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| Vegan Loaded Baked Mashed Potatoes |
Vegan Loaded Baked Mashed Potatoes
Ingredients
-4 cups potatoes
-1/4 cup coconut milk
-1 1/2 Tablespoon Nutritional Yeast
-1/2 Tablespoon parsley, dried or fresh (minced if fresh)
-Salt & Black Pepper, to taste
-1 cup vegan cheese (I used Daiya cheddar)
-1 Tablespoon coconut oil
-1 Tablespoon olive oil or vegan butter
-1/2 to 1 Tablespoon vegan bits
-1 to 2 Tablespoons green onions
Directions
Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.
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| 4 Cups Pre-Cut and Peeled Potatoes |
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| Cooking Potatoes |
Drain and place back into a now oiled or vegan buttered pot. Add the coconut milk, 1/2 Tbsp Nutritional Yeast, salt and pepper. Beat on medium-low speed or mash with a potato masher until fluffy and lump free. Stir in 1/4 cup vegan cheese, vegan bacon bit, and green onions (optional).Transfer to a baking dish (I used a tart dish). Top with remaining cheese, 1/2 Tbsp Nutritional Yeast, parsley, salt & pepper to taste, and drizzle with a little oil. Bake, uncovered, at 375 Degrees for 20 to 30 minutes or until heated through and cheese is melted.
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| Pre-Baked Vegan Loaded Mashed Potatoes |
When the the cheese has melted and the potatoes are bubbly, remove from the oven and let cool for 5 minutes before serving. Serve along side a main dish, with a dollop of vegan sour cream or plain. Be careful, they are hot and you will want to gobble this up quick. Enjoy!
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| Vegan Loaded Baked Mashed Potatoes as a side with Vegan Brisket |
-Amy
