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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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Vegan Mac & Cheese (with Carrot Potato Cheese Sauce!)

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Time to get saucy! Carrot Potato Cheese Sauce-style.

This week is all about creating that decadent flavour and texture, amping up the nutrients, and ditching the high fat, high calorie ways of those usual culprits in your typical creamy or mac n’ cheese pasta sauce (I’m lookin’ at you butter, cheese and heavy cream).

This sauce is so healthy, that there’s no shame in drinking it from the blender.

Actually, it’s highly encouraged.

When you’re just dying for that creamy pasta experience…but you don’t want to dose yourself with a big ol’ bowl of heavy cream sauce, this is the pasta sauce for you.

Carrots and taters to the rescue.


Vegan Mac & Cheese (with Carrot Potato Cheese Sauce!)
 
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A super healthy version of your typical mac & cheese, but still so creamy, flavourful and more than satisfying!
Author:
Recipe type: dinner, lunch
Serves: 4
Ingredients
  • Pasta noodles of choice (around 450g)
  • 1 large head of broccoli florets, chopped (save stalks for your next hummus plate as dippers!)
  • 1 package vegan sausage (I used Field Roast from Spud. You can use code: 'CRVAN-MURJUB for 20$ off your first order)
  • Smokey Vegan Parmesan

  • Carrot Potato Cheese Sauce:
  • 3 medium-sized russet potatoes, chopped
  • 4 large carrots, chopped
  • 1 clove garlic
  • 1 tsp onion powder
  • ¼ cup miso paste
  • ⅛ cup dijon
  • ¾ cup nutritional yeast
  • Juice of 1 lemon
  • 1 tsp apple cider vinegar
  • ¾ cup unsweetened, unflavoured soy milk
  • pinch of salt and pepper
Instructions
  1. Steam potatoes and carrots for 10-15 minutes (until you can poke a fork through them)
  2. Add all the sauce ingredients to your blender, including the carrots and potatoes
  3. Bring your pasta pot to a boil.
  4. Place broccoli in the steamer (add more water if needed), and steam for 5 minutes.
  5. Back to the blender: blend sauce ingredients until smooth (you may need to use a tamper to help in the beginning, but it should blend on its own. Let it blend for a couple of minutes for optimal creaminess)
  6. Cook pasta of choice 1 minute less than what directions say.
  7. Meanwhile, heat a pan to medium, add 1 tsp of oil (avocado is best), then the vegan sausage. Cook for 5 minutes, flipping around every minute or so.
  8. *OPTION: to use 1 less pan, wait until the pasta is finished, and add the sausage to the bottom of the pasta pot while the pasta sits in sink in the strainer*
  9. Strain, pasta, then put back into the pot with the broccoli and sausage.
  10. Add the sauce to the pot and mix until each pasta noodle is super creamy delicious!
  11. Whip up some Smokey Vegan Parm to sprinkle on top!

 

Tag @hookedonplants if you make this! I love seeing your creations.

For more inspiration and info on eating plant-based, sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

This week’s email is all about Colon Cancer Awareness month, and what doc’s to follow on instagram for the month of info!

Try the #PlantsForAWeek challenge by grabbing my new E-Book

Japanese Pumpkin Lentil Curry Stew

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T’is the time of the year for hearty bowls of flavourful ingredients…Today, in the form of this nutrient-dense Japanese Pumpkin Lentil Curry.

There’s just something about the words ‘pumpkin’ and ‘curry’ that causes the mouth to water and the comforting vibes to shine.

Oil-free.

Ridiculously simple.

Minimal ingredients.

Lots of benefits.

If you’re wondering what a ‘Japanese Pumpkin’ might be…it’s a Kabocha Squash!

Same, same.

I love love love Kabocha. It’s packed with vitamin A and C, with some B’s in there too. Meaning your eyes, immunity and nerves will all benefit from this sweet pumpkin!

Read on for the easiest way to cook up squash.

This recipe makes a lot, but you could even double it and freeze half to be ready for a stress-free, last minute dinner in that future of yours!


Japanese Pumpkin Red Lentil Curry Stew
 
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A comforting stew, packed with nutrients, flavour and heartiness. Ready for that rustic baguette and hungry people!
Author:
Recipe type: stew, dinner, lunch
Serves: 6
Ingredients
  • 1 Japanese pumpkin (kabocha squash), halved with seeds scooped out
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 white or cremini mushrooms, diced or sliced
  • 2 garlic cloves, minced
  • 1 small jar of green or red curry paste (used Thai Kitchen curry)
  • 1 can light coconut milk (use the liquid too)
  • 2 cups vegetable broth (or 1 veggie bouillon cube mixed with 2 cups water)
  • 2 cups dry red lentils
  • 2 cups spinach, chopped

  • To serve:
  • Cilantro, chopped
  • Peanuts
  • Brown Rice or Quinoa as the base
Instructions
  1. Pre-heat oven to 400°F
  2. While it's pre-heating, chop your veggies.
  3. Place the halved, de-seeded squash flesh-side down on a parchment covered or a re-usable baking sheet covered pan. Bake for 40-45 minutes.
  4. Oil-free sauté the first ingredients by heating your pot to medium heat, then adding the onion, carrots, celery and mushrooms. Let these sizzle for a few minutes, then de-glaze (un-stick) with a couple tablespoons of water. Continue to do this for about 7 minutes, de-glazing a few times as needed.
  5. To the pot, add the 2 minced garlic cloves and full jar of curry paste. Mix and let sauté a few minutes.
  6. Then add the full can of coconut milk, 2 cups of veggie broth and 2 cups of red lentils.
  7. Mix, bring to a boil, then let simmer for 20 minutes.
  8. Add chopped spinach.
  9. When the Kabocha Squash is done, flip the halves over to let cool for a few minutes, then scoop out the flesh with a spoon and mix it into the stew.
  10. Serve it up! On a bed of quinoa or brown rice with cilantro and peanuts on top!
Notes
*Didn't include cooking time or instructions for grain to serve it on. Pre-cooked quinoa, rice, or wheat berries are great!

Tag @hookedonplants if you make this! I love seeing your creations.

For more inspiration and info on eating plant-based, sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

This week is all about Plant Proof’s podcast with Dr. Alan Desmond. He gives out so much amazing information about the gut microbiome!

Try the #PlantsForAWeek challenge by grabbing my brand new E-Book!

 

Creamy Portobello Cauliflower Fettuccine Alfredo

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Even Mr. Alfredo himself would FOR SURE give this Cauliflower Fettuccine Alfredo a 10/10. Even without cream, butter or cheese at the party.

Cream-ified with cauli and cashews and simplified with just 8 ingredients, making it the perfect answer to your weeknight scramble-fest (just takes 20 minutes).

Kids will love it too.

Use this sauce for anything else you need to add flavourful creaminess to (lunch wraps, sandwiches, glory bowls…)

I’ve added in some portobellos, smoked tofu, and peas for extra Alfredo pasta pizzazz.

Double it up, so you don’t have to worry about dinner a few nights away (my tastebuds wouldn’t have any problem at all if this was on repeat multiple times a week).

Cauliflower for the win once again. Love you, you versatile bundle of cruciferous-ness.

Creamy Cauliflower Fettuccine Alfredo
 
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A creamy pasta minus the heaviness! Cauliflower is the star in this one, serving as the base for a deliciously decadent feeling Alfredo sauce. Throw in some smoked tofu for that bacon-y feel, and you have yourself a nostalgic favourite to trick any comfort food lover!
Author:
Recipe type: pasta
Serves: 4-6
Ingredients
  • 1 large cauliflower, chopped (5 heaping cups of cauliflower florets)
  • 1-2 tbsp tamari
  • 2 cloves garlic, minced
  • 2 portobellos, sliced
  • 1 sweet onion, diced
  • ¾ cup soaked cashews
  • ¾ cup veggie broth
  • ½ cup nutritional yeast
  • juice of ½ lemon (about 1 tablespoon), plus 2 wedges for serving
  • ½ tsp sea salt
  • ½ tsp pepper, to taste
  • 1 package (350 g) fettuccine or rotini pasta (gluten free if needed)
  • ½ cup smoked tofu, chopped
  • Fresh minced parsley, or sage for garnish

  • Optional:
  • Smoked Vegan Parmesan
  • ¾ cup green peas
Instructions
  1. Steam cauliflower florets in a steamer basket with the lid on for 10 to 15 minutes until fork tender.
  2. Meanwhile, heat a pan to medium heat and add the onions, garlic and mushrooms. Sauté for 10 minutes using splashes of tamari and water to de-glaze the pan if they’re sticking at all.
  3. Cook the pasta according to the package directions. Drain well, pour it back into the pot, then set aside.
  4. Make the sauce! Blend the steamed cauliflower, lemon, milk, nutritional yeast, salt, and pepper with HALF of the sautéed mushrooms, onion, garlic mix in a high-speed blender. Blend until smooth and creamy.
  5. Add the cauliflower sauce to the pasta pot and stir well.
  6. Add the green peas (if using)and heat over low-medium until everything is heated through. Taste and add more salt, lemon or pepper if needed.
  7. Serve it up! Divide the pasta into bowls, and add a sprinkle of fresh minced parsley. Add any other veggies you feel would be delicious with this creamy concoction!
  8. Optional: sprinkle with this Smoked Vegan Parmesan.

Tag me if you make this! LOVE seeing your creations.

@hookedonplants

Easy Cheezy Broccoli Potato Soup

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Bring back that nostalgic broccoli and cheese sauce side dish!

This Cheezy Broccoli Potato Soup does just that. It’s thick and flavourful with sooooo many nutrients.

If you’re timing tonight gives you anxiety when you even consider making dinner, this is tha soup fo’ you!!

It’s really yum with this smokey vegan parmesano, and a side of avocado toast (duh).

This is a super satiating, delicious, and incredibly nutritious soup for those times you just don’t have that time to spend alllllll hours in the kitchen.


Easy Cheezy Broccoli Potato Soup
 
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A simple, whole foods soup with that 'cheese & broccoli sauce' nostalgia!
Author:
Recipe type: dinner, lunch
Serves: 6
Ingredients
  • 1 sweet onion, diced
  • 2 cloves garlic, minced
  • 3 heads broccoli, roughly chopped
  • 2 russet potatoes, roughly chopped
  • ¾-1 cup nutritional yeast
  • 3 tbsp tamari
  • 3 cups mushroom or vegetable broth
  • Optional for thickening: 1 tbsp corn starch or arrowroot powder, mixed with ½ cup water
  • 2 green onion, chopped
Instructions
  1. Boil potatoes until soft (place potato in a large pot, cover with water, bring to a rolling boil and let boil for 15 minutes)
  2. Steam broccoli for 5 minutes (alternatively, place broccoli florets in the boiling water with the potatoes at the 10 minute mark ~ you will lose a bit of flavour, but save on cleaning a pot)
  3. Meanwhile, water sauté onion and garlic (heat a pan to medium heat, add onion, mix around as it browns for a few minutes, then add a bit of water to de-glaze. Let it cook until translucent, add a bit of water when if it's sticking).
  4. Blend in two batches: add half of everything (broccoli, potatoes, 1½ tbsp tamari, 1 - 1½ cups broth, ½ cup nutritional yeast) to the blender and blend until almost smooth. Pour into the pot you used for potato boiling, then repeat with the rest of the ingredients.
  5. Warm the soup up for a few minutes, then stir in the optional cornstarch mixture (mix for at least 30 seconds)
  6. Serve with avocado toast, green onion, and this Smokey Vegan Parm!

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