Easy Vegetarian Recipes

Posts Tagged ‘easy vegan recipe’

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Easy Vegan Crash Potatoes Recipe

Thanks to blogger Bubba from Veganacious, we have a yummy and easy vegan crash potatoes recipe. If you are a fan of twice baked potatoes, you gotta give this a whirl.

Ingredients:

• Several Smallish Potatoes, red or russet
• Salt
• Pepper
• Olive Oil 2-3 Sprigs Rosemary

Directions:

Preheat oven to 450º F.

Scrub the potatoes clean. Boil them until tender all the way through. Place on baking sheet (parchment paper or silicone protector makes cleanup easier) drizzled with olive oil. Cut an X in top of each potato. Gently mash each potato with potato masher. Salt and pepper each potato, then drizzle or brush each top with more oil. Use a few sprigs of rosemary to top. Baker for 25 minutes or so until crusty on top. Sprinkle with paprika and serve HOT.

Potatoes are a staple in this house, so if you have any great and easy potato recipes, please share.

Let us know how you like this!

Kale is one of my all time favorite greens. Unfortunately, it’s never available at the Asian food market, so I have to make a separate trip for it, but it’s well worth it.

Well, as you will quickly find out, SusanV (from FatFree Vegan Kitchen)is one of my favorite resources for vegan recipes. I think mostly because the pictures she takes are so mouth watering, but I definitely give credit to her sense of taste.

These easy vegan colcannon puffs are definitely as advertised: tender on the inside and lightly crispy on the outside. And yes, the kids will love these if you leave any left for them!

EASY VEGAN COLCANNON PUFFS

To save time, you can also form these into larger patties and pan-fry in a non-stick skillet.

1 1/2 pounds potatoes (you can peel if you want, but I didn’t)
6 ounces kale
2 tablespoons nutritional yeast
2 teaspoons salt (or to taste)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/4 teaspoon freshly ground black pepper
2 tablespoons soy milk
2 tablespoons potato starch or corn starch

Cut the potatoes into small cubes (about 1/2-inch), put them in a large pot, and cover with water. Bring to a boil and cook until potatoes are tender.

While the potatoes are cooking, remove the center stalk from the kale and slice the leaves into strips. When the potatoes are done, lift them out with a slotted spoon and place in a large mixing bowl. Put the kale into the potato water and cook for 6 minutes or until kale is tender. Remove kale with a slotted spoon to a food processor. Add 1/4 cup of the cooking liquid and pulse to chop fine.

Preheat oven to 425 F. Mash the potatoes and add the kale and all remaining ingredients. Stir well. Using a well-rounded tablespoon, form into balls about 1 inch across. Place them on an oiled baking sheet or, preferably, a baking sheet covered with a silicone mat or parchment paper. Bake for 20 minutes. Carefully turn over and bake fore 20 minutes more, until lightly browned.

Makes about 30 puffs or 6 servings. Per serving: 128 Calories (kcal); trace Total Fat; (3% calories from fat); 5g Protein; 28g Carbohydrate; 0mg Cholesterol; 733mg Sodium; 3g Fiber. Weight Watchers: 2 Points.

You can served these with baked tofu with a basic gravy and broccoli. The puffs tasted delicious with a little gravy, too.

Whichever way you decide to serve these puffs, my advice to you is just do it…They are just as yummy as they look.

Please give us some feedback and send us some of your favorites too!