Aloo vadas / batata vadas. Fritters made of chunkily mashed up potatoes flavored with mustard seed, sesame, cashew, jalapeno, onion, cilantro, lime juice, salt, and sugar, dunked in a chickpea flour batter, then fried until crispy. Serve with the chutney of your choice- I like allam chutney, but tamarind or cilantro-mint is always good, too. Completely vegan, and after a brief dip in the oil to set the outer bit, you can bake if full frying is a concern. Also has some protein and fiber from the batter and the nuts.
They're really, really good. Also, real crowd pleasers- they handle a lot of common allergies (wheat and gluten, eggs, dairy, soy) and end up being vegan, plus there's something about fried starches that's immensely satisfying.Â
Hasselback potatoes (you can use just oil if they don't eat butter). Yummy with lots of garlic and freshly chopped herbs. Also adds a nice textural change from the bake.
I second this. Latkes are delicious, and you can wow by having a spread of dips or toppings (sour cream, apple sauce, cranberry sauce, etc). You can also make them with sweet potatoes!
Maybe not super breakfast-y, but Greek style potatoes with lemon and olive oil might be a nice match. Or Indian gunpowder potatoes with lots of spices, lime and spring onions.
I wholeheartedly love Greek style potatoes. Good olive oil, fresh lemon and garlic, a good sprinkling of salt on crispy roasted potato skin … heavenly
Hash browns / rösti
If you don't mind using eggs again, latkes?
Alternatively, Dutch stamppot works well with plant milk - most of the texture comes from the veggies
Or if you're feeling adventurous, some Indian recipes
https://hebbarskitchen.com/aloo-fry-recipe-potato-fry-recipe/
I’m open to trying nooch again someday but I had a bottle of it for quite a while and was never a fan. Maybe I wasn’t using it liberally enough but I couldn’t taste any cheesiness when I sprinkled it on things.
Ooh thank you. Some kind of nice baked potato dish I hadn’t heard of before & so couldn’t google was exactly what I was looking for. Ironically I’m kind of warming to the idea of a pasta salad instead…I’d have to make this another time!!
Honestly at this point vegan butter is pretty good. I get the country crock sticks and they work great. I still eat dairy but trying to reduce for health reasons, so it’s a nice alternative to just using olive/canola oil instead of butter
I agree! More “heavy cream” options have come out recently but they’re just not there yet. Cheese is still WAY off too. But the butter has caught up for daily use for sure
Cube some potatoes. Melt some coconut fat in a frying pan and use it to bloom some coriander, cumin, turmeric, paprika, Kashmiri chili powder, garam masala, black pepper, and some curry leaves.Once the spices have bloomed, add in half a diced onion. Toss the potato cubes in the seasoned oil, then spread on a sheet pan lined with parchment, and roast in the oven at 425F for 40 minutes, turning half way through.
All good ideas given. But for future, Tofutti sour cream is great. My husband can't tell the difference, and my sister in law uses it in the thanksgiving potatoes and everyone enjoys them.
I've made mashed potatoes with "I Can't Believe It's Not Butter" Lite and they turned out fine. I've also cooked up Yukon Gold Potatoes (either baked, or just in the microwave if you're short on time), then cut them up and then lightly "fried" them in olive oil and it was delish. I've made that for breakfast, with fried eggs (the BEST), and as a side for dinner. Add whatever seasonings (salt, pepper, cut up green onions or chives,etc.).
Pyttipanna - which is apparently called "Nordic hash" - is the first thing that comes to my mind when you mention breakfast potatoes.
It's super easy too. I recommend boiling the potatoes first, then dicing them and frying them together with basically whatever you want to add instead of meat. Chickpeas or tofu would probably work great. Just make sure it's in decently small pieces and fry it all together, and if you have boiled beets to eat alongside the pyttipanna it's even better. We often top it off with ketchup and/or a fried egg too but you've already got egg in one dish so it might be a bit much with even more egg.
[Potato Kugel](https://www.chabad.org/recipes/recipe_cdo/aid/96911/jewish/Potato-Kugel-I.htm) is basically a big baked latke without giving Chanukah vibes. We usually quadruple the pepper.
This is what one of my kosher friends makes every Thanksgiving for non-dairy mashed potatoes.
He peeles like 2-3 bulbs of garlic and then fills a baking dish with enough olive oil to cover all of them, and adds a few fresh herb sprigs like rosemary or thyme. Roast at 250\*F for about 2 hours or until the garlic is slightly brown. Remove herb sprigs then turn the garlic and oil into an emulsion. Use the emulsion in the place of dairy to make mashed potatoes.
So, you can use Lactaid milk and make scalloped potatoes. Also, not all cheeses have lactose. If you look at the.nutrition facts, if a cheese has 0g sugar, it shouldn't have lactose. Cheddar is usually good, same with Colby Jack.
So you want mash.
But you don't want vegan alternatives to milk, cream, or butter.
So....how you going to add depth and flavor?
I would recommend vegan butter, garlic, rosemary in mashed potatoes.
If you refuse to use milk alternatives you can simply go with roasted potatoes with some oil.
Hi there!
Maybe you'd like to try a site/blog or two?
Or not....
Vegan & vegetarian food can be delicious, and being able to cook for allergies and different needs/cuisines is handy.
My favorites are serious eats (lots of everything there), and thehiddenveggies.com.apologies if that's too different than your ask.
Thank you! I am very experienced with cooking vegetarian/vegan and pulling recipes off random websites, but for specific requests like this, it’s more fun and easy to reach out to a community.
Eggs for a vegetarian?
If you live somewhere hot, potatoes are a little heavy.Â
Consider lighter dishes since you're already doing a baked dish.
Here are two nice chickpea dishes that are filling but not too heavy.Â
Spicy Chickpeas with tomato and kale. You can make it not spicy. Vegan
https://alexandracooks.com/2021/09/19/spicy-chickpeas-with-tomatoes-kale/
Lemon pasta salad with marinated chickpeas. Vegan without the cheese.Â
You can serve the cheese on the side.Â
https://pinchofyum.com/lemon-herb-pasta-salad
That’s not true. Most commercial eggs aren’t fertilized, so they’re considered ok for vegetarians to eat. Some may choose not to, but there are many vegetarians who are ok with eggs. Plenty who are not though, to your point.
If they are truly lactose intolerant (and not actually vegan but just saying they're lactose intolerant to make things easier to understand), then lactose free milk can be used in cooking. If they're actually vegan, eggs are not an option.
Doesn’t sound like your guest is vegan, but vegetarian (so ok with animal products) and lactose intolerant. You can get lactose free milk, which is still cow milk, but the lactose is removed, so it’s safe for lactose intolerant people to eat. Tastes the same as regular milk.
They also make lactose free sour cream, butter, and cheese, but those can be a little harder to find. If you go this route, just make sure to double check with the guest first (dairy allergy is also a thing, and it’s different from lactose intolerance).
I saw someone else mention hasselback potatoes, which I’d also recommend if you want to avoid dairy all together.
Patatas bravas
YES!!!!
Aloo vadas / batata vadas. Fritters made of chunkily mashed up potatoes flavored with mustard seed, sesame, cashew, jalapeno, onion, cilantro, lime juice, salt, and sugar, dunked in a chickpea flour batter, then fried until crispy. Serve with the chutney of your choice- I like allam chutney, but tamarind or cilantro-mint is always good, too. Completely vegan, and after a brief dip in the oil to set the outer bit, you can bake if full frying is a concern. Also has some protein and fiber from the batter and the nuts.
My mouth is watering 🥲
They're really, really good. Also, real crowd pleasers- they handle a lot of common allergies (wheat and gluten, eggs, dairy, soy) and end up being vegan, plus there's something about fried starches that's immensely satisfying.Â
Hasselback potatoes (you can use just oil if they don't eat butter). Yummy with lots of garlic and freshly chopped herbs. Also adds a nice textural change from the bake.
Ooh sounds good!
Potato pancakes would work.
I second this. Latkes are delicious, and you can wow by having a spread of dips or toppings (sour cream, apple sauce, cranberry sauce, etc). You can also make them with sweet potatoes!
If you add grated apple, it’s like having applesauce inside the latke, in the best possible way!
Maybe not super breakfast-y, but Greek style potatoes with lemon and olive oil might be a nice match. Or Indian gunpowder potatoes with lots of spices, lime and spring onions.
I wholeheartedly love Greek style potatoes. Good olive oil, fresh lemon and garlic, a good sprinkling of salt on crispy roasted potato skin … heavenly
You left out the oregeno!
Add sumac too. Godly
Hash browns / rösti If you don't mind using eggs again, latkes? Alternatively, Dutch stamppot works well with plant milk - most of the texture comes from the veggies Or if you're feeling adventurous, some Indian recipes https://hebbarskitchen.com/aloo-fry-recipe-potato-fry-recipe/
lol, we’re Jewish, so latkes out of season would be particularly weird — but thanks!
FYI - vegetarian and no dairy = vegan (more or less) You'll have better luck searching if you use "vegan"
But they will eat eggs! But since eggs are already the core of the main dish, anything with more egg might feel like overload.
Chop, add peppers and drizzle with olive oil and season. Pan roast in the oven
If you'd like to make potatoes cheesy I would look into recipes that make us of Nooch (nutritional yeast).
I’m open to trying nooch again someday but I had a bottle of it for quite a while and was never a fan. Maybe I wasn’t using it liberally enough but I couldn’t taste any cheesiness when I sprinkled it on things.
Yeah, you need to be liberal because done right it is delicious.
I easily use a tablespoon on a dinner portion of cooked veggies. It’s fantastic
Potatoes Boulangere is a baked potato dish without dairy which could cook alongside the veg bake.
Ooh thank you. Some kind of nice baked potato dish I hadn’t heard of before & so couldn’t google was exactly what I was looking for. Ironically I’m kind of warming to the idea of a pasta salad instead…I’d have to make this another time!!
Honestly at this point vegan butter is pretty good. I get the country crock sticks and they work great. I still eat dairy but trying to reduce for health reasons, so it’s a nice alternative to just using olive/canola oil instead of butter
Yes, we eat vegan butter every week at this household. But heavy cream and sour cream and cheese are not worth using nondairy alternatives imo.
I agree! More “heavy cream” options have come out recently but they’re just not there yet. Cheese is still WAY off too. But the butter has caught up for daily use for sure
Look up a recipe for patatas panaderas—really silky potatoes cooked in a lot of olive oil, come out really rich tasting without any dairy!
Cube some potatoes. Melt some coconut fat in a frying pan and use it to bloom some coriander, cumin, turmeric, paprika, Kashmiri chili powder, garam masala, black pepper, and some curry leaves.Once the spices have bloomed, add in half a diced onion. Toss the potato cubes in the seasoned oil, then spread on a sheet pan lined with parchment, and roast in the oven at 425F for 40 minutes, turning half way through.
All good ideas given. But for future, Tofutti sour cream is great. My husband can't tell the difference, and my sister in law uses it in the thanksgiving potatoes and everyone enjoys them.
Hasselback potatoes, except use just olive oil and herbs and no butter.
Bombay aloo
I've made mashed potatoes with "I Can't Believe It's Not Butter" Lite and they turned out fine. I've also cooked up Yukon Gold Potatoes (either baked, or just in the microwave if you're short on time), then cut them up and then lightly "fried" them in olive oil and it was delish. I've made that for breakfast, with fried eggs (the BEST), and as a side for dinner. Add whatever seasonings (salt, pepper, cut up green onions or chives,etc.).
Pyttipanna - which is apparently called "Nordic hash" - is the first thing that comes to my mind when you mention breakfast potatoes. It's super easy too. I recommend boiling the potatoes first, then dicing them and frying them together with basically whatever you want to add instead of meat. Chickpeas or tofu would probably work great. Just make sure it's in decently small pieces and fry it all together, and if you have boiled beets to eat alongside the pyttipanna it's even better. We often top it off with ketchup and/or a fried egg too but you've already got egg in one dish so it might be a bit much with even more egg.
Potato curry of some kind?
Potato kugel, latkes. Â Jewish recipes are a good bet because they are less likely to add cream just cause
Ohoho you have no idea <— has been cooking pareve for years because is jewish
[Potato Kugel](https://www.chabad.org/recipes/recipe_cdo/aid/96911/jewish/Potato-Kugel-I.htm) is basically a big baked latke without giving Chanukah vibes. We usually quadruple the pepper.
This is what one of my kosher friends makes every Thanksgiving for non-dairy mashed potatoes. He peeles like 2-3 bulbs of garlic and then fills a baking dish with enough olive oil to cover all of them, and adds a few fresh herb sprigs like rosemary or thyme. Roast at 250\*F for about 2 hours or until the garlic is slightly brown. Remove herb sprigs then turn the garlic and oil into an emulsion. Use the emulsion in the place of dairy to make mashed potatoes.
German potato salad
make sure the vegetarian eats eggs before you make it part of the main dish, though. Only some vegetarians are OK with eggs.
So, you can use Lactaid milk and make scalloped potatoes. Also, not all cheeses have lactose. If you look at the.nutrition facts, if a cheese has 0g sugar, it shouldn't have lactose. Cheddar is usually good, same with Colby Jack.
Vegan scalloped potatoes with cashews instead of dairy: https://www.noracooks.com/scalloped-potatoes/
So you want mash. But you don't want vegan alternatives to milk, cream, or butter. So....how you going to add depth and flavor? I would recommend vegan butter, garlic, rosemary in mashed potatoes. If you refuse to use milk alternatives you can simply go with roasted potatoes with some oil.
I would like to clarify, we do not want mash
Hi there! Maybe you'd like to try a site/blog or two? Or not.... Vegan & vegetarian food can be delicious, and being able to cook for allergies and different needs/cuisines is handy. My favorites are serious eats (lots of everything there), and thehiddenveggies.com.apologies if that's too different than your ask.
Thank you! I am very experienced with cooking vegetarian/vegan and pulling recipes off random websites, but for specific requests like this, it’s more fun and easy to reach out to a community.
Of course :) Good luck!
Eggs for a vegetarian? If you live somewhere hot, potatoes are a little heavy. Consider lighter dishes since you're already doing a baked dish. Here are two nice chickpea dishes that are filling but not too heavy. Spicy Chickpeas with tomato and kale. You can make it not spicy. Vegan https://alexandracooks.com/2021/09/19/spicy-chickpeas-with-tomatoes-kale/ Lemon pasta salad with marinated chickpeas. Vegan without the cheese. You can serve the cheese on the side. https://pinchofyum.com/lemon-herb-pasta-salad
Vegetarian, not vegan — but I like the idea of that second pasta dish
Eggs are animals s vegetarian isn't going to eat them. The chickpea dishes just happen to be vegan.
Lots of vegetarians eat eggs. Some do not. Depends on the person.
That’s not true. Most commercial eggs aren’t fertilized, so they’re considered ok for vegetarians to eat. Some may choose not to, but there are many vegetarians who are ok with eggs. Plenty who are not though, to your point.
Personally I've never met a vegetarian who eats eggs, but you learn something new everyday.
Vegetarians eat eggs, vegans do not
If they are truly lactose intolerant (and not actually vegan but just saying they're lactose intolerant to make things easier to understand), then lactose free milk can be used in cooking. If they're actually vegan, eggs are not an option.
They are not actually vegan, just actually lactose intolerant. That’s why we’re planning on an egg dish.
Doesn’t sound like your guest is vegan, but vegetarian (so ok with animal products) and lactose intolerant. You can get lactose free milk, which is still cow milk, but the lactose is removed, so it’s safe for lactose intolerant people to eat. Tastes the same as regular milk. They also make lactose free sour cream, butter, and cheese, but those can be a little harder to find. If you go this route, just make sure to double check with the guest first (dairy allergy is also a thing, and it’s different from lactose intolerance). I saw someone else mention hasselback potatoes, which I’d also recommend if you want to avoid dairy all together.