potatoes

Vegan Italian Potato Roll Up

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Potatoes are my favorite food group. Mashed, fried, baked, loaded, stuffed, you name it.

So obviously I am not going to bat an eye at the idea of using them as the vessel that holds in all of the cheesy, “meaty”, saucy goodness in this roll up!

My whole family loved this recipe and fought over the leftovers! If you are not a fan of vegan sausage, you can easily swap it out for any meatless crumble you like, or even use a mixture of diced veggies.

I used vegan tofu ricotta in this recipe. If you have never made it, its super easy and any leftovers keep for about a week in the fridge. I love it and kind find so many ways to use up whats left over!

The super thin potatoes crisp up when you bake the roll, making the perfect gluten free alternative to a pastry wrap. Plus, potatoes are delicious and agin my favorite food group, so I don’t even miss a bready wrap!

This recipe is hearty, filling and sooooo good! Just know that a fight might break out over any left overs, so get your game face on.

INGREDIENTS:

  • 2-3 russet potatoes, peeled (I used 2 large potatos)

  • 1/2 batch tofu ricotta

  • 1 package vegan sausage (I used Lightlife) or you can use 4 vegan sausage, casing removed and crumbled up.

  • 16 oz fresh spinach

  • 1/2 to 1 cup marinara sauce

  • 1/2 cup vegan parmesan shreds, any that melt (we used follow your heart)

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Using a mandolin, cut the potatoes on the 1/8 inch setting. If you do not have a mandolin, you can try thinly slicing them on a box grater, using the side that has one single blade, or carefully, thinly slice them using a sharp knife. They need to be around 1/8 of an inch thick.

  2. Line a baking sheet with parchment paper, and lightly spray with some cooking oil. Sprinkle the pan with 1/4 cup of the parmesan shreds.

  3. Lay the potatoes on the pan in a thin single layer, making sure each potatoes is touching and overlapping just a little. You should be able to cover the pan with the potatoes. Give the potatoes a little sprinkle of salt, and another spray with some oil. Place the pan in the oven and bake for 25 minutes.

  4. While the potatoes are baking, prepare the ricotta according to instructions.

  5. Add the sausage to a large skillet over medium heat, breaking it into a crumble with a spatula and allowing it cook though. When the sausage is 3/4 of the way done cooking, add the spinach to the pan and let it wilt, and finish cooking with the sausage.

  6. Check the potatoes after 25 minutes. They should be soft and sticking together. If they do not seem done, give them 5 more minutes. Once they are done cooking, remove from oven (but leave the oven on) and allow them to cool on the pan for about 10 minutes.

  7. Once the potatoes have cooled, spread a nice thick, even, layer of ricotta over the surface of the potatoes. Next sprinkle the sausage and spinach mixture over the ricotta. Lastly, cover the sausage layer in a layer or marinara.

  8. Starting at the end that you began layering the potatoes, carefully begin rolling into a burrito shape, using the parchment paper to help you get started. One potatoes might break when you are rolling it up, just press them back together and keep rolling. Give the roll up another spray of oil, and sprinkle the remaining 1/4 cup of parm shreds over the top. Put the roll up back in the oven for about 25 minutes. You want the roll up to heat through, and the parm to melt and brown.

  9. Remove from oven and allow to cool some before slicing and serving. Sprinkle with dried parsley or oregano to garnish.

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Vegan Reuben Latkes

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I’ve never met a potato dish I didn’t like, but my all time favorite way to eat a potato is a latke!

Golden brown potato pancakes, fried up to crispy perfection.

Deciding to marry my favorite potato dish with my favorite sandwich to create a vegan reuben latke is almost too much for me to handle.

Thinly sliced seitan works so well in this recipe, and mixes beautifully with the potatoes and tangy sauerkraut.

You can follow my recipes for your preferred seitan meat, or use your own favorite recipe, or store brand.

So, if you are eating these to celebrate Hanukkah, or just to celebrate your love for latkes and reubens, I hope you enjoy them as much as I do!

Ingredients:

Vegan 1,000 Island dressing:

  • 1 cup vegan mayo

  • 1/4 cup ketchup

  • 1 teaspoon vegan Worcestershire sauce

  • 2 tablespoon diced dill pickles

  • salt and pepper to taste

Instructions:

  1. First, try and remove as much liquid from the shredded potatoes as you can. You can dump the shredded potatoes into a clean kitchen towel, and squeeze out as much liquid as you can, or you can put the shreds in a mesh sieve and press out the liquid that way. The more liquid you remove, the crispier the latkes will be.

  2. Remove as much liquid as you can from the sauerkraut using the same method.

  3. For the seitan, you can follow my recipe, or watch my video for making homemade seitan, or use store-bought. I used a kitchen mandolin to thinly slice mine then chop it up. If you do not have a mandolin, attempt to slice it as thinly as you can with a knife. You want thin small pieces.

  4. Once the liquid has been removed from both the potatoes and the sauerkraut, add both, along with remaining latke ingredients (minus the green onion,) to a large mixing bowl. Mix well.

  5. Heat a large skillet over medium heat with a few tablespoons of oil. I normally use grape seed oil for frying. Using a large spoon to scoop out about 1/4 cup portions of latke mixture. Add the latkes carefully to the hot oil and use a spatula to flatten them out. You do not want to over crowd the pan, so only cook 3 or 4 latkes at a time depending on your pan size. Let the latkes cook on the first side for a few minutes before flipping. Repeat on the other side. I normally repeat this a few times on each side just make sure they are nice and crispy. You want them to be brown, and crisp around the edges. If they seem to be burning, reduce the heat. You may also need to add more oil between batches. Place finished lakes on a wire cooling rack that has been placed on top of some paper towels.

  6. Prepare the 1000 island by mixing all of the ingredients in a medium sized bowl.

  7. To serve, stack 3 or 4 latkes on a plate and top with vegan 1,000 island, green onions, and extra sauerkraut if you like.

Serves 4 - 6.

Loaded Vegan Roasted Red Potatoes

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I love carbs and I love potatoes.

This potato dish is actually really easy to make.

You simply have to roast some little red potatoes, whip up a super easy vegan cheddar cheese sauce, and top it all of with some onions, vegan sour cream, vegan bacon.

This recipe is simple comfort food that everyone in my family loves.

Sever these potatoes with a nice healthy side salad and dinner is delicious and done!

Ingredients:

  • 4 cups quartered red potatoes

  • 1 batch vegan cheddar cheese sauce

  • 1/2 cup vegan sour cream, or plain yogurt ( I use plain Kite Hill Almond Milk Yogurt)

  • 3 diced green onions

  • salt and pepper to taste

  • optional: 1 teaspoon garlic salt

  • 1 teaspoon olive or grapeseed oil

  • optional: coconut bacon

Cheddar Cheese Sauce:

  • 1/2 cup cashews ( plus water for soaking)

  • 1 cup water

  • 2 teaspoons light miso paste

  • 2 tablespoons nutritional yeast

  • 2 tablespoons tapioca starch or corn starch

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon salt

  • smoke paprika

  • turmeric

Instructions:

pre heat oven to 400 degrees

  1. Toss the quartered potatoes in a teaspoon of oil, sprinkle with a little salt, pepper, and garlic powder if you like, and place in an iron skillet or casserole dish. Bake at 400 degrees for about 30-40 minutes. You will need to stir the potatoes around a few times durning baking.

  2. While the potatoes are baking, prepare the cheese sauce by adding the soaked and drained cashews, 1 cup of water, and remaining ingredients to a highspeed blender or food processor. Blend on hight until the mixture is completely smooth.

  3. Transfer cheese mixture to a sauce pan, and heat on medium heat, whisking the whole time, until the sauce begins to thicken. Remove from heat once it has thickened. If it gets to thick you can thin it back out with a little water.

  4. Once potatoes are cooked through, and a little crispy on the edges, remove from the oven and drizzle a hearty portion of cheese sauce over the potatoes. Pop the potatoes back in the over for a few more minutes. ( you may have leftover cheese sauce. It can be refrigerated for about a week and used on nachos, as a chip dip, or any way you like)

  5. Remove Potatoes from the oven and top with diced onions, dollops of sour cream, and coconut bacon.

Serves 4

Southern Dill Potato Salad

Southern Dill Potato Salad

My mom has always made the best potato salad, hands down, no exceptions, the best!

She is southern, from Alabama, and at every family get together when I was a kid, she was in charge or potato salad.

She always added boiled eggs to hers, and would slice the eggs and make a smily face on top with the help of some mustard. It was cute…but we con’t eggs so my versions is well, less cute, but just as tasty.

My mom uses mayo, mustard, and dill pickles in her potato salad so not too hard too veganize.

I do shake a little black salt in mine sometimes to give it that eggy flavor without the eggs. My friend Yanira adds some firm tofu to hers to give it that egg texture. In case you wanna give that a whirl.

But even without the egg, sulfury black salt, or tofu, this recipe is beyond delicious and the only potato salad recipe I ever make. I just don’t see any point with messing with perfection!

So thanks mom for making this recipe all my life and not being mad that I turned it vegan. It still taste like home to me!

INGREDIENTS:

  • 6 cups red potatoes cut into large cubes

  • 1 small red onion

  • 3 stalks of celery

  • 1/3 to 1/2 cup chopped dill pickles

  • 2 tablespoons of pickle juice

  • 1/3 cup of vegan mayo

  • 1/4 cup yellow mustard

  • 1 teaspoon salt

  • 1 teaspoon garlic powder

  • 1 - 2 teaspoons all purpose seasoning like Cavender’s or Trader Joe’s 21 season blend

COOKING INSTRUCTIONS:

  1. Boil the potatoes until they are cooked through but before they get mushy.

  2. Drain potatoes and let them cool completely.

  3. In a small bowl mix the mustard, mayo, spices, and pickle juice.

  4. In a large bowl mix the potatoes, chopped onion, celery, and pickles.

  5. Put the mustard/mayo mix over the potato salad and mix.

  6. You can serve right away or refrigerate and serve cold!