Vegan Mashed Potato Bowls
Creamy vegan mashed potatoes, crispy baked tofu nuggets, roasted veggies, corn, and vegan gravy!
Creamy vegan mashed potatoes, crispy baked tofu nuggets, roasted veggies, corn, and vegan gravy!
- 1 teaspoon salt
- salt and pepper to taste
- 3/4 cup all purpose flour
- 2 cups panko bread crumbs
- corn
- 2 tablespoons all purpose flour
- 1 cup vegetable broth
- 1 teaspoon apple cider vinegar
- 2 tablespoons vegan butter
- 1/2 cup corn starch
- 1 cup non dairy milk i used almond milk
- 15 oz (1 block) extra firm tofu pressed
- 2 pounds (about 4 large or 6 small) yukon gold potatoes
- 1/4 cup vegan butter( i used earth balance)
- 1/4 cup non dairy milk
- 1/2 teaspoon poultry seasoning (sage thyme, rosemary, nutmeg)
- roasted veggies
- Carbohydrate 79.1499759298548 g
- Cholesterol 0 mg
- Fat 3.27527873947114 g
- Fiber 3.79183043009619 g
- Protein 10.5644260309129 g
- Saturated Fat 0.713713098885927 g
- Serving Size 1 1 Serving (503g)
- Sodium 573.478547676627 mg
- Sugar 75.3581454997586 g
- Trans Fat 0.666934152175356 g
- Calories 392 calories
Step-by-step
- Preheat the oven to 375 degrees.
- Start the crispy tofu: Cut pressed tofu into cubes, sprinkle with salt, and set aside.
- Combine non-dairy milk and apple cider vinegar in a small bowl; whisk and set aside.
- In a medium bowl, combine flour, cornstarch, and salt.
- Whisk the milk/vinegar mixture into the dry ingredients until combined.
- In a separate bowl, add the panko.
- Dip each tofu cube in the wet batter, roll in panko, and place on a sprayed baking sheet.
- Spray tofu with cooking spray and bake for 20-25 minutes, flipping after 10 minutes, until crispy.
- While tofu bakes, peel and chop potatoes (optional) into cubes.
- Boil potatoes until tender (15-20 minutes).
- Drain potatoes and mash with a potato masher, ricer, or mixer.
- Add vegan butter, non-dairy milk, salt, and pepper; whip until creamy. Adjust seasoning.
- Make the gravy: Melt vegan butter in a skillet, whisk in flour to form a roux.
- Add veggie broth, whisk until smooth, and simmer until thickened.
- Whisk in poultry seasoning, salt, and pepper. Adjust seasoning.
- Scoop mashed potatoes into bowls, top with tofu, corn, veggies, and gravy. Serve immediately.
Vegan Mashed Potato Bowls: A Comfort Food Delight
As a busy working mom, finding time to cook healthy and satisfying meals can be a real challenge. Weeknights are often a whirlwind of school pick-ups, homework battles, and the ever-present need to keep everyone fed and happy. That's why I've been on a mission to create recipes that are both nutritious and incredibly easy to whip up. These Vegan Mashed Potato Bowls are my latest obsession, a testament to the fact that healthy eating doesn't have to be complicated or time-consuming.
The beauty of this recipe lies in its simplicity and versatility. It’s a fantastic way to use up leftover roasted vegetables, and the crispy tofu adds a satisfying protein punch. The creamy mashed potatoes are the perfect comfort food base, and the homemade vegan gravy ties everything together beautifully. I often adapt this recipe to what I have on hand—sometimes I add sautéed mushrooms or spinach for an extra boost of flavor and nutrients. The possibilities are endless! The whole family loves it, from my picky eater to my health-conscious husband.
One of the things I love most about this recipe is its adaptability. I often find myself adjusting it based on what I have in my fridge. Sometimes I add sautéed mushrooms or spinach for extra nutrients. Other times, I might swap out the roasted vegetables for whatever is in season. The flexibility of this recipe makes it a perfect weeknight meal, especially when I'm short on time and energy. It's also a great way to introduce plant-based meals to those who might be hesitant to try vegan cuisine. The familiar comfort of mashed potatoes, coupled with the satisfying crunch of the tofu and the richness of the gravy, creates a dish that appeals to almost everyone.
The process of making this dish is incredibly therapeutic for me. The rhythmic chopping of vegetables, the satisfying sizzle of the tofu in the pan, and the creamy texture of the mashed potatoes all contribute to a sense of calm and satisfaction. It’s a great way to unwind after a long day, and the end result is a meal that nourishes both my body and my soul. I often find myself lost in the process, enjoying the simple act of cooking and creating something delicious and nourishing for my family.
Beyond the ease of preparation, this dish is packed with nutrients. The potatoes provide carbohydrates for energy, the tofu offers a good source of plant-based protein, and the vegetables contribute essential vitamins and minerals. It's a complete meal in a bowl, perfect for a busy weeknight. The best part? The leftovers are just as delicious the next day, making it a perfect meal prep option too. For those looking for a quick and easy weeknight meal that the whole family will love, I highly recommend giving these Vegan Mashed Potato Bowls a try. They're a guaranteed hit!
This recipe is a go-to for me because it’s quick, healthy and satisfying. The combination of textures and flavors makes it a complete meal, providing everything from hearty potatoes and protein-rich tofu to the comforting warmth of a flavorful gravy. And while it might seem like a lot of steps, the process is straightforward and, frankly, kind of meditative. The chopping, mashing, and simmering are all oddly calming, and the result is a delicious and nutritious meal that I can feel good about serving my family.
One final thought: Don’t be afraid to experiment! This recipe is a fantastic base, but feel free to add your own personal touches. Different herbs, spices, or even a sprinkle of nutritional yeast can transform the flavors in exciting ways. The beauty of cooking is in the creativity, so go ahead and have fun with it! And if you're looking for a delicious, easy, and satisfying vegan meal, these mashed potato bowls are a must-try.
