potatoes

Vegan Italian Potato Roll Up

Potatoes are my favorite food group. Mashed, fried, baked, loaded, stuffed, you name it. So obviously I am not going to bat an eye at the idea of using them as the vessel that holds in all of the cheesy, “meaty”, saucy goodness in this roll up! My whole family loved this recipe and fought over the leftovers! If you are not a fan of vegan sausage, you can easily swap it out for any meatless crumble you like, or even use a mixture of diced veggies. This recipe is hearty, filling and sooooo good! Just know that a fight might break out over any left overs, so get your game face on.

Potatoes are my favorite food group. Mashed, fried, baked, loaded, stuffed, you name it. So obviously I am not going to bat an eye at the idea of using them as the vessel that holds in all of the cheesy, “meaty”, saucy goodness in this roll up! My whole family loved this recipe and fought over the leftovers! If you are not a fan of vegan sausage, you can easily swap it out for any meatless crumble you like, or even use a mixture of diced veggies. This recipe is hearty, filling and sooooo good! Just know that a fight might break out over any left overs, so get your game face on.

INGREDIENTS:

  • 2-3 russet potatoes, peeled (I used 2 large potatos)

  • 1/2 batch tofu ricotta

  • 1 package vegan sausage (I used Lightlife)

  • 16 oz fresh spinach

  • 1/2 to 1 cup marinara sauce

  • 1/2 cup vegan parmesan shreds, any that melt (we used follow your heart)

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Using a mandolin, cut the potatoes on the 1/8 inch setting. If you do not have a mandolin, you can try thinly slicing them on a box grater, using the side that has one single blade, or carefully, thinly slice them using a sharp knife. They need to be around 1/8 of an inch thick.

  2. Line a baking sheet with parchment paper, and lightly spray with some cooking oil. Sprinkle the pan with 1/4 cup of the parmesan shreds.

  3. Lay the potatoes on the pan in a thin single layer, making sure each potatoes is touching and overlapping just a little. You should be able to cover the pan with the potatoes. Give the potatoes a little sprinkle of salt, and another spray with some oil. Place the pan in the oven and bake for 25 minutes.

  4. While the potatoes are baking, prepare the ricotta according to instructions.

  5. Add the sausage to a large skillet over medium heat, breaking it into a crumble with a spatula and allowing it cook though. When the sausage is 3/4 of the way done cooking, add the spinach to the pan and let it wilt, and finish cooking with the sausage.

  6. Check the potatoes after 25 minutes. They should be soft and sticking together. If they do not seem done, give them 5 more minutes. Once they are done cooking, remove from oven (but leave the oven on) and allow them to cool on the pan for about 10 minutes.

  7. Once the potatoes have cooled, spread a nice thick, even, layer of ricotta over the surface of the potatoes. Next sprinkle the sausage and spinach mixture over the ricotta. Lastly, cover the sausage layer in a layer or marinara.

  8. Starting at the end that you began layering the potatoes, carefully begin rolling into a burrito shape, using the parchment paper to help you get started. One potatoes might break when you are rolling it up, just press them back together and keep rolling. Give the roll up another spray of oil, and sprinkle the remaining 1/4 cup of parm shreds over the top. Put the roll up back in the oven for about 25 minutes. You want the roll up to heat through, and the parm to melt and brown.

  9. Remove from oven and allow to cool some before slicing and serving. Sprinkle with dried parsley or oregano to garnish.

IMG_2344.jpg

Vegan Ruben Latkes

I’ve never met a potato dish I didn’t like, but my all time favorite way to eat a potato is a latke! Golden brown potato pancakes, fried up to crispy perfection. Deciding to marry my favorite potato dish with my favorite sandwich to create a vegan ruben latke is almost too much for me to handle. Thinly sliced seitan works so well in this recipe, and mixes beautifully with the potatoes and tangy sauerkraut. You can follow my recipe for basic  seitan  ,or use your own favorite recipe, or store brand. So, if you are eating these to celebrate Hanukkah, or just to celebrate your love for latkes and rubens, I hope you enjoy them as much as I do!

I’ve never met a potato dish I didn’t like, but my all time favorite way to eat a potato is a latke! Golden brown potato pancakes, fried up to crispy perfection. Deciding to marry my favorite potato dish with my favorite sandwich to create a vegan ruben latke is almost too much for me to handle. Thinly sliced seitan works so well in this recipe, and mixes beautifully with the potatoes and tangy sauerkraut. You can follow my recipe for basic seitan ,or use your own favorite recipe, or store brand. So, if you are eating these to celebrate Hanukkah, or just to celebrate your love for latkes and rubens, I hope you enjoy them as much as I do!

Ingredients:

  • 5 cups shredded russet potatoes

  • 2 cups thinly sliced/shaved seitan

  • 1 1/2 cups sauerkraut (plus more for garnish)

  • 1 flax egg

  • 2 tablespoons tapioca starch

  • 1 1/2 teaspoons caraway seeds

  • 1 teaspoon salt

  • 1 teaspoon dried dill (optional)

  • pepper to taste

  • 2-3 diced green onions for garnish

  • oil for frying

Vegan 1,000 Island dressing:

  • 1 cup vegan mayo

  • 1/4 cup ketchup

  • 1 teaspoon vegan Worcestershire sauce

  • 2 tablespoon diced dill pickles

  • salt and pepper to taste

Instructions:

  1. First, try and remove as much liquid from the shredded potatoes as you can. You can dump the shredded potatoes into a clean kitchen towel, and squeeze out as much liquid as you can, or you can put the shreds in a mesh sieve and press out the liquid that way. The more liquid you remove, the crispier the latkes will be.

  2. Remove as much liquid as you can from the sauerkraut using the same method.

  3. For the seitan, you can follow my recipe, or watch my video for making homemade seitan, or use store-bought. I used a kitchen mandolin to thinly slice mine then chop it up. If you do not have a mandolin, attempt to slice it as thinly as you can with a knife. You want thin small pieces.

  4. Once the liquid has been removed from both the potatoes and the sauerkraut, add both, along with remaining latke ingredients (minus the green onion,) to a large mixing bowl. Mix well.

  5. Heat a large skillet over medium heat with a few tablespoons of oil. I normally use grape seed oil for frying. Using a large spoon to scoop out about 1/4 cup portions of latke mixture. Add the latkes carefully to the hot oil and use a spatula to flatten them out. You do not want to over crowd the pan, so only cook 3 or 4 latkes at a time depending on your pan size. Let the latkes cook on the first side for a few minutes before flipping. Repeat on the other side. I normally repeat this a few times on each side just make sure they are nice and crispy. You want them to be brown, and crisp around the edges. If they seem to be burning, reduce the heat. You may also need to add more oil between batches. Place finished lakes on a wire cooling rack that has been placed on top of some paper towels.

  6. Prepare the 1000 island by mixing all of the ingredients in a medium sized bowl.

  7. To serve, stack 3 or 4 latkes on a plate and top with vegan 1,000 island, green onions, and extra sauerkraut if you like.

Serves 4 - 6.

Loaded Vegan Roasted Red Potatoes

IMG_9750.jpg

Ingredients:

  • 4 cups quartered red potatoes

  • 1 batch vegan cheddar cheese sauce

  • 1/2 cup vegan sour cream, or plain yogurt ( I use plain Kite Hill Almond Milk Yogurt)

  • 3 diced green onions

  • salt and pepper to taste

  • optional: 1 teaspoon garlic salt

  • 1 teaspoon olive or grapeseed oil

  • optional: coconut bacon

Cheddar Cheese Sauce:

  • 1/2 cup cashews ( plus water for soaking)

  • 1 cup water

  • 2 teaspoons light miso paste

  • 2 tablespoons nutritional yeast

  • 2 tablespoons tapioca starch or corn starch

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon salt

  • smoke paprika

  • turmeric

Instructions:

pre heat oven to 400 degrees

  1. Toss the quartered potatoes in a teaspoon of oil, sprinkle with a little salt, pepper, and garlic powder if you like, and place in an iron skillet or casserole dish. Bake at 400 degrees for about 30-40 minutes. You will need to stir the potatoes around a few times durning baking.

  2. While the potatoes are baking, prepare the cheese sauce by adding the soaked and drained cashews, 1 cup of water, and remaining ingredients to a highspeed blender or food processor. Blend on hight until the mixture is completely smooth.

  3. Transfer cheese mixture to a sauce pan, and heat on medium heat, whisking the whole time, until the sauce begins to thicken. Remove from heat once it has thickened. If it gets to thick you can thin it back out with a little water.

  4. Once potatoes are cooked through, and a little crispy on the edges, remove from the oven and drizzle a hearty portion of cheese sauce over the potatoes. Pop the potatoes back in the over for a few more minutes. ( you may have leftover cheese sauce. It can be refrigerated for about a week and used on nachos, as a chip dip, or any way you like)

  5. Remove Potatoes from the oven and top with diced onions, dollops of sour cream, and coconut bacon.

Serves 4