Vegan Potato Recipes

Vegan Potato Recipes

This page contains the open source vegan potato recipes that can be used in any situation. To see calculations and reasoning behind the nutritional aspects of these menus, please see our Sustainable Food Nutrition Calculations page. To see the reasoning behind how One Community has designed these for implementation during construction of sustainable teacher/demonstration communities, villages, and cities, please see our complete Food Self-sufficiency Transition Plan page.

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WHAT IS THE VEGAN POTATO RECIPE MENU

The One Community food infrastructure is designed to meet the needs of vegans, vegetarians, and omnivores. To meet these diverse nutritional needs and desires, food items were chosen that are a common ground between these three main groups. The items include fruits, vegetables, grains, legumes, and starchy vegetables. The recipes will always feature at least one of these staple items to fulfill the caloric needs of that meal. On this page, brown rice will be the staple food for the recipes listed.

This page is specifically all about vegan potato recipes. If you are looking for omnivore potato recipes, then you can check out the omnivore potato recipes page.

WHY OPEN SOURCE A VEGAN POTATO MENU

Once we’ve finished this tutorial and open sourced all the updates, modifications/clarifications, and learnings from our experience building the 3-dome cluster as part of our crowdfunding campaign, we’ll further evolve it through building the complete Earthbag Village (Pod 1) and Duplicable City Center®, and then even more through building the other 6 villages. Our goal in doing all this is:

  • To provide menus and meals that can be of benefit to any group
  • To demonstrate and share the healthiest and most delicious choices we’ve come up with so far
  • To make the food production aspect of DIY sustainable building easier and more affordable for others

This potato-based menu is part of our plan to make it easier for others to implement a healthy, sustainable, and delicious food program into their projects. We’ve chosen to specifically open source potato menus and recipes because they’re affordable, high in calories and healthy carbohydrates, filling, easily digestible, easy to grow, easy to cook, and easy to integrate into a wide variety of dishes from around the world. Potatoes have been a staple food for many of the worlds largest cultures for hundreds, if not thousands of years. Examples of dishes that contain potatoes are baked potatoes, mashed potatoes, potato and leek soup, scalloped potatoes, hash browns, potato dumplings, and potato curry. Potatoes are a very versatile food and can be used in a variety of ways.

WAYS TO CONTRIBUTE TO EVOLVING THIS SUSTAINABILITY COMPONENT WITH US

SUGGESTIONS     ●     CONSULTING     ●     MEMBERSHIP     ●     OTHER OPTIONS

KEY CONSULTANTS TO THE FOOD SELF-SUFFICIENCY TRANSITION PLAN

Benjamin Sessions: Strategic Sales and Real Estate Development Entrepreneur and Food Connoisseur
Dr. Matt Marturano: Naturopathic Doctor & Holistic Recruiter, developing a  holistic model for comprehensive digestive health
Sandra SellaniBusiness Author, Speaker, Consultant, and Vegan Chef

RECIPE PAGE OVERVIEW

To make replication as easy as possible, we’ve provided the following sections related to vegan rice-based menu creation, shopping, and recipes:

  • One-Week Menu
  • Shopping List
  • Cost Analysis
  • Vegan Potato Recipes
    • Zuppa Toscana
    • Shepherd’s Pie
    • Avocado and Veggie Sandwich
    • Creamy Leek Potato Soup
    • Gnocchi with Sage & Butternut Squash
    • Rainbow Stir Fry
    • Rainbow Roasted Veggies
    • Field Roast Potato Martinis
    • Roasted Red Pepper Puree
    • Stuffed Potatoes with Mushroom Saute
    • Roasted Poblano Pepper & Tortilla Soup
    • Use this page (click here) if you have a recipe you’d like to suggest be added here

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VIDEOS COMING AS WE IMPLEMENT THIS AS PART OF OUR CROWDFUNDING CAMPAIGN. THEY WILL INCLUDE: PREPARING EACH RECIPE, SHOPPING TIPS, TEMPORARY KITCHEN SETUP, AND MORE

SEE OUR HOW TO HELP AND/OR CROWDFUNDING CAMPAIGN PAGE TO HELP CREATE ALL THE TUTORIAL VIDEOS FASTER

 

ONE-WEEK VEGAN POTATO-BASED MENU

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VEGAN POTATO-BASED 1-WEEK SHOPPING MENU

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1-WEEK MENU COST ANALYSIS

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VEGAN POTATO RECIPES

To address the dietary desires of omnivores, each of these vegan recipes have been chosen and designed as recipes that can easily be made with the addition of animal fats/proteins.

NOTE: In these meal plans, exact measurements may not be followed and are offered as suggestions. Particulars will be decided by the chef and the community size. Duplication of meals will also be important to offer economies of scale when buying weekly meals as well as making food production easier.

Shepherds Pie, Potato Recipes, One Community

Shepherd’s Pie

Recipe courtesy of: 40-Year-Old Vegan


Total Time: 50 min
Prep: 20 min
Cook: 30 min
Yield: 4-6 servings
Level: Easy

Ingredients

  • 1 cup green lentils
  • 2 bay leaves
  • 1 garlic clove
  • 2 pounds russet potatoes, cubed
  • 1 c. unsweetened almond milk (recommended brand, Silk)
  • 1 T. nutritional yeast (recommended brand, Braggs)
  • 1-16 oz. bag frozen peas, corn, and carrots
  • ½ onion (about 6 oz. piece – do not chop)
  • 1 T. egg substitute  + 3 T. water combined (recommended brand, Bob’s Red Mill)
  • Paprika
  • 1 cup chopped flat leaf parsley

Directions

Lentils:
  1. Run lentils under running water and check for small stones or other particles – these are rare, but worth checking for. Plus, rinsing the lentils gets some of the anti-nutrients off.
  2. Bring 3 cups water to boil. Once boiling, add 1 T. salt, the onion half, 1 garlic clove, bay leaves, and lentils.
  3. Bring heat to a low boil; cook an additional 25-30 minutes until lentils are tender. Most of the water will be absorbed. Drain any remaining liquid and set aside.
Potatoes:
  1. While cooking lentils, bring water to boil in large pot.
  2. Add potatoes and bring to slow boil, cooking until soft enough to mash about 12 minutes. Mash with 1 cup unsweetened almond milk, nutritional yeast, and egg substitute mixture.
  3. Add salt and pepper to taste.
Vegetables:
  1. Cook vegetables according to package directions. Add salt and pepper to taste.
Assembly:
  1. Add lentils to bottom of casserole dish, spread evenly to cover bottom.
  2. Add vegetables on top, spread evenly to cover lentils.
  3. Add mashed potatoes on top, spread evenly to cover top of dish.
  4. Sprinkle with paprika and place about 6 inches under oven broiler until potatoes start to feel slightly crisp to the touch.
  5. Remove from oven. Top with chopped parsley and serve.
Avocado and Veggie Sandwich, Vegan Sandwich Recipe, One Community

Avocado and Veggie Sandwich

Recipe courtesy of: 40-Year-Old Vegan


Total Time: 20 min
Prep: 10 min
Cook: 10 min
Yield: 4 servings
Level: Easy

Ingredients

  • 4 Bagels – any style that’s vegan, my favorite is sesame
  • 2 avocados, sliced
  • 1 cucumber, sliced
  • 1 tomato, sliced
  • 1 handful of alfalfa sprouts
  • ½ cup sliced banana peppers
  • Yellow mustard
  • Salt & Pepper to taste
  • 4 cups of potato salad or mashed potatoes  as side dish

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Directions

  1. Slice bagels in half and toast in oven or toaster.
  2. Place all ingredients on bagel bottom.
  3. Spread mustard on bagel top.
  4. Top and serve with side dish.

Leek and Potato Soup, Leek Recipes, Potato Recipes, One Community

Creamy Leek Potato Soup

Recipe courtesy of: 40-Year-Old Vegan


Total Time: 35 min
Prep: 15 min
Cook: 20 min
Yield: 4 servings
Level: Easy

Ingredients

  • 2 leeks, white part only, thinly sliced
  • 1 pound potatoes, peeled and diced
  • 3 cups vegetable stock
  • 2 bay leaves
  • ½ cup unsweetened almond milk (Silk brand)
  • 1/8 t. nutmeg
  • Salt and pepper to taste
  • Chives, chopped for garnish (optional)

Directions

  1. Put 3 T. of the vegetable stock in a soup pot on medium high heat and saute the leeks until soft and translucent tender; about five minutes.
  2. Add the remaining ingredients and bring to boil. Reduce heat and simmer for twenty minutes. Remove the bay leaf.
  3. Add salt and fresh ground black pepper to taste.

Serve garnished with chopped chives, fresh ground nutmeg, bread, and a garden salad.

Gnocchi with Sage and Butternut Squash, Squash Recipes, One Community

Gnocchi with Sage & Butternut Squash

Recipe courtesy of: 40-Year-Old Vegan


Total Time: 1 hour
Prep: 50 min
Cook: 10 min
Yield: 6 servings
Level: Medium

Ingredients

Gnocchi

  • 5 c. russet potatoes, peeled and chopped
  • 3 c. unbleached all-purpose flour
  • Salt and pepper to taste

Sauce

  • 10 cups butternut squash, skin removed, cubed
  • 6 large cloves of garlic, skin removed, kept whole
  • 1 T. olive oil
  • 2 1/3 c. vegetable stock
  • 2 T. lemon juice
  • Lemon zest
  • Salt & fresh ground black pepper
  • 10 sage leaves

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Directions

Sauce

  1. Preheat oven to 400 degrees. Toss squash and garlic in olive oil, salt, and pepper and place in shallow baking pan or cookie sheet. Cook for 20-30 minutes until fork-tender.
  2. Remove from oven and place in blender with stock.
  3. Blend until velvety smooth.
  4. Pour into pan with sage leaves and lemon. Heat through for 1-2 minutes. Keep warm while making gnocchi. Discard sage leaves before serving.

Gnocchi

  1. To make gnocchi, bring 12 c. of water to boil. Add salt.  While water is boiling add potatoes and boil 12 minutes, until soft. Drain and let dry. After potatoes are drained and completely dry (pat with paper towel if necessary), put into mixing bowl. Add salt and pepper to taste.
  2. Gradually add flour and continue to mix, incorporating all flour. Mixture will become dough-like. Switch mixer to dough hook (or mix by hands) and continue to mix until dough begins to form a ball and starts pulling away from the edge of the bowl. Dough should be dry enough to handle but still a little moist.
  3. Rub a cutting board with more flour and grab one handful of the dough mixture. Roll into “ropes” about 14 inches in length and ½ inch in diameter. Recipe should make about 14 ropes. Cut ropes into bites-sized pieces and score with fork to create grooves in each little “pillow” of dough.
  4. Bring 12 cups of salted water to boil. Drop gnocchi into water about a dozen at a time (to prevent them from sticking together) with slotted spoon. In about 2 minutes, they will float to the top. Once they float, remove with slotted spoon and set aside.
  5. Top with sauce and lemon zest. Garnish with fresh sages leaves.

Rainbo Stir Fry, Asparagus Recipes, One Community

Rainbow Stir Fry

Recipe courtesy of: 40-Year-Old Vegan


Total Time: 25 min
Prep: 15 min
Cook: 10 min
Yield: 2 servings
Level: Easy

Ingredients

  • 1 bunch asparagus (touch ends cut off and discarded) cut in one inch pieces
  • ½ red onion cut in thin slices
  • 1 purple potato, cut in very thin slices for quick cooking
  • 1 ear of corn, cut from cob
  • ½ cup mushrooms, sliced
  • 6.5 oz. package of House Food Brands tofu cutlets, patted dry and cubed (or just extra firm tofu cubes)
  • 1 green onion, cut diagonally
  • 1 lemon
  • Salt & pepper
  • 1/2 T. olive oil

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Directions

  1. Heat oil in non-stick pan.
  2. Saute potato until soft.
  3. Add remaining ingredients except tofu, green onion and lemon. Mix and heat through. If mixture gets dry, add water instead of extra oil.
  4. Cover for 3-5 minutes, until all asparagus and all vegetables are tender. Asparagus may take longer to cook if it is thick.
  5. Add tofu and heat through.
  6. Add lemon, then add salt and pepper to taste with green onion.

Vegan Dinner Recipes, Rainbow Roasted Veggies, One Community

Rainbow Roasted Veggies

Recipe courtesy of: 40-Year-Old Vegan


Total Time: 60 min
Prep: 15 min
Cook: 40 min
Yield: 6 Servings
Level: Easy

Ingredients

  • Cauliflower – 1 head purple, 1 head orange, cut into florets
  • Brussels Sprouts – 16 ounces, cut in half lengthwise
  • 16 oz. New Red Potatoes, cut in quarters
  • 6 cloves of garlic, peeled and minced
  • 1 bunch parsley – flat leaf or curly
  • Juice of 2 lemons
  • 3 T. olive oil
  • Kosher salt
  • Fresh cracked black pepper

Directions

Preheat oven to 400° F.

  1. Toss Brussels sprouts & potatoes, minced garlic and lemon juice, salt, and pepper and juice of lemon in extra large roasting pan (approximately 18x14x3). Bake at 400° degrees for 20 minutes.
  2. While the Brussels sprouts and potatoes are baking, cut the cauliflower into florets.  Toss with salt and pepper.
  3. After 15 minutes add the cauliflower to the potato mixture and stir all vegetables together thoroughly to coat them with olive oil and lemon mixture.

Cook another 25-30 minutes.

Serve.

Field Roast Potato Martinis, Potato Recipes, One Community

Field Roast Potato Martinis

Recipe courtesy of: 40-Year-Old Vegan


Total Time: 35 min
Prep: 20 min
Cook: 15 min
Yield: 4-6 servings
Level: Easy

 

Ingredients

  • 1.5 pounds small red potatoes cut into quarters–you can leave the skins on or off
  • 4 links, Field Roast Sausage, Italian Style (6 links per package)
  • ½ – ¾ c. almond milk, unsweetened
  • 8 oz. white mushrooms sliced
  • 1 lb. asparagus, cut into 1 inch pieces
  • 1 clove garlic, minced
  • 1 T. olive oil
  • 2 T. lemon juice
  • Lemon Zest and ground pepper for garnish

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Directions

  1. Cook quartered potatoes in salted boiling water until tender, about 12 minutes. Drain and mash with almond milk to desired consistency. Start with ½ cup of almond milk. Add more for creamier consistency. Do not add salt. Saute sliced mushrooms and garlic in olive oil until tender. Add 1 T. lemon juice.
  2. Steam asparagus in saucepan. Add 1 T. lemon juice.
  3. Remove plastic casings from sausage links and cut into small pieces. Heat in non-stick skillet until heated through.
  4. Add potatoes to plate or glasses. Top with mushrooms, field roast, and asparagus spears. Garnish with lemon and fresh ground pepper.
  5. Makes 4 hearty servings or six smaller servings.
Corn and Potato Chowder with Roasted Red Pepper Puree, Chowder Recipes, Corn Recipes, One Community

Corn & Potato Chowder with
Roasted Red Pepper Puree

Recipe courtesy of: 40-Year-Old Vegan


Total Time: 35 min
Prep: 20 min
Cook: 15 min
Yield: 4-6 servings
Level: Easy

Ingredients

Chowder
  • 4 cups corn kernels cut from the cob
  • ¾ cup chopped red onion
  • 3 garlic cloves minced
  • 1 T. olive oil
  • 1.5 tsp. dried basil
  • 2.5 cups vegetable stock
  • 2 bay leaves
  • 2.5 cups of potato, diced
  • 1 T. salt or to taste
  • Fresh ground black pepper
  • Sprigs of fresh basil for garnish
Roasted Red Pepper Puree
  • 1 extra large red bell pepper (9 oz.), cut in half, seeds and stem removed and discarded
  • ½ T. olive oil
  • Salt & pepper to taste

Directions

Chowder

  1. Put cubed potatoes into pot of salted boiling water and cook until soft, about 12 minutes. Drain and set aside.
  2. While potatoes are cooking, in separate soup pot, sauté onion, garlic and dried basil in 1 T. olive oil on low to medium heat until vegetables become soft.
  3. Add stock and bay leaves. Bring to boil.
  4. Add corn and bring to boil again. Once boiling, reduce heat and simmer approximately 10-15 minutes until corn is cooked, but still firm and crisp to the bite.
  5. Discard bay leaves. Remove 3 cups of the corn mixture from the pot and put in blender. Blend until it reaches a creamy consistency and all ingredients are fully incorporated.
  6. Return pureed mixture to pot and blend together. The mixture will have the consistency of chowder, creamy with some whole pieces of corn kernels.
  7. Add drained potatoes to the soup and stir until ingredients are fully incorporated. Keep warm while making puree.
Roasted Red Pepper Puree
  1. While soup is cooking put the pepper cut side down under oven broiler until skins blacken. Remove from oven and put in small brown paper bag until cool. Once cooled, remove from bag and peel outer blackened skin from pepper. The skin should come off easily.
  2. Put pepper in blender on high speed. Drizzle oil in slowly from top of blender until incorporated. Add salt and pepper to taste.
  3. Pour soup into bowls. Drizzle with puree and garnish with basil.
Stuffed Potatoes with Mushroom Saute, Potato Recipes, Lunch Recipes, One Community

Stuffed Potatoes with Mushroom Saute

Recipe courtesy of: 40-Year-Old Vegan


Total Time: 75 min
Prep: 15 min
Cook: 60-75 min
Yield: 2 servings
Level: Easy

Ingredients

  •  2 large russet potatoes
  • 2 cloves of garlic, minced
  • 2 cups sliced mushrooms
  • 1 t. extra virgin olive oil
  • 1 T. lemon juice
  • 1 t. dried basil
  • ¾ cup almond milk
  • 1 T. Earth Balance Buttery Vegan Spread
  • 4 fresh basil leaves, cut into thin ribbons
  • Salt & fresh ground black pepper to taste

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Directions

  1. Scrub potatoes and place in 350° F oven for 60-75 minutes until soft and cooked through to center. Cooking time will vary based on size of potato. Check at 60 minutes and cook longer if needed.
  2. While potatoes are cooking, sauté garlic in olive oil on low heat until it becomes aromatic. Add mushrooms, lemon juice, and basil until mushrooms are soft and cooked throughout. Add salt & pepper to taste.
  3. Remove potatoes from oven. Scoop out inside of potato and place in bowl. Add milk and Earth balance. Mash with fork or potato masher. Add salt & pepper to taste. Use a large spoon or ice cream scoop to put the mixture back into the potato skin.
  4. Top with mushrooms and fresh basil and serve.
Roasted Poblano Pepper and Tortilla Soup, Poblano Recipes, One Community

Roasted Poblano Pepper & Tortilla Soup

Recipe courtesy of: 40-Year-Old Vegan


Total Time: 40 min
Prep: 20 min
Cook: 20 min
Yield: 2 servings
Level: Easy

Ingredients

  • 1.5 c. roasted Poblano peppers
  • 2 c. diced potatoes
  • ½ c. vegetable stock
  • 1 T. lime juice
  • 1 corn tortilla cut in thin “matchstick” strips
  • 4 T. chopped red onion
  • ½ avocado, diced
  • 6 T. chopped cilantro
  • 8 cherry tomatoes cut in half
  • ½ – 1 tsp. olive oil

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Directions

  1. Cut peppers in half lengthwise, removing seeds, stem, and pit. Place face down on aluminum foil covered baking sheet under oven broiler until skins are charred (about 10 minutes, your oven time may vary.) Remove from oven and place in paper bag. Seal top of bag to keep steam from escaping. When peppers have cooled, remove and discard skin.
  2. While peppers are roasting, drop chopped potatoes in boiling water until cooked, about 12 minutes.
  3. In small non-stick/ceramic skillet, heat tortilla strips until crispy. Set aside on paper towels. Blot excess oil, if any.
  4. Add peppers, cooked potatoes, and vegetable stock in blender. Mix until pureed. Add lime juice and 2 T. cilantro, salt, and pepper. Blend until incorporated.  Mixture should be warm. If you would like soup to be hot, heat in saucepan on stove top. Pour into bowls.
  5. Top each bowl with tortilla strips, avocado, onion, tomatoes, and cilantro.

RESOURCES

Here are all the One Community links to all the other recipe and menu pages:

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On the following pages, you can find more information about our open source food program:

SUMMARY

In summary, potatoes are an integral part of One Community’s open source food program and they enable us to create easy to make, sustainable, nutritious, and delicious recipes that everyone will love.

FREQUENTLY ANSWERED QUESTIONS

Q: Is One Community going to be a vegetarian community?

The One Community team consists of vegans, vegetarians, and omnivores. In accordance with our philosophy for The Highest Good of All we are maintaining a non-idealogical approach to food choices. That said, also in accordance with this philosophy, we will only support and consume food items that are ethically and sustainably raised, managed, and produced. The consensus process will be used to decide the evolution of the One Community food plan.

Q: I'm vegetarian/vegan, would I have to participate in any part of the process or raising animals for food and/or eating/cooking them?

No, you would not have to participate in any aspect of One Community's food diversity that didn't agree with your personal beliefs and preferences.

Q: I'm an omnivore or vegan, what if I don't want to eat a vegan or omnivore diet?

The complete food self-sufficiency transition plan is designed to meet the needs of all dietary preferences through:

  1. Recipes that can be made vegan or omnivore:
    1. Vegan recipes were chosen that could easily have animal-based proteins added for omnivores
    2. Omnivore recipes were chosen that could easily be made with 100% vegan ingredients
  2. Alternating weeks of omnivore and vegan focused menus: The weeks are alternating so that we could design complete 1-week menus for each dietary preference to provide complete menus for both philosophies AND so that groups containing mixed preferences would have an equal way of focusing on each dietary preference for a week while still providing for the other preference as per #1 above. They alternate to address any concerns that recipes aren't as good when a vegan recipe is made omnivore just by adding animal protein, or an omnivore recipe is made vegan just by replacing all animal-based ingredients.

In this way all dietary preferences can be provided, any sacrifices are shared in alternating weeks, and groups completely preferring vegan or omnivore options have clear menus they can follow for both choices.

Q: How do you intend to produce spices, mill grain for flour, cooking oil, etc. etc.

To us, "100% food sustainability" means we will demonstrate and open source share a model that doesn't need external food sources. Having achieved this, what we produce internally versus choosing to buy will be decided through the consensus process.

Q: What is One Community's stance on pesticides, herbicides, and fungicides?

If it is not safe to eat, we will not be spraying it on our food. Here's a video we feel is helpful in understanding why:

Q: What if I want something that isn't on the community menu?

The community menu will be agreed upon through the consensus process. If a person wanted something not included on that menu, then they would be welcome to purchase and provide it for themselves.

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