vegan potato recipe

Berbere Potatoes- a simple flavorful Ethiopian-inspired side dish that is healthy, delicious and vegan!

Berbere Potatoes

olive oil

shallots, thinly sliced

garlic cloves, rough chopped

tomato, diced (with juices)

Berber spice

water

salt

pepper

1.5 lbs thin-skinned potatoes, thinly sliced (yukons, red, etc)

parsley

In a cast iron or oven-proof skillet, heat the oil over medium heat, add the shallots and saute, stirring until tender, 4-5 minutes. Add the garlic and cook 2 minutes, until fragrant. Add the tomatoes and their juices, and continue cooking until they begin to break down and soften, 3-4 minutes. Stir in the Berbere spice and the water.

Scoop out ¾ cup of the mixture and set aside.

Add the potatoes tossing to coat each side and layer them. Pour the remaining tomato mixture over top.

Cover tightly with a lid or with foil. Bring to a hard simmer on the stovetop, then place in the oven for 30 minutes covered.

Remove lid, checking that potatoes are fork-tender, drizzle with olive oil, bake an additional 10 minutes uncovered.

This 30-minute, 1-pot vegan potato leek soup is the quick and easy dinner you&rsquo;ve been needing in your life! Made with less than 10 ingredients, it&rsquo;s rich, creamy, and infused with fresh herbs like thyme and bay leaves.

30-Minute Vegan Potato Leek Soup

vegan butter

leeks

garlic (minced)

potatoes

vegetable broth

bay leaves

thyme

salt (plus more to taste)

black pepper (plus more to taste)

vegan heavy cream (or plain soy milk)

chives or parsley (chopped)

black pepper

Croutons

chickpeas

Clean the leek slices in a bowl or pot of water, making sure to peel the layers apart to catch any dirt. When they float to the top, transfer them to a colander and let them drain for a few minutes, or pat them dry with a towel.

Once fairly dry, saute the leeks for 9-10 minutes until they&rsquo;re tender and reduced in size by about half (adjust the heat as needed so they don&rsquo;t brown).

Add in minced garlic and cook for another 1-2 minutes. Then, add the cubed potatoes, vegetable broth, thyme sprigs, and bay leaves.

Bring the soup mixture to a low boil, then reduce the heat to low and simmer for 15-20 minutes until the potatoes are fork-tender.

Remove the bay leaf and thyme sprigs, then pur&eacute;e the soup using an immersion blender or a standalone blender in batches.

Transfer the soup back to the pot and mix in vegan heavy cream. Season the soup with salt and pepper and simmer for another 3-5 minutes to meld the flavors.

Divide your vegan potato leek soup between bowls and garnish with fresh chives, green onions, cracked black pepper, croutons, or roasted chickpeas. Happy eating!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1700581410/uffca3reeybgoibl9zxc.mp4

This 30-minute, 1-pot vegan potato leek soup is the quick and easy dinner you&rsquo;ve been needing in your life! Made with less than 10 ingredients, it&rsquo;s rich, creamy, and infused with fresh herbs like thyme and bay leaves. Plus, it makes great leftovers!

Top 3 vegan potato recipe recipes from across the web

The most viewed vegan potato recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Berbere Potatoes

Berbere Potatoes

30-Minute Vegan Potato Leek Soup

Top 3 vegan potato recipe recipes from across the web

The most viewed vegan potato recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Berbere Potatoes

Berbere Potatoes

30-Minute Vegan Potato Leek Soup

The most viewed vegan potato recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine