Side Dishes Archives » I LOVE VEGAN

Vegan Vegetable Walnut Stuffing

Brittany — Tue, 26 Nov 2019 08:54:53 +0000

Vegan Vegetable Walnut Stuffing

This vegan stuffing has a crisp golden-brown top and a perfectly soft center. Finely chopped walnuts, nutritional yeast and mushrooms add robust depth to this hearty holiday side dish. Fresh thyme and oregano adds festive, holiday flavour.

A flax "egg" helps bind this vegan stuffing. Before baking, brush the top of the stuffing with melted vegan butter to get that golden-brown crispy top. If you prefer extra crisp stuffing, give it a quick stir once the top is toasty before continuing to bake.

This recipe makes 1 large (9x13-inch) casserole dish, or about 8-10 servings. Don't forget the vegan gravy!

This vegan stuffing is a great side dish to serve alongside a Tofurky roast (with Tofurky "dripping" gravy and vegetables) or our vegan Thanksgiving loaf with cranberry glaze!

How to Make Vegan Stuffing Without Stale Bread

You'll need to make that bread "stale" or dry before it's suitable for making stuffing. If possible, use the overnight method below. But if you're crunched for time, you can dry out your bread cubes quickly in the oven.

Keep in mind, fresh bread will lose volume and about 20% of its weight after it's dry/stale. Prepare a little more than necessary if you're "quick drying" your bread.

Overnight method: As early as possible, cube the bread and transfer to a large bowl, casserole dish, or paper bag. Leave the bread out, loosely covered so it can dry out.

Quick method: Preheat oven to the lowest possible setting. Spread the bread cubes out on a baking sheet. Put your baking sheet into the oven to dry out slightly. If your oven’s lowest temperature is too hot, turn off the heat after 5 minutes. You want to the bread cubes to dry out, not toast. Once the bread cubes are “stale”, after about 1 hour, transfer them to a bowl until ready to prepare your stuffing.

More Vegan Thanksgiving & Christmas Recipes

Holiday Watch List Recommendations

The Office holiday episode marathon
Parks & Rec holiday episode marathon
Community holiday episode marathon
The OC season 1, episode: The Best Chrismukkah Ever
Keeping Up Appearances Christmas Specials
A Charlie Brown Christmas
National Lampoon's Christmas Vacation
The Santa Clause
or this Canadian classic: The Vinyl Cafe - holiday podcast marathon ← If you're cooking Christmas dinner or doing some holiday baking, these are a MUST LISTEN!!!

Vegan Vegetable Walnut Stuffing

★★★★★ 5 from 1 reviews

Author: Brittany Mueller
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 10 servings
Category: Side Dish, Thanksgiving, Christmas
Method: Baking
Cuisine: Vegan

Print Recipe

Description

Vegan stuffing with a crisp golden-brown top and a perfectly soft center. Finely chopped walnuts, nutritional yeast and mushrooms add depth to this heart holiday side dish.

Ingredients

1 tbsp (7 grams) ground flax seed
3 tbsp (45 ml) water
9 cups (700 grams) cubed stale bread (approx. 2 fresh loaves)
2 tbsp (30 ml) vegan butter or olive oil
1 cup (120 grams) chopped celery (approx. 2 ribs)
1 cup (150 grams) chopped carrot (approx 2 medium)
1 cup (130 grams) chopped onion (approx. 1 small onion)
2 cups (140 grams) chopped mushrooms (approx. 8 medium mushrooms)
2 cloves garlic, minced
Salt, to taste
Black pepper, to taste
1 tablespoon chopped fresh thyme (1 tsp dried)
1 tablespoon chopped fresh oregano (1 tsp dried)
1 ½ cups (375 ml) vegetable broth
3 tbsp (15 grams) nutritional yeast
½ cup (60 grams) finely chopped walnuts
2 tbsp (30 ml) melted vegan butter, for brushing

Instructions

Prepare flax "egg": in a small dish, stir together flax seed and water. Set aside to thicken.
Preheat oven to 375°F (190°C).
In a large saucepan heat vegan butter or olive oil over medium heat. Once the oil is hot, add celery, carrot, onion, and garlic. Cook, stirring occasionally, until the onion appears translucent, about 5 minutes.
Stir in the mushrooms and season with ¼ teaspoon salt and black pepper. Cook until the mushrooms start to sweat, about 1-2 minutes.
Turn the heat off and stir in walnuts, flax egg, nutritional yeast, thyme and oregano.
Add the bread cubes and stir well. Season with ½ teaspoon salt.
Gradually add the vegetable broth (depending on how stale your bread is, you’ll need more or less broth), ¼ cup at a time, stirring as you go to moisten the bread evenly. Add enough broth so that the outside of the bread is moist and the stuffing easily sticks together but not so much broth that the bread is soggy all the way through.
Taste and adjust seasoning with salt and pepper.
Line a large (9x13-inch) casserole dish with parchment paper. Add the stuffing, spreading it evenly into the pan without pressing it down or compacting it. Brush the top with 2 tablespoon of melted butter.
Bake for 30-45 minutes, until the top is golden brown and crisp.
For crispier stuffing, stir and cook for an additional 10 minutes.

Notes

If you don't have stale bread:

Overnight method: As early as possible, cube the bread and transfer to a large bowl, casserole dish, or paper bag. Leave the bread out, loosely covered so it can dry out.

Quick method: Preheat oven to the lowest possible setting. Spread the bread cubes out on a baking sheet. Put your baking sheet into the oven to dry out slightly. If your oven's lowest temperature is too hot, turn off the heat after 5 minutes. You want to the bread cubes to dry out, not toast. Once the bread cubes are "stale", after about 1 hour, transfer them to a bowl until ready to prepare your stuffing.

Note: Fresh bread will lose about 20% of its weight once stale. Be sure to prepare a little more than called for in the recipe.

Keywords: vegan stuffing, vegetable stuffing

The post Vegan Vegetable Walnut Stuffing appeared first on I LOVE VEGAN.

Easy 1 Pot Vegan Mac and Cheese

Brittany — Sun, 08 Sep 2019 18:13:19 +0000

Creamy, velvety, saucy vegan mac and cheese.

This mac and cheese recipe is perfect if you want a vegan meal you can prepare quickly (20 minutes or less) and easily (no messy blender, no extra pots). The method is a combination of boxed mac and cheese and homemade mac and cheese. Boil and drain your noodles and then toss them back in the pot you cooked them in. After that, stir in some vegan butter, non-dairy milk, vegan cheese shreds and seasonings. Stir gently until the sauce thickens and the cheese melts. Easy!

The vegan cheese sauce thickens briskly and without any real “thickener”. The trick is simple! Don’t rinse your pasta after draining it because the excess starch thickens the cheese sauce exactly the right amount.

For a classic taste and method, we’re going to add in our favourite vegan cheese shreds. For this recipe, I used Follow Your Heart (a.k.a. Earth Island in Canada) dairy-free mozzarella shreds because it has a clean, "real cheese" flavour and it melts into a luscious sauce. As a result, there’s no roux-base, no soaking and blending cashews, and no pre-cooking cauliflower, potatoes, or carrots.

White vinegar adds a clean sharpness and tang so it’s essential to a cheese sauce that won't taste flat.

This vegan mac and cheese calls for a touch of added sugar. Most unsweetened non-dairy milks contain 0g of sugar per cup (oat milk contains 6g/cup), while dairy milk contains about 13g of sugar per cup. So we add a touch of sugar to bring the vegan cheese sauce more in line with a dairy cheese sauce. Adding the correct amount of sugar should be imperceptible, it shouldn’t taste "sweet". Adjust the amount of sugar you add depending on the non-dairy milk you choose. Add more sugar when using unsweetened almond and soy milk. Add less if using unsweetened oat milk. Even with that added sugar, this vegan mac and cheese contains less than half the sugar of boxed mac and cheese.

You may notice that there’s no turmeric in this recipe. If you want that orange colour, choose cheddar shreds instead of mozzarella. I find the addition of turmeric doesn’t look or taste quite right. The orange colour has a greenish hue and the flavour doesn’t add cheesiness or compliment the dish.

Compared to Kraft Dinner this vegan mac and cheese contains half the sugar, 4x the fibre, and 8g more protein. This vegan mac and cheese falls under the umbrella of “comfort food” but packs a lot of vitamins and minerals. It’s a good source of iron and an excellent source of calcium, vitamin D, and B vitamins (thiamin, riboflavin, niacin, B6, folic acid, and B12).

If you like this recipe, you might like our Vegan Cheesy Potato & Broccoli Casserole , Vegan Potatoes au Gratin, Vegan Garlic Alfredo with Asparagus & Peas, Vegan Cream of Broccoli Soup, or Vegan Leek & Potato Soup.

Recipe Notes and Substitutions:

Serving size:

This recipe makes the same amount as a box of store-bought mac and cheese. The serving size is small, adequate for a small meal or a side dish. Feel free to double this recipe.

Additions:

FOR A FIBRE BOOST, choose whole wheat of fibre-enriched pasta.
INCREASE PROTEIN, choose unsweetened soy or pea milk.
ADD SOME BROCCOLI: During the last 2-3 minutes of boiling the pasta, add 1 cup of small, chopped broccoli florets. Proceed with the rest of the recipe as directed.
MISO is an incredible addition to vegan cheese sauces. It’s an all-in-1 ingredient to add saltiness, depth, and that touch of sweetness that’s ideal for replicating the flavour of dairy. Add 1 teaspoon (or more to taste), for a flavour boost.

Does gluten-free pasta work in this recipe?

I haven’t tried this recipe with gluten free pasta. The starch from the pasta thickens the cheese sauce. I’m not sure that gluten free pasta would work in the same way. If you want to give it a try I’d recommend adding a small amount of arrowroot starch to the seasoning mix.

Can you bake this mac and cheese in a casserole dish?

Yes! Add a little extra vegan cheese to the sauce. Cook the sauce and pasta until the cheese melts but before sauce fully thickens. Pour the mac and cheese into a casserole dish and top with seasoned bread crumbs (recipe below). Bake at 425°F (220°C) for 20 minutes, or until breadcrumbs appear golden-brown and toasty.

SEASONED BREAD CRUMB TOPPING: Mix together ⅔ cup panko breadcrumbs, ½ tablespoon melted vegan butter, ¼ teaspoon Italian herbs, pinch each of garlic and onion powder, (optional: pinch of salt).

Easy 1 Pot Vegan Mac and Cheese

★★★★★ 4.9 from 12 reviews

Author: Brittany Mueller
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Lunch and Dinner, Side Dish
Method: Boiling
Cuisine: Vegan

Print Recipe

Description

Creamy, saucy, easy vegan mac and cheese. No messy blenders or extra dirty pots necessary. This vegan mac and cheese is ready in 20 minutes or less!

Ingredients

1 ½ cups (225 g) elbow macaroni
¾ cups (175 ml) unsweetened non-dairy milk
⅔ cup (60 g) vegan cheese shreds (I used Follow Your Heart/Earth Island Mozzarella)
2 tbsp (30 ml) vegan butter or margarine
2 tbsp (8 g) nutritional yeast flakes
2-3 teaspoon (10-15 ml) white vinegar
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1-2 teaspoon (5-10 ml) sugar
½ tsp (2.5 ml) salt, add more to taste
Black pepper, to taste

Instructions

In a small bowl, measure out the cheese, butter, nutritional yeast, vinegar, garlic and onion powder, sugar, and salt.
Bring a large pot of heavily salted water to boil. Add macaroni noodles. Cook pasta al denté, according to package instructions. Drain the pasta but DO NOT rinse it. The leftover starch from cooking the pasta thickens the cheese sauce.
In the pot you used to boil the pasta, turn heat to medium. Add the cooked macaroni, and stir in unsweetened almond milk, and measured ingredients from step 1. The mac and cheese will look a little soupy at this stage.
Continue cooking, stirring constantly, until vegan cheese is melted, and the sauce is smooth and thickened to your liking. Taste and adjust seasoning.

Notes

SERVING SIZE NOTES: This recipe makes the same amount as a box of store-bought mac and cheese. The serving size is small, adequate for a small meal or a side dish. Feel free to double this recipe.

ADD SOME BROCCOLI: During the last 2-3 minutes of boiling the pasta, add 1 cup of small, chopped broccoli florets. Proceed with the rest of the recipe as directed.

BAKE IT: Add a little extra vegan cheese to the sauce. Cook the sauce and pasta until the cheese melts but before sauce fully thickens. Pour the mac and cheese into a casserole dish and top with seasoned breadcrumbs (recipe below). Bake at 425°F (220°C) for 20 minutes, or until breadcrumbs appear golden-brown and toasty.

SEASONED BREAD CRUMB TOPPING: Mix together ⅔ cup panko breadcrumbs, ½ tablespoon melted vegan butter, ¼ teaspoon Italian herbs, pinch each of garlic and onion powder, (optional: pinch of salt).

Keywords: vegan mac and cheese

The post Easy 1 Pot Vegan Mac and Cheese appeared first on I LOVE VEGAN.

Vegan Orange Dijon Little Potatoes

Brittany — Mon, 18 Mar 2019 19:21:06 +0000

This post is sponsored by The Little Potato Company.

Winter is coming to an end (or so the calendar says!) After 4 long months of intense cold and darkness, pulling out of our hibernetic state can be hard. That's why the beginning of spring calls for easy, vegetable-centric dishes to help us out of that winter funk. I’ve got just the recipe to get you on your way to sunnier days!

Tender roasted Little potatoes coated in a bright, zesty vegan orange Dijon dressing flecked with hemp seeds and citrus zest. This easy side dish is ideal for busy weeknights because it requires just 10 minutes of active cooking time. Serve these Vegan Orange Dijon Little Potatoes as a hot side or serve it chilled for an unexpected twist on potato salad!

For this recipe I chose the Onion & Chive Oven Ready Little potatoes. The sweet and tangy blend of onion & chive and light aromatic spices makes them an ideal vessel for the flavourful orange Dijon dressing.

The Little Potato Company’s Oven Ready Kits come in 3 delightful, vegan flavours: Onion & Chive, Garlic Herb, and Roasted Red Pepper & Onion. Each convenient kit is made with fresh Creamer potatoes and a seasoning pack (made with no artificial colours or flavours) all packed into a sturdy easy-to-cook-and-serve tray. Whether you’re grilling or roasting, these Little potatoes are ready to eat in 30 minutes, just heat, stir, ta-da!

Did you know that Creamer potatoes are very nutritious? They’re loaded with vitamins and minerals and contain no fat, sodium, or cholesterol. And they’re naturally gluten free too. It might come as a surprise that Creamer potatoes actually contain more potassium than bananas!

The easy-to-make orange Dijon dressing pairs perfectly with the Creamer potatoes’ mild flavour, tender skins, and velvety interior. The bright and zippy dressing, flecked with orange zest and hemp seeds, and lightly sweetened with maple syrup, comes together in less than 10 minutes. It’s a compliment to many dishes, add a drizzle on top of leafy salads, lunch bowls, wraps and sandwiches, or as a dip for vegan chicken strips or fries.

Once the Creamer potatoes are cooked, simply toss them with the vegan orange Dijon dressing for a delightful spring side. You can serve this dish as a hot side dish, or chilled for a vegan Dijon Little potato salad (refer to recipe notes.)

You’re just 8 ingredients, 40 minutes, and 4 steps away from enjoying mouthwatering Vegan Orange Dijon Little Potatoes! So let’s get cooking! Heat your oven to 425°F, cook the Little potatoes according to the package’s instructions (remove the plastic film and stir in a little olive oil ad ½ of the seasoning pack.) Cook for 30 minutes, stirring halfway through. Mix together the dressing ingredients and pour it over the cooked Little potatoes. Stir and serve.

Looking for more easy spring potato sides? Try our Vegan Pesto Potatoes (one of my absolute favourites!), Crispy Potatoes with Vegan Ranch Dressing, or our Crispy Potatoes with Garlic Lemon Avocado Aioli (a reader favourite and one of our most popular recipes!) 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 Orange Dijon Little Potatoes

★★★ 3 from 1 reviews

Author: brittany mueller
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Lunch and dinner, side dish
Cuisine: Vegan

Print Recipe

Description

Tender roasted Little potatoes coated in a fresh vegan orange Dijon dressing flecked with hemp seeds and citrus zest. This easy side dish is ideal for busy weeknights requiring just 10 minutes of active cooking time. Serve these Vegan Orange Dijon Little Potatoes as a hot side or chilled for an unexpected twist on classic potato salad!

Ingredients

1 package (1lb | 454g) Onion & Chive Oven | Grill Ready Little Potatoes
2 tbsp (30ml) olive oil
2 tbsp (30ml) Dijon mustard
2 tbsp (30ml) vegan mayonnaise
2 tbsp (30ml) fresh orange juice
1 tbsp (15ml) maple syrup
1 tbsp hulled hemp seeds
½ tbsp orange zest

Instructions

Heat oven to 425°F (220°C).
Cook Little potatoes: Remove the plastic film. Stir in 2 tablespoon olive oil and ½ of the seasoning pack. Grill or roast, uncovered, for 30 minutes, stirring halfway through cooking. Poke the largest Creamer potato with a fork to test doneness. If needed, cook for an additional 10 minutes.
Combine Dijon mustard, vegan mayonnaise, orange juice, maple syrup, hemp seeds, and orange zest.
Transfer potatoes to a bowl and top with dressing. Stir and serve.

Notes

Can be served hot or as a cold potato salad.

The post Vegan Orange Dijon Little Potatoes appeared first on I LOVE VEGAN.

Creamy Vegan Mayo-Free Potato Salad

Brittany — Mon, 14 Aug 2017 23:16:30 +0000

This post is sponsored by The Little Potato Company.

My Vegan Rainbow Potato Salad is one of my most popular and well-loved summer recipes. Inspired by that recipe I'm coming at you with a new, creamy, mayo-free potato salad to suit all of your end-of-summer barbecue and potluck needs.

Before going vegan I didn't really care for mayo, but since transitioning to a vegan diet and eventually trying a few vegan mayo options, I’ve been totally hooked! So here we have mayo-less vegan potato salad. It's just classic-but-still-vegan potato salad that doesn't require you to buy a jar of vegan mayo. That's it!

This dressing uses typical pantry staples: nutritional yeast, coconut milk (don't run away! I promise this salad does NOT taste like coconut), canola oil (any neutral-tasting vegetable oil will work), pickle juice (or white vinegar), mustard, sugar, salt, and pepper.

We’re also using the usual potato salad-y stuff like dill, celery, grated carrot (optional), green onion, shallots, and dill pickles.

Of course, the star of the show is The Little Potato Company's Blushing Belles. These little red Creamer potatoes are perfect for this recipe. No fuss, no mess, just quick cooking, tender Little Potatoes, ready to soak up that creamy, zesty mayo-free dressing.

This recipe comes together with just 30 minutes of active cooking time, but the salad should chill in the fridge for at least 2+ hours before serving. If you're bringing this dish to a get-together, be sure to make it the night before (or early in the morning if it's an evening shindig!)

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

Creamy Vegan Mayo-Free Potato Salad

★★★★★ 5 from 3 reviews

Author: Brittany at ilovevegan.com
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 3 hours 10 minutes
Yield: 4 cups
Category: side dish
Cuisine: vegan

Print Recipe

Description

Good ol’ potato salad is a quintessential summer salad and a staple at barbeques and potlucks. This creamy vegan potato salad is made without mayo! 30 minutes of active cooking time. Makes 4 cups.

Ingredients

1 - 1.5lb bag of The Little Potato Company’s Blushing Belle Creamer potatoes
½ cup/125ml Coconut milk (full-fat)
⅓ cup/80ml Nutritional yeast flakes
¼ cup/62.5 ml Canola oil (or other neutral-tasting vegetable oil)
3 tbsp/45 ml Dill pickle juice (or 2 tbsp white vinegar)
1 tbsp/15ml Granulated sugar (evaporated cane sugar)
1 tsp/5ml Hot mustard
1 ½ tsp/7.5ml Sea salt, plus more to taste
Black pepper, to taste
¼ cup/62.5 ml Chopped fresh dill
¼ cup/62.5ml Thin-sliced celery (approx. 1 rib celery)
¼ cup/62.5 ml Grated carrot (approx. 1 medium carrot)
¼ cup/62.5 ml Chopped green onion (approx. 4-5 shoots)
2-3 tbsp/30-45ml minced shallot (soaked in salt water) (approx. 1 small shallot)
2 tbsp/30ml Chopped dill pickle (approx. 1 large pickle)

Instructions

Begin cooking the potatoes while you prep the vegetables and the dressing. In a large pot of cold water, heat the potatoes over high heat. Bring to a boil and cook for 15-20 minutes or until the largest potato is fork-tender in the center. Once the potatoes are cooked, drain and set aside to cool slightly.
While the potatoes are cooking, combine coconut milk, nutritional yeast, canola oil, pickle juice, sugar, hot mustard, sea salt, and black pepper. Mix vigorously and set aside. Prepare the dill, celery, carrot, green onion, shallot, and pickle.
Once the potatoes are just cool enough to handle, halve them and transfer them to a large bowl. (Refer to recipe notes for tips on changing the texture of the potato salad)
Cover the warm potatoes with dressing and add all of the chopped vegetables. Mix roughly and thoroughly to the help break up the potatoes and thicken the dressing.
Refrigerate for at least 2 hours (until thoroughly chilled – overnight is best so there’s plenty of time for the dressing to thicken.)
Mix well, taste and adjust seasoning to suit your preferences.

Notes

Depending on your personal preferences, it's easy to adjust the texture of this potato salad. I coarsely mashed the halved potatoes for a thick salad with different-sized chunky pieces of potato. For a more evenly textured potato salad, dice ⅔ of the warm potatoes and thoroughly mash the remaining potatoes. If you prefer a mashed potato salad, fully mash the potatoes.

The post Creamy Vegan Mayo-Free Potato Salad appeared first on I LOVE VEGAN.

Vegan Potatoes au Gratin

Brittany — Fri, 09 Jun 2017 02:51:30 +0000

This post is sponsored by The Little Potato Company.

When I asked which potato side dish you'd like to see veganized, potatoes au gratin was by far the winner. So here we are! Easy vegan potatoes au gratin! This classic and comforting side dish is welcome all year long and especially welcome at the big food holidays like Thanksgiving and Christmas.

Now that we're covering veganized potatoes au gratin, which typically non-vegan potato dish would you like to see veganized next? Let me know!

For this veganized version of potatoes au gratin I went with a classic roux-based sauce with garlic, unsweetened non-dairy milk (I used soy), vegetable broth, nutritional yeast, and white wine vinegar. It's deceptively simple, creamy, and rich. For even richer flavour, substitute 2 teaspoon of white miso for the ¼ teaspoon of salt in the sauce.

Need a gluten-free option? I've included a roux-less cauliflower variation in the recipe notes. 🙂

My trick for making this dish as quickly and easily as possible is to use a food processor with a slicing blade and my go-to potatoes, The Little Potato Company's Baby Boomers. Their Little Potatoes are perfect for this recipe. They cook quickly, they're pre-washed, and they require absolutely no peeling. I fed them into my food processor straight from the bag and they were prepped and ready to be layered into my baking dish in just over a minute!

This side dish is super approachable. It's made with pantry staples you're likely to have on hand (especially if vegan cooking is the norm in your household.) The method is super easy: quick roux sauce (8 minutes or less), food processor slicing, quick layer assembly (potatoes, S+P, onion, potatoes, S+P, sauce, bread crumbs, done!). Cover with foil and bake. Easy!

I'm partial to casseroles with crispy bread crumb toppings so I topped these vegan potatoes au gratin with panko bread crumbs. For more classic potatoes au gratin, you can top them with vegan mozzarella shreds instead. Or go nuts and top 'em with crumbs AND cheese (which we highly recommend!!)

This side dish is freezer-friendly. Check out the recipe notes for freezing and reheating info.

Vegan Scalloped Potatoes au Gratin

★★★★★ 5 from 5 reviews

Author: Brittany at ilovevegan.com
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hours 10 minutes
Yield: 8-10 serving
Category: Side Dish
Cuisine: Vegan

Print Recipe

Description

These easy vegan scalloped potatoes au gratin make for a comforting side dish all year round! Less than 30 minutes of active time. Freezer-friendly. Gluten-free substitution in notes.

Ingredients

Cheesy Vegan Cream Sauce
- 2 tbsp vegan butter or olive oil
- 4 cloves garlic, minced
- 2 tbsp unbleached all-purpose flour
- ¼ tsp salt
- 1 cup vegetable broth
- 2 cup unsweetened non-dairy milk (I used soy)
- ½ cup nutritional yeast
- 1 tsp white wine vinegar
1 tbsp vegan butter (optional)
1.5 lb bag of The Little Potato Company’s Baby Boomers (Creamer potatoes), sliced thin
½ white onion, sliced into thin rings
Salt, to taste
Black pepper, to taste
1 cup panko bread crumbs (or 1 cup vegan mozzarella shreds)
Dried parsley, for garnish (optional)

Instructions

Preheat oven to 400F.
Prepare Cheesy Vegan Cream Sauce (below)
Line a 9” x 13” casserole or baking dish with parchment paper. Optional: Spread the parchment with 1 tablespoon vegan butter. Spread ½ of the sliced potatoes out in an even layer. Season with salt and pepper. Spread the sliced onion over the potatoes. Follow with the remaining sliced potatoes, once again seasoning with salt and pepper.
Top with Cheesy Vegan Cream Sauce. Sprinkle with panko bread crumbs. Garnish with dried parsley (optional.)
Cover with aluminum foil and bake for 30 minutes.
Uncover and bake for another 15 minutes. If necessary, briefly place casserole under broiler to toast bread crumb topping. Let sit for 10 minutes before serving.

Cheesy Vegan Cream Sauce

In a small skillet or saucepan, heat 2 tablespoon vegan butter or olive oil over medium heat. Add 4 cloves minced garlic and sauté until garlic is fragrant and translucent (do not brown.) Whisk in the flour and salt. Continue cooking for 1 minute.
Very slowly whisk in the vegetable broth followed by the non-dairy milk. Add the nutritional yeast and white wine vinegar. Whisk vigorously to combine. Cook for another 5 minutes, whisking often.
Optional: Transfer to a blender and blend on high for 30 seconds. Set aside.

Notes

Tip: For best results and quicker preparation, use a food processor to slice the potatoes.

Freezing: After cooking with parchment paper, re-cover with aluminum foil and freeze in casserole dish. Once thoroughly frozen, pop the potatoes au gratin out of the casserole dish and transfer to a freezer bag. (Cooking to freeze: You can fully cook potatoes au gratin according to directions or partially cook them for 30 minutes, covered.)

Reheating from frozen: Preheat oven to 350F. Transfer frozen casserole back into the casserole dish it was cooked in and cover with aluminum foil. Bake potatoes au gratin for 40 minutes. If fully cooked, uncover and briefly place casserole under broiler to toast bread crumb topping. If partially cooked, uncover and bake for another 15 minutes. Let sit for 10 minutes before serving.

Substitutions: You can also prepare these vegan potatoes au gratin in 2 – 9” x 5” baking dishes (as shown in pictures.)

If you have white miso on hand, substitute 2 teaspoon for the ¼ teaspoon of salt in the Cheesy Vegan Cream Sauce for richer flavour.

No nutritional yeast? You can substitute ½ cup vegan cheese shreds for the nutritional yeast in the sauce.

Make it gluten-free: Substitute the roux-based sauce for 2 ⅔ cups of the GF cauliflower-based sauce below. Use 1 cup of gluten-free vegan cheese shreds or gluten-free bread crumbs for the topping.

Gluten Free Cheesy Vegan Cream Sauce:

(Adapted from our Vegan Garlic Alfredo recipe. Makes slightly more than required for vegan potatoes au gratin - extra sauce is great on pasta!)

Ingredients

5 cups cauliflower florets
2 tablespoon vegan butter or olive oil
4 cloves garlic, minced
2 cups vegetable broth
1 cup unsweetened non-dairy milk (I used a blend of almond and soy)
½ cup nutritional yeast
1 teaspoon white wine vinegar
½ teaspoon salt

Directions

Bring a large pot of water to a boil. Add cauliflower florets and boil until fork tender (approx. 10 minutes.) Drain and set aside.
In a small skillet or saucepan, heat 2 tablespoon vegan butter or olive oil over medium heat. Add 4 cloves minced garlic and sauté until garlic is fragrant and translucent (do not brown.)
Add drained cauliflower, sautéed garlic, vegetable broth, non-dairy milk, nutritional yeast, white wine vinegar, and salt to your blender.
Blend on high until smooth, scraping down the sides of the blender as needed. Taste and adjust seasoning. Set aside.

The post Vegan Potatoes au Gratin appeared first on I LOVE VEGAN.

Vegan Latkes (Potato Pancakes)

Brittany — Thu, 09 Feb 2017 19:58:25 +0000

This post is sponsored by The Little Potato Company.

These savoury potato pancakes are super quick & easy to prepare. Most of the ingredients are pantry staples that you likely have on hand right now! The Little Potato Company's tender skinned Baby Boomers work perfectly here - once they're grated you'd never know we'd didn't peel a single potato for this recipe.

Latkes (Jewish potato pancakes) are usually made with eggs to helps bind the mixture together and are served at Hanukkah. In this vegan recipe we're going to use flour (taking care not to over develop the gluten) and a touch of cornstarch to do the same job. I'm going to be naughty and serve these ones with tzatziki 'cause I love it and it's almost spring! For a more traditional, Hanukkah-appropriate side, serve 'em with apple sauce.

Some tips for the crispiest, easiest potato pancakes:

For best texture, use a thick cut grater to shred potatoes
Use a food processor to grate your potatoes (if you have one), it's quicker and you'll save your finger tips
Squeeze most of the moisture from the grated potato before making the batter (the same goes for any moisture-rich veggie add-ins too)
Stir the "batter" well to help develop the gluten in the flour which helps the cakes bind together without egg
The latkes are at their crispiest immediately after cooking, but reheating them in a pan over medium heat (without oil) will heat them thoroughly and crisp 'em up again

This recipe is an excellent place to use up any odds and ends from your fridge. Fresh herbs, onion, carrot, zucchini, and any other veggies that aren't too moist (or that you can squeeze the moisture from) would be good options. We enjoyed these crispy cakes a couple of ways, topped with a dollop of homemade tzatziki and a sprinkle of green onion (that's how we served it for these photos), with ketchup and sriracha, and with vegan cheese and fresh dill mixed into the "batter". I'm most excited to try these "breakfast style", topped with tofu scramble, veggies, and tempeh bacon. You can customize and top these crispy cakes however you like! 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 Potato Latkes

★★★★★ 4.6 from 21 reviews

Yield: 4 latkes
Category: Appetizer, Side dish
Cuisine: Vegan

Print Recipe

Description

Easy crispy fried egg-free potato pancakes.

Ingredients

2 cups packed, grated, and drained potato (half of a 1.5 lb bag of The Little Potato Company's Baby Boomers)
⅓ cup unbleached all purpose flour
3 tbsp sliced green onion
3 tbsp unsweetened nondairy milk
1 tbsp cornstarch
1 ¼ tsp salt
½ tsp baking powder
black pepper, to taste
vegetable oil, for frying (canola, olive, or coconut all work well)
optional: 2 tablespoon fresh, chopped dill
optional: ¼ cup vegan cheese shreds

Instructions

Grate potatoes and squeeze out as much moisture as you can using paper towel.
Combine 2 cups grated potato, flour, green onion, almond milk, cornstarch, salt, baking powder, and black pepper (optional: add dill and vegan cheese.) Mix well to develop the gluten in the flour (which helps with binding.)
In a frying pan, preheat a generous amount of vegetable oil over medium heat.
Spoon ¼-1/3 cup of potato mixture into the pan. Use a spatula or pancake flipper to flatten the patty to about ¼" thick. Fry until golden brown, flip, and fry the other side. Drain excess oil on paper towel if necessary.
Serve with your favourite toppings (we used sliced green onion, tzatziki, and black pepper.)

The post Vegan Latkes (Potato Pancakes) appeared first on I LOVE VEGAN.

Vegan Chive & Garlic Duchess Potatoes

Brittany — Thu, 08 Dec 2016 00:47:46 +0000

Sometimes I have a recipe idea that floats around my head for what feels like forever before it finally ends up on the blog. This is one of those recipes. Duchess potatoes were a classic we made back when we were A.) vegetarian but not vegan, and B.) in cook's training back in BC. Duchess potatoes are like mashed potatoes' fancier, snobbish older sister. Except they have good reason for it, because they're really seriously delicious.

Typically, duchess potatoes are little piped mountains of mashed potatoes made with egg (to stabilize them), brushed with melted butter and baked until crispy and golden brown. This delicious vegan version is every bit as golden-brown, crispy, savoury and amazingly tasty as their non-vegan counterparts.

These crispy mashed swirls get an extra kick of flavour from garlic and chives. I used cashew cream (soaked raw cashews + Silk Unsweetened Almondmilk) and a touch of cornstarch to make them fluffy yet stable. These potatoes hold their shape almost perfectly in the oven! They'll lose a bit of height during cooking so maker sure to pipe 'em nice and tall if you want proper "mountains".

All in all, this recipe is pretty foolproof. I do have a couple of tips though.

First, as much as I love the added nutrition and texture of leaving the skins in my mashed potatoes, this is not the time or the place for potato skins. They'll clog up your piping tip and make the piping part an absolute nightmare.

Second, use a very large star tip (cake decorating tips should work well) if you have one.

Third, if you don't want to bother with piping these little guys, you can just cut off the end of a large ziploc bag and use that or simply dollop mountains of mashed potatoes on a baking sheet and rough up the tops with a fork. The more little nooks and crannies you can get out of your piping tip or fork, the crispier and more delicious your potatoes will be!

I wanted to keep this recipe as simple as possible so I made the duchess potatoes all by themselves. I think they'd be completely out-of-this-world delicious with some mushroom gravy. They'd be perfect for Thanksgiving or Christmas dinner!

This post is sponsored by Silk. All text and opinions are my own.
We love Silk for their amazing dairy-free plant milks and their commitment to a plant-based lifestyle.
Sign up for Silk’s Newsletter. Looking for Silk in your area? Use this store locator! #DoPlants

Vegan Chive & Garlic Duchess Potatoes

★★★★★ 5 from 4 reviews

Yield: 12 potatoes
Category: Side dish
Cuisine: Vegan

Print Recipe

Description

These crispy mashed mountains get an extra kick of flavour from garlic and chives.

Ingredients

4 ½ cups chopped and peeled russet potatoes (1 ½ lbs or 685g – approx. 2 large baking russets)
1 cup raw cashews, soaked in HOT water for a minimum of 30 minutes
½ cup Silk Unsweetened Almondmilk
2 tsp cornstarch
2 ½ tbsp vegan butter, divided
1 clove garlic, minced
4 tbsp finely chopped fresh chives, divided
1 tsp salt
Black pepper, to taste

Instructions

Preheat oven to 400F.
Heat a large pot of water over high heat. Add chopped russet potatoes and wait for the water to boil. Once water is boiling, cook potatoes for 6 minutes or until potatoes are fork tender. Once potatoes are finished cooking, drain and transfer them to a bowl.
While you wait for the potatoes to cook, combine soaked or boiled cashews with Silk Unsweetened Almond milk and 2 teaspoon cornstarch. Blend on high until smooth and creamy.
In a small microwave-safe bowl combine minced garlic and 1 ½ tablespoon vegan butter. Microwave for 1 minute or until vegan butter is melted and garlic is fragrant.
Add the creamed cashews, garlic butter, 2 tablespoon chives, salt and pepper to the potatoes. Mash using a potato ricer or a mashed potato immersion blender attachment. The mashed potatoes must be smooth and lump-free. Taste and adjust salt and pepper if necessary.
Spoon mashed potatoes into a piping bag with a large star tip. Pipe swirly mashed potato mountains onto a lightly greased baking sheet.
In microwave, melt 1 tablespoon vegan butter. Lightly brush (more like dabbing, be gentle!) melted vegan butter over the potatoes.
Bake for 40 minutes or until the tops are slightly browned and bottoms are crisp. If necessary, turn on broiler and broil for 1-5 minutes or until most of the piped edges are golden and crisp.
Garnish with cracked black pepper and 2 tablespoon chives.

Notes

Do not leave the skins on your potatoes - they will clog your piping tip.

If you can’t get your potatoes mashed smooth OR you don’t have a piping bag with a large tip: Spoon out tall dollops of mashed potatoes on a baking sheet, rough up the texture with a fork and brush them with melted butter for baking. Alternatively, you can cut the end off of a large Ziploc bag and use that as a piping bag - you should still rough up the texture with a fork before brushing them with melted butter and baking as usual.

Soaking cashews - You can soak raw cashews in cold water overnight, or if you're short of time just soak them in HOT or boiling water for a minimum of 5-10 minutes.

The post Vegan Chive & Garlic Duchess Potatoes appeared first on I LOVE VEGAN.

Sage & Garlic Pecan Roasted Vegetables

Brittany — Sun, 04 Dec 2016 04:52:29 +0000

This is a wonderful multi-tasking side dish that you absolutely need in your life.

Here we have a stunning combination of purple Creamer potatoes, broccoli, Brussels sprouts, carrots, and toasted pecans in a sage-y garlic butter.

While there's plenty to love about this simple side I can't get over the slightly burnt broccoli, the sage-y garlicky pecans, and those potatoes.

Those potatoes? They're called Chilean Splash, they're The Little Potato Company's most beautiful varietal of Creamer potatoes! These pretty little potatoes have all the classic characteristics of a Little Potato Company Creamer. They're soft and tender with delicate skins, nutritious, and easy to prepare. What sets them apart? Their earthy flavour and lovely splash of purple on their predominately yellow skins. They're just perfect for this dish.

This dish has a lot going for it. It's incredibly easy to make - all you need is 15 minutes of active prep time (does it get any simpler than roasting veggies?) It's pretty darn healthy and it's delicious! Like the eat-it-cold-at-midnight kind of delicious. It's also perfect for the holidays! The toasty, savoury pecans are pretty chic already, add a garnish of fried sage leaves to take the fanciness up another notch.

Sage & Garlic Roasted Vegetables

★★★★★ 5 from 2 reviews

Yield: 0 people
Category: Side dish
Cuisine: Vegan

Print Recipe

Description

A chic and simple side dish of roasted potatoes, broccoli, Brussels sprouts, carrots, and pecans in a sage-y garlic butter.

Ingredients

2 cups quartered Little Potato Company Chilean Splash Creamer potatoes
2 cups large broccoli florets
1 large carrot cut into sticks (1 cup)
1 cup trimmed, quartered Brussels sprouts
3 tbsp melted vegan butter
3 cloves garlic, minced
6 large fresh sage leaves, finely chopped
½ tsp salt
Black pepper, to taste
½ cup pecan halves
fresh sage leaves, for garnish (optional)
olive oil, for frying garnish (optional)

Instructions

Preheat oven to 425F.
Line a baking sheet with parchment paper.
In a large bowl, combine quartered Creamer potatoes, broccoli florets, carrot sticks, quartered Brussels sprouts, melted vegan butter, garlic, sage, salt and pepper. Massage the vegetables (especially the broccoli tops) to infuse the flavours from the garlic, sage, salt, and pepper.
Spread vegetables in a single layer oven baking sheet. Bake for 25 minutes.
In the same bowl you mixed the vegetables in, add pecans and toss to coat with remaining butter, garlic, and sage. Sprinkle with salt and pepper.
After vegetables have baked for 25 minutes, sprinkle sheet with seasoned pecans and bake for an additional 5 minutes or until vegetables are tender and browned and pecans smell toasty.

Notes

Use soy-free vegan butter for a soy-free side dish.

To garnish (optional): Heat a few tablespoon of oil in a frying pan over medium-high heat. Once oil is hot, briefly fry whole sage leaves until leaves are crisp, turn dark green, and the oil stops bubbling.

The post Sage & Garlic Pecan Roasted Vegetables appeared first on I LOVE VEGAN.