The Best Damn Vegan Mashed Potatoes

 

The Best Damn Vegan Mashed Potatoes

https://minimalistbaker.com/the-best-damn-vegan-mashed-potatoes/5-ingredient vegan mashed potatoes that are fluffy, creamy, buttery, and loaded with roasted garlic and chives. Perfect as is, with gravy, or with a giant scoop of vegan butter.

AuthorMinimalist Baker

PREP TIME10 minutes

COOK TIME30 minutes

TOTAL TIME40 minutes

Servings4

CourseSide

CuisineGluten-Free, Vegan

Freezer FriendlyNo

Does it keep?2-3 Days

Ingredients

• 6-8 medium yukon gold potatoes (if large, cut in half)*
• 1 tsp sea salt (divided)
• Water to cover
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 5-6 cloves raw or roasted garlic (or sub minced garlic sautéed for 3 minutes in olive oil)*
• 3-4 Tbsp vegan butter (such as Earth Balance // melted/softened)
• 1/4 cup fresh chives (for topping // optional)

Instructions

• For creamier mashed potatoes, peel your potatoes at this time. Otherwise, just halve your potatoes and place in a large saucepan or pot and cover with water by ~1 inch.
• Bring to a light boil over high heat and add 1 tsp of sea salt (as original recipe is written // adjust if altering batch size), and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
• While the potatoes are cooking, chop up your chives (optional) and measure your vegan butter.
• Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water.
• Mash your potatoes using a potato masher until fluffy.
• Add in vegan butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.
• Lastly top with chives (optional, stir and serve as is or with your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days. Not freezer friendly.

Notes

*Use organic potatoes if possible, especially since you leave the skin on.
*To roast a head of garlic, simply cup the top off to expose tips, rub with olive oil, wrap in foil and bake for 50 minutes – 1 hour in a 400-degree F (204 C) oven directly on the rack. Cloves should squeeze out easily once cooled. Discard skins/peel.
*Nutrition information is a rough estimate calculated with 6 yukon gold potatoes and the lesser amount of Earth Balance vegan butter.

Nutrition (1 of 4 servings)

Serving: 1 servingCalories: 247Carbohydrates: 40.5 gProtein: 4.9 gFat: 8.3 gSaturated Fat: 2.3 gPolyunsaturated Fat: 1.9 gMonounsaturated Fat: 3.8 gTrans Fat: 0 gCholesterol: 0 mgSodium: 956 mgPotassium: 958 mgFiber: 3.2 gSugar: 1.6 gVitamin A: 133 IUVitamin C: 43 mgCalcium: 42.8 mgIron: 1.8 mg

Coconut Cranberry Granola

 A sweet homemade treat perfect for camping out or staying in!  Recipe from Maria Hutkin, Thanksgiving November 2022. Gave as Christmas gifts 2022.

Ralphs

https://www.ralphs.com/r/coconut-cranberry-granola-recipe/5b33ed2f84ae5310116e3527

Serves: 8Prep: 5 minutes <---BSCook: 30 minutesTotal: 35 minutes

Serves: 8

Ingredients

• 3 T. (or about 1/4c.) Brown Sugar
• 1⁄2 t. cinnamon
• 1⁄4 t. salt
• 1⁄4 c. coconut oil, melted
• 1⁄4 c. + 1t. Honey
• 1 t. vanilla
• 3 c. Old Fashioned Rolled Oats
• 1⁄2 c. sweetened coconut, shredded (can use unsweetened)
• 1⁄2 c. whole almonds
• 1⁄2 cup dried cranberries
• 1⁄4 c. chia seeds
• 1⁄4 c. non-salted sunflower seeds

• Directions

  • Step 1
    Preheat oven to 325°F.
  • Step 2
    In a small mixing bowl combine the brown sugar, cinnamon, salt, coconut oil, vanilla and honey and stir together. Set aside.
  • Step 3
    In a large mixing bowl combine the oats, coconut, almonds, dried cranberries, chia seeds and sunflower seeds and mix together. Pour the honey mixture over the oats and mix until the oats are coated completely.
  • Step 4
    On a parchment-lined baking sheet spread the granola mixture in an even, thin layer. Bake the granola for 30 minutes, stirring gently every 10 minutes.
  • Step 5
    Remove the granola from the oven and let sit until cooled. Store the granola in an airtight container for up to two weeks.

Roasted Red Pepper and Pecan Spread/Dip

 In a food processor, in the order listed below, add all ingredients except the olive oil:

1 - 12oz jar Roasted Red Peppers, drained

1/4 c. Sun Dried Tomatoes, packed in oil, drained, patted dry with paper towel

1/4 c. Course whole wheat bread crumbs (or for GF use almond meal

1 c. pecan pieces, unsalted, toasted

1 clove minced garlic

1 T. red wine vinegar or balsamic vinegar

1/2 t. ground cumin

1/4 t ground paprika

1/4 t salt

1/4 c. extra virgin olive oil

Puree until smooth. With motor running, add olive oil in a slow stream, blending until incorporated. 

Yields 3 cups

Note: Can be made up to 2 day ahead and chilled. Bring to room temp. before serving. Delicious served with crackers or vegetables.

Recipe by Angela Stanford, Holistic nutrition Advisor - www.vitalandwell.com

Cinnamon Vanilla Grain-Free Granola

Ralphs Grocery Store 

https://www.ralphs.com/r/cinnamon-vanilla-grain-free-granola-recipe/5ee254969da07c23f7f911a0

 Serves: 8

Prep: 10 minutesCook: 30 minutesTotal: 40 minutesDifficulty: Easy

Ingredients

• 1⁄4 cup coconut oil, melted
• 1⁄4 cup maple syrup
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon
• 1⁄4 teaspoon fine salt
• 2 cups Sliced Almonds
• 1⁄2 cup raw sunflower seeds
• 1⁄2 cup raw pumpkin seeds
• 1⁄4 cup almond flour

Directions

• Step 1
  Heat oven to 325°F. Line a baking sheet with parchment paper and set aside.
• Step 2
  In a bowl mix together coconut oil, maple syrup, vanilla, cinnamon, salt, almonds, seeds and almond flour until well combined.
• Step 3
  Spread in an even layer on prepared pan. Bake 25-30 minutes, turning the pan halfway through, until golden brown and toasted.
• Step 4
  Allow to cool completely.
• Step 5
  Store in an airtight container at room temperature.

Ralphs Grocery Store 

https://www.ralphs.com/r/cinnamon-vanilla-grain-free-granola-recipe/5ee254969da07c23f7f911a0

 Serves: 8

Prep: 10 minutesCook: 30 minutesTotal: 40 minutesDifficulty: Easy

Green Bean Casserole (Vegan)

 

Vegan Green Bean Casserole

This vegan green bean casserole is a holiday classic. Tender green beans mixed with a creamy mushroom sauce and crispy fried onions and baked to perfection.

Prep Time25 mins

Cook Time25 mins

Total Time50 mins

Course: Savory, Side

Cuisine: Vegan

Diet: Vegan

 

Servings: 10

Calories: 236kcal

 

Author: Alison Andrews

https://lovingitvegan.com/vegan-green-bean-casserole/

Ingredients

• 2 1/2 pounds Frozen Green Beans (1100g) ~9 cups
• 1 Tbsp Olive Oil
• 1 tsp Crushed Garlic
• 2 1/2 cups Cremini Mushrooms (240g) Sliced
• 1 Tbsp Soy Sauce or Tamari
• 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
• 1 Tbsp Cornstarch
• 6 ounces Crispy Fried Onions (170g)

Instructions

• Bring a pot of water to the boil and then add in the green beans and flash boil them for 3 minutes. Then drain the green beans and add to a mixing bowl. Set aside.
• Preheat the oven to 350°F (180°C).
• Add the olive oil and crushed garlic to a frying pan along with the sliced cremini mushrooms and soy sauce and sauté until the mushrooms are softened. Add the coconut milk and heat with the mushrooms until it reaches a simmer.
• Mix the cornstarch with a little cold water into a paste and add it to the soup stirring vigorously and keep stirring for a few more minutes until the soup is thickened.
• Pour your mushroom soup in with your green beans in the mixing bowl and add in a ⅓ cup of crispy fried onions. Mix in.
• Transfer to a 9x13 baking dish and place into the oven to bake for 20 minutes. After 20 minutes remove it from the oven and add the remaining crispy fried onions to the top of the dish and then return to the oven to bake for a further 5 minutes until the onions are browned on top. Remove from the oven and let the dish cool on a wire cooling rack for a few minutes before serving.

Notes

1. Green beans. You can also use fresh green beans if you prefer. The method will remain the same.
2. Mushrooms. Cremini mushrooms are also called baby bella or portobellini mushrooms. You could also use white button mushrooms. 
3. Coconut milk. The coconut milk should be full fat canned unsweetened coconut milk. If you have a coconut allergy you can switch for a different non-dairy milk such as soy or almond but it will be much less rich.
4. Make Ahead: Prepare the casserole up to the point that you put the green bean, mushroom soup and crispy fried onion mix into the 9x13 dish (step 6) but then instead of placing it into the oven at this point as you would usually do, just let it cool, cover the dish and refrigerate. When you are ready to bake it the next day, place the dish into the oven and bake as normal with an extra 5 minutes of bake time to account for the coldness of the dish going in. Then bring it out and add the extra crispy fried onions as usual and bake for the last 5 minutes.
5. Storing. Leftovers can be stored, covered, in the fridge for 3 days. Reheat in the oven at 350°F for 15-20 minutes until heated through.
6. This recipe was first published in November 2019. The post has been slightly updated with extra tips but the recipe itself remains the same. 

Nutrition

Serving: 1Serve | Calories: 236kcal | Carbohydrates: 18.3g | Protein: 3.9g | Fat: 17g | Saturated Fat: 9.5g | Sodium: 247mg | Fiber: 3g | Sugar: 3.5g