Month: April 2025

Ingredients

▢2 tablespoons vegan butter , or olive oil, or to make oil-free omit and use a few tablespoons of water for sautéing instead
▢2 medium onions , chopped finely
▢2 ribs celery , diced
▢2 large carrots , diced
▢4 cloves garlic , chopped finely
▢2 teaspoons salt , plus more to taste
▢½ teaspoon ground black pepper , plus more to taste
▢4 tablespoons all purpose flour , or gluten-free all purpose flour
▢2 cups (480 mls) non dairy milk , cashew milk or soy milk are my milks of choice for savory recipes but any other unsweetened creamy non-dairy milk will work too
▢2½ – 3 cups (600 – 720 mls) flavourful vegetable broth/stock , divided
▢6 medium (about 1kg/2.2lb) potatoes , cut into ½ inch cubes ( I like to use Yukon Gold or red potatoes)
▢¼ teaspoon ground nutmeg , (optional)
▢1 bay leaf

INSTRUCTIONS

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To a large saucepan, add the vegan butter/oil and warm over a medium heat before adding the onions, celery and carrots. Cook, stirring constantly, until the onions are just starting to get a little colour, then add the garlic and cook for another 2 minutes.
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Add the salt and pepper, then the flour to the pan and stir it all around for about a minute to cook the raw flour taste out, then slowly add the soy milk, stirring as you go to work out any lumps. Then add the vegetable broth (reserving about ½ a cup / 120 mls) , chopped potatoes, nutmeg and the bay leaf.
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Stir really well then let it simmer for about 30 minutes, or until the potatoes are soft and just starting to break down. Add all of, or some of, the reserved ½ a cup / 120 mls of broth if you prefer a thinner consistency. Taste and adjust seasoning if necessary.
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Serve as it is, or with toppings. See the post above for ideas.
NOTES
Soup reheats really well. Thin with more broth or water if it becomes a little thick.

https://avirtualvegan.com/vegan-potato-soup/#search

Ingredients
 
▢2 lbs (900 grams) potatoes
▢⅓ cup (80 ml) aquafaba , the liquid from a can of chickpeas
▢3 tablespoons semolina or fine/medium cornmeal , (if you are gluten-free use cornmeal)
▢1 teaspoon fine sea salt
▢1 teaspoon freshly ground black pepper

INSTRUCTIONS

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Preheat oven to 450°F (232 °C) and line a baking tray or roasting tin with parchment paper or a silcone baking mat.
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Peel the potatoes and cut into chunks. Timings here are based on a medium potato being cut into about 5 pieces. Make sure all pieces are pretty even.
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Place the potatoes in a saucepan, cover with water and bring to a boil. Once at a rolling boil cook for about 7 to 8 minutes until you can just manage to stick a fork in them but they are still quite hard. Once at this point, drain then immediately return to the hot saucepan. Allow to steam dry with the lid off for a couple of minutes before proceeding.
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Add the aquafaba and semolina to the potatoes, put the lid on the saucepan and shake vigorously a good few times to rough up the potatoes, then dig in with a spoon and stir them around a bit to get the slurry that has settled on the bottom to coat them thoroughly. Don’t worry if they break up a little bit.
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Tip the potatoes onto the lined tray, spread them out in a single layer, then season with a generous amount of salt and freshly ground pepper.
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Place in the hot oven on one of the upper shelves, and cook for 25 minutes. Remove, flip them all over ( I use a fork and a spoon), then return to the oven and cook until they are a lovely golden brown. It should take around 25 to 30 minutes, but the time will vary a little depending on your oven and the type of pan you are cooking them in. 
NOTES
Store leftover roast potatoes in an airtight container in the fridge. Reheat them on a tray in a hot oven or in an air fryer.

https://avirtualvegan.com/no-oil-crispy-roasted-potatoes/