This Vegan Garlic Mashed Potatoes with Caramelised Onions dish is so creamy, done in under 30 minutes and is a definite crowd pleaser!
Thursday is probably the most important day of this entire month – of course, Thanksgiving. Also, the day I get called to the bar!!! I’ll officially be an Attorney-at-Law and I am more than excited. It’s going to be weird going from being a student for 22 years of my life to being an attorney…!! I keep joking that I can’t wait to change my email signature to say “Attorney-at-Law”…but I’m not really joking. How cool will that be?!
On to the mashed potatoes!
You might be here because you want to hear more about the long process of becoming an Attorney, or because you want to dive face forward into this bowl of vegan garlic mashed potatoes. Or…maybe that’s me. Being the week of Thanksgiving, I knew I had to create a easy mashed potatoes recipe for Thanksgiving, but I didn’t just want any ole recipe. I’ve had amazing mashed potatoes; cue my mother who has spoilt me with her amazing, soft and creamy mashed potatoes aka the best mashed potatoes, and I’ve had take out mashed potatoes that well…was far from impressive.
I wanted to emulate my mom’s mashed potatoes, but to make them vegan with delicious add-ins. Boom – accomplishment.
Best part of all? These mashed potatoes take 30 minutes and under to make, thanks to caramelising the onions while the potatoes are boiling away. These would serve well with an extra pat of vegan butter on top and some fresh black pepper right before serving.
MORE VEGAN THANKSGIVING RECIPES
Skinny Sweet Potato Casserole with Maple Pecan Topping
Maple Roasted Brussels Sprouts, Onions and Apples
Ingredients
- 1 lb gold potatoes , aim for small potatoes, and if large cut in half – 8 ounces
- 1/2 onion , sliced
- 2 cloves garlic , minced
- 3 tablespoons vegan butter
- 3/4 cup coconut milk
- ½ – 1 teaspoon salt , salt to taste
Instructions
- Bring a pot of salted water to boil. Add potatoes, skins removed and boil for 20 minutes until fork tender (you can stick your fork into the potato and it slides right out).
- While the potatoes are boiling, Heat 2 tablespoons of the vegan butter in a pan over medium high heat.
- When hot, add the onion slices in (the onions should sizzle), and reduce heat to medium so you don’t burn the onions.
- Swirl the onions around to ensure it’s all covered, and allow to caramelise for 15 minutes, stirring once every 5 minutes. The onions will be soft enough to cut through with the spatula, and will be very tender. If the oil in the pan dries up, add water 2 tablespoons at a time to help finish cooking the onions. Set aside.
- Drain and place into a bowl. Using your potato mashed, mash the potatoes for a few seconds until broken up. Place the coconut milk and the remaining vegan butter in a bowl and microwave for 45 seconds until hot. Add to the mashed potatoes with the garlic and salt and mashed all the ingredients together with the potato masher until incorporated.
- Fold in the caramelised onions into the mashed potatoes. If you have time, you can let it sit for a while so the caramelised flavour seeps into the mashed potatoes.
- Serve with black pepper (optional) and an extra pat of butter.
This Vegan Garlic Mashed Potatoes with Caramelised Onions dish is so creamy, done in under 30 minutes and is a definite crowd pleaser!
Thursday is probably the most important day of this entire month – of course, Thanksgiving. Also, the day I get called to the bar!!! I’ll officially be an Attorney-at-Law and I am more than excited. It’s going to be weird going from being a student for 22 years of my life to being an attorney…!! I keep joking that I can’t wait to change my email signature to say “Attorney-at-Law”…but I’m not really joking. How cool will that be?!
On to the mashed potatoes!
You might be here because you want to hear more about the long process of becoming an Attorney, or because you want to dive face forward into this bowl of vegan garlic mashed potatoes. Or…maybe that’s me. Being the week of Thanksgiving, I knew I had to create a easy mashed potatoes recipe for Thanksgiving, but I didn’t just want any ole recipe. I’ve had amazing mashed potatoes; cue my mother who has spoilt me with her amazing, soft and creamy mashed potatoes aka the best mashed potatoes, and I’ve had take out mashed potatoes that well…was far from impressive.
I wanted to emulate my mom’s mashed potatoes, but to make them vegan with delicious add-ins. Boom – accomplishment.
Best part of all? These mashed potatoes take 30 minutes and under to make, thanks to caramelising the onions while the potatoes are boiling away. These would serve well with an extra pat of vegan butter on top and some fresh black pepper right before serving.
MORE VEGAN THANKSGIVING RECIPES
Skinny Sweet Potato Casserole with Maple Pecan Topping
Maple Roasted Brussels Sprouts, Onions and Apples
Ingredients
- 1 lb gold potatoes , aim for small potatoes, and if large cut in half – 8 ounces
- 1/2 onion , sliced
- 2 cloves garlic , minced
- 3 tablespoons vegan butter
- 3/4 cup coconut milk
- ½ – 1 teaspoon salt , salt to taste
Instructions
- Bring a pot of salted water to boil. Add potatoes, skins removed and boil for 20 minutes until fork tender (you can stick your fork into the potato and it slides right out).
- While the potatoes are boiling, Heat 2 tablespoons of the vegan butter in a pan over medium high heat.
- When hot, add the onion slices in (the onions should sizzle), and reduce heat to medium so you don’t burn the onions.
- Swirl the onions around to ensure it’s all covered, and allow to caramelise for 15 minutes, stirring once every 5 minutes. The onions will be soft enough to cut through with the spatula, and will be very tender. If the oil in the pan dries up, add water 2 tablespoons at a time to help finish cooking the onions. Set aside.
- Drain and place into a bowl. Using your potato mashed, mash the potatoes for a few seconds until broken up. Place the coconut milk and the remaining vegan butter in a bowl and microwave for 45 seconds until hot. Add to the mashed potatoes with the garlic and salt and mashed all the ingredients together with the potato masher until incorporated.
- Fold in the caramelised onions into the mashed potatoes. If you have time, you can let it sit for a while so the caramelised flavour seeps into the mashed potatoes.
- Serve with black pepper (optional) and an extra pat of butter.
Vegan Garlic Mashed Potatoes with Caramelised Onions
Ingredients
- 1 lb gold potatoes aim for small potatoes, and if large cut in half - 8 ounces
- 1/2 onion sliced
- 2 cloves garlic minced
- 3 tablespoons vegan butter
- 3/4 cup coconut milk
- ½ - 1 teaspoon salt salt to taste
Instructions
- Bring a pot of salted water to boil. Add potatoes, skins removed and boil for 20 minutes until fork tender (you can stick your fork into the potato and it slides right out).
- While the potatoes are boiling, Heat 2 tablespoons of the vegan butter in a pan over medium high heat.
- When hot, add the onion slices in (the onions should sizzle), and reduce heat to medium so you don’t burn the onions.
- Swirl the onions around to ensure it’s all covered, and allow to caramelise for 15 minutes, stirring once every 5 minutes. The onions will be soft enough to cut through with the spatula, and will be very tender. If the oil in the pan dries up, add water 2 tablespoons at a time to help finish cooking the onions. Set aside.
- Drain and place into a bowl. Using your potato mashed, mash the potatoes for a few seconds until broken up. Place the coconut milk and the remaining vegan butter in a bowl and microwave for 45 seconds until hot. Add to the mashed potatoes with the garlic and salt and mashed all the ingredients together with the potato masher until incorporated.
- Fold in the caramelised onions into the mashed potatoes. If you have time, you can let it sit for a while so the caramelised flavour seeps into the mashed potatoes.
- Serve with black pepper (optional) and an extra pat of butter.
Nutrition
Vegan Garlic Mashed Potatoes with Caramelised Onions https://jessicainthekitchen.com/best-garlic-mashed-potatoes-recipe/ November 24, 2014
This 20 Minute One Pot Alfredo Penne Pasta is creamy and filled with sun dried tomatoes. With only 5 minutes prep of time it’s an easy weeknight meal!
The holidays are the time that I enjoy one pot recipes and dishes the most – recipes that require basically no prep work, and you can set it and forget it, so you can focus on the deliciousness of the food rather than standing over your stove trying to ensure everything synchronises properly.
Raise your hand if you’ve been there.
This one pot pasta dish is definitely one of my favourites for the holidays – How about we dive into a pasta dish that’s not only low carb but crazy delicious?
Meet the pasta of your dreams. Let’s start with the sauce. For starters, it’s vegan whaaat but isn’t that cheese? No my friends, it isn’t, but this pasta tastes so deliciously cheesy and creamy I started to wonder myself! We’re talking a creamy, cheesy and super satisfying alfredo penne pasta recipe that you’ll definitely make again and again, even after the holidays are over.
No, the cheesy colour is not due to over saturation of the photo, but to two amazing things – vegan butter and the natural sauce created by the pasta. You see, here’s the magic of one pot pasta dishes – the starch released from the pasta isn’t thrown out with the water, but instead cooks with the pasta forming it’s own sauce in the almond milk. Add delicious seasonings, vegetable broth and vegan butter to the mix and you’ve got a delicious cream sauce for your pasta.
When food steps into the mix and helps us cooks out, it’s pretty much genius.
Then you get to the seasonings that take it over the notch – let’s start with the garlic. Sautéed before anything else and added to the entire dish from the beginning, you get a subtle hint of garlic in every bite of the pasta and not to mention, the aroma filling your kitchen. YES please. The sun dried tomatoes are of course, my next favourite, and they add a bite which I think is so necessary for this pasta because it’s such a beautiful contrast of flavours that simultaneously complement itself.
If you’re like me, you’re still staring at these pictures, but you need to make this! I promise, it’s phenomenal. I love that this tastes like a rich and decadent pasta while the ingredients are far from – take my hint that you can eat more this way! After all, you need to get your body in training for all the Christmas dinner food.
I went there.
Other One Pot Pasta Recipes I’m in Love With:
One Pot Spaghetti with Greek Tea, Feta and Kalamata Olives by Joanne Eats Well With Others
One Pot Garlic Parmesan Pasta by Damn Delicious
One Pot Curried Quinoa with Butternut Squash and Chickpeas by Oh My Veggies (Joanne Bruno)
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic , minced
- 2 cups vegetable broth
- 8 oz penne pasta
- 1 cup non-dairy milk , such as soy milk, almond milk, oat milk or coconut milk
- 1 tablespoon vegan butter
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- ¼ cup non-dairy milk , divided
- 4 sun dried tomatoes , chopped
- Parsley , for garnish
Instructions
- In a pan over medium high heat, heat 1 tablespoon olive oil. Add the minced garlic when hot and swirl for about 30 seconds, sautéing the garlic.
- Do not take off of heat. Add the vegetable broth, pasta, and 1 cup non-dairy milk. Bring to a boil and reduce heat to a simmer.
- Add the remaining ingredients – the vegan butter, sea salt and ground black pepper (except 1/4 cup non-dairy milk and sun dried tomatoes) and stir all together. Cook until pasta is ready, about 18-20 minutes, stirring occasionally. When the pasta is finished, add the remaining 1/4 cup non-dairy milk if desired if the sauce is too thick. Stir together again and sun dried tomatoes. Garnish with parsley, serve and enjoy.
