This simple and rustic sheet pan focaccia has two topping options: jalapeños & (vegan) cheese or tomatoes, herbs & garlic.

Flatbreads like focaccia are great for beginners! They use simple ingredients and tools, they don't require much active cooking time, they’re highly customizable, and it's easy to tell when they're cooked through.

Toppings

Spread your choice of toppings (minus olive oil and sea salt) over the surface of the dough. Then, work the toppings into the dough by dimpling it quickly and thoroughly using all your fingers (like you’re a very passionate but absolutely awful pianist). Top the surface with a generous drizzle olive oil and a dusting of sea salt before baking it until it’s golden-brown.

Jalapeño & Cheese

Pickled jalapeños, vegan cheese, cashew Parmesan (optional), garlic, sea salt, and olive oil.

I use “tamed” pickled jalapeños. They're flavourful but mild so you can use a lot of them without their heat becoming overwhelming. If you use hot pickled jalapeños (and you’re sensitive to spicy food) you can chop them up and use less of them.

Use your favourite vegan cheese shreds. I like Daiya’s Cheddar Style Shreds (the Original kind) because they melt quickly and they're widely available.

Tomato, Herb & Garlic

Cherry or grape tomatoes, sliced garlic, fresh or dried herbs, sea salt, and olive oil.

You can use fresh or dried herbs, depending on what you have. I used a dry Italian herb blend of rosemary, thyme, oregano, basil, marjoram, and thyme. Bruise hardy herbs like rosemary to release their flavourful oils before adding them.

Other topping ideas and variations

We also have a lovely potato & rosemary focaccia recipe on the blog. It’s a tidier looking version made in an 8” cast iron skillet.

You can make focaccia as simple or elaborate as you like. Other topping ideas are: olives, marinated artichoke hearts, roasted red peppers, shallots, sliced potato, roasted garlic, vegan pesto, and caramelized onions. Feel free to be creative or try multiple flavour combinations on divided sections.

Pizza dough

This focaccia dough is perfect for homemade pizzas, we used it in our Mediterranean pesto pizza recipe. For a thick pizza crust that's eerily similar to Pizza Hut's pan crust, liberally oil your pan/parchment paper before assembling and baking.

Using up leftovers (if you have any!)

Garlic toast

Cut leftover focaccia into slices, spread with garlic butter, and cook it butter side down in a hot skillet until it’s golden brown. Serve with spaghetti or other pasta dishes.

Croutons

Cube leftover (preferably slightly stale) focaccia. Add vegan butter or olive oil to a hot skillet. If desired, add some Italian herbs, minced garlic and/or garlic and onion powder. Add the cubed focaccia and cook, stirring often, until the croutons are golden brown and crisp. Use the croutons in a salad like our vegan crispy chick’n Caesar.

Using a stand-mixer vs. kneading by hand

You can knead focaccia by hand or in a stand-mixer. I prefer using a stand-mixer for bread because it’s much easier to keep the dough moist. When you knead by hand you use more flour to prevent the dough from sticking to your hands and countertop. Start by adding ¾ the amount of flour and then add more, using the minimum amount required to keep the dough workable.

Proofing yeast

Bread recipes often start with a proofing step (adding yeast and sugar to warm water and waiting for the yeast to froth and rise to the surface). It tests yeast to make sure it's active. Proof your yeast if you’re not sure how fresh it is to make sure your dough will rise. If you’re using fresh yeast you can skip this step.

Focaccia (Jalapeño Cheese and Tomato Herb)

★★★★★ 5 from 1 reviews

• Author: Brittany Mueller
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours, 30 minutes
• Yield: 1 sheet pan (12-18 servings)
• Category: Breads
• Method: Baking
• Cuisine: Vegan

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Description

Easy sheet pan focaccia with two different topping combinations: Jalapeño & (Vegan) Cheese and Tomato, Herb & Garlic.

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Ingredients

Focaccia

• 1½ cups (375 ml) warm water
• 1 tbsp (15 ml) sugar
• 1 tbsp (15 ml) active dry yeast
• 1 tsp (5 ml) salt
• 4½ cups (540 grams) all-purpose flour
• Olive oil, as needed

Toppings

Jalapeño & Cheese Option (1 full sheet pan)

• 1 cup (140 grams) pickled (tamed) jalapeños
• ½ cup (45 grams) vegan cheese shreds (I used Daiya)
• 4 cloves garlic, thinly sliced
• Optional: vegan Parmesan, to taste
• Sea salt, to taste

Tomato & Herb Option (1 full sheet pan)

• 1 cup (160 grams) halved grape or cherry tomatoes
• 4 cloves garlic, thinly sliced
• Fresh or dried Italian herbs (oregano, thyme, rosemary, basil, etc.), to taste
• Sea salt, to taste

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Instructions

1. In a large bowl or stand mixer, combine warm water, sugar, yeast, salt, and ¾ of the all-purpose flour. Mix to combine. Knead (by hand or in a stand mixer with a dough hook) until the dough is smooth and elastic (about 10 minutes), add remaining flour as needed to keep the dough from sticking.
2. Coat the dough ball with olive oil and place it in a large bowl covered with a damp kitchen towel. Leave to rise until doubled in size (about 1 hour).
3. Line a large baking sheet with parchment paper. Drizzle the parchment paper with olive oil.
4. After the dough doubles in size, punch it down. Flatten and stretch the dough to fit your sheet pan. Cover lightly with a sheet of plastic wrap and let rise until doubled in size (about 40 minutes).
5. While the dough rises, preheat your oven to 450°F (230°C) and prepare toppings.
6. After the dough has risen, add your choice of toppings. Use your fingers to thoroughly dimple the dough, pressing the toppings into the bread. Drizzle with olive oil and season with sea salt.
7. Bake focaccia until golden brown, about 25-30 minutes.

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Notes

Ingredient amounts for toppings options are for 1 full sheet pan. If you want to make ½ and ½, half the ingredient amounts.

Keywords: focaccia, vegan focaccia, jalapeño cheese focaccia, tomato herb focaccia

The post Focaccia (Jalapeño Cheese and Tomato Herb) appeared first on I LOVE VEGAN.

Deviled potatoes are a delightful two-bite appetizer and a great vegan alternative to deviled eggs. They’re classic, simple to prepare, and perfect for bringing along to game days and get-togethers.

These vegan deviled “egg” potatoes are easy to make using just 7 ingredients (plus your chosen garnishes). The deviled “yolk” filling is soft, creamy, and light.

Ingredients for Making Vegan Deviled “Egg” Potatoes

The majority of the ingredients are typical deviled egg ingredients: mustard, vinegar, (vegan) mayo, and classic garnishes like paprika and chives.

Yellow Creamer potatoes are the star of this recipe. The Boomer Gold varietal of Little potatoes have the buttery texture, creamy colouring, and naturally small size that's just right for deviled potatoes. The flesh mashes up fluffy and light - a great base for a vegan version of deviled yolks.

Adding a pinch of ground turmeric to the filling makes it sunny egg yolk yellow.

Black salt (or kala namak) has a rich sulphurous flavour that makes any veganized dish taste eggy. You can make this recipe with regular salt for simple deviled potatoes rather than deviled egg potatoes.

Nutritional yeast lightens the filling's texture and balances the acidity of the mustard and vinegar.

How to Make Deviled Potatoes

Making deviled potatoes is simple and not much different from making deviled eggs.

Boil the Creamer potatoes until they’re just tender and then slice them in half. Use a melon baller to scoop out a hollow for the filling (and save the "potato balls").

Whisk together the mayo, mustard, vinegar, black salt, turmeric, and nutritional yeast.

Mash up the potato balls (tips on that below), add the dressing, and mix well.

Fill the hollows with pretty swirls of deviled "yolk" filling and top with a sprinkle of paprika and chives (or whatever garnish you choose!)

Tips for Making Deviled Potatoes

How to mash the potatoes for a light, lump-free filling - Use a spoon to push the potato through a fine mesh strainer. It takes less than 2 minutes and makes for a smooth, creamy filling.

Make extra cute "eggy looking" deviled potatoes - Choose the larger, more oblong Little potatoes from the bag. Use your melon baller to scoop out the hollow in the lower half of the potato (instead of the center) to mimic the look of hard boiled egg.

Prepping ahead of time - Once you've prepared everything it only takes a few minutes to fill and garnish your deviled potatoes. Load your piping bag and prepare any garnishes ahead of time but wait until it’s time to serve before assembling.

Piping the filling -  If you don’t have a piping bag, use a zip-loc bag with the tip of the corner cut off. For that classic deviled egg look choose a large star tip. For a more modern look, use a round tip (or no tip).

Deviled Potato Garnishes

• Keep it classic with a sprinkle of paprika and chopped chives
• Fresh herbs: dill, parsley, chives
• Crispy, crumbled tempeh bacon
• Add some heat with a sprinkle of cayenne or a touch of sriracha or Tabasco

More Game Day Potato Appetizers & Snacks

• Vegetable Pakoras
• Spicy Nacho Potato Bites
• Loaded Smashed Potatoes
• Two-Bite Vegetable Samosas
• Double-Stuffed Buffalo Ranch Potatoes

This post is sponsored by The Little Potato Company.

Head over to their website to learn more about What is a Creamer potato?, browse great vegan recipes, and use their store locator to find out where to buy them!

Print

Vegan Deviled "Egg" Potatoes

★★★★★ 5 from 4 reviews

• Author: Brittany Mueller
• Prep Time: 50 minutes
• Total Time: 1 hour, 20 minutes
• Yield: 12 deviled potatoes
• Category: Appetizers
• Method: Boiling
• Cuisine: Vegan

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Description

Vegan deviled “egg” potatoes are a great plant-based alternative to deviled eggs. These light two-bite appetizers are easy to prepare and require just 7 ingredients (and your favourite garnishes!)

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Ingredients

• 8 - 9 yellow Creamer potatoes (250 grams) (Boomer Gold by The Little Potato Company)
• 2 tablespoons (30 ml) vegan mayo
• ½ tablespoon (7.5 ml) (2 grams) fine nutritional yeast flakes
• 1 teaspoon (5 ml) yellow mustard
• 1 teaspoon (5 ml) white vinegar
• ¼ teaspoon (1.25 ml) finely ground black salt (kala namak)
• ⅛ teaspoon ground turmeric

Garnishes:

• Paprika, to taste
• Fresh chives, chopped, to taste

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Instructions

1. Add yellow Creamer potatoes to a large pot of cold water. Turn heat to maximum and bring potatoes to a boil. Reduce heat to a simmer and cook for 15 minutes or until the largest potato is just tender. Drain and set aside until cool enough to handle comfortably.
2. Slice cooled potatoes in half lengthwise. Use a small melon baller to scoop out a round of the flesh, creating a hollow for the filling. Don’t worry if some of the hollowed potatoes break or look messy, you’ll only need 12 of the best looking ones. Reserve all of the “potato balls” and set them aside for the filling (about 90 grams total).
3. In a medium-sized bowl, whisk together mayo, nutritional yeast, mustard, vinegar, black salt, and turmeric.
4. For best texture, use a spoon to mash the reserved potato flesh through a fine mesh strainer. Add the mashed potato to the dressing from step 3. Mix well to combine. Taste the filling and adjust seasoning if needed.
5. Transfer the filling into a piping bag fitted with a large round or star tip (or use a zip-loc bag with the tip of the corner cut off). Pipe the filling into 12 of the best looking hollowed out potatoes, overfilling them for best flavour.
6. Garnish deviled potatoes with paprika and fresh chives. Chill before serving. Serve cool.

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Notes

Prep ahead of time - Once you've prepared everything it only takes a few minutes to fill and garnish your deviled potatoes. Load your piping bag and prepare any garnishes ahead of time but wait until it’s time to serve before assembling.

More garnish ideas: Fresh herbs (dill, parsley, chives), crumbled tempeh bacon, cayenne, Tabasco, sriracha.

Keywords: vegan deviled egg potatoes

The post Vegan Deviled "Egg" Potatoes appeared first on I LOVE VEGAN.

Dipping and drizzling roasted Creamer potatoes in a spicy vegan queso makes for a lovely appetizer that’s perfect for parties and game days. This simple but hearty vegan appetizer is ready in 30 minutes.

Little potatoes are a welcome addition to any get-together where packaged snacks, soft drinks, and alcoholic beverages tend to be a focus. They’re a nutritious whole food vehicle for the rich and creamy vegan queso and a heartier alternative to tortilla chips.

For this recipe we’ll keep it simple and let the earthy flavour and creamy texture of Little potatoes shine. Halve your favourite varietal of Little potatoes (see them all on their Products page), toss them with olive oil and sea salt, and roast them for 25 minutes. Stunning varietals such as Blushing Belle, Something Blue, or Terrific Trio will offer a pop of colour and striking contrast against the queso.

Making Vegan "Queso"

The vegan queso is smooth and silky with flecks of spicy jalapeño. It’s perfect for drizzling or dipping roasted Creamer potatoes. A truly loaded vegan queso is great too! But all those diced ingredients make it difficult to drizzle. And if you’re dipping, they’ll roll right off those round Little potatoes! A smooth and silky vegan queso works best here.

A few tweaks turn your cashew-based queso into something more mysterious. A weak roux, vegan butter and cheese, non-dairy milk, and pickled jalapeño brine softens the cashew’s nutty flavour while enhancing their creamy texture.

The vegan queso is ready in 15 minutes or less. You’ll need to use a blender and a saucepan but they pay off is well worth it. Sauté onion and garlic in vegan butter until fragrant and translucent. After that, transfer the onion and garlic to a blender. Add the non-dairy milk, raw cashews, nutritional yeast, and salt. Blend on "high" for an ultra smooth and silky consistency. Add the pickled jalapeños and juice, and blitz briefly to chop them up.

Going back to the pot that you sautéed in, heat remaining butter and whisk in a little flour to make a roux. Slowly whisk the blended mixture into the roux. Add the cheese and stir constantly until melted. Taste and adjust the seasoning to suit your preference.

Pickled jalapeños and their brine add a spicy kick and a punch of acidity. For a spicy queso, choose any jar of hot jalapeños. For something with subtle heat, look for “tamed” pickled jalapeños.

How to Serve Vegan Queso and Roasted Creamer Potatoes

You can serve this Little potato and vegan queso appetizer in two ways. Choose whichever suits the guests and occasion better! Serve the potatoes plated, drizzled with queso, and sprinkled with fresh chives or cilantro for garnish. Or serve them fondue-style with skewers or appetizer forks and a dish of vegan queso for dipping. If you happen to have a fondue pot, this is a great time to use it. Serve the vegan queso hot and keep it warm for best texture.

More Vegan Potato Appetizers

You might enjoy our Crispy Potatoes with Garlic Lemon Avocado Aioli, Crispy Potatoes with Vegan Ranch, Vegan Double-Stuffed Buffalo Ranch Potatoes, Spicy Nacho Potato Bites, or Two-Bite Vegan Baked Potatoes!

This post is sponsored by The Little Potato Company.

We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan!Head over to Littlepotatoes.com for hundreds of great recipes, lots of Little potato love, and a super handy store locator for Where to Buy!

Vegan Chile con Queso Potatoes

★★★★★ 5 from 1 reviews

• Author: Brittany Mueller
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Appetizer
• Method: Roasting, Blending
• Cuisine: Vegan

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Description

Roasted Creamer potatoes served with a rich and cheesy jalapeño vegan “queso”. The vegan cashew queso is smooth and silky. Ready in 30 minutes!

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Ingredients

Roasted Little potatoes:

• 1 (1.5-pound) (680 g) bag Blushing Belle Little Potatoes, halved
• 1 tbsp (15 ml) olive oil
• ½ tsp (2.5 ml) sea salt

Vegan Chile con “Queso”:

• ¼ cup (60 ml) vegan butter, divided
• ¼ onion (50 g), chopped
• 2 cloves garlic, chopped
• 1 ¾ cups (435 ml) unsweetened non-dairy milk
• 1 cup (135 grams) raw cashews
• ½ cup (125 ml) water
• 3 tbsp (15 g) nutritional yeast
• ½ tsp (2.5 ml) salt
• ⅓ cup (125 ml) *pickled jalapeños and liquid (see note)
• 1 tbsp (15 ml) all-purpose flour
• ¾ cup (67 g) vegan cheese

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Instructions

Roasted Little potatoes:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, stir together halved Little potatoes, olive oil, and sea salt.
3. Spread seasoned Little potatoes on to a baking sheet lined with parchment paper.
4. Bake for 25-30 minutes, or until Little potatoes and tender and golden-brown.

Vegan Chile con “Queso”:

1. In a saucepan, heat 2 tablespoon of vegan butter over medium heat. Add the onion and garlic. Cook, stirring often, until onions are translucent and fragrant but not browned.
2. Transfer the sautéed onions, garlic, and butter into a blender. Add non-dairy milk, cashews, water, nutritional yeast, and salt. Blend on high until smooth and creamy.
3. Add the pickled jalapeños and brine to the blended mixture. Pulse to chop the jalapeños. Do not over blend.
4. In the saucepan used in step one, heat the remaining 2 tablespoon of vegan butter over medium heat. Whisk in 1 tablespoon of flour to make a roux. Cook, stirring constantly, for 1 minute.
5. Slowly whisk the blended cashew mixture into the roux.
6. Add the vegan cheese to the sauce and whisk until melted.
7. Taste and adjust seasoning. If needed, adjust consistency with a splash of water or non-dairy milk.

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Notes

*Choosing pickled jalapeños: For a mild vegan queso, look for "tamed" pickled jalapeños. (Optional: increase "tamed" jalapeños and liquid to ½ cup.)

To make loaded vegan queso, add a can of Ro*Tel Diced Tomatoes & Green Chilies after melting the cheese.

Nutrition information is for ⅙ of the potatoes (approx. 10 pieces) and ¼ cup of vegan queso.

Vegan queso recipe makes 3 ⅓ cups. Refrigerate leftover vegan queso for up to 5 days. Reheat in a saucepan over medium-low heat and add a splash of non-dairy milk or water to thin (if needed).

Keywords: vegan queso, roasted potatoes

The post Vegan Queso Potatoes (Chile con "Queso") appeared first on I LOVE VEGAN.

Freshly baked bread is one of life’s simple pleasures. This Rosemary Herb & Potato Focaccia recipe makes a soft and chewy loaf with a crisp crust. Sea salt, rosemary, garlic, shallots, and crispy slices of Creamer potatoes speckle the golden crust.

This focaccia is best enjoyed fresh and in quantities not recommended by any food guide. The recipe makes an 8” loaf, in theory that’s enough for 4 people to enjoy two slices each. I assure you that two people can polish off a loaf in an evening.

Focaccia is incredibly easy to make. It’s a moist dough that’s quick and easy to knead. Focaccia is a flat bread so it cooks quickly and evenly. You won’t need to wonder if it’s cooked all the way through. If the crust is golden and the edges of the toppings are brown, it’s done!

Try to keep your excitement at bay long enough for the focaccia to cool down to room temperature before you slice into it. Add a skiff of (vegan) butter and enjoy!

Toppings:

The toppings on this Rosemary Herb & Potato Focaccia are simple but impactful.

Strip the sprays of rosemary from the stem instead of chopping it to keep its pungent flavour from becoming overwhelming. Garlic and shallots add bite and subtle touch of heat. The flavours of the rosemary, garlic, and shallots infuse the olive oil and spreads over the surface of the focaccia. This ensures that the focaccia remains flavourful, even if you lose a few toppings while slicing.

Using The Little Potato Company’s Terrific Trio in hues of red, yellow, and blue, bejewel the surface of the focaccia adding pops of colour and a touch of rustic elegance. These delicious Little potatoes come pre-washed and ready to use out of the bag, so it’s a convenient topping to have on hand. Because of their size, they’re easy to use thinly-sliced and shine, simply flavoured with a flaked sea salt and aromatic olive oil to bring out their earthy flavour. These Little potato slices become crispy and golden with a buttery-smooth interior.

Potato Pro Tip: Through my testing, I’ve learned to slice the toppings a little thicker than instincts might suggest. The focaccia takes 25 minutes to cook at high heat. To prevent your toppings from burning they need a little heft to stand up to the heat. Slice the toppings only a little thinner than ¼ “ (or half a cm) for brown but not burnt edges.

Stand mixer vs. Kneading by hand

I’ve tested this recipe in a stand mixer equipped with a dough hook, and by hand on a floured counter top. Using either method I knead for about 10 minutes, but that time can come down to 6 minutes in a stand mixer.

The main difference between the methods is that it’s easier to keep the dough moist in a stand mixer. You’re unaffected by sticky hands, so you’ll only need to add flour when the dough is so moist that it won’t form a ball.

If you’re kneading by hand, try lightly flouring the counter top and your hands rather than the dough. Use as little additional flour as possible, just enough to keep the dough workable.

Variations:

The base of this focaccia recipe is perfect for making pizza. The kind of pizza with a crispy, golden, almost fried crust. I use a variation as the base for my Mediterranean Pesto Pizza.  It's fantastic for both thick and thin crusts.

As with any topping-laden bread, you’re open to change the toppings to suit the ingredients you have on hand. One of our favourite combinations? Pickled jalapeño slices + cashew parmesan + garlic + sea salt.

Other tried and true toppings include: cherry tomatoes, olives, fresh thyme, caramelized onions, marinated artichoke hearts, roasted peppers, roasted garlic, sun-dried tomatoes, and vegan cheese.

Of course Creamer potatoes can be added to any of these combinations because their flavor is so versatile and they’re an easy addition with hassle-free prep.

Tips:

Proofing yeast:

Many recipes include a step to proof yeast before making bread dough. I’ve included proofing as an optional step in the recipe below, but it’s rarely required. It’s purpose is to test the yeast to make sure it’s still active. Proof your yeast if you can’t remember how long ago you opened it, or it’s past its best before date. Fresh yeast doesn't require proofing!

Preheating your baking pan (optional):

To encourage a thicker, crispier crust and to prevent my oven from drastically dropping in temperature, I preheat my baking pan. I baked my focaccia in a 10" cast-iron skillet. If you're using a similarly hefty baking pan you may also decide preheat it.

Since the second rise occurs inside the pan you cook it in, it’s a touch more finicky to preheat the pan. I line my skillet with parchment paper and form the dough to the pan inside. Then I lift the parchment paper and dough out of the skillet and put it on the counter to rise.

Pop your pan into the oven to preheat. Once I've prepared my toppings, preheated my pan/oven, and my dough has doubled in size, I'm ready. Quickly remove the hot pan from the oven, pop the focaccia and parchment paper into the pan, garnish the top and get it back in the oven ASAP.

Cutting parchment circles to size:

The quickest and cleanest way to cut a circle of parchment paper is to fold it like a paper snowflake. Fold a roughly square piece in half, and then in half again (it should be a roughly folded square), and finally into a triangle. Measure the tip against the center of your pan and cut the excess off. I like to leave it a little extra for lifting to loaf out of the pan. Unfold to reveal your perfectly cut parchment paper round.

This post is sponsored by The Little Potato Company.

We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan!

Head on over to Littlepotatoes.com for hundreds of great recipes, lots of Little potato love, and their super handy store locator!

Rosemary Herb & Potato Focaccia Bread

• Author: Brittany Mueller
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 25 minutes
• Yield: one 8" loaf
• Category: Baking
• Cuisine: Vegan

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Description

Rosemary, flaked sea salt, garlic, shallots, and sliced Creamer potatoes adorn the crisp crust of this soft and chewy focaccia bread.

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Ingredients

Focaccia:

• ¾ cup (185ml) water, warm
• ½ tbsp (7.5ml) sugar
• ½ tbsp (7.5ml) active dry yeast
• ½ tsp (2.5ml) salt
• 2 cups (240g) all purpose flour
• Olive oil, to coat

Toppings:

• 3 (65g) The Little Potato Company’s Terrific Trio Creamer potatoes, sliced 
• 3 cloves garlic, sliced
• 1 sprig fresh rosemary
• 2-3 tablespoon (30-45ml) olive oil, divided
• ½ tsp (2.5ml) flaked sea salt

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Instructions

(Optional) In a medium bowl, mix together warm water, sugar, and yeast. Let sit until yeast is froths and bubbles on the surface. (Proofing isn’t necessary with fresh yeast.)

1. In a bowl or stand mixer, combine warm water, sugar, yeast, salt, and about ¾ of the all-purpose flour. Mix until combined and then knead in a stand mixer with a dough hook or on a lightly floured countertop. Add the remaining flour in small quantities as needed. Knead for 10 minutes or until dough is smooth and elastic. Tip: While kneading, add as little flour as possible while ensuring the dough isn’t too wet to work with. The more moist the dough, the better the finished product will turn out. It’s easier to keep the dough moist if using a stand mixer.
2. Coat dough ball with a little bit of olive oil and place in a large bowl covered with a damp kitchen towel. Leave to rise until doubled in size (about 1 hour).Tip: Speed up the rising process by placing the bowl somewhere slightly warm (e.g. on top of a running dishwasher). Ensure it’s not too warm or you risk cooking the dough while it rises.
3. Cut a piece of parchment paper to fit your pan (I used a 10” cast-iron pan). Drizzle the parchment paper with olive oil.
4. After the dough has risen, punch it down and form it into the parchment paper-lined pan. Cover with a damp tea towel and leave to rise until doubled in size (about 40-60 minutes).
5. While the dough rises, preheat your oven to 450°F (230°C) and prepare the toppings. Slice the Creamer potatoes, shallot, and garlic into slices just under ¼” (½ cm) thick. Strip the rosemary from the stem but do not cut it. 
6. After the dough has risen, dimple it with your finger 8-10 times. Drizzle the surface and dimples with olive oil. Fill each dimple with a piece of rosemary and a slice of garlic. Top the dough with slices of Creamer potato, shallots, garlic, and pieces of rosemary. Drizzle a little extra olive oil over the Creamer potato slices. Sprinkle with a liberal amount of sea salt.
7. Bake for 20-25 minutes, until the focaccia is golden brown but the topping are brown but not burnt.
8. Allow the focaccia bread to come to room temperature before slicing into it. Tip: Enjoy the focaccia within a few hours for best flavour. The rosemary will become more pungent the longer the focaccia sits.

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The post Rosemary Herb & Potato Focaccia appeared first on I LOVE VEGAN.

Today we’re veganizing the best baked potato toppings and piling them on to crispy smashed Creamer potatoes. Serve these loaded vegan smashed potatoes as a side dish, a messy-but-delicious main, or as fun and festive little appetizers.

These loaded vegan smashed potatoes come together with 5 key components:

• Little potatoes, smashed and baked to crispy perfection
• homemade vegan sour cream
• smoky crumbled tempeh bacon
• vegan cheese shreds
• and fresh chives or green onion

Terrific Trio Little potatoes are the perfect vehicle for your favourite baked potato toppings. The colourful trio of red, blue, and yellow Little potatoes turns classic comfort food into pretty holiday appetizers. Just boil and smash the Little potatoes with vegan butter, salt, and pepper and bake them until they’re crispy and golden brown. Now load them up with toppings! You can top them as neatly or as messily as the occasion calls for.

This recipe can be customized in a variety of ways. Hot sauce, sautéed onions, roasted mushrooms, and steamed or roasted broccoli are delicious additions. Play around with different toppings! Swap in some of your favourite store-bought toppings to save a little time and effort.  Switch up the plating depending on who you’re serving:

• Pile them into a bowl with some steamed or roasted veggies and go crazy with the toppings for a messy comfort food bowl.
• For an attractive appetizer, arrange the crispy smashed potatoes on a platter and top each one with a spoonful of vegan sour cream and a sprinkle of vegan cheese, tempeh bacon, and fresh herbs

You can use homemade or store-bought vegan sour cream and tempeh bacon. I usually buy my tempeh bacon (because it’s quick and easy to prepare, delicious, and as cheap as unflavoured tempeh.) Vegan sour cream is quick and easy to make, so I always make my own. A blend of raw cashews and soft tofu makes for a mild sour cream that doesn’t end up tasting too nutty or too strongly of soy. Refined coconut oil helps to thicken the sour cream once it’s chilled but doesn’t add any trace of coconut flavour.

What are your must-have potato toppings? I’d love to see your take on this recipe! Tag @ilovegan on Instagram so I can check out your recreations! Happy cooking ♥

This post is sponsored by The Little Potato Company.

We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan!

The Little Potato Company just launched their new website! Head on over to Littlepotatoes.com for hundreds of great recipes, lots of Little potato love, and a brand new, super handy store locator!

Vegan Loaded Smashed Potatoes

★★★★★ 5 from 2 reviews

• Author: brittany mueller
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hours 10 minutes
• Yield: 32 potatoes
• Category: Appetizer, Side Dish, Main
• Cuisine: Vegan

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Description

Crispy golden-brown smashed Creamer potatoes topped with vegan sour cream, crumbled  tempeh bacon, vegan cheese shreds, and fresh chives.

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Ingredients

• 1.5 lb (680g) The Little Potato Company’s Terrific Trio
• 3 tbsp (40g) vegan butter
• ¼ tsp (1.25ml) salt
• black pepper, to taste

Toppings:

• 1 cup vegan sour “cream” (homemade or store-bought)
• 1 cup tempeh bacon (homemade or store-bought)
• ½ cup (56g) vegan cheddar cheese shreds
• ¼ cup fresh chives, chopped

Vegan Sour “Cream”:

• 1 cup (140g) raw cashews, soaked
• 1 cup (280g) soft or silken tofu
• 2 tbsp (30ml) refined coconut oil
• 1 ½ tbsp (22.5ml) white vinegar
• 1 tsp (5ml) salt
• ½ tsp (2.5ml) sugar

Tempeh Bacon:

• 2 tbsp (30ml) soy sauce
• 2 tbsp (30ml) maple syrup
• 1 tsp (5ml) liquid smoke
• 1 cup (120g) crumbled tempeh
• 1 tbsp (13g) vegan butter

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Instructions

1. Preheat oven to 415°F (213°C)..
2. Boil potatoes for 15 minutes or until the largest potato is fork tender.
3. Drain and toss hot potatoes with 3 tablespoon vegan butter.
4. One a baking sheet lined with parchment paper, use a potato masher to smash each potato. The potatoes should stay together in one piece.
5. Brush smashed potatoes with leftover melted vegan butter. Season with ¼ teaspoon of salt and black pepper.
6. Bake for 35 minutes or until the edges of the potatoes are crispy and golden-brown.
7. Top each potato with a spoonful of vegan sour cream and a sprinkle each of vegan cheese shreds, tempeh bacon, and chives.

Vegan Sour Cream:

1. Combine all ingredients in a high-speed blender. Blend on high until creamy, pausing to scrape down the sides as needed. Taste and adjust seasoning. Chill completely before serving (1-2 hours). Makes 2 cups.

Vegan Tempeh Bacon:

1. Combine all ingredients in a bowl. Marinate for 1+ hours..
2. Pour off excess marinade and reserve it for later.
3. In a skillet, heat 1 tablespoon vegan butter over medium heat. Add marinated tempeh and cook, stirring regularly, until golden-brown (about 5 minutes). Taste and adjust the flavour by adding some of the reserved marinade. Cook, stirring constantly, until the liquid is cooked off. Makes 1 cup.

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Notes

Nutrition information based on topping each potato with ½ tablespoon homemade vegan sour cream, ½ tablespoon homemade tempeh bacon, 1 teaspoon vegan cheese, and chives.

The post Vegan Loaded Smashed Potatoes appeared first on I LOVE VEGAN.

Last week we shared our recipes for Vegan Ranch Dressing and Vegan Buffalo Sauce. Taking inspiration from the classic combination of buffalo wings and ranch, today we're making Vegan Double-Stuffed Buffalo Ranch Potatoes!

You'll need 3 (or 4) key components to make these Vegan Double-Stuffed Buffalo Ranch Potatoes:

• homemade vegan ranch dressing
• homemade vegan buffalo sauce
• The Little Potato Company’s Blushing Belles
• vegan cheese shreds or nutritional yeast
• optional: chives, for topping

There are so many ways to prepare Little Potatoes! Once cooked, their flesh is super creamy and velvety and their skins are ultra thin. No peeling required! You can boil them, roast them, grill them, or simply microwave them. Today we’re going to focus on grilling them, or as a year-round alternative, baking them in the oven.

These Vegan Double-Stuffed Buffalo Ranch Potatoes are spicy, tangy, creamy, and downright delicious. They’re perfect for summer get-togethers like barbeques and potlucks. There are plenty of ways to adjust their preparation to suit your needs and preferences. Make them on the grill or in the oven, or prepare them in advance for quick cooking at summer get-togethers.

If you’re looking for a great side dish or appetizer, these Vegan Double-Stuffed Buffalo Ranch Potatoes will be perfect. They’re so much more exciting than grilled vegetables! They’re sure to impress vegans and non-vegans alike. Serve these Little Potatoes with grilled corn or vegetables, summer salads, or veggie burgers and dogs.

There are plenty of ways to make these a breeze to prepare. You can prepare both the vegan ranch dressing and vegan buffalo sauce days in advance. If needed, you can make this recipe with store-bought ranch and buffalo wing sauce. (I double-checked and Frank’s Buffalo Wing Sauce IS vegan!)

I’ve included plenty of recipe notes if you want to adjust these potatoes in any way. It's easy to make them less spicy, prepare them in advance, or omit the vegan cheese.

Want to Add a Little Sizzle to your summer grilling recipes?

The Little Potato Company makes grilling hassle-free with their easy to prepare Creamer potatoes! They’re ready to use, right out of the bag! This summer, you can enter to win 1 of 10 BBQ’s from The Little Potato Company. They’re giving away 1 BBQ a week until August 31st, 2018. Head on over to LittlePotatoes.com to learn more and enter to win!

Join @LittlePotatoCo on Instagram by tagging your grilling recipes with #AddaLittleSizzle

This post is sponsored by The Little Potato Company.

We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan!

Learn more about why we love Little Potatoes and find tons of awesome recipes at www.littlepotatoes.com!

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Vegan Double-Stuffed Buffalo Ranch Potatoes

★★★★★ 5 from 2 reviews

• Author: Brittany Mueller
• Prep Time: 30 minutes
• Cook Time: 1 hours 10 minutes
• Total Time: 2 hours 40 minutes
• Yield: 16 potatoes
• Category: Side Dish, Appetizer
• Cuisine: Vegan

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Description

These Vegan Double-Stuffed Buffalo Ranch Potatoes are spicy, tangy, creamy, and downright delicious. They’re perfect for summer get-togethers like barbeques and potlucks. These Vegan Double-Stuffed Buffalo Ranch potatoes can be grilled or baked. They can easily be prepared ahead of time and cooked to serve later.

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Ingredients

• ½ bag (340g) The Little Potato Company’s Blushing Belles
• Olive oil, to drizzle
• Salt, to taste
• Fresh cracked black pepper, to taste
• 2 tbsp (30ml) Vegan Buffalo Sauce
• 2 tbsp (30 ml) Vegan Ranch Dressing, plus extra for dipping
• 2 tbsp (30ml) vegan cheese shreds (or 1 ½ tbsp (22.5ml) nutritional yeast)

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Instructions

1. Prepare vegan ranch dressing and vegan buffalo sauce.
2. Preheat oven or grill to 400°F (204°C).
3. Gently prick the skin of the Creamer potatoes. On a large piece of aluminum foil, drizzle Little Potatoes with olive oil and season with salt and pepper. Fold the aluminum foil around the Little Potatoes to make a sealed foil pack.
4. Bake or grill for 30 minutes, until the largest Creamer potato is just tender when poked with a fork.
5. Set potatoes aside until cool enough to handle.
6. Cut potatoes in half lengthwise and scoop the flesh from the skins. Set flesh aside in a large bowl, you'll need about ⅔ cup of mashed potato. Set potato skins aside on a baking sheet or piece of aluminum foil.
7. Season the insides of the scooped skins with salt and pepper. Bake or grill the skins for 10 minutes.
8. Mash the potato flesh with vegan buffalo sauce, vegan ranch dressing, vegan cheese shreds, and black pepper (to taste.) Mash well, ensuring there are no lumps.
9. Scoop the buffalo ranch mashed potatoes back into the skins.
10. Bake or grill for 15-20 minutes, until they’re bubbling and the filling begins to crisp up a little bit.
11. Serve with extra vegan ranch dressing for dipping (optional).

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Notes

Making them gluten-free: Be sure to choose a gluten-free soy sauce for the buffalo sauce recipe. If using store-bought sauces, check to make sure that they are gluten free.

Omitting vegan cheese shreds: You can substitute the vegan cheese shreds with 1 ½ tablespoon (22.5ml) nutritional yeast.

Reheating: Reheat in the oven or on the grill for best results. The potatoes need approximately 15-20 minutes at 400°F (204°C)  to reheat from cold (add about 5 minutes if reheating from frozen.)You can also reheat the potatoes in the microwave but they will lose their crispiness. Microwave on high for 2-3 minutes if reheating from cold.

To prepare in advance: You can prepare both the Vegan Ranch Dressing and the Vegan Buffalo Sauce days in advance. You can also prepare the potatoes all the way through step 9, and then refrigerate or freeze until needed. Finish them on the grill or in the oven when ready to serve.

Less spicy Double-Stuffed Buffalo Ranch Potatoes: The potatoes have a sharp bite to them but they aren’t crazy spicy. To make them less spicy, decrease the buffalo sauce and increase the vegan ranch dressing.

Nutrition information based on using vegan cheese shreds and no additional ranch dressing for dipping.

 

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Nutrition

• Serving Size: 4 potato halves
• Calories: 103
• Sodium: 700.1 mg
• Fat: 9.9 g
• Saturated Fat: 1.3 g
• Unsaturated Fat: 3.6 g
• Carbohydrates: 3.9 g

The post Vegan Double-Stuffed Buffalo Ranch Potatoes appeared first on I LOVE VEGAN.

Today we’re sharing the super easy recipe you'll need to make these spicy, tangy Vegan Buffalo Tofu “Wings”!

We’re using the crispy tofu part of our Garlicky Cashew Tofu & Broccoli recipe. Instead of cubing the tofu, we're cutting it into rectangle blocks. The tofu has a light and crispy fried coating making it ideal for soaking up plenty of Buffalo sauce.

This recipe is so darn easy. The sauce takes less than 5 minutes to make. The crispy tofu is so simple and ready in 15 minutes or less. It'll only take a total of 30 minutes from start to finish, even if you make the homemade Vegan Ranch Dressing as a side.

Buffalo sauce is super easy to make, and just as easy to veganize. All you have to do is switch out the butter for vegan butter and switch the Worcestershire sauce for soy sauce. For an authentic Buffalo flavour, we’re using Frank’s Red Hot Original Cayenne Pepper Sauce. Mix up the Frank’s with that vegan butter (we used Soy Free Earth Balance) and a couple of other ingredients. Microwave or heat it on your stove top until it begins to bubble and you’re good to go. That’s it!

You can use this vegan Buffalo sauce in SO many ways. You can even use any leftover Buffalo tofu “wings” in a few ways too! We made naan wraps with reheated leftover wings, ranch dressing, and iceberg lettuce. They were SO good. You can make vegan Buffalo ranch burgers too! Cut the tofu into patties instead of rectangles, coat 'em with plenty of Buffalo sauce, and cook them in a skillet.

Make sure to save your leftover Buffalo sauce and ranch dressing. Next week we’ll be using both in a recipe for Double-Stuffed Buffalo Ranch Potatoes!

Vegan Buffalo Tofu “Wings”

• Author: Brittany Mueller
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 18-24 wings
• Category: Appetizer, Side Dish, Sauce
• Cuisine: Vegan

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Description

Making these spicy Vegan Buffalo Tofu “Wings” is foolproof! The crispy tofu soaks up plenty of the tangy & spicy Buffalo sauce. Mellow out the heat with homemade Vegan Ranch Dressing. These Vegan Buffalo Tofu "Wings" with ranch are ready to eat in less than 30 minutes. Leftovers are great for repurposing in vegan Buffalo Ranch wraps.

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Ingredients

Vegan Buffalo Sauce:

• ⅔ cup  (160ml) Frank’s Red Hot Original Cayenne Pepper Sauce
• ½ cup (125ml) vegan butter (Earth Balance, Vegan Becel, etc.)
• 1 ½ tbsp. (22.5ml) white vinegar
• 1 tsp. (5ml) soy sauce
• ¼ tsp. (1.25ml) cayenne pepper (optional)
• ¼ tsp. (1.25ml) garlic powder

Crispy Tofu:

• 1 block (350g.) extra-firm tofu, drained and cut into rectangles (refer to pictures)
• 2 tbsp. (30ml) cornstarch
• ¼ tsp. (1.25ml) sea salt
• ¼ tsp. (1.25ml) garlic powder
• Vegetable Oil, for frying

Vegan Ranch Dressing, for dipping

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Instructions

Vegan Buffalo Sauce:

1. Combine all ingredients in a microwave-safe bowl or saucepan. Microwave or heat over medium heat until vegan butter melts and the mixture begins to bubble. Stir and set aside.

Crispy Tofu:

1. In a medium-sized bowl, combine tofu, cornstarch, salt, and garlic powder. Gently mix to coat the tofu evenly and avoid breaking up the tofu.
2. Heat oil in a frying pan over medium-high heat. Add the coated tofu and fry, stirring often, until the tofu is golden-brown and crispy on all sides.
3. In a medium-sized bowl, combine crispy tofu with ½ cup of buffalo sauce. Keep stirring until the tofu absorbs all the excess sauce.Optional: Cook the sauce covered tofu “wings” a second time in a clean frying pan to crisp up the coating.
4. Serve with vegan ranch dressing.

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Notes

Buffalo sauce recipe adapted from AllRecipes.com

The post Vegan Spicy Buffalo Tofu "Wings" appeared first on I LOVE VEGAN.

Pakoras are one of my top 3 favourite take-out foods, alongside pizza and french fries. Until now I felt intimidated by the insanely delightful vegetable pakoras from my local Indian restaurant. I assumed I’d be disappointed if I even attempted to recreate them at home.

Out of sheer laziness I’ve sampled a small variety of frozen ready-made pakoras lately. I even had my eye on a 1kg. bag of them at Costco. So far, every variety I’ve tried has been a total letdown. In fact, they were so disappointing that they gave me the courage to try making my own.

Guess what? It turns out that making pakoras is SO easy. It’s nearly foolproof!

These delightful vegan vegetable pakoras are fried to crispy golden-brown perfection and served with a light and creamy cilantro sauce. The pakoras (or pakodas: delicious spiced Indian chickpea fritters), are filled with tender slices of Little Potatoes, onions, spinach, and cilantro. Toasted whole coriander seeds and red chili pepper flakes add bright  pops of flavour and just the right amount of heat. They’re essentially foolproof and take about 35 minutes to make.

All you'll need is:

• dried chickpeas (which you’ll grind into a flour. If it’s available, you can just buy chickpea flour instead.)
• a few vegetables: The Little Potato Company’s Terrific Trio Creamer potatoes, spinach and onion
• bold flavours from whole coriander seeds and fresh cilantro
• a subtle kick of heat from red chili pepper flakes

My first attempt pleasantly surprised me. My pakoras looked and tasted very similar to my favourite local restaurant’s version.

I sliced some Terrific Trio Little Potatoes and a small white onion. Off to the side I fried the coriander seeds and chili pepper flakes. Chopped up a handful of baby spinach and cilantro. Then I made a batter of chickpea flour and water seasoned with turmeric, cumin, lemon juice, and salt. I decided to add some all-purpose flour to give the batter to give it more structure and body (you can omit the flour if you need the pakoras to be gluten-free, they’ll end up a touch more delicately textured once they’re cooked.) I folded the potatoes, onions, spinach, cilantro, and spices into the batter. Then I fried spoonfuls of the pakora batter in hot oil, cooking 2-3 pakoras at a time (I was using a small thick-bottomed sauce pan and about an inch of oil.)

The pakoras ended up looking and tasting a lot like the ones from our usual take-out place. I only needed to make a few minor adjustments to get them just right.

These vegetable chickpea fritters are full protein, fibre and vegetables, so even though they seem like more of a side/appetizer/snack, they make for a satisfying meal too. Enjoy!

This post is sponsored by The Little Potato Company.
We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan!
Learn more about why we love Little Potatoes at www.littlepotatoes.com

Vegan Vegetable Pakoras

★★★★★ 4.8 from 13 reviews

• Author: Brittany Mueller
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 16-20 pakoras
• Category: Appetizer
• Method: Frying
• Cuisine: Vegan, Indian

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Description

These pakoras (or pakodas: delicious spiced Indian chickpea fritters) are filled with tender slices of potato, onions, spinach, and cilantro. Toasted whole coriander seeds and red chili pepper flakes add bright pops of flavour and just the right amount of heat. They’re essentially foolproof and take just 35 minutes to make.

We updated this recipe on 9/6/2019 to make it simpler and easier.

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Ingredients

• 170g (¼ of a 1.5lb bag) The Little Potato Company’s Terrific Trio Creamer potatoes, sliced thin
• 1 small white onion, sliced
• 1 handful of spinach, roughly chopped
• ¼ cup (80ml) cilantro leaves, roughly chopped
• 1 cup (130g) chickpea (gram or besan) flour (finely ground dried chickpeas)
• ¾ cup (175ml) water
• ⅓ cup (40g) unbleached all-purpose flour
• 2 tsp (10ml) lemon juice
• 1 tsp (5ml) ground turmeric
• 1 tsp (5ml) ground cumin
• 1½ tsp (5m) salt
• ½ tbsp (7.5ml) vegan butter or vegetable oil
• 1 tbsp (15ml) whole coriander seeds
• 2 tsp (10ml) red chili pepper flakes
• Neutral tasting vegetable oil, for frying

Creamy Cilantro Sauce

• 1 handful cilantro
• 1 handful baby spinach
• ⅓ cup (80ml) water
• 2 tbsp (30ml) nutritional yeast
• 1 clove garlic
• 1 ½ tbsp (22.5ml) olive oil
• 1 big pinch salt

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Instructions

1. Heat butter or oil in a medium-sized skillet over medium-high heat. Add the coriander seeds and red chili pepper flakes. Cook, stirring constantly until the spices are toasted and fragrant. Do not overcook.
2. In a medium sized bowl combine chickpea flour, water, flour, lemon juice, turmeric, cumin, and salt, to make a smooth batter.
3. Gently fold the sliced potatoes, onion, spinach, cilantro, and toasted spices from step 1 into the chickpea batter.
4. In a deep, heavy bottomed saucepan, heat 1” (2 ½ cm) of frying oil over medium-high heat. Allow plenty of time for the oil to get hot (between 325°F to 350°F (160°C to 175°C).
5. Use a large tablespoon to drop loose spoonfuls of the pakora batter into the frying oil. Don’t compress the batter too much when you scoop it. Cook the first side until deeply golden and crispy, flip and cook the other side. Drain cooked pakoras on cooling rack or paper/kitchen towel.
6. Serve with creamy cilantro sauce, chutney, or your favourite dipping sauce.

Creamy Cilantro Sauce

1. Combine all ingredients in a food processor or blender and pulse on high until well-blended with plenty of green flecks left intact. (This is a thin dipping sauce, decrease water for a thicker sauce.)

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Notes

Be sure to slice potatoes thinly and evenly for thorough cooking.

If using whole chickpeas instead of chickpea flour (gram flour): Grind 2 cups of dried chickpeas into a flour using a high-speed blender or food processor, pausing to scrape down the sides as needed. Sift the flour if you can’t achieve a flour-like texture from grinding alone. Measure out 1 cup of chickpea flour.

Serving: Pakoras are best served with an accompanying dipping sauce. Serve them with our light and creamy cilantro sauce or use your favourite chutney or chili/sweet chili sauce.

Gluten-Free: substitute all-purpose flour for an additional ⅓ cup of chickpea flour.

Add-ins: Cauliflower, carrots, peas, broccoli, and other greens like kale or chard. Be sure to chop slow-cooking vegetables (like carrots/cauliflower/broccoli) appropriately so that everything cooks thoroughly and evenly.

Reheating: For a crisp texture, preheat oven to 425°F (220°C) and bake leftover pakoras for 10 minutes, flipping halfway through. Alternatively you can just use your microwave to reheat the pakoras but they won’t be crispy. Freezer-friendly.

Keywords: vegan pakoras, vegetable pakoras

The post Vegetable Pakoras appeared first on I LOVE VEGAN.