21 Delicious Vegan Potato Recipes for Every Occasion

Busy weeknights, cozy weekends, or festive gatherings—whatever the occasion, potatoes are the vegan hero we all need. From creamy soups to crispy delights, our roundup of 21 Delicious Vegan Potato Recipes promises to inspire your next meal. Whether you’re craving comfort food or something fresh and seasonal, there’s a potato dish here for you. Let’s dive into these versatile, mouthwatering recipes that everyone will love!

Crispy Vegan Potato Wedges

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a batch of crispy vegan potato wedges. It’s a simple pleasure, turning humble potatoes into golden, crunchy delights that speak to the soul.

Ingredients

• Potatoes – 4 medium
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Paprika – 1 tsp

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s perfectly hot for crispy wedges.
2. Wash and dry 4 medium potatoes thoroughly to remove any dirt, leaving the skins on for extra texture.
3. Cut each potato into 8 even wedges for uniform cooking.
4. Toss the wedges with 2 tbsp olive oil, 1 tsp salt, and 1 tsp paprika in a large bowl until evenly coated. Tip: For extra crispiness, let them sit for 5 minutes after tossing to allow the starch to release.
5. Arrange the wedges in a single layer on a baking sheet, ensuring they’re not touching to promote even crisping.
6. Bake for 25 minutes, then flip each wedge carefully to cook the other side evenly. Tip: Check for doneness by looking for a deep golden color and a fork-tender interior.
7. Return to the oven for another 20-25 minutes until they’re crispy and golden brown. Tip: For an extra crunch, broil for the last 2-3 minutes, watching closely to prevent burning.

Delightfully crispy on the outside and tender within, these wedges carry a subtle smokiness from the paprika. Serve them stacked high with a side of cool, creamy avocado dip for a contrast in textures that’s utterly satisfying.

Vegan Potato and Leek Soup

Today feels like the perfect day to simmer something simple yet soulful. This vegan potato and leek soup is a humble bowl of comfort, blending earthy flavors with a creamy texture that warms you from the inside out.

Ingredients

• Potatoes – 4 cups, diced
• Leeks – 2 cups, sliced
• Vegetable broth – 4 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add sliced leeks, stirring occasionally, until they soften and turn translucent, about 5 minutes.
3. Tip: Ensure leeks are thoroughly cleaned to remove any hidden grit between layers.
4. Add diced potatoes to the pot, stirring to coat them with the oil and leeks.
5. Pour in vegetable broth, ensuring potatoes are fully submerged. Bring to a boil.
6. Reduce heat to low (200°F), cover, and simmer until potatoes are tender, about 20 minutes.
7. Tip: A fork should easily pierce the potatoes when they’re done.
8. Remove from heat. Use an immersion blender to puree the soup until smooth.
9. Tip: For a chunkier texture, blend only half the soup.
10. Season with salt and black pepper, stirring well to combine.

With its velvety texture and a balance of mild leek sweetness against the hearty potatoes, this soup is a canvas for creativity. Try topping it with crispy roasted chickpeas or a drizzle of truffle oil for an extra layer of flavor.

Spicy Vegan Potato Curry

Curling up with a bowl of something warm and comforting feels like a quiet rebellion against the rush of the world. This spicy vegan potato curry is a humble dish that carries the heat of spices and the heartiness of potatoes, simmered gently to perfection.

Ingredients

• Potatoes – 2 cups, diced
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add minced garlic and sauté for 1 minute, until fragrant but not browned.
3. Stir in curry powder and cook for 30 seconds to toast the spices, releasing their flavors.
4. Add diced potatoes to the pot, stirring to coat them evenly with the spice mixture.
5. Pour in coconut milk and bring the mixture to a gentle simmer, then reduce heat to low.
6. Cover the pot and let the curry cook for 20 minutes, stirring occasionally to prevent sticking.
7. After 20 minutes, check if the potatoes are tender by piercing them with a fork. If not, cover and cook for an additional 5 minutes.
8. Once the potatoes are tender, remove the pot from heat and stir in salt.
9. Let the curry sit covered for 5 minutes before serving to allow the flavors to meld.

Silky coconut milk softens the fiery curry powder, while the potatoes offer a comforting bite. Serve this curry over a bed of steamed rice or with a side of warm naan for a meal that feels like a hug.

Vegan Mashed Potatoes with Garlic

Comforting and creamy, this vegan mashed potatoes recipe brings a simple joy to the table, blending the earthy tones of potatoes with the sharp warmth of garlic. It’s a dish that whispers of home, of quiet evenings, and of the gentle art of turning basic ingredients into something deeply satisfying.

Ingredients

• Potatoes – 2 lbs
• Garlic – 4 cloves
• Vegan butter – ¼ cup
• Almond milk – ½ cup
• Salt – 1 tsp

Instructions

1. Peel the potatoes and cut them into 1-inch cubes for even cooking.
2. Place the potato cubes in a large pot and cover with cold water by 1 inch. Add ½ tsp of salt to the water.
3. Bring the pot to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes, until they are fork-tender.
4. While the potatoes cook, mince the garlic cloves finely.
5. Drain the potatoes well and return them to the pot. Tip: Let them sit for a minute to evaporate any excess water for fluffier mashed potatoes.
6. Add the vegan butter, minced garlic, and remaining ½ tsp of salt to the potatoes.
7. Mash the potatoes with a potato masher until the butter is melted and the garlic is evenly distributed.
8. Gradually add the almond milk, continuing to mash until the desired creaminess is achieved. Tip: Warm the almond milk slightly before adding to prevent the mashed potatoes from cooling down too much.
9. For extra smooth mashed potatoes, pass them through a ricer or food mill before adding the butter and garlic. Tip: Avoid overmixing to keep the texture light and fluffy.

Zesty with garlic yet velvety in texture, these vegan mashed potatoes are a testament to the beauty of simplicity. Serve them topped with a drizzle of olive oil and a sprinkle of fresh herbs for an extra layer of flavor, or as a comforting base for your favorite vegan gravy.

Roasted Vegan Potatoes with Rosemary

Falling into the rhythm of the kitchen, there’s something deeply comforting about the simplicity of roasted potatoes, especially when they’re vegan and fragrant with rosemary. This dish, with its crispy edges and tender heart, is a testament to the beauty of minimal ingredients coming together in perfect harmony.

Ingredients

– Potatoes – 2 lbs
– Olive oil – 3 tbsp
– Fresh rosemary – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for roasting.
2. Wash and cut the potatoes into even, bite-sized pieces for uniform cooking.
3. In a large bowl, toss the potato pieces with olive oil, ensuring each piece is lightly coated.
4. Strip the rosemary leaves from their stems and chop them finely before adding to the potatoes.
5. Sprinkle salt and black pepper over the potatoes, tossing again to distribute the seasonings evenly.
6. Spread the potatoes in a single layer on a baking sheet, giving them space to crisp up.
7. Roast in the preheated oven for 35-40 minutes, flipping halfway through, until golden and crispy.
8. For an extra crisp finish, broil for the last 2-3 minutes, watching closely to prevent burning.
9. Remove from the oven and let sit for a minute before serving to allow the flavors to meld.
You’ll find these potatoes boast a delightful contrast between their crispy exterior and fluffy interior, with the rosemary adding a woodsy aroma. Try serving them atop a bed of greens for a hearty salad or alongside a creamy dip for a simple yet satisfying snack.

Vegan Potato Pancakes

Wandering through the kitchen this quiet morning, I found myself drawn to the humble potato, its earthy simplicity a canvas for creativity. Today, we’re transforming it into something golden and crisp, a vegan potato pancake that whispers of comfort and home.

Ingredients

• Potatoes – 2 large
• Flour – 1/4 cup
• Salt – 1/2 tsp
• Oil – 2 tbsp

Instructions

1. Peel the potatoes and grate them coarsely into a bowl.
2. Squeeze the grated potatoes firmly to remove excess moisture, a crucial step for crispiness.
3. Mix in the flour and salt until the potatoes are evenly coated.
4. Heat the oil in a non-stick skillet over medium heat (350°F) until shimmering.
5. Form small patties with the potato mixture and place them gently into the hot oil.
6. Cook for 4-5 minutes on each side, or until deeply golden and crisp at the edges.
7. Transfer the pancakes to a paper towel-lined plate to drain any excess oil.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Ambling back to these pancakes, their crisp exterior gives way to a tender, fluffy inside, a delightful contrast. Serve them with a dollop of apple sauce or a sprinkle of chives for a simple yet satisfying meal.

Vegan Potato and Chickpea Stew

Perhaps there’s no greater comfort than a bowl of hearty stew, especially when it’s as nourishing and simple as this vegan potato and chickpea stew. It’s the kind of meal that simmers quietly on the stove, filling the kitchen with warmth and the promise of something wholesome.

Ingredients

• Potatoes – 2 cups, diced
• Chickpeas – 1 can (15 oz), drained
• Vegetable broth – 3 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add minced garlic and sauté for 1 minute, stirring constantly to prevent burning.
3. Stir in diced potatoes and cook for 5 minutes, allowing them to slightly brown.
4. Add cumin and salt, stirring to coat the potatoes evenly.
5. Pour in vegetable broth and bring the mixture to a gentle boil.
6. Reduce heat to low (200°F), cover, and simmer for 15 minutes.
7. Add drained chickpeas, cover again, and simmer for an additional 10 minutes.
8. Remove from heat and let sit for 5 minutes before serving.

Soothingly creamy potatoes and tender chickpeas make this stew a textural delight, with the cumin adding a warm, earthy note. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping into the flavorful broth.

Vegan Scalloped Potatoes

Today, as the light fades softly outside, I find myself drawn to the simplicity and comfort of vegan scalloped potatoes, a dish that whispers of home and warmth without a hint of dairy. This recipe, with its layers of tender potatoes and rich, creamy sauce, is a testament to the beauty of plant-based cooking.

Ingredients

• Potatoes – 2 lbs, thinly sliced
• Nutritional yeast – ¼ cup
• Garlic powder – 1 tsp
• Onion powder – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Almond milk – 2 cups
• Flour – 2 tbsp
• Vegan butter – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a saucepan over medium heat, melt the vegan butter and whisk in the flour until smooth, about 1 minute.
3. Gradually add the almond milk, whisking constantly to prevent lumps, until the mixture thickens, about 5 minutes.
4. Stir in the nutritional yeast, garlic powder, onion powder, salt, and black pepper, then remove from heat.
5. Layer half of the potato slices in the prepared baking dish, pour half of the sauce over them, then repeat with the remaining potatoes and sauce.
6. Cover with foil and bake for 45 minutes, then remove the foil and bake for an additional 15 minutes until the top is golden and the potatoes are tender.
7. Let the dish rest for 10 minutes before serving to allow the sauce to set.

The vegan scalloped potatoes emerge from the oven with a golden crust that gives way to layers of creamy, flavorful potatoes beneath. Serve it alongside a crisp green salad or as a comforting side to your favorite plant-based roast for a meal that feels indulgent yet wholesome.

Vegan Potato Salad with Avocado

Kindly imagine a dish that brings together the earthy comfort of potatoes with the creamy richness of avocado, a vegan potato salad that’s as nourishing as it is delightful. This recipe is a gentle nod to simplicity and flavor, perfect for those quiet moments when you crave something wholesome yet uncomplicated.

Ingredients

• Potatoes – 2 lbs
• Avocado – 1 large
• Lemon juice – 2 tbsp
• Olive oil – ¼ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Wash the potatoes thoroughly under cold running water to remove any dirt.
2. Cut the potatoes into 1-inch cubes, leaving the skin on for texture and nutrients.
3. Place the potato cubes in a large pot, cover with water, and add ½ tsp of salt.
4. Bring the water to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until the potatoes are tender but not mushy.
5. While the potatoes cook, halve the avocado, remove the pit, and scoop the flesh into a medium bowl.
6. Add the lemon juice, olive oil, remaining salt, and black pepper to the avocado. Mash with a fork until smooth but slightly chunky.
7. Drain the potatoes and let them cool for 5 minutes to stop the cooking process.
8. Gently fold the avocado mixture into the warm potatoes until evenly coated.
9. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

You’ll find this salad creamy yet light, with a bright acidity from the lemon that balances the richness of the avocado. Serve it atop a bed of greens for a refreshing lunch, or alongside grilled vegetables for a hearty dinner.

Vegan Potato and Spinach Pie

Mornings like these, when the air carries a hint of autumn, call for something comforting yet light, a dish that bridges the seasons with every bite.

Ingredients

• Potatoes – 2 cups, diced
• Spinach – 2 cups, fresh
• Flour – 1 cup
• Vegan butter – ½ cup
• Salt – ½ tsp
• Water – ¼ cup

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the flour and salt, then cut in the vegan butter until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
3. Gradually add water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes. Tip: Chilling the dough prevents shrinking during baking.
4. While the dough chills, boil the diced potatoes in salted water until tender, about 10 minutes, then drain.
5. In a pan, wilt the spinach over medium heat until just softened, about 2 minutes, then squeeze out excess water.
6. Roll out the dough on a floured surface to fit a 9-inch pie dish, then press it in.
7. Layer the potatoes and spinach in the pie crust, seasoning lightly between layers.
8. Bake for 25-30 minutes, until the crust is golden. Tip: Cover the edges with foil if they brown too quickly.

Out of the oven, this pie offers a tender crust with a hearty, flavorful filling. Serve it warm with a drizzle of olive oil or a side of crisp salad for a complete meal.

Vegan Sweet Potato and Black Bean Tacos

Now, as the evening light fades, there’s something deeply comforting about preparing a meal that’s both nourishing and simple. These vegan sweet potato and black bean tacos are a testament to the beauty of minimal ingredients coming together to create something unexpectedly delightful.

Ingredients

• Sweet potatoes – 2 cups, diced
• Black beans – 1 can (15 oz), drained and rinsed
• Corn tortillas – 8
• Olive oil – 2 tbsp
• Cumin – 1 tsp
• Salt – ½ tsp
• Lime – 1, juiced
• Avocado – 1, sliced

Instructions

1. Preheat your oven to 400°F.
2. Toss the diced sweet potatoes with 1 tbsp olive oil, cumin, and salt on a baking sheet.
3. Roast the sweet potatoes for 25 minutes, or until they’re tender and slightly caramelized at the edges.
4. While the sweet potatoes roast, heat the remaining 1 tbsp olive oil in a skillet over medium heat.
5. Add the black beans to the skillet, stirring occasionally, until they’re heated through, about 5 minutes.
6. Warm the corn tortillas in a dry skillet for about 30 seconds on each side, or until they’re pliable and slightly charred.
7. Combine the roasted sweet potatoes and black beans in a bowl, then drizzle with lime juice.
8. Divide the mixture evenly among the tortillas, topping each with a slice of avocado.

These tacos offer a delightful contrast between the creamy avocado and the hearty, spiced sweet potatoes and black beans. Try serving them with a side of pickled red onions for an extra tangy crunch.

Vegan Potato and Mushroom Stir Fry

Amidst the quiet hum of the kitchen, the simple act of preparing a meal becomes a moment of connection with the earth’s bounty. This vegan potato and mushroom stir fry is a testament to the beauty of simplicity, where each ingredient is allowed to shine.

Ingredients

• Potatoes – 2 cups, diced
• Mushrooms – 1 cup, sliced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Soy sauce – 1 tbsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add diced potatoes to the skillet, spreading them out in a single layer for even cooking. Cook for 10 minutes, stirring occasionally, until they start to soften.
3. Tip: Resist the urge to stir too often; letting the potatoes sit allows them to develop a golden crust.
4. Add minced garlic and sliced mushrooms to the skillet. Cook for another 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
5. Tip: If the skillet seems dry, add a splash of water to prevent sticking.
6. Drizzle soy sauce over the mixture and sprinkle with black pepper. Stir well to combine and cook for an additional 2 minutes to let the flavors meld.
7. Tip: For a deeper flavor, let the stir fry sit off the heat for a few minutes before serving.

Gently tossed together, this dish offers a delightful contrast between the crispy potatoes and the tender mushrooms, with a savory depth from the soy sauce. Serve it over a bed of quinoa or alongside a crisp green salad for a complete meal.

Vegan Potato Gnocchi

Comfort comes in many forms, and today, it arrives as soft, pillowy vegan potato gnocchi, a dish that whispers of home and heart with every bite. This recipe, simple yet profound, invites you to slow down and savor the process, transforming humble ingredients into something truly special.

Ingredients

• Potatoes – 2 lbs
• Flour – 1 1/2 cups
• Salt – 1 tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 400°F. Pierce the potatoes all over with a fork, then bake for 45-60 minutes until tender throughout.
2. Let the potatoes cool slightly, then peel and mash them thoroughly to ensure no lumps remain for the smoothest gnocchi.
3. On a clean surface, mix the mashed potatoes with flour and salt, kneading gently until a soft dough forms. Tip: Overworking the dough can make the gnocchi tough.
4. Divide the dough into 4 equal parts. Roll each into a long rope, about 1/2 inch in diameter, then cut into 1-inch pieces.
5. Bring a large pot of salted water to a boil. Cook the gnocchi in batches, stirring gently to prevent sticking, until they float to the top, about 2-3 minutes. Tip: Use a slotted spoon to remove them, allowing excess water to drain.
6. Heat olive oil in a large skillet over medium heat. Add the cooked gnocchi, sautéing until lightly golden, about 2 minutes per side. Tip: For extra flavor, add minced garlic or fresh herbs to the oil before the gnocchi.

Light as air yet satisfyingly dense, these gnocchi carry the earthy sweetness of potatoes, enhanced by a golden crisp from the pan. Serve them tossed in a vibrant pesto or a simple sage butter for a dish that feels both rustic and refined.

Vegan Potato and Lentil Curry

Beneath the soft glow of the kitchen light, there’s something deeply comforting about stirring a pot of vegan potato and lentil curry, its aromas weaving through the air like a gentle reminder of home.

Ingredients

• Potatoes – 2 cups, diced
• Lentils – 1 cup, dried
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Vegetable broth – 2 cups
• Olive oil – 1 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add diced potatoes, stirring occasionally, until they start to soften, about 5 minutes.
3. Tip: For deeper flavor, let the potatoes develop a slight golden edge before moving to the next step.
4. Stir in lentils, curry powder, and salt, coating everything evenly for about 1 minute.
5. Pour in vegetable broth and bring the mixture to a boil, then reduce heat to low (200°F), covering the pot.
6. Simmer for 25 minutes, or until lentils are tender. Stir occasionally to prevent sticking.
7. Tip: If the curry thickens too much, add a splash of water to reach your desired consistency.
8. Add coconut milk, stirring gently to combine, and heat through for another 5 minutes.
9. Tip: For a creamier texture, let the curry sit covered for 10 minutes off the heat before serving.

Just as the curry melds the earthy lentils with the creamy coconut milk, serving it over a bed of fluffy quinoa or with a side of warm naan bread turns this simple dish into a feast for the senses.

Vegan Hasselback Potatoes

Comforting and visually striking, these Vegan Hasselback Potatoes are a simple yet elegant dish that brings warmth to any table. Their crispy edges and tender centers make them a delightful side or main, perfect for those evenings when you crave something both nourishing and beautiful.

Ingredients

• Potatoes – 4 medium
• Olive oil – 3 tbsp
• Salt – 1 tsp
• Garlic powder – ½ tsp
• Fresh rosemary – 1 tbsp, finely chopped

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash each potato thoroughly and pat dry with a clean towel.
3. Place a potato on a cutting board and make thin slices across the potato, stopping just before you cut through the bottom. Tip: Place chopsticks on either side of the potato to prevent cutting all the way through.
4. Repeat the slicing process with the remaining potatoes.
5. Arrange the sliced potatoes on a baking sheet lined with parchment paper.
6. Drizzle the potatoes with olive oil, making sure some gets between the slices.
7. Sprinkle the potatoes evenly with salt, garlic powder, and chopped rosemary. Tip: Use a brush to help distribute the oil and seasonings between the slices for even flavor.
8. Bake in the preheated oven for 45-50 minutes, or until the potatoes are golden and crispy on the edges and tender in the middle. Tip: Check the potatoes halfway through baking and brush with more oil if they appear dry.

These Vegan Hasselback Potatoes emerge from the oven with a golden crispness that gives way to a soft, flavorful interior. Serve them alongside a dollop of vegan sour cream or a sprinkle of nutritional yeast for an extra layer of umami.

Vegan Potato and Kale Soup

As the evening light fades, there’s a comforting simplicity in stirring together a pot of something warm and nourishing. This vegan potato and kale soup is a humble bowl of coziness, perfect for those quiet moments when you need a gentle reminder to slow down.

Ingredients

• Potatoes – 2 cups, diced
• Kale – 2 cups, chopped
• Vegetable broth – 4 cups
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add minced garlic and sauté for 1 minute, until fragrant but not browned.
3. Add diced potatoes to the pot, stirring to coat them in the oil and garlic.
4. Pour in vegetable broth, ensuring the potatoes are fully submerged. Bring to a boil.
5. Reduce heat to low (200°F), cover, and simmer for 15 minutes, until potatoes are tender when pierced with a fork.
6. Add chopped kale and salt, stirring gently to wilt the kale into the soup.
7. Simmer uncovered for an additional 5 minutes, allowing the flavors to meld.

Every spoonful of this soup offers a tender bite of potato, a slight crunch from the kale, and a broth that’s both light and deeply satisfying. Try serving it with a drizzle of olive oil or a sprinkle of nutritional yeast for an extra layer of flavor.

Vegan Potato and Onion Tart

Creating this dish feels like weaving a quiet morning into the folds of flaky pastry, where each layer holds a story of simplicity and warmth. It’s a humble yet deeply satisfying vegan tart that celebrates the earthy sweetness of potatoes and onions, bound together in a golden, crisp embrace.

Ingredients

• All-purpose flour – 1 ½ cups
• Vegan butter – ½ cup
• Ice water – 4 tbsp
• Salt – ½ tsp
• Potatoes – 2 medium, thinly sliced
• Onions – 1 large, thinly sliced
• Olive oil – 2 tbsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the flour and salt. Cut in the vegan butter until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a ball, wrap in plastic, and chill for 30 minutes.
4. While the dough chills, heat olive oil in a pan over medium heat. Add onions and cook until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
5. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press into the pan and trim the edges.
6. Layer the sliced potatoes and cooked onions in the tart shell, seasoning each layer with a pinch of salt and black pepper.
7. Bake for 40-45 minutes, or until the crust is golden and the potatoes are tender. Tip: Check the tart at 30 minutes to ensure even baking.

The tart emerges from the oven with a crust that shatters delicately under the fork, revealing layers of soft, sweet onions and tender potatoes. Serve it warm, perhaps with a side of crisp greens, to contrast its rich, comforting flavors.

Vegan Potato and Pea Samosas

Today feels like the perfect day to share something warm and comforting, a dish that wraps you in its embrace with every bite. These vegan potato and pea samosas are a humble yet profound joy, a reminder of how simple ingredients can come together to create something truly special.

Ingredients

• Flour – 2 cups
• Salt – ½ tsp
• Water – ¾ cup
• Potatoes – 2, medium, boiled and mashed
• Peas – 1 cup, frozen
• Cumin seeds – 1 tsp
• Coriander powder – 1 tsp
• Turmeric – ½ tsp
• Oil – 2 tbsp, plus extra for frying

Instructions

1. In a large bowl, mix flour and salt. Gradually add water, kneading until a smooth dough forms. Cover and let rest for 30 minutes.
2. Heat 2 tbsp oil in a pan over medium heat. Add cumin seeds, wait until they sizzle, about 30 seconds.
3. Add peas, mashed potatoes, coriander powder, and turmeric. Stir well and cook for 5 minutes. Remove from heat and let cool.
4. Divide dough into 8 equal parts. Roll each into a thin circle, then cut in half to form semi-circles.
5. Place a spoonful of filling on each semi-circle. Fold the edges over the filling, sealing with a little water to form a cone.
6. Heat oil in a deep pan to 350°F. Fry samosas in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

When you bite into these samosas, the crisp exterior gives way to a soft, spiced filling that’s both comforting and vibrant. Serve them with a tangy tamarind chutney or simply enjoy their warmth as is, perhaps with a cup of tea on a quiet afternoon.

Vegan Potato and Carrot Bake

Just imagine the comfort of a warm, hearty dish that brings together the simplicity of potatoes and carrots in a vegan delight. This bake is a testament to how humble ingredients can create something truly nourishing and satisfying.

Ingredients

• Potatoes – 2 cups, sliced
• Carrots – 1 cup, sliced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Garlic powder – 1 tsp
• Nutritional yeast – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, toss the sliced potatoes and carrots with olive oil, salt, and garlic powder until evenly coated. Tip: Uniform slicing ensures even cooking.
3. Spread the vegetables in a single layer on a baking tray lined with parchment paper. Tip: Avoid overcrowding to allow for crispiness.
4. Bake in the preheated oven for 25 minutes, then sprinkle nutritional yeast over the top. Tip: Nutritional yeast adds a cheesy flavor without dairy.
5. Continue baking for another 10 minutes or until the vegetables are tender and the edges are golden brown.

Vegan potato and carrot bake emerges from the oven with a delightful contrast of textures—creamy inside with a slightly crispy exterior. Serve it alongside a fresh green salad or as a comforting side to your favorite plant-based main for a meal that feels like a hug.

Vegan Potato and Broccoli Casserole

How comforting it is to find solace in the simplicity of a dish that feels like a warm embrace on a quiet evening. This vegan potato and broccoli casserole is just that—a humble yet hearty meal that brings together the earthiness of potatoes with the fresh, green notes of broccoli, all under a golden, crispy top.

Ingredients

• Potatoes – 4 cups, diced
• Broccoli – 3 cups, chopped
• Nutritional yeast – ½ cup
• Almond milk – 1 cup
• Garlic powder – 1 tsp
• Salt – 1 tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a casserole dish with olive oil.
2. In a large pot, boil the diced potatoes in salted water for 10 minutes, then add the chopped broccoli and cook for another 5 minutes until both are tender but not mushy. Tip: To preserve the vibrant green color of the broccoli, blanch it separately and add it to the casserole later.
3. Drain the vegetables and return them to the pot. Stir in the almond milk, nutritional yeast, garlic powder, and salt until well combined. Tip: For a creamier texture, mash some of the potatoes before mixing.
4. Transfer the mixture to the prepared casserole dish and drizzle with the remaining olive oil. Bake for 25 minutes, or until the top is golden and crispy. Tip: For an extra crispy top, broil for the last 2-3 minutes, watching carefully to prevent burning.

Kindly savor the contrast between the creamy interior and the crispy top, a testament to the beauty of simple ingredients transformed. Serve it alongside a crisp salad or as a comforting main on its own, perhaps with a sprinkle of red pepper flakes for those who enjoy a bit of heat.

Vegan Potato and Corn Chowder

Beneath the quiet hum of the kitchen, there’s something profoundly comforting about stirring a pot of chowder, watching as the flavors meld into a creamy, dreamy concoction. This vegan potato and corn chowder is a testament to simplicity, a bowlful of warmth that doesn’t shy away from being both nourishing and indulgent.

Ingredients

• Potatoes – 2 cups, diced
• Corn kernels – 1.5 cups
• Onion – 1, medium, diced
• Garlic – 2 cloves, minced
• Vegetable broth – 4 cups
• Coconut milk – 1 cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and minced garlic, sauté until translucent, about 5 minutes.
3. Tip: Stir occasionally to prevent sticking and ensure even cooking.
4. Add diced potatoes to the pot, stir to coat with the onion and garlic mixture.
5. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 15 minutes.
6. Tip: The potatoes should be fork-tender but not falling apart.
7. Add corn kernels and coconut milk, simmer for another 5 minutes.
8. Season with salt and black pepper, stir well to combine.
9. Tip: For a thicker chowder, blend half the soup briefly with an immersion blender.
10. Remove from heat and let sit for 2 minutes before serving.

As you ladle the chowder into bowls, notice the creamy texture punctuated by the sweet bursts of corn and the hearty chunks of potato. A sprinkle of fresh herbs or a dash of smoked paprika can elevate this dish into something truly memorable.

Conclusion

You’ve just discovered a treasure trove of 21 Delicious Vegan Potato Recipes perfect for any occasion! Whether you’re craving comfort food or something gourmet, this list has you covered. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, why not share the love? Pin it on Pinterest to spread the potato joy!