Search Results for: Smashed Potatoes

This vegan gluten-free, oil-free recipe is an essential comfort food dish. Red and yellow potatoes are boiled and mashed together with some plant-based secret ingredients.

Hearty lentils and mushrooms create the base for this satisfying holiday loaf. Taste the traditional flavors of the season with rosemary, sage, and thyme. Enjoy this oil-free, plant-based as a centerpiece with vegan Smashed Potatoes and Port Mushroom Gravy.

Hearty mushrooms, shallots, and a subtle sweetness from Port wine come together in this satisfying vegan gravy. This is the ultimate recipe for your comfort food collection. No one will know it’s healthy or gluten-free…they’ll be too busy asking for more. Serve it with the Ultimate Smashed Potatoes, Mushroom Lentil Loaf, or Parsnip Mash.

These are the essential whole foods, plant-based recipes you need! You’ll find basic dishes for beginners. Plus, must-have delicious, vegan ideas.

Classic Italian flavors come together in this oil-free vegan recipe. Sweet bell peppers, fennel, and creamy cannellini beans make a hearty, plant-based stew. Enjoy over Herb Cauliflower Mash or the Ultimate Mashed Potatoes for a satisfying, healthy dinner.

Cauliflower adds healthy nutrition to your typical mashed potatoes. The perfect plant-based side dish. A low-calorie version of your favorite comfort food!

The holidays are here! I’ve compiled some of my favorite dishes for the Ultimate Plant-Based Thanksgiving Dinner. Vegan sides like mashed potatoes, gravy, and sweet potato casserole will fill the table. Plus, enjoy some awesome appetizers and incredible desserts. Classic, delicious flavors for you to savor!

Giving up dairy can be a big challenge when you’re trying to go plant-based. This helpful chef’s guide will give you healthy, vegan substitutes for foods like cheese, butter, salad dressing, and ice cream. A printable shopping list includes easy vegan items to keep in your fridge and pantry. This is a must-have resource for healthy-eating beginners.

What are the best sauces and toppings to put on your veggie burgers? These healthy, plant-based recipes are full of flavor. Oil-free, vegan, and simple.

Medium This healthy, hearty vegan recipe has comfort food written all over it. Belgian beer provides the base for the stock with beefy mushrooms and chunks of vegetables.  Serve with Mashed Potatoes or Rice Pilaf for a satisfying, plant-based dinner. [amd-yrecipe-recipe:1] MEDIUM Servings: 4 Ready In: 20 minutes Ingredients 5 oz. portabella mushrooms 8 oz. cremini mushrooms 1 medium onion 1 medium carrot 2 tbsp. brown rice flour 12-ounce bottle Belgian-style pale ale 2 bay leafes 1 tsp. dried thyme 2 cups Veggie “Beef” Stock 1/2 cup frozen peas Chopped chives, for garnish How it’s Done To prepare the mushrooms: Cut the mushrooms into one-bite chunks. With small mushrooms, you can leave them whole, but separate the stems. Scoop out the gills of the Portabella mushrooms. A large spoon is usually the best tool for this. Preheat a large pot over high heat. Add the mushrooms in a single layer and leave alone. Let the mushrooms sear, about 7 minutes, on one side before flipping. Continue until well-browned To start the Stew: Cut the onion into 1/2- thick slices, from tip to root Peel and cut carrot into 1/2-inch thick batons When the mushrooms are brown all over, add the carrots and onions and brown over high heat, 3-5 minutes, stirring often. When onions are brown around the edges, add the brown rice flour. Stir well and toast over the medium-high heat until there is no white visible. Add the beer. Maybe take a sip or two — quality control.