1. Toe the line June 27, 2009 4:21 am

   Easy one is boiled cabbage and potatoes. Fast, easy, and cheap. Toss in a tad bit of garlic, maybe some onions if you so desire, salt and pepper to taste.
   Twice baked potatoes would be something else to give a try. Bake the potato, let them somewhat cool down. Cut in half and scoop out the insides and mash them with some margarine, salt and pepper, any spices you might like to add, with a touch of soy milk or dairy if you use dairy. Sprinkle some of those fake bacon bits on them or maybe some soy cheese or real cheese if you do dairy. Place back into the skins, place under the broiler to brown them. Cheap to fix and a great side dish.
   Edit: I found some links that I am adding from a potato company and cooking site that if you tweak on some of them will be totally vegetarian.

2. shortgil June 27, 2009 8:55 am

   I like cubed potatoes in a curry simmer sauce and homemade potato soup.
   Traditional recipes like mashed, baked, hash browned, french fried, and country potatoes can be made vegetarian. For country just cut up some onions and potatoes, toss in olive oil and seasoning, and bake 425 for 20 minutes or so.
   Potatoes can also be used in several casserole dishes, like a vegetarian moussaka (recipe in 1st link).

3. SweetHea June 27, 2009 1:10 pm

   Herb-Roasted Potatoes
   Ingredients (use vegan versions):
   4 large russet potatoes, large cubes
   1 medium-size onion, diced
   2 cloves garlic, diced
   3 tbsp. olive oil for skillet, 1/4 cup olive oil for roasting
   2 tsp. coarse sea salt
   Several dashes ground black pepper
   4 tsp. dried rosemary
   2 tsp. chopped fresh thyme
   Directions:
   1) Preheat oven to 450 degrees F.
   2) Boil potatoes for about 8 minutes.
   3) While they are boiling, dice the onion and garlic. Put about 3 tablespoon of oil into a frying pan over medium high heat. Add onion and garlic, cook until onion is translucent. Be careful not to burn the garlic.
   4) Drain potatoes, and then add them to the onion and garlic in the pan. Cook for about 7 minutes.
   5) Place potatoes onto large rimmed baking sheet, sprinkle with oil and then salt and pepper, and toss to coat. Toss gently, the potatoes will be soft and easily crumble. Roast for about 10 minutes.
   6) Remove from oven, sprinkle with the herbs, toss to coat (gently!). Return to oven and roast until brown and tender, 10-15 minutes.
   Source of recipe: This recipe was inspired by the brunch recipe for herb-roasted potatoes from Vegan With A Vengeance cookbook by Isa Mokowitz.
   Makes: Serves 3-4, Preparation time: About 10 min., Cooking time: 45 min.
   **
   Simple, Garlic and Dill Mashed Potatoes
   Ingredients (use vegan versions):
   8 large red potatoes
   4 tablespoons vegan margarine
   1/2 cup plain soymilk
   1/4 cup strong not-chicken-broth (1/4 cup hot water plus 1 teaspoon Better Than Bouillon Not Chicken Base)
   1/4 teaspoon garlic powder
   1/2 teaspoon dill weed
   1/2 teaspoon sea salt
   freshly ground black pepper
   Directions:
   1. Peel the potatoes and rinse them under cold water. Fill a large, deep soup/stock pot halfway up with water. Chop potatoes and add to the pot. Bring to a boil over high heat until tender, about 10 minutes, give or take.
   2. While the potatoes are boiling, place the margarine in a large mixing bowl. When the potatoes are done, drain them, reserving 1/4 cup of the boiling water to mix with the bouillon. Place the potatoes on top of the margarine in the bowl and mash with a potato masher.
   3. Blend with an electric hand mixer, slowly adding the soymilk and broth as you mix. Stop and scrape down the bowl. Add the spices and salt and pepper and mix on high for a minute or two until nice and fluffy. If they need to be warmed up, just make sure your bowl is oven-safe and pop them in a 350 degree oven for a few minutes.
   Source of recipe: This is my vegan version of the mashed potatoes I grew up on. My mom always put mayonnaise and real milk in hers and she didn’t do the dill. This version is soooo good and much healthier.
   Makes: 4 to 6 servings, depending on how much an individual will eat, Preparation time: 15 minutes, Cooking time: about 10 minutes
   **
   “Honey” Pecan Roasted Sweet Potatoes
   Ingredients (use vegan versions):
   4 Lg. sweet potatoes, peeled and cubed
   1/4 cup olive oil
   1/4 cup brown rice syrup
   2 tsp. cinnamon
   Dash of nutmeg (optional)
   1 tsp. sea salt
   1/3 cup broken pecan pieces (optional)
   Directions:
   Pre-heat oven to 375 F
   Peel and cube sweet potatoes, place in a large bowl. In a small bowl whisk together oil, brown rice syrup, spices, and salt. Drizzle over sweet potatoes and toss by hand, coating all pieces well, add pecans. Transfer to a shallow roasting pan, and pour any remaining oil mixture over potatoes. Spread out evenly, bake 25-30 minutes or until they reach your desired level of crispiness!
   Source of recipe: Vegan make-over of a food network recipe. The original recipe calls for honey, but brown rice syrup works just as well.
   Makes: 6-8, Preparation time: 30, Cooking time: 30
   **
   Twice Baked Potatoes
   Ingredients (use vegan versions):
   4 large baking potatoes
   1 cup vegan sour cream
   1/2 cup soy milk
   4 tablespoons margarine
   1 cup shredded cheddar ( I use follow your heart)
   8 green onions, chopped
   salt & pepper to taste
   Directions:
   Preheat oven to 350
   Bake potatoes for 1 hour. When potatoes are done allow to cool for 10 mins. Slice in half lengthwise and scoop the flesh into a large bowl; save potato skins. To the flesh add the rest of the ingredients and mix with a handmixer until creamy. Spoon mixture back into the potato skins and bake for 15 more mins or until crispy. I put them under the broiler for a couple of mins also.
   Source of recipe: Got this recipe from my dairy eating friend and substituted non-dairy products instead and she said they tasted just as good!!
   Makes: 8 servings, Preparation time: 10 mins, Cooking time: 1 hr 15 mins
   **
   South Western Potatoes
   Ingredients (use vegan versions):
   2 large potatoes (or 4 small ones)
   dried basil
   1/2 red bell pepper
   1/2 yellow bell peppe

4. Eleni June 27, 2009 6:03 pm

   One of my family’s favourites is jacket potatoes. They’re delicious!
   All you need to do is cut some baked potatoes in half, scoop all the potato out of the skin and put it in a bowl where you mix it with butter (this can be vegan butter if you like). Inside the potato skins, you can put anything you like – I love chopped up bell peppers and mushrooms. Then, you scoop the potato back into the skins and top it with plenty of grated cheese (again, vegan cheese if preferred). Then you put them in the oven and cook them until ready. http://www.goveg.com/
   will help you with cheap vegetarian meals and other tips – it even has a free vegetarian starter kit you can download or have delivered. Good luck with your new vegetarian diet!

5. Nemo June 27, 2009 10:24 pm

   scalloped potatoes are fantastic.
   There’s an Indian potato and curry pea recipe.
   Mashed potato.
   Potato salad.
   Hash browns, made with grated potato, onion and egg.
   potato soup.
   French fries, wedges or chips.
   vegetable pie with mashed potato topping.

6. Anrz D June 27, 2009 11:57 pm

   CHOLA TIKKI vegatarian culinary RECIPE – http://vegetarianculinary.co.cc/?s=potat…

7. p p June 28, 2009 12:25 am

   aloo gobi..indian potato and cauliflower… google it, tonnes of recipes online. its easy to make, cheap and tastes great. good luck.

8. Gentle Mentos June 28, 2009 1:33 am

   Baked potatoes perhaps?

9. Can't Wait for July 17th! June 28, 2009 4:04 am

   french fries! Cut the potatoes into strips, season, and bake. Super easy.

10. ♥PrettyL June 28, 2009 9:22 am

    loads of curries call for potatoes.

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