To be honest, I really want to say they “slap,” but I’m too old for that.

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Colcannon Potato Cakes

Take your leftover Colcannon (mashed potatoes and greens) and transform them into crispy patties. Garnish with herbs and dip in sour cream for an elite snack – or full meal!

Keyword colcannon cakes, colcannon patties, fried colcannon cakes, fried colcannon patties, leftover colcannon recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 91kcal

Author Kare

Ingredients

For the Colcannon Cakes

• 2 cups leftover colcannon mashed potatoes cooled
• 2 large eggs
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 2-3 tablespoons olive oil or vegetable oil, for frying

For serving

• sour cream
• fresh dill minced
• flaky sea salt

Instructions

• In a large bowl, mix together the colcannon potatoes, eggs, flour, salt, pepper, and olive oil.
• Place a large frying pan over medium heat. When hot, add 2 tablespoons of the oil. When the oil is shimmering and hot, add the potatoes in 1/4 cup increments. Use a spoon to spread them out a bit.
• Fry on one side until golden brown on the bottom and slightly dry looking on top, about 2 minutes, then flip and cook on the other side until golden and cooked through.
• Serve with sour cream for dipping. Garnish with fresh dill and flaky sea salt.

Notes

Scaling the recipe: This recipe is easily halved or doubled depending on how much leftover potatoes you have and how many cakes you want to make. 

Nutrition

Serving: 2cakes | Calories: 91kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 163mg | Potassium: 176mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

The Story Behind the Recipe

I recently created (and shared!) a recipe for Colcannon, Irish mashed potatoes with cabbage. I LOVE this side dish, especially for St. Patrick’s Day. But then I remembered that such thing as mashed potato cakes exist, and I couldn’t get the idea out of my head.

Enter: Colcannon Potato Cakes.

We’re talking leftover Colcannon – buttery, creamy mashed potatoes with onion, garlic, and sautéed cabbage – formed into patties and pan-fried until crisp.

What’s not to love?!

Why You’ll Love Colcannon Cakes

• Super fast – Just 15 minutes to make.
• Takes care of leftovers – It’s always nice when you can transform leftovers into another dish.
• Small list of ingredients – Just leftover Colcannon, eggs, flour, salt and pepper, and some oil to fry them.
• DELICIOUS – Fluffy inside, crispy outside, a little salty, buttery, yummmmmm. Especially with fresh herbs and sour cream.

Ingredient Details

• Leftover Colcannon (Irish Mashed Potatoes with Cabbage) – You’ll want them cooled so that they don’t cook the eggs when you mix them in.
• Eggs – To help bind the potato cakes together (and I like the nice added hit of protein!)
• Flour – I use all-purpose flour for these Colcannon Patties. It helps to hold them together and helps to create a crisp outer layer. I suspect that a one-for-one gluten-free blend or maybe even potato starch would work, but I haven’t tested a GF version yet.
• Salt & pepper
• Olive oil or vegetable oil for frying these colcannon cakes – I’m partial to olive oil, but vegetable oil is a nice neutral choice that stands up to high heat and crisps up a bit better.
• Sour cream, fresh dill, and flaky sea salt – For serving.

How to Make Colcannon Patties (Step-by-Step with Pics)

1. In a medium mixing bowl, stir together the cold colcannon mashed potatoes, eggs, flour, and salt and pepper.
2. Heat a frying pan then add the oil. When the oil is shimmering, scoop the batter into the pan. I like to use approx. 2-tablespoons per patty, for around a 3-inch patty. Use a spoon to flatten it out gently.
3. Let the batter cook until golden on the bottom and looking slightly matte/dry on top. Flip and cook on the other side.
4. Serve with sour cream, dill, and flaky sea salt.

Tip for Success

• If the potato batter sticks to your spoon, quickly dip the spoon into the oil before scooping the potatoes, and they’ll slide right off.

More Mashed Potato Recipes

• Colcannon (Irish Mashed Potatoes with Cabbage)
• The Best Mashed Potatoes (with Cream Cheese)
• Golden Mashed Potatoes (with Turmeric)
• Crock Pot Garlic Mashed Potatoes

The post Colcannon Cakes appeared first on Kitchen Treaty.

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Colcannon Recipe (Irish Mashed Potatoes with Cabbage)

Fluffy, buttery mashed potatoes with tender sautéed cabbage. SO delicious! This Irish side dish is perfect for your St. Paddy's Day meal.

Keyword colcannon, colcannon potatoes, irish mashed potatoes, mashed potatoes with cabbage

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 372kcal

Author Kare

Ingredients

• 5 tablespoons unsalted butter divided [2 tablespoons for sauteing, 3 for the potatoes] + more for serving
• 1/3 cup chopped scallions white and light green parts sliced; reserve green parts for garnish
• 2 medium cloves garlic minced
• 1/2 small head cabbage chopped; about 1 pound of cabbage
• 2 pounds russet potatoes about 6 medium potatoes; peeled and cut into 2-inch chunks
• 1/2 cup whole milk
• 1 teaspoon kosher salt + more to taste [I use more like 2 teaspoons]
• 1/4 teaspoon freshly ground black pepper + more to taste

Instructions

Cook the potatoes:

• Fill a large pot halfway with water and place over high heat. Bring to a boil and carefully add potato chunks. Boil until fork-tender, about 15 minutes. Drain in a colander and set aside.

Sauté the veggies:

• While the potatoes are cooking, saute the veggies. In a large saute pan on low heat, melt 2 tablespoons of the butter. Add the scallions and cook until bright green and beginning to become tender, about 3 minutes. Add the garlic and cook for about 30 seconds, then add the cabbage. Cook, stirring frequently, for 8-10 minutes, until vibrant green and tender. If the veggies begin to brown, reduce the heat – you want bright green and tender but not browned.

Combine and serve:

• Place the potatoes back into the pot they were boiled in. Add the milk, 3 tablespoons butter, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Use a potato masher to mash the potatoes together, adding another splash milk if needed.
• Stir in the sautéed cabbage, onions, and garlic. Taste and add more salt and pepper if you'd like (I usually add at least another teaspoon of salt – potatoes need a lot of salt!)
• Spoon into a large bowl. Top with a generous pat of butter and sprinkle with a few sliced scallion greens for garnish. Serve.

Notes

Vegan/Dairy-Free Option:

Swap the butter, and milk for plant-based options. Unsweetened oat milk is especially nice in mashed potatoes.

Make-Ahead

Make colcannon up to two days ahead of time. Keep it in an airtight container in the fridge, then warm it up either in a slow cooker on warm (stir every 30 minutes or so), over the stove top, or in the oven, covered so they don’t dry out. You can also heat them it in the microwave, stirring every 30 seconds.

Can I Freeze Colcannon?

You can freeze colcannon up to one month ahead of time. Place in an airtight container, then thaw overnight in the refrigerator and heat before serving.

Nutrition

Serving: 1cup | Calories: 372kcal | Carbohydrates: 39g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 344mg | Potassium: 904mg | Fiber: 3g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 2mg

The Story Behind the Recipe

For years I’ve been hearing about Irish Colcannon, a mashed potato dish with greens. I’ve most often seen it with cabbage, but it can be made with kale, too. I was intrigued.

So this year, I decided to make it. Holy yum! I mean, mashed potatoes are always delicious, but the garlic, scallions, and sautéed cabbage really take it to another level. I love that they include some veggies along with the deliciousness of mashed potatoes, and it’s just a super pretty green-flecked dish, too.

I’ll be making this one year-round, not just as a Saint Patrick’s Day side.

Ingredient Details

• Potatoes – I prefer russet potatoes for my colcannon because they cook up nice and fluffy. You’ll want to peel them first. You can also use red potatoes or Yukon Gold potatoes. Bonus: No peeling needed! They just need a good scrub and diced smaller so there aren’t huge hunks of peel.
• Scallions – You’ll use the white part for sautéing and the green for garnish.
• Garlic – Adds really nice flavor.
• Cabbage – You can use standard green cabbage as I do here or Napa cabbage.
• Milk – I like to use whole milk but you can use 2% or even an unsweetened plant-based milk.
• Butter – For sautéing, for the potatoes and more for serving.
• Salt & pepper

Adaptations/Variations

• For vegan/dairy-free colcannon, swap in plant-based unsweetened milk and vegan butter.
• Kale colcannon – swap in kale ribbons for the cabbage.

How to Make Colcannon – Step by Step with Pics

1. Saute your veggies and cabbage.
2. Boil the potatoes.
3. Mash the potatoes with milk and butter.
4. Stir in the sautéed cabbage.
5. Taste and add more salt and pepper if you like.
6. Serve topped with more scallions and a generous pat of butter.

I hope this St. Paddy’s Day side is a huge hit for you and your family! We are loving this one here, and I can’t wait to make it again for the big day.

The post Colcannon (Irish Mashed Potatoes with Cabbage) appeared first on Kitchen Treaty.

We’re loading up your classic vegetarian black bean chili with a wide variety of vegetables for a nutrient-dense, fiber-rich, super hearty chili situation, and I am there for it!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Black Bean Veggie Chili
• Ingredients
• How to Make Black Bean Vegetable Chili
• Tips for Success
• More Vegetarian Chili Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

It’s said that you should strive for 30 plant-based foods per week for gut microbiome diversity (source). Even as someone who eats a lot of plant-based foods, this sounded to me like a pretty overwhelming goal. So I set out to create a few super veggie-heavy recipes that get me a good amount of the way there. With cilantro, avocado, and jalapeños as a garnish, this black bean vegetable chili has 13 different plant-based foods. In a single bowl!

I’ve created a lot of vegetarian chili recipes over the years. I think chili can be so super hearty without any meat, and the possibilities really are endless. For this chili recipe, I wanted to create one that was absolutely jam-packed with veggies. I even added potatoes! Which is, admittedly, a super weird ingredient for chili, but it works. If you’ve ever had Amy’s vegetarian chili in the can, they have (or had, I can’t find it now) a veggie chili that has potatoes in it, and it’s delicious, so I figured that was permission enough to go for it.

I tested a few iterations of this Black Bean Veggie Chili, eventually settling on the one that packed in the most veggies but still tasted amazing. I’m super in love with this homemade veggie-packed chili, and I hope you love it, too!

Why You’ll Love Black Bean Veggie Chili

• Tastes amazing. I tested this chili a lot until I finally settled on one that was full of flavor AND full of veggies for the perfect Black Bean Vegetable Chili.
• Feel-good chili! We’ve got a massive variety of veggies in a protein-packed vegetarian chili.
• Meal-prep and freezer friendly. Whip up a big batch and freeze some or just have it in the fridge to enjoy all week long. (Check out my post about ideas for using up leftover chili if you want ideas about how to mix it up!)

Ingredients

• Olive oil – For sautéing the first layer of flavor: The onion, bell pepper, carrots, and garlic.
• Onion – I tend to use a standard yellow onion for this black bean veggie chili, but sweet onion or red onion will work too.
• Red bell pepper – Any bell pepper will work. If you only have green, yellow, or orange, go for it! This chili recipe isn’t fussy that way.
• Carrots – For some added color and veggie love.
• Garlic – Three cloves, minced, which is about a tablespoon. In a pinch, you can substitute 1 1/2 teaspoons of garlic powder, but I prefer fresh garlic here.
• Chili powder, cumin, oregano, and smoked paprika – All of the spices add tons of chili flavor. We’ve got spiciness from the chili powder, earthiness from the cumin and oregano, and smokiness from the smoked paprika.
• Black beans – You’ll want three cans, or about 4 1/2 cups cooked black beans from scratch.
• Diced tomatoes – Canned diced tomatoes, here. I like to use fire-roasted diced tomatoes for the added touch of smoky flavor.
• Vegetable broth – You can get the boxed version, make it from bullion (which is more cost-effective), or make your own veggie broth.
• Potatoes – I like to use Yukon Gold potatoes for their buttery flavor (and because I don’t have to peel them!) Red potatoes or peeled Russet potatoes will work, too.
• Salt & pepper – The classic flavor enhancers!
• Broccoli – Tiny-diced broccoli florets bring brassica-level nutrition and add some pretty green color. I love broccoli in this black bean veggie chili!
• Corn – Frozen corn is the easiest to use in this recipe. I like to grab the fire-roasted corn for added smokiness.
• Fresh lime juice – For a hit of acid and bright flavor.
• Garnish – Avocado, sliced scallions, sour cream or vegan sour cream, shredded cheese, and/or fresh cilantro to top it off.

Tips for Success

• Level-up the spiciness, if you like. This is a fairly mild chili recipe (assuming you use mild chili powder). If you want a spicier chili, you can do one or more of the following:
  • Add a diced jalapeno pepper or another fresh hot pepper along with the tomatoes and beans. 
  • Use a spicier chili powder blend. 
  • Add 1/2-2 teaspoons cayenne pepper. 
  • Add a pinch of crushed red pepper flakes with the tomatoes and beans. 
  • Add several dashes of Tabasco sauce or your favorite hot sauce at the end of cooking or pass it around so individuals can spice it up to their desired level.
• Freezer friendly: This chili freezes really well. I scoop leftovers into freezer bags, label, and stick in the freezer for super-easy future meals.

I hope this Black Bean Veggie Chili achieves keeper recipe level in your house like it has in ours! It’s hearty, satisfying, veggie heaven.

More Vegetarian Chili Recipes

• 20-Minute White Bean Chili
• Crock Pot 3-Bean Chili
• Sweet Potato Quinoa Chili
• Instant Pot Chili
• Black Bean & Mango Chili
• Pumpkin Red Lentil Chili
• Black Bean Pumpkin Chili

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Black Bean Veggie Chili Recipe

This might be the most veggie-packed chili out there! We're talking carrots, broccoli, corn, bell pepper – even potato (trust me!) Easy to make and super freezer friendly. A new fave!

Course Main Course

Cuisine American

Keyword black bean chili, black bean vegetable chili, black bean vegetarian chili, black bean veggie chili

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 463kcal

Author Kare

Ingredients

For the black bean veggie chili

• 1 tablespoon olive oil
• 1 medium onion diced; about 2 cups
• 1 red bell pepper chopped; about 1 cup
• 2 medium carrots diced; about 1 cup
• 3 cloves garlic minced; about 1 tablespoon
• 2 tablespoons chili powder*
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 3 15-ounce cans black beans drained but not rinsed [3 15-ounce cans]
• 2 15-ounce cans fire-roasted diced tomatoes
• 1 1/2 cups low-sodium vegetable broth
• 2-3 medium Yukon gold potatoes scrubbed and diced small; about 2 cups
• 1 teaspoon kosher salt plus more, to taste
• 1/2 teaspoon freshly ground black pepper plus more, to taste
• 1 cup broccoli florets diced small
• 1 cup frozen corn I like fire-roasted corn for a added touch of smoky flavor, but any frozen corn kernels will do
• 1/2 lime squeezed

Optional toppings

• sour cream or vegan sour cream
• shredded cheddar or Monterey Jack
• fresh cilantro
• sliced jalapeños
• lime wedges for squeezing over the top
• chopped red onion, sweet onion, or scallions
• diced avocado

Instructions

• Set a large soup pot or Dutch oven over medium-low heat. Add the olive oil. When hot, add the diced onion, red bell pepper, and carrots. Saute, stirring occasionally, until tender, 5-6 minutes.
• Add the garlic, chili powder, cumin, oregano, and smoked paprika. Cook, stirring frequently, for another minute.
• Stir in the beans, tomatoes, vegetable broth, potatoes, salt, and pepper. Increase heat to high and cook, stirring, until the chili comes to a boil. As soon as it comes to a boil, reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
• Stir in the broccoli and frozen corn and cook for an additional 10 minutes.
• Taste and add more salt and pepper if desired (I add another teaspoon of salt at least, but I like things on the salty side, so I like to keep the salt content modest so you can adjust to taste.) Squeeze the lime over the top. Serve with assorted toppings.

Notes

As written, this is a mild chili recipe. If you want a spicier chili, here are some ideas.

• Add a diced jalapeno pepper or another fresh hot pepper along with the tomatoes and beans. 
• Use a spicy chili powder blend. 
• Use 1/2-2 teaspoons cayenne pepper. 
• Add a hefty pinch of crushed red pepper flakes with the tomatoes and beans. 
• Add several dashes of Tabasco sauce or your favorite hot sauce at the end of cooking. 

* Chili powder note

Chili powders can really vary in heat. If you have a milder chili powder, use the full two tablespoons – if you have a more extreme chili powder, you may want to start with less then add more to taste. 

Freezer notes

This chili freezes really well. I scoop leftovers into freezer bags, label, and stick in the freezer for super-easy future meals.

Nutrition

Calories: 463kcal | Carbohydrates: 30g | Protein: 57g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 406mg | Potassium: 1493mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1116IU | Vitamin C: 48mg | Calcium: 115mg | Iron: 10mg

The post Black Bean Veggie Chili Recipe appeared first on Kitchen Treaty.

Cream Cheese Mashed Potatoes are the BEST. EVER. Fluffy yet creamy, with a silky, luxurious texture that tastes absolutely phenomenal with my easy, full-of-flavor vegetarian gravy. You have to try this easy + delicious mashed potato recipe!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Mashed Potatoes with Cream Cheese
• Ingredients
• Adaptations/Variations
• How to Make Mashed Potatoes with Cream Cheese
• Tips for Success
• Make-Ahead Tip
• Can I Freeze Mashed Potatoes?
• What to Serve with Cream Cheese Mashed Potatoes
• More Mashed Potato Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I first published this cream cheese mashed potatoes recipe in 2012. It’s been awhile! Here’s the story I told about them back then:

For years and years, I whipped potatoes into a frenzy in a frenetic attempt to achieve the perfect silky-smooth consistency. Then I heard somewhere that you shouldn’t beat your potatoes with a mixer to within an inch of their lives, because it breaks down the starches in the potatoes and makes them gummy. Oooohhhhh. Mashed potato learning curve, what can I say.

And so the next batch was all by hand with a potato masher. Were they super, duper smooth? No. Were they oh-so delicious and, with their little lumps here and there, unmistakably and perfectly homemade? Oh, yes.

And then I found this recipe from Queen Martha, and I gave cream cheese a spin. Peel and boil the potatoes and drain, as usual. Then hand-mash them with copious amounts of butter, an entire block of cream cheese, and milk. I hand-mashed and left a few lumps here and there, and they were glorious.

Why You’ll Love Mashed Potatoes with Cream Cheese

I call these “Best-Ever Mashed Potatoes” because they’re the best I’ve ever made (or tasted, for that matter). Please don’t take it as my bashing your granny’s recipe. Just, to my family and to me, they’re the best ever.

The cream cheese gives them such a decadent, almost melt-in-your-mouth texture, plus just a tad bit of tang that you don’t get otherwise.

Ingredients

• Potatoes – I use russet potatoes. You could also use Yukon Gold potatoes. I wouldn’t recommend veering from either of those options.
• Cream cheese – Yes, an entire block. Trust me.
• Butter – Use room temp butter if you can. It’s so much easier to melt it into your potatoes. You’ll want a stick for the potatoes and a couple of generous pats for the top. Unsalted or salted are both fine.
• Milk – Whole milk is perfect, though you can also use half and half if you prefer an even richer mashed potato recipe.
• Salt & pepper – Lots of both is my preference!

Adaptations/Variations

• Dairy-free/vegan version: You might be better off making these dairy-free mashed potatoes, but it is possible to make these mashed potatoes dairy free by swapping the butter, cream cheese, and milk for plant-based options. Unsweetened oat milk is especially nice in mashed potatoes.
• Garlic & Herb Cream Cheese Mashed Potatoes: For a spin on the ever-popular Boursin mashed potatoes, you could either swap in some Boursin for the cream cheese or make your own garlic and herb cream cheese to add to your mashed potatoes. Transcendent!

How to Make Mashed Potatoes with Cream Cheese

First, fill a pot about halfway with water and set it over your burner to boil. Grab a vegetable peeler and peel your potatoes, then add them to the pot. Boil them until tender (I use a fork to make sure it easily goes through a potato).

Drain the potatoes in a colander and place them back in the pot. Add the cream cheese, butter, 1/2 cup of the milk, and some salt and pepper. Start mashing!

You can mash them by hand, leaving them lumpy or making them more smooth, whichever is your preference. Or you can use a potato ricer for fluffy yet smooth mashed potatoes. Your choice!

Add more milk until the mashed potatoes have reached the consistency you like. Taste them (yummm) and then add more salt and pepper until they’re perfect.

I like to serve them up in a big dish with a couple of generous pats of butter and some fresh herbs.

Tips for Success

• Use a potato masher or ricer, NOT a mixer. The idea is to keep the potatoes fluffy while you’re mashing them, so don’t go crazy. Mixing them with a hand mixer can release too many starches, which can make mashed potatoes gummy.
• Start with room temp cream cheese and butter. This just helps them melt into the potatoes much easier.
• You can boil your potatoes whole or cut them into halves or quarters. If you make them smaller, they’ll cook faster.

I hope these best-ever mashed potatoes with cream cheese are as big a hit for your family as they have been for mine over the years! They’re luxuriously creamy and taste so amazing … basically taking your already-delicious classic mashed potatoes and making them miles better. We love these mashed potatoes!

Make-Ahead Tip

Make these mashed potatoes up to two days ahead of time. Keep them in an airtight container in the fridge, then warm them up either in a slow cooker on warm (stir every 30 minutes or so), over the stove top, or in the oven, covered so they don’t dry out. You can also heat them in the microwave, stirring every 30 seconds.

Can I Freeze Mashed Potatoes?

You can freeze mashed potatoes with cream cheese up to one month ahead of time. Place them in an airtight container, then thaw overnight in the fridge. Warm them up in one of the ways listed above in “make-ahead ideas.”

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Ultimate Mashed Potatoes Recipe (with Cream Cheese!)

Our very favorite mashed potato recipe. A special ingredient, cream cheese, makes them extra creamy and oh-so delicious.

Keyword best mashed potatoes, creamy mashed potatoes with cream cheese, mashed potatoes with cream cheese

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 372kcal

Author Kare

Ingredients

• 3 1/2 pounds russet potatoes about 10 medium potatoes; peeled
• 8 ounces cream cheese room temperature is best
• 1/2 cup butter 1 stick; plus more for serving; room temp is best
• 3/4 cup whole milk
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Instructions

• Fill a large pot halfway with water. Bring to a boil over high heat. Carefully add peeled potatoes.
• Boil over high heat until the potatoes are fork-tender, about 25 minutes.
• Remove from heat and drain potatoes in a colander. Put drained potatoes back in the pot and put back on the stove over low heat.
• Add the cream cheese, butter, 1/2 cup of the milk, and a hefty pinch salt and pepper.
• Mash the potatoes with a potato masher until they reach desired consistency, adding more milk a little at a time until they're the texture you'd like. Taste and add additional salt and pepper if you like.
• Spoon into a large bowl and top with a generous pat of butter and some fresh herbs if you like. Serve.

Notes

Vegan/Dairy-Free Option:

Swap the butter, cream cheese, and milk for plant-based options. Unsweetened oat milk is especially nice in mashed potatoes.

Make-Ahead

Make these mashed potatoes up to two days ahead of time. Keep them in an airtight container in the fridge, then warm them up either in a slow cooker on warm (stir every 30 minutes or so), over the stove top, or in the oven, covered so they don’t dry out. You can also heat them in the microwave, stirring every 30 seconds.

Can I Freeze Mashed Potatoes?

You can freeze mashed potatoes with cream cheese up to one month ahead of time. Place them in an airtight container, then thaw overnight in the fridge. Warm them up in one of the ways listed above in “make-ahead ideas.”

Nutrition

Serving: 1g | Calories: 372kcal | Carbohydrates: 39g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 344mg | Potassium: 904mg | Fiber: 3g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 2mg

What to Serve with Cream Cheese Mashed Potatoes

Ahhhh, the possibilities!

• Well first off, we need some gravy! This vegetarian onion gravy is divine (and one of the most popular recipes on my site!), or try mushroom gravy.
• Don’t forget the stuffing! This buttery herb stuffing or cornbread stuffing are both perfect.
• This from-scratch green bean casserole or stuffed delicata squash are both lovely too.

More Mashed Potato Recipes

• Golden Mashed Potatoes
• Dairy-Free Crock Pot Mashed Potatoes
• Loaded Mashed Potatoes
• Whipped Sweet Potatoes

The post Ultimate Creamy Mashed Potatoes (with Cream Cheese) appeared first on Kitchen Treaty.

My favorite way to make them is roasting them. Roasted Yukon Gold Potatoes are especially amazing as breakfast potatoes, but we love them for any meal!

Making roasted Yukon Gold potatoes is very simple, but it’s not just a matter of cubing and throwing them in the oven. There are a few tricks to making the most delicious roasted potatoes, and I’m here to share them with you!

Let’s roast Yukon Golds!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Roasted Yukon Gold Potatoes
• Ingredients
• Adaptations/Variations
• How to Make Roasted Potatoes
• Tips for Success
• What to Serve with Roasted Yukon Gold Potatoes
• How to Reheat Roasted Potatoes
• More Potato Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Potatoes are one of my favorite foods, bar none. They’re super flexible, delicious on their own but an awesome blank canvas, too.

One of my favorite potato varieties is the Yukon Gold. They’re tasty and buttery, and you can leave the skin on for more nutrition, flavor, and – let’s be honest – easy in prepping. Win!

Breakfast potatoes – also sometimes known as home fries – are one of my all-time fave breakfast foods. Eggs + potatoes + a bit of ketchup? Yup!

I’ve made roasted breakfast potatoes by frying them and roasting them, and roasting is by far my favorite method. The oven allows the potatoes to cook through easily, no pre-boiling required. Over time, I’ve learned that the best way to make roasted potatoes is to bake them at a slightly lower temp to begin with, then increasing the temp to get crispy outsides without drying them out.

I do love roasted Russets and roasted red potatoes, but when it comes to home-fry-type potatoes, Yukon Golds have my heart. They crisp up while staying tender, and when dipped in a bit of ketchup? It doesn’t get much better than that.

Over the years, I’ve found that roasted Yukon Gold potatoes are fine and all with just salt and pepper, but they REALLY shine when you add a few more seasonings. It’s easy and totally worth it!

Why You’ll Love Roasted Yukon Gold Potatoes

• They’re easy! Yukon Gold potatoes are naturally thin-skinned, and the skin tastes great, so you don’t even have to peel them. In fact, I prefer skin-on roasted potatoes, personally.
• They’re versatile! While these oven-roasted Yukon Gold potatoes make the perfect breakfast potatoes, these crispy cubes are perfect alongside burgers or sandwiches for lunch, or with a hearty main for dinner.
• They’re healthy! Potatoes are a great whole-food source of potassium and other micronutrients. (source)
• They’re frugal! Potatoes are the ultimate penny-pinching ingredient. They’re affordable and fill you up! And let’s be honest, with the cost of groceries these days, that can be really helpful.
• They’re special-diet friendly! These roasted Yukon Gold potatoes are friendly for nearly every diet – they’re naturally gluten-free, vegan, and vegetarian.

Ingredients

• Yukon Gold Potatoes – I love the buttery flavor of Yukon Golds, plus they crisp up nicely in the oven. You don’t have to peel them – unless you want to!
• Olive oil – Perfect for roasting potatoes.
• Garlic powder & onion powder – Adds some nice umami flavor. You can leave it out, but I recommend using both!
• Italian seasoning – A bit if Italian seasoning mix adds some nice herbal flavor without overpowering these potatoes. Grab some from the store or make your own Italian seasoning. Feel free to mix it up with fresh herbs or another seasoning mix.
• Salt & pepper – Potatoes need salt! Be generous with both.

Adaptations/Variations

• You don’t have to stick with Yukon Gold potatoes. You can roast fingerlings, red potatoes, or russets (which I do recommend peeling first) with great results too. Yukon Golds are just my fave.
• If you want to use a different oil, avocado oil is great. Vegetable/canola oil work too.

How to Make Roasted Potatoes

First, scrub your potatoes, then dry them well. Cut them into halves, then quarters, then eights – the goal is uniform-ish cubes approx. 3/4-inch to 1 inch in size.

Place them on a baking sheet (you can line it with parchment for easier clean-up). Drizzle with the olive oil and sprinkle on the seasonings and salt and pepper.

Toss well to distribute the oil and seasonings.

Place your potatoes in a 350°F oven and roast them for about 20 minutes, then increase the heat to 425°F. Bake for another 10 minutes, toss, and then bake for another 5 minutes. Those last few minutes in the hot oven will help your potatoes brown and get crisp sides without drying out.

That’s it!

Tips for Success

• After washing your potatoes, dry your potatoes thoroughly. If they go into the oven damp, they’ll steam and won’t get as crispy.
• Don’t skimp on the seasonings, especially the salt. Potatoes need them for the best flavor!
• Line your potatoes in a single layer on the baking sheet so they have lots of space to get crispy.
• For easier clean-up, line your baking sheet with parchment paper.

What to Serve with Roasted Yukon Gold Potatoes

I love these roasted potatoes for breakfast most of all, so here are a couple of breakfast suggestions:

• I love eggs with my roasted potatoes. Fried, poached, or scrambled.
• Or, amp up your eggs and make a frittata!
• This fruit salad goes well with eggs and potatoes.

How to Reheat Roasted Potatoes

I find the easiest way to reheat leftover roasted potatoes is to add them to a warm skillet over medium heat, lined with a bit of olive oil. Place the lid over the potatoes and allow them to warm through for 3-4 minutes, then remove the lid and cook, stirring occasionally, until sizzling. Bonus: They get even crispier when you warm them up this way!

More Potato Recipes

• Perfect Baked Potatoes
• Baked Red Potato French Fries
• Creamy Vegetarian Potato Soup
• Slow Cooker Mashed Potatoes
• Best Mashed Potatoes

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Roasted Yukon Gold Potatoes

Creamy diced Yukon Golds tossed with olive oil and seasonings then baked until fluffy & tender on the inside and golden & crispy on the outside. These potatoes are SO good for breakfast or, really, any meal!

Course Breakfast, Side Dish

Keyword crispy oven roasted potatoes, how to cook potatoes for breakfast, oven roasted yukon gold potatoes, roasted yukon gold potatoes, skin on roasted potatoes

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 161kcal

Author Kare

Equipment

• 1 large sheet pan

Ingredients

• 2 pounds Yukon gold potatoes 7-10 small to medium potatoes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Instructions

• Preheat oven to 375°F. Prepare a large rimmed baking sheet (or two medium). You can line your baking sheet with parchment paper, if you like, for easier clean-up.
• Wash and dry potatoes well. Cut them into cubes about 3/4-inch to 1-inch big. Spread them in a single layer on the baking sheet.
• Drizzle with olive oil, garlic powder, onion powder, Italian seasoning, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss well with a spatula or with your hands until the potatoes are well-coated with oil and seasonings.
• Bake for 20 minutes, then stir and toss the potatoes with a wooden spoon or spatula. Place them back in the oven and increase the heat to 425°F. Bake for 10 more minutes, stir, then bake for another 5 minutes. The potatoes should be golden on one or two sides and fork-tender. If you would like them to be even more golden and crispy, continue baking them in 5 minute intervals until your desired level of crispiness.
• Taste your potatoes and add more salt and pepper if desired. Serve immediately.

Notes

Storage & reheating:

Store leftover roasted potatoes in an airtight container in the refrigerator. They will keep for up to 4 days.

For reheating, I find the easiest wayis to add them to a warm skillet over medium heat, lined with a bit of olive oil. Place the lid over the potatoes and allow them to warm through for 3-4 minutes, then remove the lid and cook, stirring occasionally, until sizzling and hot. Bonus: They get even crispier when you warm them up this way!

Nutrition

Serving: 1g | Calories: 161kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 397mg | Potassium: 647mg | Fiber: 3g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 30mg | Calcium: 22mg | Iron: 1mg

The post Roasted Yukon Gold Potatoes appeared first on Kitchen Treaty.

Grab a slice and drizzle it with vegetarian gravy, then watch it disappear. The crisp golden crust gives way to a full-of-flavor chickpea loaf, and then finally to the buttery Yukon Gold mashed potato core.

This centerpiece-worthy vegetable Wellington is totally qualified to be the main event. We love this stuff!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love this Vegetarian Wellington
• Ingredients
• Adaptations/Variations
• How to Make Chickpea Wellington with a Mashed Potato Core
• Tips for Success
• Can I Freeze this Vegan Wellington?
• What to Serve with Vegetarian Wellington
• More Vegetarian Holiday Main Dish Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

For years now, I’ve been dreaming of an epic vegan holiday main dish that heartily checks all the boxes. Something that is worthy of a centerpiece position on the table, with lots of satisfying protein, excellent flavor, and a pretty presentation. This Ultimate Vegetarian Wellington is the result!

I’m so excited that this chickpea wellington is, in my opinion, awesome enough to qualify as an epic holiday main.

This vegetarian Wellington is a pastry-wrapped vegan “roast,” essentially.

But this is not just any old vegetarian wellington, but a Mashed Potato Stuffed one! And I’m so excited to share it with you today.

Why You’ll Love this Vegetarian Wellington

It can be tough to come up with a vegetarian and/or vegan main dish that impresses as much as a turkey can, but this vegetarian Wellington makes THE most awesome holiday centerpiece!

It’s super impressive to slice into, as well … that mashed potato core is a total surprise. This is a fun one!

Readers say …

“Easy to make and was a hit all around (vegan and non vegans)”

– Sheralee

Ingredients

For the chickpea loaf:

• Olive oil – for sautéing the veggies
• Onion, carrot, celery, and garlic – these aromatics add so much flavor to this vegetarian Wellington.
• Chickpeas – You’ll want one can (drained and rinsed), or about 2 cups.
• Tomato paste – Adds rich, umami flavor.
• Panko breadcrumbs – Help to bind the loaf together.
• Ground flaxseed – These also act as a binder for your veggie loaf.
• Walnuts – For both nutrition and texture. I love the rich, “meaty” quality that walnuts impart in meat-substitute-type recipes (I use them in my lentil walnut taco meat, too!)
• Soy sauce – For more umami flavor!
• Dijon mustard – Adds a pop of flavor.
• Onion powder – Such a good secret weapon for adding flavor to vegetarian and vegan dishes.
• Smoked paprika – Another secret weapon for adding smoky flavor!
• Salt & pepper – Add more or less, to taste.

For the mashed potato core:

• Yukon gold potatoes – These buttery rich potatoes are one of my favorites for mashed potatoes.
• Milk – My vegetarian Wellington recipe is vegan as written, so you can go with plant-based milk or, if you’re okay with dairy, dairy-based milk will work too.
• Butter – vegan butter or dairy butter will work.
• Salt
• Ground white pepper – I like to use white pepper in my mashed potatoes so that they stay a pure white color instead of having flecks of black, but you can totally use regular peppercorns if you like.

For the pastry:

• Store-bought puff pastry sheet – You’ll need one to wrap the loaf, and a second sheet for leaves and other decorations if you want to make it extra fancy.
• Milk – To brush the puff pastry.

Garnishes:

• Fresh herbs such as sage, rosemary, and/or parsley
• Fresh cranberries

Adaptations/Variations

• Leave out the mashed potatoes. You don’t HAVE to add the mashed potato core … you can totally simplify. This veggie wellington recipe is just fine without it!
• Vegetarian vs. vegan. The recipe as written is a completely vegan Wellington, but you can use dairy products if you’re okay with a non-vegan version.

How to Make Chickpea Wellington with a Mashed Potato Core

We start with what’s basically a chickpea meatloaf. With veggies, chickpeas, walnuts, Panko breadcrumbs, and a few ingredients for flavor (smoked paprika is never wrong).

We form the loaf, leaving off about 1/3 of the mixture and creating a tunnel down the middle.

Why the tunnel? Mashed potatoes, of course! We whip up an easy-peasy little batch with buttery Yukon golds, and once they’ve cooled a bit, we form a mashed potato log, and lay it right the tunnel.

Create a lid with the rest of the chickpea meatloaf mixture, and gently seal it around the mashed potatoes.

At this point, you can wrap your loaf in plastic wrap and refrigerate until you’re ready to wrap it up in puff pastry and bake. Or, just wrap and bake now!

Here’s the fun part: Wrapping and decorating your vegetable wellington! I use store-bought puff pastry, but this homemade vegan puff pastry looks like a glorious option too, if you’re down for it.

Lay the puff pastry on a piece of parchment paper, and eyeball your loaf. You want the pastry to be 2-3 inches wider than the loaf on either side, so roll it out a bit if you need to. Wrap the loaf, sealing at the bottom, then seal the ends like a present.

If you’d like, at this point you can use a fork to gently draw lines in the pastry, or even use extra pastry to decorate. For this one, I twisted a few “vines” and cut out a few leaves with a cookie cutter.

I brush my vegetarian wellington simply with almond milk, but I’ve heard a glaze mixed with a bit of pure maple syrup lends an even shinier effect. Either way, the glaze is optional, but pretty, and it helps it achieve that nice, impressive golden brown color.

And bake!

Once your vegan wellington is done, let it sit for a good 10 minutes. Then transfer to your serving platter, garnish with fresh herbs and cranberries if you want, and slice with a serrated knife.

Tips for Success

• Make-ahead: Assemble the loaf ahead of time up until you’ve covered the mashed potato core and before you wrap with phyllo. Wrap tightly with plastic wrap and store for up to 3 days in the fridge. When you’re ready to bake it, proceed with the puff pastry wrap and bake.
• Brush the pastry with a little milk before baking: This will help it get golden brown.

Can I Freeze this Vegan Wellington?

I have not tested freezing this veggie Wellington, but I have a hunch it will work well. (It’s on my list to test, and I’ll report back after I do!) I do think it will work, though. Just assemble it up to the point of brushing the crust and baking. Wrap tightly or place in an airtight container and freeze for up to a month. Thaw overnight in the fridge, brush with milk, and bake.

What to Serve with Vegetarian Wellington

• I highly recommend serving this vegan Wellington with a nice veggie gravy. Both this vegetarian onion gravy (with vegan option) and vegan mushroom gravy are superb with it.
• I think cranberry sauce is also a must. This Orange Maple Cranberry Sauce or Apple Cinnamon Cranberry Sauce are both great.
• Green salads are always a hit! I like this simple fall green salad or this delicious kale salad.
• Can’t forget the stuffing! This buttery herb stuffing is perfect.
• These fluffy vegan dinner rolls seal the deal!

I hope you love this vegetarian Wellington recipe as much as we do! It’s delicious, unique, and surprisingly fun to make (and eat!)

More Vegetarian Holiday Main Dish Recipes

• Vegan Butternut Squash Pasta Bake
• Wild Rice & Lentil Stuffed Delicata Squash
• Creamy Artichoke Baked Pasta
• Pumpkin Curry Soup
• Mushroom & Spinach Risotto
• Pumpkin Risotto

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Ultimate Vegetarian Wellington (with Chickpeas & Mashed Potato Core)

The ultimate vegan wellington?! Possibly so! A flavorful chickpea-walnut loaf with a buttery mashed potato core, all wrapped up in flaky-golden puff pastry and baked to perfection. The perfect holiday table centerpiece!

Keyword chickpea wellington, potato wellington, vegan wellington, vegetable wellington, vegetarian wellington

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 527kcal

Author Kare

Ingredients

For the chickpea loaf:

• 1 tablespoon olive oil
• 1 small onion diced small) (about 1 cup
• 1 medium carrot peeled and diced small) (about 1/2 cup
• 1 stalk celery diced small) (about 1/2 cup
• 2 medium cloves garlic minced
• 1 15-ounce can chickpeas, drained
• 2 tablespoons tomato paste
• 3/4 cup Panko breadcrumbs
• 1/2 cup walnuts chopped fine
• 1 tablespoon soy sauce
• 1 tablespoon ground flaxseed
• 2 teaspoons Dijon mustard
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

For the mashed potato core:

• 1/2 pound Yukon Gold potatoes about 2 medium, peeled and quartered
• 2-3 tablespoons unsweetened soy milk or almond milk
• 1 tablespoon vegan butter I like Earth Balance or Melt
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon ground white pepper + more to taste*

For the pastry:

• 1 store-bought frozen puff pastry sheet thawed [or 2 if you want to embellish the sides and top with extra pastry]. Feel free to use your own favorite recipe if you prefer the pastry to be homemade!
• 2 tablespoons unsweetened almond milk

For the garnish (optional):

• Fresh herbs such as sage and rosemary
• Fresh cranberries

Instructions

• Preheat oven to 375 degrees Fahrenheit. Set puff pastry out to thaw, if you haven’t already.
• Make the mashed potato core. Add potatoes to a medium pot halfway with water and set over high heat. Bring to a boil and cook until the potatoes are fork-tender, about 8 minutes. Drain. Add potatoes to back to pan (off heat). Add 2 tablespoons soy milk, 1 tablespoon butter, 1/4 teaspoon salt, and 1/8 teaspoon white pepper. Mash with a potato masher until smooth. Taste and add more salt and pepper if desired. You want the potatoes to be rather stiff and moldable; if they need a bit more milk, add a teaspoon at a time until you’re there. Set aside to cool enough to handle.
• Cook the veggies for the loaf. Set a large skillet over medium-low heat. Add onion, carrot, and celery along with a little pinch of salt. Cook, stirring occasionally, until softened and the onion is translucent, about 10 minutes. Add the garlic and cook, stirring frequently, for one more minute. Set aside.
• Mix together the remaining loaf ingredients. While the veggies and potatoes cook, mix together the rest of the loaf. To a large bowl, add the chickpeas and the tomato paste. Using a potato masher, mash the chickpeas and tomato paste together, leaving just a bit of chunkiness. Add the breadcrumbs, walnuts, soy sauce, flaxseed, mustard, onion powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Finish mixing and mash together the loaf. Add cooked veggies. Mix together with a wooden spoon, and then dig in with your clean hands! It’s the best way to get this loaf together. Squish and smoosh the loaf together until the ingredients are incorporated and it holds together fairly easily.
• Form the loaf. Set a sheet of parchment paper on your kitchen counter and place 2/3 of the chickpea  mixture on the paper. Form into a loaf about 12″ long. Gently press a channel into the middle, being careful to keep the sides and bottom thick and sturdy, and taking care to seal any cracks that form.
• Add the potato core to the loaf. Remove the mashed potatoes from their pan and, with your hands, form a log with them approximately the same length as the loaf. Set the log into the loaf. You want the top of the log to be level with the sides of the loaf, so you may need to remove a few pinches of mashed potatoes to achieve that.
• Finish forming the loaf. With the remaining 1/3 of chickpea loaf mixture, form a “lid.” I usually do this in 3-4 flat pieces, then just lay them over the top. Carefully shape the loaf around the potatoes, taking care to cover them completely. But it doesn’t need to be perfect, really! Rustic is always good.
• Wrap with puff pastry. Set the puff pastry on another piece of parchment paper. Roll it out with a rolling pin if it needs to be a bit longer (it should be 2-3 inches longer than the loaf on either side). Carefully transfer the loaf to the center of the pastry, gently flipping the loaf over so the top side is face down. Wrap the pastry around the the loaf and press together to seal. Flip the loaf over so the top side is now up. Seal the sides by wrapping like a present – sides go in first, then the top and bottom. If necessary, wet your fingertips to get the puff pastry to seal.
• Decorate puff pastry. If desired, twist long lengths of pastry into “vines” or cut leaves or other shapes out of a second sheet of puff pastry to decorate the loaf. You can also use the tines of a fork to cut lines into the pastry. Optionally, brush with almond milk for a more golden appearance once baked.
• Bake. Transfer loaf, parchment paper and all, to a large rimmed baking sheet. Place in preheated oven and bake until golden brown, 30-40 minutes.
• Cool. Remove from oven and let cool for 10-15 minutes.
• Garnish. Transfer to a platter or wood board and tuck herbs around the edges of the loaf. Decorate with fresh cranberries.
• Serve.

  Slice with a serrated knife and pass gravy alongside.

Notes

* Feel free to substitute black pepper, it’ll taste just as good; I just like how the white pepper keeps the potatoes white.

Nutrition

Serving: 1g | Calories: 527kcal | Carbohydrates: 56g | Protein: 14g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Sodium: 720mg | Potassium: 591mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1937IU | Vitamin C: 12mg | Calcium: 96mg | Iron: 4mg

The post Vegetarian Wellington Recipe (with Chickpeas & Mashed Potato Core!) appeared first on Kitchen Treaty.

This is a really simple vegetable barley soup recipe with a hit of unique flavor thanks to curry powder. Chickpeas come along for the ride, as they pair perfectly with curry flavors, are a favorite in soups, and add a nice bit of protein. 

And then we’ve got the veggies. Your standard mirepoix: onion, carrots, and celery. Add some garlic for flavor, then potatoes and cabbage for a nice vegetable-packed situation. 

Oh, and barley, of course! The versatile grain found in soups and stews in grandmas’ kitchens everywhere. It’s chewy, satisfying, and perfect in this Curried Vegetable Barley Soup. 

This is a nice, thick soup (perhaps even more of a “stoup,” thanks for the term, Rachael Ray). Normally when I’m developing a soup recipe, I’d add more broth to the equation, but ultimately I found that I really, really love this thick vegetable barley soup with its veggie-and-barley packed situation. If you want a brothier soup, consider adding 2 more cups of broth (and maybe 1/2 a teaspoon additional curry powder). If you’re down with the thickness, try it stoup-ified! You might just love it as much as we do.

Soup + fall = cooooozy. So happy. 

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Vegetable Barley Soup

This veggie-packed soup has a lovely, easy hit of flavor thanks to curry powder. With its chickpeas, veggies, and barley, it makes for a super hearty (and delicious) dinner.

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Author Kare

Ingredients

• 2 teaspoons olive oil
• 1/2 medium yellow onion diced (about 1 cup)
• 1 medium carrot peeled and diced (about 1/2 cup)
• 1 medium stalk celery diced (about 1/2 cup)
• 1 medium clove garlic minced
• 1 teaspoon curry powder
• 4 cups low-sodium vegetable broth
• 1 15-ounce can chickpeas (a.k.a. garbanzo beans), drained and rinsed
• 1 cup diced red potatoes 1-2 medium potatoes
• 2 cups shredded green cabbage about 1/4 of a head
• 1/2 cup barley uncooked
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Instructions

• Set a large soup pot over medium-low heat. When hot, add the olive oil. When that’s hot, add the onion, carrots, and celery. Add a pinch of salt. Cook, stirring occasionally, until the onion is soft, 7-8 minutes.
• Add garlic and curry powder and cook, stirring constantly, for one more minute.
• Stir in the vegetable broth. Add the chickpeas, potatoes, cabbage, barley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Increase heat to medium high. Once it comes to a boil, reduce heat and keep at a low boil for 10-12 minutes, until the barley is cooked through and the potatoes are tender.
• Remove from heat. Taste and add more salt and pepper if desired. Serve.

The post Vegetable Barley Soup appeared first on Kitchen Treaty.

The thing is, I’m feeling a bit fresh out of words. In part, it’s because I’m tired and I can’t believe it’s snowing outside again and the truth is I have other (non-life-threatening, but distracting) things on my mind. Plus, I’m fresh off a lovely reader comment who insisted I was far too wordy for my own good and needed to take a good look at what kind of blogger I want to be, because apparently I’m all over the map. Ooookay thanks, reader!

As much as I try to brush off negative comments (after carefully considering them, because whether I like it or not, there’s usually there’s something to learn), sometimes they’re a bit … demotivating? Which makes me feel like I just don’t have much to say. And even if I did, does anyone even want to hear it?

Well, I’m here, and you’re still reading (and thank you so much for that), so I’m going to assume you might want to know a little about this Slow Cooker Red Lentil & Chickpea Curry.

This chickpea curry recipe is a riff on one of my favorites (and readers’ too), this pumpkin chickpea curry. I don’t know about you, but I’m still firmly OVER pumpkin this time of year, after the bright flash of pumpkin madness all autumn long. Don’t get me wrong – I love pumpkin! Just not in March.

So I wanted to create a version of that recipe that omitted the pumpkin, and, based on reader suggestions (most of the comments I get are awesome, really!), I added in some buttery Yukon Gold potatoes and peas, too.

I love the heartiness the potatoes lend to the whole situation, plus the pop of green from the peas. Plus, adding a green veggie makes me feel like I’m getting a full meal in a bowl. So convenient!

I love the chickpea + red lentil situation because this chickpea curry is HEARTY, my friends. Plant protein pow right here!

This one’s really easy to put together. Just dump all of the ingredients except the coconut milk and peas into your slow cooker in the morning and go on about your day. About 30 minutes before dinner, get your rice going, then stir the peas and coconut milk into the curry so it’ll warm through. Scoop rice and the chickpea curry into your bowl and sprinkle with a bit of cilantro. Dinner’s made!

More Chickpea & Bean Curry Recipes

• These Curried Baked Beans are easy and delicious!
• This Chickpea & Tomato Curry is super easy – it comes together quickly on the stovetop. Love this one!
• Slow Cooker Red Lentil & Pumpkin Curry is my fall spin on this same recipe.
• Summer Coconut Chickpea Curry with corn and zucchini is light yet so full of flavor.

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Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas

Hearty, full of flavor, a relatively short list of ingredients, and basically hands-off. That’s what I call the perfect dinner recipe! I love this chickpea curry recipe and I hope you do too.

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 6

Calories 313kcal

Author Kare

Ingredients

• 1 cup dry split red lentils rinsed well
• 1 15-ounce can chickpeas, drained and rinsed
• 1 medium yellow onion diced – about 2 cups
• 2 medium cloves garlic minced
• 2 1/2 cups diced Yukon Gold potatoes about 1 pound
• 2 cups low-sodium vegetable broth
• 1 tablespoon curry powder
• 1/8 teaspoon cayenne pepper optional; adds some extra heat
• 1 teaspoon kosher salt + more to taste
• 1 14-ounce can lite coconut milk
• 1 cup frozen peas

For serving:

• Rice
• Cilantro

Instructions

• To a 4-quart or larger slow cooker, add the lentils, chickpeas, onion, garlic, potatoes, vegetable broth, curry powder, cayenne pepper if using, and salt. Stir, place the lid on the slow cooker, and cook on low for 7-8 hours (high for about 4 hours), until the potatoes and lentils are cooked through. It’ll be relatively thick until you do the next step.
• About 30 minutes before eating, start cooking your rice and stir in the coconut milk and peas. Continue cooking on low for another 20-30 minutes.
• Taste and add additional salt if desired.
• To serve, add some rice to your bowl plus the curry. Top with fresh cilantro. That’s it!

Nutrition

Calories: 313kcal | Carbohydrates: 49g | Protein: 16g | Fat: 7g | Saturated Fat: 4g | Sodium: 667mg | Fiber: 10g | Sugar: 6g

The post Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas appeared first on Kitchen Treaty.

Oh wait! I guess I’ve gotten ahead of myself. I have a recipe to share right now! Okay guys, I have been trying to come up with the perfect pot pie recipe for awhile now. Something hearty with a good amount of protein for the vegetarians yet it won’t be weird if you add meat to the mix. At the risk of tooting my own horn, I really think I’ve finally nailed it with these Rustic White Bean & Thyme Pot Pies.

Individual pot pies are another perfect way to feed meat-eaters and vegetarians at the same table. Simply start with a veggie base, add some cooked chicken (or turkey, hi leftovers!) to the meat-eaters’ portions, and away you go!

Oh, and if you like, you can totally make use of cute little alphabet cookie cutters to differentiate pot pies.

These Rustic White Bean & Thyme Pot Pies make the perfect winter dinner situation. They’re surprisingly easy to make – especially when you resort to store-bought pie crust as I often do. If you prefer a homemade situation that has no dairy, look no further than Minimalist Baker’s coconut oil pie crust. It’s terrific!

Okay, so we’ve got hearty cannellini beans along with hunks of carrots and buttery Yukon Gold potatoes, all in a savory, creamy, thyme-spiked sauce. Simple, rustic, yet somehow special. Even though this pot pie doesn’t contain traditionally wintery veggies, I think it just screams comfort and winter. Not literally, because that would be frightening.

Speaking of winter, I’m off for winter break! Happy Holidays, friends, and see you on the other side!

(more…)

The post Rustic White Bean & Thyme Pot Pies (Two Ways!) appeared first on Kitchen Treaty.

Table of Contents

• About This Potato Corn Chowder
• The Story Behind the Recipe
• Developing this Potato Corn Chowder Recipe
• Potato Corn Chowder Ingredients
• Adaptations & Variations
• How to Make Corn Chowder
• Corn Chowder Storage
• More Hearty Soup & Chowder Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

About This Potato Corn Chowder

This corn chowder recipe starts with a traditional roux base so that the end result is thick and rich.

It’s a touch smoky with smoked paprika, has fresh thyme for loads of flavor, and – with savory coconut milk and half of the chowder blended at the end of the process – is super creamy (it’s also completely vegan and dairy-free, but you’d never know!)

The Story Behind the Recipe

This decadent, creamy, comforting, buttery-tasting yet dairy-free corn chowder recipe has a bit of a story.

A few Christmases back, I made this cheddar corn chowder recipe for Christmas dinner. My brother-in-law especially loved it, and it’s been a frequent request for our holiday menu ever since.  It was perfect because I could enjoy some of the meatless version and my meat-eating family could add bacon to theirs.

And then – sad trombone – I had to cut dairy out of my diet for awhile. So a corn chowder full of cheese and milk wouldn’t work for me.

So, this past December, I set out to create an equally delicious corn chowder recipe sans dairy, so that I’d be able to enjoy too.

Yeah, that’s pretty much the story. And it was good, the end. Ultra-exciting!

(Oh, and while my brother-in-law didn’t try the vegan version of my corn chowder that first Christmas [I think he was too married to the original!] my husband gave it a big ol’ thumbs-up. I didn’t miss the dairy, and neither does he. [Update: My BIL has since tried this version – and he loved it!])

Readers say …

“This soup is unbutton-your-pants-and-grab-a-second-bowl good. Seriously! I cooked it long low and slow so I could also prepare a pound cake recipe while the potatoes were softening. The added thyme really adds a punch of flavor that is very heartwarming and rounds out the flavor. I’ve made other potato corn chowder recipes before, but this by far is my favorite and I will make it again- soon!!! Thank you!!!”

– Sarah

Developing this Potato Corn Chowder Recipe

I opted to use use that original cheesy corn chowder recipe as a guide, stripping it down a bit and then adding some smoky/cheesy/savory flavor with that always-winning combination of smoked paprika, mustard powder, and thyme.

I just love a recipe that hits it out of the park the very first time I give it a whirl; and for this rich, thick, and creamy potato corn chowder recipe, that’s exactly what happened! I basically took a stab at it, tasted a bit off of my stirring spoon, and did a slightly surprised, wide-eyed fist pump. Nailed it!

I adore this corn chowder recipe – one that just happens to be both dairy-free and vegan. And I have from the start.

Potato Corn Chowder Ingredients

This dairy-free corn chowder starts with a traditional roux base for an uber-creamy situation that you expect with chowder. No watery chowder here! Coconut milk, Yukon Golds, and – of course – corn complete the picture, with half of the soup being pureed then added back to the pot for a gloriously creamy corn chowder that, I hope, will make you go wide-eyed too.

• Olive oil – Use your favorite mid-level olive oil to sauté the onion and as the base of the roux.
• Onion – Standard yellow onion is great here.
• Flour – Use all-purpose flour which helps create the creamy base of this corn chowder.
• Dry mustard & smoked paprika – I actually took a cue from my best mac & cheese recipe and decided to try the same seasonings I use to enhance the flavors in that, here. The result is perfect!
• Turmeric – This is an optional ingredient as it doesn’t alter the taste of the corn chowder, but I love the golden hue it lends.
• Salt & pepper
• Vegetable broth – I like to use low-sodium veggie broth in my cooking so I can better control the overall salt content in my recipes.
• Coconut milk – I prefer to use lite canned coconut milk here, but full fat will work, too.
• Yukon Gold potatoes – I love Yukon Golds because they are golden and buttery all on their own. Plus, with their thin and flavorful skins, you don’t have to peel them!
• Thyme – I like to add full sprigs of fresh thyme then pull them out after the chowder has cooked. But if you like, you can use 1/2 teaspoon of dried thyme, stirred in with the smoked paprika and dry mustard.
• Corn – Here, I like to use one 16-ounce bag of frozen corn. You can also use fresh corn kernels cut right off the cob, about 2 cups worth.

Adaptations & Variations

• Dairy-Full Corn Chowder – If you don’t have coconut milk or prefer to use another milk, readers have reported substituting the coconut milk with a couple of cups of whole milk with delicious results. Heavy whipping cream or half and half would be extra luxurious, too! I just suggest you add the milk at the end of the process.
• Sub in cashew cream – Instead of coconut milk, add 1/2 cup of cashews when you puree the corn chowder. The result will be thick, delicious, and wonderful! (If you haven’t yet discovered the magic of cashews, might I suggest this cashew creamer? It’s heavenly!)
• Gluten-Free Corn Chowder – Skip the roux step (step 2), leaving out the flour, and instead add the smoked paprika, dry mustard, turmeric, and salt to the cooked onions and stir for a few seconds before adding the broth.
• Cauliflower Corn Chowder – One reader reports swapping the potatoes with cauliflower and loved it!

How to Make Corn Chowder

First, I saute the onions in the olive oil, then add the flour and seasonings. Stir for a full 3 minutes to remove any raw flour taste, then stream in the veggie broth.

Add the coconut milk, potatoes, and thyme and simmer until the potatoes are tender.

Add the corn then puree half of the soup. This helps make it super gloriously creamy!

Pour the pureed soup back into the pot and reheat. Taste, add more salt and pepper if you like, and it’s ready to serve!

Corn Chowder Storage

Your potato corn chowder will keep well refrigerated for about 3 days. Just place it in an airtight container. To reheat, warm gently in a pan over the stove. I haven’t yet tried freezing this corn chowder, but will report back when I do!

More Hearty Soup & Chowder Recipes

• Roasted Winter Vegetable Chowder
• Mushroom Chowder
• Tuscan Bean Stew
• Sweet Potato Peanut Stew
• 15 Hearty Vegetarian Stews

Print

Rich & Creamy Potato Corn Chowder

Rich, hearty, comforting, full of flavor … I can think of so many adjectives to describe my new favorite corn chowder recipe.

Course Main Course

Cuisine American

Keyword dairy free corn chowder, potato corn chowder, vegetarian corn chowder, vegetarian potato corn chowder

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 254kcal

Author Kare

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion diced) (about 2 cups diced
• 2 tablespoons all-purpose flour
• 1/2 teaspoon dry mustard
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon turmeric
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 2 cups low-sodium vegetable broth
• 1 (15-ounce) can lite coconut milk
• 1 pound Yukon gold potatoes unpeeled, cut into 1/2-inch dice) (about 3 cups
• 4 sprigs fresh thyme or 1/2 teaspoon dried
• 1 (16-ounce) bag frozen sweet corn kernels

Instructions

• Set a medium soup pot over low heat. Add the olive oil and the onion. Sweat the onion – cook it low and slow – until tender and translucent, 10-12 minutes.
• Increase the heat to medium-low and add the flour, dry mustard, smoked paprika, turmeric, and salt. Cook, stirring constantly, for 3 minutes.
• Slowly add the vegetable broth and deglaze the pan, stirring up any cooked bits that are stuck to the pan. Add the coconut milk, potatoes, and thyme.
• Increase heat to medium-high and bring to a boil, stirring frequently. Reduce heat back to low and simmer until potatoes are tender, about 10 minutes.
• Remove from heat. Remove the thyme stems. Stir in the corn.
• Transfer half of the mixture – about 3 1/2 cups – to the pitcher of a blender. Puree completely and then add back to the soup.
• Return pot to low heat and heat the soup back up. Taste and add more salt and pepper if desired.
• Serve. I like to top individual bowls with a bit of fresh thyme and an extra sprinkle of black pepper, but it’s not necessary!
• Keeps well refrigerated for about 3 days.

Notes

Recipe notes (updated 8/23/2024)

Substitution Notes

• One reader shared that they swapped cauliflower in for the potatoes and they loved the results. 
• Another reader did not have thyme. They used sage instead and loved it. 
• To make it gluten-free, simply leave out the flour. I added the flour to help give it that chowder vibe/thicker consistency, but it’s delicious without!
• Substitute 2 cups of milk or cream for the coconut milk if you prefer. 

Nutrition

Serving: 1cup | Calories: 254kcal | Carbohydrates: 36g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Sodium: 453mg | Potassium: 510mg | Fiber: 4g | Sugar: 5g | Vitamin A: 240IU | Vitamin C: 20mg | Calcium: 16mg | Iron: 1mg

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