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Vegan Mashed Cauliflower Potatoes | Oil-Free

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Canadian Thanksgiving is juuuuust around the corner, and since there is no Thanksgiving without these basic vegan mashed potatoes, you better go grab some real nice spuds and mash em’ up!

Take these taters to the next level with easy coconut bacon bitties (recipe also below), or douse it in this mushroom gravy (see ya later turkey fat).

In the midst of the season of gratitude… here are a few things I’m thankful for right now:

  1. You guys. I love seeing you rock these recipes and connect with me on instagram
  2. The Game Changers Movie being out, inspiring so many people to eat plants and kill it as an athlete
  3. People like Greta, Billie, DJ Tiger Lily, James Wilks and Ellen getting the vegan word out
  4. Mic the Vegan & Plant Proof for de-bunking myths and questionable studies out there
  5. This list could go on… but I’ll stop there and squeeze in my dog, of course.

What are you grateful for?

Hopefully for this recipe…and for the ones that go with it like Stuffed Tofu Turkey, Maple Dijon Pecan Hasselback Butternut Squash, Mashed Potato Butternut Swirl, Spinach Artichoke White Bean Dip, or Whole Roasted Cauliflower with Tahini Curry Sauce…

Enjoy!

Basic Vegan Mashed Potatoes with Bacon Bits
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Basic Vegan Mashed Potatoes with Bacon Bits

Recipe by JulesCourse: dinnerDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

15

minutes

Ingredients

  • 4 medium Yukon potatoes, chopped

  • 1 head cauliflower, chopped

  • 1/2 cup cashews

  • 1/2 tsp salt

  • 3/4-1 cup unsweetened plant milk

  • 1 tbsp onion powder

  • 1 tbsp garlic powder

  • 1/2 cup nutritional yeast

  • 2 tbsp chives, minced

Directions

  • Boil potatoes: add potatoes to a pot and cover with water, bring to a boil then turn down to medium for about 15 minutes, or until soft. Strain.
  • Meanwhile, steam cauliflower and cashews for 10 minutes, until cauliflower is fork tender
  • Add cauliflower, cashews, milk, salt, garlic powder, onion powder, and nutritional yeast to your blender and whiz it up until smooth (start with 3/4 cup milk, and add more if you need to for easy breezy blending…you may need the help of a tamper)
  • Now, pour out 1/2 of the cauliflower sauce into a big bowl, and add in the potatoes. Blend with help from your tamper.
  • Pour all the blender potatoes into the big bowl with the cauliflower sauce and mix until evenly combined.
  • Top with pepper and chives (and maybe some mushroom gravy!)

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Simple Tofu Scramble + Breakfast Taters | Plant-Based Weekend Brunch

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When your tastebuds are demanding you to chomp down on something savoury, eggy & satiating, PRONTO…here’s the cure-all.  This super simple tofu scramble with all the fixin’s is a 10 on the brunch-o-meter.

After a busy first week of September action, Saturday is the day to take a moment in the kitchen to whip up this yumminess.

These breakfast taters satisfyingly pop in the mouth.

Adding the hummus to the scramble helps soak up those spices to create a flavourful smorgasbord.

I used to love cheese eggs before I became vegan. You know that melted cheese all over a scramble? It was our go-to on camping trips. If you like the cheese + egg combo, spruce this recipe up a bit by melting some vegan cheese over the scramble in the pan for the last few minutes with the lid on (drooling just thinking about it).

 

The meltiest vegan cheeses? Gusta block (grated), Violife cheddar, or Sheese Cheese.

Vegan food is not a compromise.

Let’s get into it!

Simple Tofu Scramble with Breakfast Taters | Plant-Based Weekend Brunchin'
 
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A simple tofu scramble you can whip up this weekend to cure that savoury breakfast craving!
Author:
Recipe type: breakfast, brunch
Serves: 3
Ingredients
  • ½ large yellow onion, diced
  • 2 cloves garlic
  • 6 white mushrooms, sliced
  • 1 red pepper, diced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ½ tsp turmeric
  • 1 tsp cumin
  • ½ tsp Hawaiin black salt (for sulfur/egg taste!)
  • ¼-1/2 cup nutritional yeast
  • 1 block of organic medium or soft tofu (about 350g)
  • ½ cup hummus of choice or this Roasted Garlic Hummus

  • Taters:
  • 4-5 russet potatoes, scrubbed clean then diced (into small ¼ inch cubes)
  • 1 tsp avocado oil
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • ½ tsp salt

  • Extras:
  • Sliced tomato
  • Sliced avocado
  • Hot sauce
Instructions
  1. Pre-heat oven to 425°F
  2. Coat the potatoes with avo oil, onion and garlic powder. Then lay them out on a parchment-covered (or silicone sheet-covered) pan, making sure they're barely touching each other (you may need 2 pans).
  3. Bake potatoes for 20-30 minutes, flipping half way. They should be golden on all sides.
  4. Oil-free sauté your onions: Bring pan to medium heat, throw onions on and let heat until they brown. Then add a bit of water to de-caramelize the pan. Do this until they are translucent (about 5 minutes, adding water if they stick).
  5. Add mushrooms, pepper and garlic. Let sauté a couple of minutes.
  6. Add the spices and a bit more water (about ¼ cup)
  7. Crumble the tofu with your hands (trying to get the tiniest crumbs possible) into the pan.
  8. Add the hummus.
  9. Mix it all together and let sauté for a couple more minutes.
  10. Serve it up with the potatoes, avocado, fresh tomato, and Sriracha hot sauce!

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This week’s email was all about eating this, not that for weight loss on a vegan diet.

 

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