Potatoes are a great primary ingredient for many different kinds of healthy plant-based recipes.
They provide a fabulous source of nutrition while providing you with a rich, hearty taste that truly satisfies.
So if you are living a plant-based lifestyle and you love potatoes, then you’re in luck because we have some tasty recipes that feature this delicious ingredient.
Potato Skewer Swirls and Dressing
This creative recipe will delight your family and friends…
- 2 potatoes
- 1/4 teaspoon oregano
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon fresh thyme
- 1/4 teaspoon chilli powder
- 2 tablespoons olive oil
Ingredients for the Dressing
- 4 tablespoons vegan mayonnaise
- 1 lime
- 1/4 teaspoon honey
Preheat oven to 400 degrees. Mix the spices together.
Stick a skewer into the middle of both potatoes lengthwise. Using a knife, cut the ends of each potato until the knife hits the skewer. Rotate each potato around so that you create a spiral shape throughout the entire potato. Once you are finished, pull the potato out so that it uncoils along the length of the skewer. The slices shouldn’t be more than a quarter of an inch thick.
Take a pastry brush and coat each potato with oil. Sprinkle the spice mix over the potatoes. Cook for 30 minutes.
To make the dressing, mix all of its ingredients together.
Potatoes and Vegetables with Red Pepper Dip
The ingredients for this awesome dish include potatoes, carrots, and cauliflower.
- 10 ounces frozen roast potatoes
- 1 tablespoon olive oil
- 1 courgette, quartered
- 4 carrots, halved
- 1 piece of cauliflower, quartered
- 1 teaspoon coriander
Ingredients for the Dip
- 1 pepper, chopped
- 2 ounces vegan feta cheese
- 1 tablespoon extra virgin olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon ground coriander
- 4 whole almonds, chopped
- 1 tablespoon parsley, chopped
Preheat oven to 400 degrees. Cook the frozen potatoes for 35 minutes.
Next, brush oil on the carrots, the cauliflower pieces, and the courgette. Sprinkle ground coriander on the vegetables. Place on a tray and roast for 20 minutes.
Place the feta cheese, pepper, vinegar, oil, and ground coriander into a food processor and blend. Pour the dip into a bowl and add almonds and parsley.
Arrange the potatoes and vegetables on a plate and serve with dip.
Potato and Bean Soup
This soup is so full of hearty vegetables you’ll want to eat it with a fork, but use a spoon.
- 24 ounces potatoes, peeled and diced
- 16 ounce can mixed beans, drained
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 carrot, diced
- 1 celery stalk, sliced
- 1 cube vegetable stock
- 1 quart water
- 2 teaspoons tomato purée 2 tablespoons parsley, chopped
Heat oil in a saucepan and sauté the garlic, celery, carrot, and potatoes for three minutes. Add the other ingredients and bring to a boil.
Simmer for 12 minutes. Garnish with parsley.
These devilishly good treats are absolutely divine…
- 10 medium small potatoes, cut in half lengthwise
- 2 tablespoons coconut oil
- 2 tablespoons Dijon mustard
- 1/2 cup vegan mayonnaise
- 1 teaspoon paprika
- 1 teaspoon parsley
Preheat oven to 425 degrees. Place potatoes on a baking sheet, drizzle with coconut oil, and bake for 30 minutes or until potatoes are tender.
Using a melon baller, scoop out the insides of the potatoes and place the scooped-out material in a bowl. Add mayonnaise and mustard to the scooped-out potatoes in the bowl and stir. Fill potato skins with the potato, mustard, and mayonnaise mixture. Garnish with paprika and dill sprigs.
Baked Potato Roses
These delicious vegan treats not only taste good, but are also very beautiful.
- 4 potatoes, peeled
- 1/4 cup olive oil
- 1 teaspoon pepper powder
- 2 teaspoons garlic powder
- 2 teaspoons thyme
- 2 teaspoons oregano
Preheat oven to 400 degrees. Slice potatoes using a mandoline slicer. Grease a muffin tin with coconut oil.
Whisk together olive oil, garlic powder, thyme, and oregano.
Arrange 15 potato slices overlapping one another. Brush olive oil mixture over the top of the potato slices.
Roll the potato slices carefully, holding onto the slices in order to get a rose-like shape. Place in the muffin tin. Bake for 30 minutes.
Serve with dipping sauces of your choice (optional).
So if you’re a Mr. Potato Head and love your taters, then why not give a few of these healthy plant-based recipes a try. Once you’re done with those treats head over and check out some other ideas for tasty snacks !
You have nothing to lose but your hunger.