One of the easiest side dishes on the planet: Yummy Vegan Creamed Potatoes. Versatile, kid-friendly, delicious and also budget-friendly. There’s nothing that can go wrong with this dish.
This is another one of those recipes that has been waiting to be published for months. I first came out with these Vegan Creamed Potatoes one ereb shabbath, when I needed that “little extra” because I felt something was missing for the Shabbat dinner. I quickly thought about what can be done with what I had on hand, and that was it.
My husband says it is obvious I have ancestry from eastern and central Europe, because I love my potatoes, lol. I mean, they are just so versatile. Am I right? 😛 If you love potatoes as much as I do, also check out our super easy Lemony Potato Salad. I will eat those two dishes every other day if I could!
As I told you already, this Vegan Creamed Potatoes are extremely easy to make. Just gather your ingredients, boil the potatoes for a few minutes (This is what I like to do so I don’t end up with raw potatoes and dried sauce, but I guess you can do this if you have a mandoline), mix the ingredients for the sauce, cook a bit on the oven, and voila! Creamed Potatoes ready to enjoy! 🙂
Let’s talk about the ingredients…
Simple ingredients. Great results
For the Vegan Creamed Potatoes you’ll need just a handful of ingredients: coconut milk (Do you realize already I love coconut?), nutritional yeast, mustard, nutmeg, some flour and a touch of salt and pepper.
Those few ingredients will give you a delicious white sauce that you will use to dress up the humble potatoes. 
This particular time I used mini potatoes, that I cleaned well before boiling for about 10 minutes. I left them whole and with the skin on for this occasion because I was out of time, and also because I wanted to give another look to these Vegan Creamed Potatoes, but you can also peel the skin off and slice to make like a more traditional scalloped potatoes dish.
Nutritional yeast + mustard + nutmeg, is a key combo for this recipe. I find that these 3 ingredients combined add a subtle but fantastic flavor to this dish. I hope you like it as much as I do.
If for any reason you want to make this paleo-friendly, use tapioca starch instead of cornstarch, and you are good to go.
Chickpeas & Spinach Curry {Vegan, Gluten-Free}
Ingredients
- 100gr onions
- 1 Tbsp Ginger powder
- 1 Tbsp Curry
- 1 Tbsp Garam masala
- 200 gr potatoes
- 400 gr cooked chickpeas
- 200 gr Carrots, chopped
- 400 ml coconut milk
- Water (amount needed to cover ingredients)
- 1 tbsp tomato paste
- 1 tsp turmeric
- 200 gr fresh spinach
- Fresh Coriander or Parsley, finely chopped
Instructions
- Sautee the onions with olive oil until translucent and fragrant.
- Add Spices: Ginger, Curry, Garam Masala and let it cook for about a minute on low, until fragrant.
- Add Potatoes, Carrots & Chickpeas. Add Coconut milk, and finish covering with water. Make sure everything is covered with the liquid. Also add tomato paste and turmeric.
- Let it come to a boil and then, simmer for 20 minutes or until the veggies are al dente.
- Add fresh spinach and coriander or parsley and mix well.
- Serve hot, warm or at room temperature with basmati rice on the side and garnished with fresh coriander.
- Enjoy!
What would you pair these Vegan Creamed Potatoes with?? Let us know in the comment section below and don’t forget to share pictures with the hashtag #kasheribbean, when you make this recipe. Follow up on instagram and pinterest to keep up with other quick and easy recipes from us and the blogosphere!
Until next time! 😉