VEGAN POTATO WEDGES
Here's the BEST vegan baked potato wedges recipe: crispy on the outside, soft on the inside, and perfectly salted! Perfect for dipping.
Provided by Sonja Overhiser
Categories Side Dish
Time 40m
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees Fahrenheit.
- Cut the potatoes into wedges (see the video below!). Place all ingredients into a bowl and mix until fully coated.
- Line a baking sheet with parchment paper. Place the wedges onto the sheet in a single layer.
- Bake the potatoes for 20 minutes. Remove the baking sheet from the oven and flip the potatoes.
- Reverse the baking sheet in the oven, and bake another 15 minutes until browned and crispy. Enjoy immediately!
Nutrition Facts : Calories 129 calories, Sugar 1.3 g, Sodium 63.8 mg, Fat 5.9 g, SaturatedFat 3.7 g, TransFat 0.2 g, Carbohydrate 17.8 g, Fiber 2.7 g, Protein 2 g, Cholesterol 15.3 mg
GOLDEN VEGAN CAULIFLOWER 'BISQUE'
Hearty and satisfying without being overly rich or heavy, this flavorful, easy, healthy 'bisque' gets rave reviews and is always gone by meal's end! It travels well, as the soup can be eaten hot, cold, or in-between. It always vanishes during pot-luck dinners, even when cauliflower is an unfavorite food!
Provided by Paul Snave
Categories Soups, Stews and Chili Recipes Bisque Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a 4-quart pot with a tight-fitting lid over medium-low heat. Cook and stir vegetables in the hot oil until nearly tender, 7 to 10 minutes; add garlic and cook until fragrant, about 1 minute more.
- Stir cauliflower and carrot into the vegetable mixture; season with allspice and seasoned salt. Pour vegetable broth over the vegetable mixture. Place lid on the pot and cook vegetables until soft, 30 to 45 minutes.
- Ladle about half the vegetables into the bowl of a blender with enough liquid to cover. Hold lid in place with a towel and pulse blender a few times to get mixture moving before leaving blender on to puree vegetables entirely.
- Mash remaining vegetables in the pot with a fork or potato masher until no large chunks remain. Pour pureed vegetable mixture into the pot with the coconut milk; stir. Season soup with salt and pepper.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 10.7 g, Fat 17.7 g, Fiber 3.8 g, Protein 3.6 g, SaturatedFat 12.9 g, Sodium 290.8 mg, Sugar 3.7 g
VEGAN POTATO BISQUE
This easy potato soup is creamy, comforting and just happens to be vegan! A pinch of nutmeg here, a swirl of truffle oil there, plus some fresh chives elevates this classic. Add dairy-free cream for an even creamier, richer soup that can rival a traditional cream-laden bisque.
Provided by Food Network
Categories main-dish
Time 40m
Yield 2 Servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook, stirring, until the onions are soft, about 5 minutes. Add the vinegar and scrape up the brown bits that cling to the bottom of the pot with a wooden spoon. Season with 1/2 teaspoon salt. Add the potatoes, bay leaves and broth to the pot and bring to a boil. Cook until the potatoes are tender, about 20 minutes.
- Let the potato mixture cool for 5 minutes or so. Discard the bay leaves. Working in batches if needed, transfer the soup to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. Strain the soup back into the pot and stir in the cream if using. Simmer on low to keep warm until ready to serve.
- Divide the soup between medium bowls, sprinkle with the chives and nutmeg. Drizzle with the truffle oil and serve.
SWEET POTATO BISQUE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
- Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.
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VEGAN POTATO TACOS (OIL-FREE!) - THE VEGAN 8
From thevegan8.com
4.8/5 (14)Category DinnerCuisine Gluten-Free, Mexican, VeganTotal Time 50 mins
- Add 1 tablespoon lime juice and 2 tablespoons water to a large bowl and toss the potatoes in it to coat well. Preheat your oven at this time to 415 degrees and line a large sheetpan with parchment paper, do not use foil or the potatoes will stick!
- In a separate small bowl or cup, combine the cornmeal, chili powder and salt. (listed under the "potatoes") Toss that over the potatoes and stir to coat the potatoes well. If needed, add a tiny bit more water to make the cornmeal stick to the potatoes. Drain over a strainer any excess liquid and shake it off, you don't want the potatoes too wet before going into the oven. Spread them out evenly on the prepared pan. Bake for 25-30 minutes or until golden brown.
- While the potatoes are cooking, prepare the veggie mixture. Add all the ingredients listed under "veggies" to a large pan and stir well. Cook over medium heat for about 8 minutes with the lid on. They should be tender and the water evaporated after 8 minutes. Check on them a couple of times while they are cooking. If more water is needed, add just a tiny bit more. You don't want any remaining water though after they are done cooking.
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