SWEET POTATO CASSEROLE

SERVES 8 PORTIONS

CASSEROLE

4lb (64oz) sweet potatoes or yams, peeled and roughly chopped

Vegan cooking spray (soy-free if necessary)

1/3 cup unsweetened non-dairy milk (soy-free if necessary)

1/3 cup maple syrup

1/4 cup coconut sugar (or brown sugar)

3 tbsp. vegan butter (soy-free if necessary; or coconut oil), melted

2 tbsp. lemon juice

1 tbsp. nutritional yeast, optional

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. salt

1/4 tsp. ground nutmeg

TOPPING

1 1/2 cups chopped pecans

1 cup rolled oats (certified gluten-free if necessary)

1 cup vegan cornflakes (certified gluten-free if necessary)

1/3 cup oat flour (certified gluten-free if necessary)

1/4 cup coconut sugar (or brown sugar)

1 tsp. ground cinnamon

1/4 tsp. salt

4 tbsp. vegan butter (soy-free if necessary; or coconut oil), melted

1 tbsp. maple syrup

NUTRITIONAL VALUES

Calories: 210kcal
Fat: 6.5g (1.3g S.Fat)
Carbs: 15.6g
Protein: 16g
Sugar: 1.5g
Sodium: 263mg

METHOD

To make the casserole: Cover the sweet potatoes with water in a large pot. Bring to a boil and cook for 8 to 10 minutes, or until the vegetables are tender. Remove from the heat and set aside to drain. Place aside.

Preheat the oven to 350°F (180°C, or gas mark 4). Coat a 9 x 13-inch baking dish lightly with cooking spray.

Place the sweet potatoes in a large mixing bowl. Combine the milk, maple syrup, sugar, butter, lemon juice, nutritional yeast (if using), cinnamon, ginger, salt, and nutmeg in a large mixing bowl. Mash and combine the mixture with a fork until mostly smooth. Place in the prepared baking dish.

To make the topping: Combine the pecans, oats, cornflakes, oat flour, sugar, cinnamon, and salt in a mixing bowl. Pour the melted butter and maple syrup over the top and mix well. Cover the casserole with the topping.

Bake for 20 minutes, or until the topping is crispy and the casserole is thoroughly heated. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

VARIATION

Instead of boiling the sweet potatoes, roast them whole for 1 hour at 400°F (180°C, or gas mark 4) for a richer flavor. Allow them to cool before removing the flesh from the skins.

DEVILED POTATO SALAD

SERVES 4 TO 6 PORTIONS

1lb (16oz) baby Yukon gold potatoes (or baby Dutch Yellow Potatoes), quartered

1/4 cup vegan mayonnaise (soy- free if necessary)

2 tbsp. vegan sweet pickle relish 1 tbsp. yellow mustard (gluten- free if necessary)

2 tsp. apple cider vinegar

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. paprika, plus more for dusting

1/2 tsp. black salt (kala namak; or regular salt)

NUTRITIONAL VALUES

Calories: 49kcal
Fat: 3g (0g S.Fat)
Carbs: 5.5g
Protein: 0.4g
Sugar: 2g
Sodium: 412mg

METHOD

Fill a pot halfway with water and add the potatoes. Bring to a boil and cook the potatoes for 7 to 8 minutes, or until easily pierced with a fork. After draining, rinse the potatoes with cold water until they are cool. Drain thoroughly.

In a large mixing bowl, combine the mayonnaise, relish, mustard, vinegar, onion powder, garlic powder, paprika, and salt. Fold in the potatoes, allowing them to mash slightly as you go. Refrigerate for 1 hour before serving, lightly dusting the top of the salad with more paprika. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

PERFECT ROASTED POTATOES

SERVES 4 TO 6 PORTIONS

Olive oil spray or vegan cooking spray (soy-free if necessary)

2lb (32oz) Yukon gold potatoes, peeled and chopped into 1-inch cubes

4 tbsp. vegan butter (soy-free if necessary), melted (or 1/4 cup olive oil)

2 tsp. garlic powder

2 tsp. dried thyme or rosemary

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 71kcal
Fat: 0.2g (0.1g S.Fat)
Carbs: 16.6g
Protein: 3g
Sugar: 0.9g
Sodium: 15mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Spray two baking sheets lightly with olive oil.

Fill a medium pot halfway with water and add the potatoes. Bring to a boil and cook for 5 to 6 minutes, or until the vegetables are tender. Drain.

Place the potatoes on the baking sheets in a single layer. Use a spatula to gently squish each one. Distribute the butter over the potatoes. Top with the garlic powder, thyme, salt, and pepper. Toss to coat, then spread them out again, making sure no pieces touch. Cook for 40 minutes, flipping halfway through. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

VARIATIONS

If garlic powder, thyme, or rosemary aren't your thing, feel free to experiment with other seasonings.

SWEET POTATO SHEPHERD’S PIE

SERVES 6 PORTIONS

Olive oil spray

TOPPING

Olive oil spray

2lb (32 oz) sweet potatoes or yams, peeled and chopped

2 tbsp. unsweetened non-dairy milk (nut-free and/or soy-free if necessary)

2 tbsp. olive oil

1 tbsp. nutritional yeast, optional

1/2 tsp. garlic powder

Salt and black pepper to taste

Pepita Parmesan

Chopped fresh rosemary

FILLING

1 tsp. olive oil

1 red onion, diced

2 garlic cloves, minced

2 large carrots, peeled and chopped

3 celery stalks, chopped

3 cups cooked great Northern beans (or two 15 oz. cans), rinsed and drained)

227g (8oz) cremini mushrooms (or button mushrooms), sliced

1 tbsp. chopped fresh rosemary

1 tbsp. chopped fresh thyme

1/2 cup low-sodium vegetable broth

2 tbsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy- free)

2 tbsp. no-salt-added tomato paste

1/4 cup chopped sun-dried tomatoes (rehydrated in water and drained, if necessary)

1/4 cup chopped pitted green olives

1 tbsp. lemon juice

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 270kcal
Fat: 2.6g (1.3g S.Fat)
Carbs: 65.9g
Protein: 16g
Sugar: 21.3g
Sodium: 216mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Spray an 8-inch square or 10-inch round baking dish lightly with olive oil. If you have a shallow Dutch oven or large cast-iron skillet, you can cook the filling in that first, then bake the casserole.

To make the topping, cover the sweet potatoes with water in a medium pot. Bring to a boil and cook for 8 to 10 minutes, or until a fork can easily be inserted. Remove from the heat and set aside to drain. Mash the potatoes with the milk, olive oil, nutritional yeast (if using), and garlic powder until smooth. Alternatively, a hand mixer or food processor can be used. Once smooth, season with salt and pepper.

Make the filling while the sweet potatoes are boiling: Heat the olive oil in a large, shallow oven-safe saucepan (or a Dutch oven or cast-iron skillet) over medium heat. Sauté the onion and garlic for 2 to 3 minutes, or until the onion is translucent. Cook for 3 minutes more after adding the carrots and celery. Combine the beans, mushrooms, rosemary, and thyme in a mixing bowl. Cook, stirring occasionally, for about 5 minutes.

In a cup or small bowl, whisk together the broth, liquid aminos, and tomato paste. Cook for 5 minutes more after adding the sun-dried tomatoes and olives to the vegetables. Remove from the heat and season with salt and pepper.

Filling should be poured into the prepared pan (or leave it in the Dutch oven). Cover the top with the mashed sweet potato. Garnish with Pepita Parmesan and rosemary. Bake for 15 minutes, or until the top is crisp and golden. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

SMOKY SHROOM SAUSAGE & RED POTATO GOULASH

SERVES 4 TO 6 PORTIONS

2 tsp. olive oil

1 tsp. fennel seeds

1/2 tsp. ground sage

227g (8oz) cremini mushrooms, sliced

1 tbsp. liquid aminos (use coconut aminos to be soy-free)

1 tsp. dried thyme

1/2 tsp. dried oregano

1/2 tsp. liquid smoke

Salt and black pepper to taste

1 tbsp. vegan butter (soy-free if necessary)

1 small red onion, thinly sliced

2 garlic cloves, minced

1 tbsp. Hungarian paprika (or regular paprika)

3lb (48oz) red potatoes, chopped into 1-inch cubes

1 1/2 cups low-sodium vegetable broth

1/2 cup chopped fresh parsley

Vegan sour cream (soy-free if necessary), optional

NUTRITIONAL VALUES

Calories: 200kcal
Fat: 2.2g (0.3g S.Fat)
Carbs: 40.7g
Protein: 6.3g
Sugar: 3.6g
Sodium: 38mg

METHOD

Preheat the oven to 200°F (95°C).

In a large shallow saucepan or Dutch oven, heat the olive oil over medium heat. Cook until the fennel seeds and sage are fragrant, 2 to 3 minutes.

Cook for 1 minute after adding the mushrooms. Combine the liquid aminos, thyme, and oregano in a mixing bowl. Cook for 7 minutes, or until the mushrooms are tender and browned and the liquid has evaporated.

Combine the liquid smoke, salt, and pepper in a mixing bowl. Place the mushrooms on the baking sheet that has been prepared. Roast for 30 minutes, or until step 7 is completed, whichever comes first.

Melt the butter in the same pan you used to cook the mushrooms while they roast. Sauté the onion until it is translucent. Cook for another 1 to 2 minutes, or until the garlic is fragrant. Cook for 1 minute after adding the paprika.

Combine the potatoes and broth in a mixing bowl. Bring to a boil, then lower to a low heat and cover. Cook, stirring occasionally, for 15 to 20 minutes, or until the vegetables are tender.

Combine the mushrooms and parsley with the potatoes. If necessary, season with additional salt and/or pepper. Serve immediately with vegan sour cream on top (if using). Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

POTATO LEEK SOUP

SERVES 4 TO 6 PORTIONS

1 tsp. olive oil

2 leeks, thinly sliced (white and light green parts)

1 garlic clove, minced

2 lb (907g / 32oz) Yukon gold potatoes, chopped

2 tsp. dried rosemary

2 tsp. dried thyme

1 tsp. ground sage

3 cups low-sodium vegetable broth

2 cups water

1 tbsp. nutritional yeast, optional

1 tbsp. lemon juice

1 tsp. liquid smoke

Salt and black pepper to taste

Quick Bacon Crumbles, optional

Chopped green onions, optional

NUTRITIONAL VALUES

Calories: 86kcal
Fat: 1.1g (0.2g S.Fat)
Carbs: 16.5g
Protein: 3.6g
Sugar: 1.7g
Sodium: 51mg

METHOD

Warm the olive oil in a large pot over medium heat. Cook until the leeks are soft, about 4 minutes. Cook for another minute after adding the garlic. Combine the potatoes, rosemary, thyme, sage, broth, and water in a mixing bowl. Bring to a boil, then reduce to a low heat and cook for 15 minutes, or until the potatoes are tender. Remove from the heat.

Combine the nutritional yeast, lemon juice, and liquid smoke in a mixing bowl. Blend the soup with an immersion blender until smooth (or mostly smooth with a few potato chunks—your choice). Alternatively, transfer the soup to a blender in batches and carefully blend until smooth.

Season with salt and pepper. If desired, top with bacon crumbles and green onions. Leftovers can be stored in an airtight container in the refrigerator for 5 to 6 days.X