What goes good with mashed potatoes VEGETARIAN ONLY?!
Answers: I want to cook for my guy, and hes vegetarian, and I cant figure out what would go good with mashed potatoes
You don't want to do eggplant parmesan with mashed potatoes. Red sauce and potatoes just don't go. Either go all Italian and make Eggplant Parmesan with a side of spaghetti and marinara sauce (perfectly vegetarian) or go British/Irish/German and make either some Asparagus, Green Beans, Broccoli and Cheese with Mashed Potatoes, or make a baked potato and a side of veggies (it provides a solid main course instead of the appearance of two sides)
Bangers and mash!
I love veggie sausages and mash with gravy.
I like mushroom gravy!
FRIED ONIONS!
You could have Portabela (spelling?) cap burgers for the main part and some asparagus as your other side item.
english peas and mashed potatoes are my all time fave. alternate choices are green beans, carrots
Here are a couple of things off the menu at a restaurant near my house. The mayo and cheese are probably not veg but the rest is and you can buy veggie cheese and mayo. Either sandwich would go with mashed potatoes. You could have another veg too like green beans or broccoli. If you look in the frozen foods section they have morning star farms veggie meat that can be used for tacos or fajitas. Don't put milk or butter in your potatoes if he is vegan.
Tortuga Tofu Melt
Grilled, baked tofu served on a whole wheat bun and topped with swiss, lettuce, tomato, avocado, onion, sprouts and chipotle mayonnaise
Tempeh Reuben Sandwich
Grilled Tempeh, sauerkraut, swiss cheese, sprouts, tomato, onion and russian dressing on a New York swirl rye toast
roasted asparagus. drizzle with olive oil and salt and pepper cook on 450 for about 20 minutes.
make a gravy and add a touch of lemon juice to it to put on top of the mashed potatoes.
peas ;D
Ooh! Eggplant parmesan sounds delicious!
Wholesome cooked carrots.
Yes, do your eggplant parmesan. Sounds great. Also tip for jazzing up mashed potatos.......chop up parsley and spring onion and add to the mash seasoned well with salt and pepper........delicious!
Mushroom gravy on the mashed potatoes for sure.
I can't say I'd pair up eggplant parmesan with mashed potatoes though although I love eggplant parm. I would make it with garlic bread and a salad instead.
Make some seitan (wheat gluten) steaks! Coat them in bread crumbs or flour and seasonings, fry 'em up, and make a vegan gravy. Steam some green beans or any green veggie, and serve.
There's a great recipe for Oven-Fried "Chicken" (it's really seitan) in "Skinny B!tch in the Kitch." It uses panko (breadcrumbs), but you can just take some stale bread and whizz it in your blender to make crumbs. There's also a really, really easy recipe for a brown gravy in there.
To make seitan, get yourself a box of Arrowhead Mill's Vital Wheat Gluten, make the dough according to the instructions on the box. Knead well, but not too much. Bring vegetable broth or any seasoning recipe (check out "La Dolce Vegan" by Sarah Kramer) to a boil, add the seitan, lower to simmer, and cook for 50 minutes. I never use the seitan the same day I make it.
You will have a great Southern-style dinner that's hearty and filling.
Ale and Mushroom Puff Pastry Pie with Champ, champ is irish mashed potatoes, good luck
We found "Ale Pie" seems to be popular in many areas including Northumbria and Lincolnshire!
Serves 4
Vegan
Preparation and Cooking Time: 40 minutes
Ingredients
vegan margarine 100g
2 large bunches spring onions
550g small chestnut mushrooms
1 tbsp cornflour
? tsp yeast extract
300-350ml light vegan ale
210g ready rolled puff pastry
800g floury potatoes, peeled
100ml unsweetened soya milk
Method
Preheat Oven to Gas 6/200C/400F.
1. Melt 50g of margarine in a large non-stick frying pan (you may find it easier to do in two batches). Chop the bottom 7cm part of the spring onions roughly and sauté briefly. Save the tops as you will need them later.
2. Cut the mushrooms into 5mm slices and add into the pan. Continue to sauté for 5 minutes until starting to colour, stirring to prevent sticking.
3. Take off the heat and sprinkle the cornflour over. Once back on the hob add the Marmite and 300ml of ale. Cook for a further 5 minutes or until mushrooms begin to soften. Use more ale if the mixture seems too dry.
4. Divide the mixture into 4 small soufflé/ceramic pie dishes. Cut out 4 circles of the pastry and place on top, leaving some room to rise. Brush with soya milk and make a small hole in the top to let the steam escape. Bake for 20 minutes until golden.
5. Cut the potatoes into large chunks and boil until soft but not falling apart. Drain and empty back into the pan to dry slightly. Add the remaining 50g margarine and mash very well. Finely chop the remaining green part of the spring onions and add, with enough soya milk, to make a smooth mash
Mashed potatoes are the ultimate comfort food. They're quick and easy and the soft texture makes me feel like a kid. They're also a great base for all kinds of variations like vegan mashed potatoes and garlic mashed potatoes.
Yield 4 servings
Time 30 minutes
Tools large saucepan
potato peeler (optional)
knife
wooden spoon
potato masher or electric mixer
Ingredients 2 pounds potatoes
2 T butter or olive oil
about ? c milk, cream, yogurt, or vegetable stock
Directions Fill the saucepan with water and bring to a boil.
Peel the potatoes (optional - scrub well if you don't peel them), cut them into cubes, and add to the water.
Boil for 20-25 minutes, stirring periodically. When you stick a fork in one potato cube and it falls off without breaking, they are done.
Drain the potatoes, put the butter in the saucepan, and add the potatoes on top.
Stir until the butter is melted, add the milk, and mash the potatoes. Serve hot.
Notes Unpeeled potatoes are more nutritious but the skins can ruin the texture of mashed potatoes.
To reheat mashed potatoes, put a few T of milk, vegetable stock, or water in a saucepan, add potatoes, and stir over medium heat until hot.
Maple Wheat Rolls:
1 1/2 cups warm water
3 tablespoons maple syrup
1 pkg. dry yeast
1/4 cup canola oil
1 1/2 cups whole-wheat flour
2 1/2 cups unbleached white flour
1 teaspoon salt
Oil for brushing
Directions:
1. In a large bowl, combine water and maple syrup. Add yeast and stir to dissolve. Cover and let sit until bubbly, about 5 minutes.
2. To yeast mixture, add canola oil, whole-wheat flour, 1 1/2 cups unbleached white flour, and salt. Stir until well mixed.
3. Generously flour a work suface with some the remaining flour and place dough on it. Knead dough, gradually incorporating remaining flour. The kneading will take 10 to 12 minutes. By the end of this time the dough should have a slight stick to it but not stick to your hands. Cover dough with an inverted bowl and let rise until doubled, 30 to 60 minutes.
4. Lightly oil an 8 by 8-inch baking pan. Divide dough into 16 equal pieces, shape into round balls, brush lightly with oil, and place in prepared pan. Cover and let rise until until doubled, 30 to 60 minutes.
5. Preheat oven to 400 degrees. Bake rolls until golden brown, 20 to 25 minutes.
Seitan with Broccoli and Cheese:
1 pkg. seitan cubes marinated in barbecue sauce (Lightlife)
2 - 3 stalks broccoli
vegan american or cheddar cheese
cooked rice
1 tablespoon or less canola or regular olive oil
Directions:
Cut broccoli into small florets and blanch in boiling salted water for a few minutes. Drain and set aside.
Cut seitan cubes into 1/4 inch slices.
Heat oil in heavy nonstick skillet and add seitan. Sauté, shaking pan frequently, until seitan begins get crispy on the outside. Do not overcook. Turn heat to low, add a fistful or two of broccoli, and continue to cook while you shred the cheese. Liberally sprinkle the cheese over the seitan and broccoli, and cover the pan for a few minutes to let the cheese melt. Be sure the heat is on as low as possible so the ingredients don't burn.
Once the cheese is melted, serve over rice, or stuff mixture and rice into a tortilla with sour cream or whatever you like.
Preparation time: 15 minutes
heres a recipe hope you enjoy!
‘Bacon,’ Potato, and Green Onion Frittata
1/4 cup olive oil
1 onion, finely chopped
4-5 green onions, chopped with the green and white parts separated
4 cloves garlic, minced
2 medium potatoes, shredded
2 tsp. salt, divided
1/2 tsp. pepper, divided
2 lb. firm tofu
2-3 Tbsp. soy sauce, to taste
4 Tbsp. nutritional yeast (optional)
2-3 Tbsp. faux bacon bits (try Bacos)
? Preheat the oven to 350°F.
? In a large skillet, heat the olive oil over medium heat. Add the onion and the white part of the green onions and sauté for 2 to 3 minutes. Add the garlic and heat for another 30 seconds. Increase the heat to medium-high and add the potatoes, 1 tsp. of the salt, and 1/4 tsp. of the pepper. Cook for 10 to 15 minutes, flipping the potatoes regularly until they are well-browned.
? Blend the remaining salt and pepper, the tofu, soy sauce, and nutritional yeast in a food processor until they are creamy. Fold in the faux bacon bits, the green part of the green onions, and the fried potatoes and pour the mixture into a large, oiled pie or tart pan. Bake for 30 to 40 minutes or until the center is firm.
? Allow the frittata to cool for 10 minutes then invert it onto a serving plate.
Makes 6 servings
eggplant parmasean, perfect! i want some now!
for the potatoes, i like to make mine a little different:
add 2T of sour cream to the mix
top with shredded cheese and crumbled croutons or baco bits (fake bacon)
My two favorite things to pair with mashed potatoes: a Boca burger in veg gravy (sort of like a mock salisbury steak) and Health is Wealth chicken patties with Follow Your Heart vegan mozzarella and tomato sauce on it (sort of like mock chicken parmesan). Yummy!
Steam up a big pot of broccoli, spinach, kale, celery, carrots, and add something spicy, like turnip or a little radish. Season with salt & pepper and a handful of fresh minced thyme.