Healthy Vegan Mashed Potato Bowl Recipes

HEALTHY VEGAN MASHED POTATO BOWL

Steps:

• Boil the potatoes in salted water. Once cooked, drain and mash them.
• Add the butter and almond milk, mix together until creamy. Season with salt and pepper to taste (remember that potatoes love black pepper).
• Add some boiling water to the textured soy and wait until it cools down.
• Combine the textured soy with flour, tomato paste, green onion, parsley, chili pepper and the egg substitute. Season with salt and pepper.
• Form the meatballs.
• Add 2 Tbsp of olive oil to a pan over medium heat and fry the meatballs until fully cooked through (about 10 minutes).
• Remove from pan and add the passata to the same pan. Cook for about 10-15 minutes.
• Grill the veggies in 1 Tbsp of olive oil over high heat until they develop a little bit of color.
• Serve the mashed potatoes with a few meatballs, topped with the passata and grilled veggies. Sprinkle green onion.
• Enjoy!

VEGAN LOADED MASHED POTATO BOWLS

Steps:

• Heat the avocado oil over medium-high heat for 2-3 minutes.
• Add the carrots and sauté for about 10 minutes.
• Add the mushrooms to the pan and continue to sauté for another 10 minutes.
• Add the spinach and sauté for another 5 minutes.
• Place the Creamy Garlic Mashed Red Potatoes in each bowl and heat up in the microwave.
• Add the cooked carrots, mushrooms, and spinach to each bowl.
• Serve and enjoy!

VEGAN MASHED POTATOES

Steps:

• Place potatoes, garlic, rosemary, and thyme in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
• Transfer boiled potatoes and garlic to a bowl; discard rosemary and thyme. Add olive oil, salt, and pepper. Mash with a potato masher, adding cooking water to reach desired consistency.