#veganmashedpotatoes

A comforting and tasty vegan side dish is mashed potatoes that have been mixed with the sweet flavor of caramelized onions.

Ingredients: 6 medium potatoes, peeled and quartered. 2 tablespoons vegan butter. 2 large onions, thinly sliced. 1 tablespoon olive oil. 1/4 cup vegetable broth. 1/4 cup plant-based milk. Salt and pepper to taste.

Instructions: In a large pot of salted water, boil the potatoes for about 15 to 20 minutes, or until they are soft. Remove the water and set it aside. Put olive oil in a pan and heat it over medium-low heat. Add the sliced onions and cook, stirring every now and then, for about 20 minutes, until the onions turn caramelized. Put vegan butter and vegetable broth in a small saucepan. Heat them over low heat until the butter melts. In a big bowl, mash the cooked potatoes. Mix the melted vegan butter and plant-based milk in slowly while mashing the food until it is smooth and creamy. Add the caramelized onions and season with salt and pepper to taste. If you want, you can serve it hot with chopped chives or parsley on top.

Prep Time: 15 minutes

Cook Time: 40 minutes

Enjoy this fancy vegan take on traditional mashed potatoes! When you roast the cauliflower and garlic, their natural sweetness comes out. Almond milk and nutritional yeast make the dish creamier and give it more flavor. This recipe will please even the pickiest eaters. It can be used as a side dish or as a main dish for a cozy comfort meal.

Ingredients: 1 large head of cauliflower, chopped into florets. 6 cloves of garlic, peeled. 2 tablespoons olive oil. 1/4 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. Salt and pepper to taste. Fresh chives or parsley for garnish optional.

Instructions: Preheat your oven to 400F 200C. Place the cauliflower florets and peeled garlic cloves on a baking sheet. Drizzle with olive oil and toss to coat evenly. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and slightly browned. Transfer the roasted cauliflower and garlic to a food processor or blender. Add almond milk, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary. Transfer the mashed cauliflower to a serving bowl, garnish with fresh chives or parsley if desired, and serve hot.

Prep Time: 10 minutes

Cook Time: 30 minutes

A comforting vegan twist on the classic shepherd's pie, loaded with savory lentils and hearty vegetables, topped with creamy mashed potatoes.

Ingredients: 1 cup lentils, cooked. 2 cups vegetable broth. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 cup peas, frozen or fresh. 2 tablespoons tomato paste. 1 tablespoon soy sauce. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 4 cups mashed potatoes. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add onions and garlic, cook until softened. Add carrots and celery, cook until tender. Stir in cooked lentils, peas, tomato paste, soy sauce, thyme, rosemary, and vegetable broth. Simmer for 10-15 minutes until the mixture thickens. Season with salt and pepper to taste. Transfer the lentil mixture into a baking dish. Spread mashed potatoes evenly over the lentil mixture. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown. Serve hot, garnished with fresh herbs if desired.

Prep Time: 20 minutes

Cook Time: 45 minutes

The classic Shepherd's Pie made with lentils, vegetables, and creamy mashed potatoes. This vegan version is comforting and hearty.

Ingredients: 1 cup dry green lentils, rinsed. 3 cups vegetable broth. 2 tablespoons olive oil. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 cup frozen peas. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 4 cups mashed potatoes made from about 4 large potatoes. 2 tablespoons nutritional yeast optional, for added flavor. Fresh parsley for garnish optional.

Instructions: Preheat the oven to 375F 190C. In a large pot, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic, diced carrots, and diced celery to the skillet. Cook for another 5 minutes, or until the vegetables are tender. Stir in the cooked lentils, frozen peas, dried thyme, dried rosemary, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Remove from heat. Transfer the lentil and vegetable mixture to a lightly greased 9x13-inch baking dish. Spread the mashed potatoes evenly over the top, smoothing with a spatula. Bake in the preheated oven for 25-30 minutes, or until the mashed potatoes are lightly golden and the filling is bubbly. Optional: Sprinkle nutritional yeast over the mashed potatoes for added flavor, and garnish with fresh parsley before serving. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 50 minutes

These Red Curry Mashed Potatoes are a delightful twist on traditional mashed potatoes, infused with the flavors of red curry and coconut milk. They're vegan, gluten-free, and a sure crowd-pleaser for any occasion.

Ingredients: 4 large potatoes, peeled and diced. 1 can 13.5 oz coconut milk. 3 tablespoons red curry paste. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: In a pot of salted water, boil the diced potatoes for about 15 to 20 minutes, or until they are soft. Turn on the stove to medium-low and add the olive oil to the pan. Add the minced garlic and cook until it smells good. Put red curry paste in the pan and stir it around constantly for one to two minutes. Put the coconut milk in and mix it well with the curry paste. Allow it to cook for five minutes. After the potatoes are done, drain them and put them back in the pot. Cover the potatoes with the red curry coconut milk mix. With a potato masher, mash the potatoes until they are smooth and creamy. Add pepper and salt to taste. Add fresh cilantro as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

A low-calorie vegan Shepherd's Pie made with lentils, vegetables, and creamy mashed potatoes. This dish is comforting and hearty.

Ingredients: 1 cup green lentils, cooked. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 2 cloves garlic, minced. 1 teaspoon thyme. 1 teaspoon rosemary. 1 teaspoon smoked paprika. 1/2 cup peas. 1/2 cup corn. 2 cups vegetable broth. 4 cups mashed potatoes. Salt and pepper to taste. Fresh parsley, for garnish.

Instructions: Preheat oven to 400F 200C. In a large skillet, saut the onion, carrots, celery, and garlic until softened. Add the thyme, rosemary, smoked paprika, lentils, peas, corn, and vegetable broth. Simmer for 10 minutes. Transfer the lentil mixture to a baking dish and spread the mashed potatoes over the top. Bake for 20-25 minutes, until the potatoes are golden brown. Garnish with fresh parsley before serving.

Prep Time: 20 minutes

Cook Time: 45 minutes