VEGAN BAKED POTATO RECIPE RECIPES

BAKED POTATO RECIPES | BBC GOOD FOOD

Baked potato recipes | BBC Good Food image

Perfect your spud technique then pile our filling ideas high.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

VEGAN POTATO-LEEK SOUP RECIPE | EATINGWELL

Vegan Potato-Leek Soup Recipe | EatingWell image

This rustic vegan potato-leek soup proves you don't need cream to make a hearty soup. The recipe calls for two types of potato--red potatoes, which hold their shape and add color to the soup, and russet potatoes, which break down slightly when cooked, adding texture and body to the soup. And not only is this comforting soup vegan--it's also gluten-free. Serve with a salad and crusty bread for a healthy dinner.

Provided by Robin Bashinsky

Categories Healthy Vegan Vegetable Soup

Total Time 55 minutes

Number Of Ingredients 10

Ingredients

4 leeks (white parts only), cleaned and thinly sliced (about 4 cups)
2 tablespoons olive oil
5 cloves garlic, chopped
1 tablespoon chopped fresh thyme
¾ teaspoon salt
6 cups no-salt-added vegetable broth
2 pounds russet potatoes, peeled and cubed
1 pound small red potatoes, cubed
½ teaspoon ground pepper
2 tablespoons chopped fresh chives

Steps:

Cook leeks and oil in a large heavy pot over medium-high heat, covered and stirring occasionally, until the leeks are slightly tender, 5 to 6 minutes. Stir in garlic, thyme and salt; reduce heat to medium and cook, covered and stirring occasionally, until the leeks are very soft, 10 to 12 minutes.
Add broth, russet potatoes and red potatoes to the leek mixture; bring to a simmer over high heat. Cover, reduce heat to medium and cook, undisturbed, until the russet potatoes start to break down and the soup thickens slightly, about 30 minutes. Stir in pepper. Ladle evenly into 6 bowls; sprinkle with chives.

Nutrition Facts : Calories 280.5 calories, CarbohydrateContent 54.8 g, FatContent 5.1 g, FiberContent 4.5 g, ProteinContent 5.8 g, SaturatedFatContent 0.8 g, SodiumContent 534.2 mg, SugarContent 8.3 g

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BAKED POTATO WEDGES RECIPE: HOW TO MAKE IT

These oven roasted potato wedges taste just like the deep-fried kind, but they're easier and less messy to make. They're great served with fish or any meat dish. —Melody Haney, Barberton, Ohio
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BAKED POTATO WEDGES RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.9
Total Time 1 hours 5 minutes
Category side-dish

Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.

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VEGETARIAN BAKED SAMOSA RECIPE | JAMIE OLIVER RECIPES

Perfect as a curry accompaniment or as a snack in their own right, these flavour-packed samosas are super-fun to make. Plus, once you've cracked making the dough you can experiment with lots of different filling combinations. Delicious!
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/VegetarianDiet
Calories 181 calories per serving

1. To make the dough, combine the flour, baking powder, a good pinch of sea salt and the ajwain seeds (if using) in a large bowl.
2. Use your fingers to rub in 120ml of oil until the mixture resembles breadcrumbs. Stir in 150ml of cold water, then bring it together with your hands into a rough dough, adding a splash more water, if needed.
3. Place in a flour-dusted bowl, cover with a damp tea towel and leave to rest for 30 minutes.
4. Peel and chop the potatoes into rough 2.5cm chunks, then break the cauliflower into florets so they’re roughly the same size.
5. Add the potatoes to a large pan of boiling salted water and cook for 10 to 12 minutes, or until tender, adding the cauliflower after 3 minutes. Add the peas for the final minute, then drain.
6. Peel and finely chop the onion and garlic, then peel and finely grate the ginger. Deseed and finely chop the chilli.
7. Drizzle a lug of oil into a large non-stick frying pan over a medium heat, add the cumin and onion and cook for 8 minutes, or until softened but not coloured. Stir in the garlic, ginger and chilli, then fry for a further few minutes.
8. Bash the fennel seeds to a fine powder and add to the pan along with the garam masala and ground coriander. Stir well.
9. Stir the cooked veg into the pan and crush gently with a potato masher – don't overdo it: you want a fairly chunky mixture. Squeeze in the lemon juice and season to taste. Leave to cool, then pick, finely chop and stir in the coriander leaves.
10. Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a large baking tray with oil.
11. On a flour-dusted surface, halve the dough and roll out each portion to about 3cm thick. Using a 7cm pastry cutter, stamp out as many circles as you can, then roll into rounds, roughly ½cm thick and 18cm in diameter.
12. Cut each round in half, then brush the straight edges with a little water. Roll into a cone shape, bringing the straight edges together and pressing lightly to seal.
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14. Brush the samosas with a little oil and bake for 45 minutes, or until golden and piping hot through. Serve straightaway with mango chutney.

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VEGAN BLACK BEAN AND SWEET POTATO SOUP RECIPE | FOOD ...

This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.
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Total Time 1 hours 0 minutes
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VEGETARIAN BAKED SAMOSA RECIPE | JAMIE OLIVER RECIPES

1. To make the dough, combine the flour, baking powder, a good pinch of sea salt and the ajwain seeds (if using) in a large bowl.
2. Use your fingers to rub in 120ml of oil until the mixture resembles breadcrumbs. Stir in 150ml of cold water, then bring it together with your hands into a rough dough, adding a splash more water, if needed.
3. Place in a flour-dusted bowl, cover with a damp tea towel and leave to rest for 30 minutes.
4. Peel and chop the potatoes into rough 2.5cm chunks, then break the cauliflower into florets so they’re roughly the same size.
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7. Drizzle a lug of oil into a large non-stick frying pan over a medium heat, add the cumin and onion and cook for 8 minutes, or until softened but not coloured. Stir in the garlic, ginger and chilli, then fry for a further few minutes.
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