dish is perfect for feeding a crowd or as a meal prep option for the week ahead. It’s savory, filling, and pairs beautifully with a side of toast or avocado for a well-rounded meal.

Vegan Potato and Leek Soup

This Vegan Potato and Leek Soup is a creamy, comforting dish that’s perfect for chilly Sunday afternoons. The combination of smooth potatoes and sweet, tender leeks creates a rich base, while the addition of fresh herbs and vegetable broth rounds out the flavor. This simple, satisfying soup is easy to prepare and sure to warm you up.

Ingredients:

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

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sliced leeks and garlic, sautéing for 5-7 minutes until softened.
2. Add the diced potatoes, vegetable broth, and thyme to the pot. Bring the mixture to a boil, then lower the heat and let it simmer for 15-20 minutes until the potatoes are tender.
3. Once the potatoes are cooked, use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
4. Stir in the almond milk and cook for another 2-3 minutes. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This Vegan Potato and Leek Soup is the ultimate comfort food for a cozy Sunday. The creamy texture of the soup, combined with the natural sweetness of the leeks and potatoes, creates a deeply satisfying dish. It’s easy to make and perfect for meal prepping, as the flavors deepen over time. Enjoy this soup with some crusty bread for a complete and comforting meal.

Vegan Crispy Baked Potato Wedges

These Vegan Crispy Baked Potato Wedges are the perfect snack or side dish to complement any Sunday meal. They’re seasoned with a blend of spices and baked to perfection, giving them a golden, crispy exterior and a soft, fluffy interior. Paired with a vegan dipping sauce, they make a simple yet irresistible dish.

Ingredients:

• 4 medium potatoes, scrubbed and cut into wedges
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• Vegan sour cream or ketchup for dipping

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with olive oil, paprika, garlic powder, onion powder, oregano, salt, and pepper.
3. Spread the seasoned potato wedges in a single layer on the prepared baking sheet.
4. Bake for 30-35 minutes, flipping halfway through, until the wedges are golden brown and crispy.
5. Garnish with fresh parsley and serve with your favorite vegan dipping sauce.

These Vegan Crispy Baked Potato Wedges are a fantastic side dish or snack that will quickly become a favorite. The crispy texture and flavorful seasoning make them a great addition to any meal. Whether paired with a veggie burger or served as an appetizer, these wedges are sure to impress. They’re easy to make and perfect for a casual Sunday gathering or family meal.

Vegan Potato Salad with Avocado Dressing

This Vegan Potato Salad with Avocado Dressing is a refreshing twist on the classic dish. The creamy avocado dressing adds a rich, velvety texture, while the combination of potatoes, fresh vegetables, and herbs brings a delightful balance of flavors. It’s the perfect side dish for a Sunday picnic or barbecue.

Ingredients:

• 6 medium potatoes, peeled and diced
• 1/2 cup vegan mayo
• 1 ripe avocado, mashed
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 2 tbsp fresh parsley, chopped
• 1/2 cup red onion, finely chopped
• 1/2 cup celery, chopped
• 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, until they are fork-tender. Drain and let the potatoes cool.
2. In a small bowl, whisk together the vegan mayo, mashed avocado, lemon juice, Dijon mustard, salt, and pepper until smooth.
3. In a large bowl, combine the cooled potatoes, red onion, celery, and fresh parsley.
4. Pour the avocado dressing over the potatoes and mix gently until everything is well coated.
5. Serve chilled, garnished with extra parsley if desired.

This Vegan Potato Salad with Avocado Dressing is a creamy, flavorful alternative to traditional potato salad. The avocado dressing adds a rich, satisfying texture without the need for dairy, and the fresh vegetables add crunch and brightness. This dish is perfect for any Sunday gathering, picnic, or barbecue. It’s easy to prepare, can be made ahead of time, and is sure to be a crowd-pleaser.

Vegan Potato Tacos

These Vegan Potato Tacos are a fun and flavorful twist on traditional taco fillings. Soft, roasted potatoes seasoned with Mexican spices form the base, complemented by fresh toppings like avocado, cilantro, and a zesty lime crema. These tacos are easy to assemble, customizable, and perfect for a light yet satisfying Sunday meal.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1/2 cup red cabbage, shredded
• Fresh cilantro, chopped
• 1 lime, cut into wedges

For the lime crema:

• 1/2 cup cashews, soaked for 2 hours or overnight
• 2 tbsp lime juice
• 1 tbsp water
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Spread the seasoned potatoes in a single layer on the baking sheet.
3. Roast the potatoes in the oven for 25-30 minutes, flipping halfway through, until golden and crispy on the outside.
4. While the potatoes roast, make the lime crema. In a blender or food processor, blend the soaked cashews, lime juice, water, and salt until smooth and creamy. Add more water if needed to reach your desired consistency.
5. Warm the corn tortillas in a dry skillet or in the oven for a few minutes.
6. To assemble the tacos, fill each tortilla with roasted potatoes, avocado slices, shredded cabbage, and cilantro. Drizzle with the lime crema and serve with lime wedges on the side.

Vegan Potato Tacos are a fun and flavorful way to enjoy potatoes in a new light. The roasted, seasoned potatoes bring a hearty base, while the fresh toppings and creamy lime crema elevate the flavor. These tacos are perfect for a relaxed Sunday dinner or even a taco night with friends and family. Plus, they’re easily customizable to suit your taste!

Vegan Potato and Mushroom Shepherd’s Pie

This Vegan Potato and Mushroom Shepherd’s Pie is a hearty and comforting dish that combines earthy mushrooms, savory vegetables, and a creamy mashed potato topping. It’s a great vegan alternative to the classic shepherd’s pie, offering rich flavors and a satisfying texture. Perfect for a Sunday dinner, this dish is both filling and comforting.

Ingredients:

• 6 medium potatoes, peeled and diced
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 1 cup frozen peas
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tbsp soy sauce or tamari
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup unsweetened almond milk
• 2 tbsp vegan butter

Instructions:

1. In a large pot, bring the diced potatoes to a boil in salted water. Cook for 10-12 minutes until tender. Drain and mash with almond milk and vegan butter until smooth. Set aside.
2. While the potatoes cook, heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 5-7 minutes until softened.
3. Add the sliced mushrooms and cook for another 7-10 minutes, until the mushrooms release their moisture and become tender.
4. Stir in the tomato paste, soy sauce, vegetable broth, and dried thyme. Add the peas and simmer for 5 minutes until the mixture thickens and becomes cohesive.
5. Preheat your oven to 375°F (190°C). Transfer the mushroom and vegetable mixture to a baking dish. Spread the mashed potatoes evenly on top.
6. Bake for 20-25 minutes, until the top is golden and slightly crispy.
7. Let it cool for a few minutes before serving.

This Vegan Potato and Mushroom Shepherd’s Pie is a hearty, satisfying dish that’s perfect for a Sunday meal. The creamy mashed potatoes on top offer a comforting texture, while the mushroom and vegetable filling provides rich, umami flavors. It’s a great make-ahead meal and perfect for serving a crowd or enjoying over multiple days.

Vegan Loaded Baked Potatoes

These Vegan Loaded Baked Potatoes are a fun, customizable meal that’s both comforting and filling. The baked potatoes are topped with a vegan cheese sauce, sautéed mushrooms, onions, and fresh herbs. It’s a delicious way to enjoy potatoes on a Sunday, and they make a great meal for both lunch or dinner.

Ingredients:

• 4 large russet potatoes
• 1 tbsp olive oil
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 1 cup vegan cheese sauce (store-bought or homemade)
• 1/4 cup vegan sour cream (optional)
• Fresh chives, chopped, for garnish
• Salt and pepper to taste

For the vegan cheese sauce (if homemade):

• 1/2 cup raw cashews, soaked for 2 hours or overnight
• 1/4 cup nutritional yeast
• 1/2 cup water
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp turmeric
• Salt to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Pierce each potato a few times with a fork, rub with olive oil, and sprinkle with salt. Place them on a baking sheet and bake for 45-60 minutes, until tender.
2. While the potatoes bake, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5 minutes until soft. Add the sliced mushrooms and cook for 7-8 minutes until tender and browned.
3. In a blender, combine all the ingredients for the vegan cheese sauce. Blend until smooth, adding more water if needed to reach a creamy consistency.
4. Once the potatoes are baked, slice them open and fluff the inside with a fork. Top each potato with a generous amount of sautéed mushrooms and onions.
5. Drizzle with vegan cheese sauce and a dollop of vegan sour cream if desired. Garnish with chopped chives and serve hot.

Vegan Loaded Baked Potatoes are a delicious, customizable dish that makes for a hearty Sunday meal. The combination of creamy cheese sauce, savory mushrooms, and onions creates a perfect balance of flavors, while the fluffy potato provides a satisfying base. These loaded potatoes are filling, comforting, and easy to make—perfect for a relaxed weekend dinner or as a side dish to accompany other vegan favorites.

Note: More recipes are coming soon!