10 Delicious Whole Food Plant Based Potato Recipes

June 14, 2023 Post a Comment

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PlantBased Recipe Spicy Sweet Potato Hash from foodrevolution.org

Potatoes are a versatile and delicious ingredient that can be cooked in a variety of ways. They are also a great source of carbohydrates, fiber, and many important vitamins and minerals. If you're looking for some tasty whole food plant-based potato recipes, then you've come to the right place! In this article, we'll share ten of our favorite recipes that are easy to make and packed with flavor.

1. Baked Potatoes with Vegan Chili

Description: This recipe is perfect for a cozy night in. You'll bake potatoes until they're crispy on the outside and fluffy on the inside. Then, you'll top them with a hearty vegan chili that's packed with protein and flavor.

Prep time: 10 minutes

Cook time: 1 hour

Ingredients:

4 large baking potatoes
1 can of kidney beans, drained and rinsed
1 can of diced tomatoes
1 onion, diced
2 cloves of garlic, minced
1 tablespoon of chili powder
1 teaspoon of cumin
Salt and pepper to taste
Optional toppings: vegan cheese, diced avocado, chopped cilantro

Equipment:

Baking sheet
Large pot
Frying pan

Method:

Preheat your oven to 400°F.
Wash your potatoes and prick them with a fork a few times.
Bake the potatoes for 45-60 minutes, or until they're soft on the inside and crispy on the outside.
While the potatoes are baking, prepare the chili. Heat a tablespoon of oil in a frying pan and sauté the onion and garlic until they're soft and fragrant.
Add the can of diced tomatoes, kidney beans, chili powder, cumin, salt, and pepper. Stir well and let it simmer for 15-20 minutes.
Once the potatoes are done, slice them open and spoon the chili on top. Add any additional toppings you like.

Notes:

If you want to make this recipe even easier, you can use canned chili instead of making it from scratch. Just make sure to check the ingredients to make sure it's vegan and whole food plant-based.

Nutrition Info:

This recipe serves 4 and each serving contains approximately 350 calories, 15g of protein, and 10g of fiber.

Recipe Tips:

If you want to make this recipe even healthier, you can use sweet potatoes instead of regular potatoes. They're lower in calories and packed with antioxidants.

2. Potato and Kale Soup

Description: This soup is creamy and comforting, but also packed with healthy greens. It's perfect for a chilly day when you need something warm and nourishing.

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients:

4 large potatoes, peeled and diced
4 cups of vegetable broth
1 onion, diced
2 cloves of garlic, minced
4 cups of kale, chopped
1 tablespoon of olive oil
Salt and pepper to taste

Equipment:

Large pot
Immersion blender (optional)

Method:

Heat the olive oil in a large pot over medium heat.
Add the onion and garlic and sauté for a few minutes until they're soft and fragrant.
Add the diced potatoes and vegetable broth. Bring to a boil and then reduce heat to a simmer.
Cook for 20-25 minutes, or until the potatoes are soft.
Add the chopped kale and cook for another 5-10 minutes, until the kale is wilted.
If you want a smooth soup, use an immersion blender to blend the soup until it's creamy. If you don't have an immersion blender, you can transfer the soup to a blender and blend until smooth.
Season with salt and pepper to taste.

Notes:

If you want to make this soup even creamier, you can add a can of coconut milk or a cup of cashew cream. This will add some healthy fats and make the soup richer.

Nutrition Info:

This recipe serves 4 and each serving contains approximately 250 calories, 5g of protein, and 5g of fiber.

Recipe Tips:

You can use any type of potato for this recipe, but we recommend using Yukon gold potatoes. They're creamy and flavorful, and they hold up well in soups.

3. Roasted Potato Salad

Description: This potato salad is a healthier take on the classic. Instead of using mayonnaise, we'll use a tangy mustard dressing that's packed with flavor.

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients:

1 pound of baby potatoes, halved
1 red onion, sliced
1 red bell pepper, sliced
1 tablespoon of olive oil
2 tablespoons of Dijon mustard
1 tablespoon of apple cider vinegar
1 tablespoon of maple syrup
Salt and pepper to taste
Optional toppings: chopped parsley, sliced green onions

Equipment:

Baking sheet
Bowl

Method:

Preheat your oven to 400°F.
In a bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, maple syrup, salt, and pepper.
Add the halved potatoes, sliced onion, and sliced bell pepper to a baking sheet. Drizzle the mustard dressing on top and toss everything together until it's well coated.
Bake for 25-30 minutes, or until the potatoes are crispy on the outside and tender on the inside.
Garnish with chopped parsley and sliced green onions, if desired.

Notes:

You can use any type of potato for this recipe, but we recommend using baby potatoes because they're small and cook quickly. If you use larger potatoes, you may need to adjust the cooking time.

Nutrition Info:

This recipe serves 4 and each serving contains approximately 200 calories, 3g of protein, and 3g of fiber.

Recipe Tips:

If you want to make this recipe even heartier, you can add some chickpeas or white beans to the salad. They'll add some extra protein and fiber.

4. Potato and Vegetable Stir Fry

Description: This stir fry is a great way to use up any vegetables you have on hand. You'll stir fry potatoes, broccoli, carrots, and bell peppers in a fragrant garlic and ginger sauce.

Prep time: 10 minutes

Cook time: 20 minutes