10 Best Vegan Potato Main Dish Recipes

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The Best Ideas for Vegan Potato Main Dish Recipes Home, Family, Style and Art Ideas from therectangular.com

Potatoes are a versatile and filling ingredient that can be used to create a variety of vegan main dishes. From comforting stews to crispy potato cakes, there are plenty of delicious ways to enjoy this humble vegetable. Here are 10 of the best vegan potato main dish recipes that you can enjoy for lunch or dinner.

Potato and Chickpea Stew

This hearty stew is packed with protein and flavor. It's perfect for a cozy night in or as a meal prep option for the week. The prep time for this recipe is 10 minutes, and the cook time is 30 minutes.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 4 cups diced potatoes
• 2 cans chickpeas, drained and rinsed
• 1 cup frozen green peas
• Salt and pepper to taste

Equipment:

• Dutch oven or large pot
• Stirring spoon

Method:

1. Heat olive oil in a Dutch oven or large pot over medium heat.
2. Add onion and garlic and cook until softened, about 5 minutes.
3. Add cumin and smoked paprika and cook for 1 minute.
4. Add vegetable broth and diced potatoes and bring to a boil.
5. Reduce heat and simmer for 15-20 minutes or until potatoes are tender.
6. Add chickpeas and frozen peas and cook until heated through, about 5 minutes.
7. Season with salt and pepper to taste.
8. Serve hot with crusty bread or over rice.

Notes:

This stew can be made in advance and stored in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.

Nutrition Info:

This recipe serves 6 and each serving contains approximately 300 calories, 12g protein, 9g fat, and 45g carbohydrates.

Recipe Tips:

For extra flavor, top the stew with chopped fresh herbs such as parsley or cilantro before serving.

Vegan Shepherd's Pie

This comforting dish is a vegan take on the classic Shepherd's Pie. It's loaded with vegetables and topped with creamy mashed potatoes. The prep time for this recipe is 20 minutes, and the cook time is 45 minutes.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 cup frozen peas
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 2 tbsp cornstarch
• 2 tbsp water
• 4 cups mashed potatoes

Equipment:

• Large skillet
• Baking dish
• Mixing bowl

Method:

1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat.
3. Add onion and garlic and cook until softened, about 5 minutes.
4. Add carrots and celery and cook until softened, about 10 minutes.
5. Add frozen peas, vegetable broth, and tomato paste and bring to a simmer.
6. In a small bowl, whisk together cornstarch and water.
7. Add cornstarch mixture to the skillet and stir until thickened, about 1 minute.
8. Transfer the vegetable mixture to a baking dish.
9. Spoon mashed potatoes over the top of the vegetable mixture.
10. Bake for 30 minutes or until the potatoes are golden brown.
11. Serve hot.

Notes:

Leftovers can be stored in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.

Nutrition Info:

This recipe serves 6 and each serving contains approximately 300 calories, 6g protein, 10g fat, and 45g carbohydrates.

Recipe Tips:

For a twist on this classic recipe, try adding vegan cheese to the mashed potatoes before baking.

Spicy Potato Curry

This flavorful curry is perfect for a quick and easy weeknight dinner. It's spicy, hearty, and packed with veggies. The prep time for this recipe is 10 minutes, and the cook time is 25 minutes.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 4 cups diced potatoes
• 1 can diced tomatoes
• 2 cups vegetable broth
• 2 cups chopped kale
• Salt and pepper to taste

Equipment:

• Large skillet
• Stirring spoon

Method:

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and garlic and cook until softened, about 5 minutes.
3. Add curry powder, cumin, coriander, and cayenne pepper and cook for 1 minute.
4. Add diced potatoes, diced tomatoes, and vegetable broth and bring to a boil.
5. Reduce heat and simmer for 15-20 minutes or until potatoes are tender.
6. Add chopped kale and cook until wilted, about 5 minutes.
7. Season with salt and pepper to taste.
8. Serve hot with rice or naan bread.

Notes:

This curry can be made in advance and stored in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.

Nutrition Info:

This recipe serves 4 and each serving contains approximately 250 calories, 6g protein, 8g fat, and 40g carbohydrates.

Recipe Tips:

For extra protein, add a can of chickpeas to the curry before simmering.

Vegan Potato Salad

This classic summer dish is easy to make and perfect for picnics or backyard BBQs. It's creamy, tangy, and packed with fresh herbs. The prep time for this recipe is 15 minutes, and the cook time is 15 minutes.

Ingredients:

• 4 cups diced potatoes
• 1/4 cup diced red onion
• 1/4 cup diced celery
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1/4 cup vegan mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Equipment:

• Large pot
• Mixing bowl
• Stirring spoon

Method:

1. Bring a large pot of salted water to a boil.
2. Add diced potatoes and cook until tender, about 10-15 minutes.
3. Drain potatoes and let cool for 5 minutes.
4. In a mixing bowl, combine red onion, celery, dill, parsley, vegan mayonnaise, Dijon mustard, and apple cider vinegar.
5. Add the potatoes to the mixing bowl and stir until well combined.
6. Season with salt and pepper to taste.
7. Cover and refrigerate for at least 1 hour before serving.

Notes:

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