vegan potato recipes

Here's the BEST vegan baked potato wedges recipe: crispy on the outside, soft on the inside, and perfectly salted! Perfect for dipping.

Vegan Potato Wedges

olive oil

+ kosher salt

black pepper

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!

https://www.youtube.com/watch?v=FNwuFfisooE

Wondering how to cut potato wedges? Here’s a step by step guide and video that shows you exactly how to make potato wedges.

POST: https://www.acouplecooks.com/how-to-cut-potato-wedges

STEP BY STEP:
Place the potato on its side and using a large chef’s knife, slice it in half lengthwise.
Place the cut side of the potato down onto the cutting board, and cut it in half again to create quarters.
Place each potato quarter cut side up, then slice down the center of the quarter to create a wedge. This makes for 8 wedges per potato.

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How to Cut Potato Wedges

This is our go-to recipe for perfect crispy roasted potatoes made in the oven! We&#x27;ll show you how to make this classic potato recipe with only six simple ingredients and plenty of flavor. They&#x27;re one of our favorite classic side recipes that also happens to be vegan, gluten-free, and dairy-free which is perfect for a family brunch or dinner when you&#x27;re serving a variety of dietary needs. We like to make them for meal prep too because they make a great base for healthy bowls, wraps, and salads.

Easy Roasted Potatoes

lbs.

Italian seasoning

sea salt

onion powder

garlic powder

Preheat your oven to 400F and line a...

Preheat your oven to 400F and line a large baking sheet with parchment.

Add your diced potatoes to a large container...

Add your diced potatoes to a large container with a lid or zip-lock bag. Pour in the oil and spices, cover the container or close the bag and shake it up until everything is well-coated.

Pour the potatoes onto the baking sheet so...

Pour the potatoes onto the baking sheet so they are evenly covering it and place in the oven for 20 minutes. Then, use a spatula to carefully flip the potatoes and return them to the oven for another 20 minutes.

Allow the potatoes to cool for a few...

Allow the potatoes to cool for a few minutes and serve them with all your favorite seitan roasts, sandwiches, in veggie bowls, or with your morning tofu scramble. Leftovers can be stored for 5 days in an air-tight container and reheated in the oven. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/lzbgk2uth2vlgcd0nqok.mp4

This is our go-to recipe for perfect crispy roasted potatoes in the oven! We'll show you how to make this classic potato recipe with  6 simple ingredients + lots of flavor. They're one of our favorite classic side recipes that's vegan, gluten-free, + dairy-free - perfect for a family brunch or dinner when you're serving a variety of dietary needs. We like to make them for meal prep too because they make a great base for healthy bowls, wraps, + salads. #roastedpotatoes #potatoes

This vegan potato curry is comforting, satisfying, and full of flavor! It's a healthy one pot dinner recipe made with coconut milk, gold potatoes, and vegetables. Serve it with white or brown rice.

Vegan Potato Curry

yellow onion, diced

garlic,

curry powder

ginger

tsp cumin

tsp salt

yukon gold potatoes, chopped

carrots, chopped

coconut milk

tomatoes

vegetable broth

coconut sugar

White or brown rice,

Cilantro,

red pepper,

If serving with rice, cook rice according to the package instructions.

Add oil and onion to a large pot on medium-low heat. Sauté for 3 minutes or until onions become translucent. Add minced garlic and potatoes. Cook, stirring occasionally, for 3-5 minutes. Add carrots, peas, curry powder, ginger, cumin, and salt. Stir to combine.

Add coconut milk, diced tomatoes, vegetable broth, and coconut sugar to the pot. Mix together, then bring the ingredients to a rapid boil. After, partially cover the pot and simmer for 20 minutes or until potatoes are tender. Stir occasionally. Serve curry over white or brown rice.

I have been wanting to find a different coconut curry recipe and this one is great! I think the tablespoon of sugar near the end is the ingredient that gives it that extra oomph -- not too much to be cloying but just enough to make it even more delicious. I made quinoa in my InstantPot to go with it. (I often use quinoa instead of rice because it cooks faster)

Another great recipe!

Top 3 vegan potato recipes recipes from across the web

The most viewed vegan potato recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Potato Wedges

Easy Roasted Potatoes

Vegan Potato Curry

Top 3 vegan potato recipes recipes from across the web

The most viewed vegan potato recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Potato Wedges

Easy Roasted Potatoes

Vegan Potato Curry

The most viewed vegan potato recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine