Vegan German Potato Salad

Vegan German Potato Salad PinThis Vegan German Potato Salad recipe tastes a lot like the potato salad my German grandmother made when I was a kid. It’s very vinegary and flavorful.

Traditional German Potato Salad is made with bacon so we simply omitted that and didn’t notice its absence. However, you may be able to simulate that flavor by adding some liquid smoke into the dressing. Bacon gets most of its flavor from the liquid smoke it’s bathed in, so adding a little of it to this recipe might do the trick.

Or you could use some bacon bits, which are vegan because they aren’t made of bacon. They’re not healthy, either, but they do taste like bacon. If you try either of these options, please let us know what you think.

Amelia liked the crunch of the raw celery and green onion, but I would prefer it slightly sautéed so there’s not as much difference in texture between the raw veggies and the cooked soft potatoes. It’s a weird texture thing for me to bite into a soft potato and then hit a crunchy piece of celery. If you’re like me, you might want to sauté the celery and onion in a little veggie broth to soften them up.

This recipe pairs well with any vegan burger, corn-on-the-cob, green beans or your favorite vegan dishes.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Breakfast Burrito

Vegan Breakfast Burrito PinThis Vegan Breakfast Burrito recipe is delicious and filling. If you prepare the tofu scramble and potatoes the night before, all you’ll need to do is reheat them and assemble the burrito for a quick and easy healthy plant-based breakfast.

To make our delicious breakfast burrito, we combined our Easy Tofu Scramble recipe and our Oven Roasted Red Potatoes recipe and wrapped them up in a tortilla. We used flour tortillas since they make better wraps, but you can also use corn tortillas if you avoid gluten. Eat them open-faced, tostada-style if you can’t wrap them without splitting the tortilla.

Our roasted potatoes use a little olive oil to get them to come out crispy and prevent them from sticking to the baking sheet. However, if you prefer to avoid oil altogether, you can roast them without oil but they might be a little mushy and may stick to the pan.

We’ve tried several different oil-free roasted potato recipes and none came out well. That could be due to the high altitude in Denver. They either came out mushy or burned. We’d love to hear your experiences roasting without oil in the comments below.

This is one of our favorite plant-based breakfast recipes! You don’t have to give up your delicious breakfast burritos just because you eat a plant-based diet!

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Potato and Cabbage Soup

Potato and Cabbage Soup PinThis delicious Potato and Cabbage Soup was created from spare veggies we had lying around our refrigerator. At only 126 calories for roughly 2 cups, this also makes a great weight-loss recipe.

One of Amelia’s pet peeves is the sheer volume of broccoli stalk that comes on a relatively small head of broccoli. For years, we’ve been throwing the stalks in the trash even though they account for almost 70% of the weight charged by the grocery store.

We’re really striving to be less wasteful, so we’ve been figuring out how to eat the parts of veggies we’ve been throwing away, like broccoli stalks and Beet Greens. That’s why Amelia invented this recipe…mainly to use the broccoli stalks we didn’t want to waste.

She cut the tough nubs off the stalk, chopped it up into small pieces and threw them in this tasty Potato and Cabbage Soup. Since broccoli stalks have the same nutritional content as broccoli florets, we’ve been throwing away most of the broccoli’s nutrition! But not anymore!

We also use our spare veggies to make Easy Vegetable Broth from Scraps. That recipe puts our veggie scraps to good use and saves us at least $20/month in store-bought veggie broth.

This recipe is very low calorie, but pretty filling. However, you should still pair it with a Hearty Side Salad, some Steamed Broccoli or a slice of Whole-Grain Bread.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.
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Boiled Potatoes

Boiled Potatoes PinThese Boiled Potatoes are a staple in our home. We boil an entire 3 pound bag and keep them in the refrigerator for side dishes and snacks. Sometimes I get hungry mid-morning or mid-afternoon and have a couple small potatoes to tide me over until the next meal.

Potatoes have gotten a bad rap from mainstream media and low-carb diets, but they’re extremely healthy and great for weight loss because they’re high fiber and low calorie. For detailed information about the health benefits of potatoes, read “The Starch Solution” by Dr. John McDougall.

We like to top them with salsa, hot sauce, Vegan Cashew Cream, Vegan Cashew Sour Cream, Potato Cheese Sauce, Grandpa’s Dipping Hot Sauce, lentils, leftover Vegan Chili, non-dairy yogurt, black pepper, cayenne pepper, turmeric, chili powder, or anything else we can think of.

They also make a great side dish for your Tofu Scramble, Easy Tofu Scramble and Vegan Sardou. You can warm them in the microwave or heat them in a skillet with a little vegetable broth.

This recipe uses red potatoes, but we also use the same recipe for Yukon gold potatoes, sweet potatoes and our favorite: Japanese Murasaki sweet potatoes.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Potato Salad with Mustard Greens

Vegan Potato SaladThis is a delicious vegan potato salad that pairs well with veggie burgers, Portobello mushroom steaks or any other meal that calls for potato salad. The mustard greens give it a little peppery kick and some crunchiness. If you can’t find mustard greens, some hearty kale will also work.

I’ve never been a huge fan of potato salad, probably because I can’t stand the taste of mayonnaise. But vegan mayonnaise is much more mild and doesn’t have any of the greasiness of regular mayonnaise. If you’re like me and can’t stand the taste of the traditional potato salad, you might really like this vegan potato salad.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Oven Roasted Red Potatoes

Roasted Red PotatoesThis Oven Roasted Red Potatoes recipe is a fast, easy and delicious side dish that goes with just about anything. It’s especially good as a side dish with your Tofu Scramble or Vegan Lentil Burger.

This recipe calls for 1/2 pound of red potatoes, but you can easily double the recipe and have plenty of leftovers for the week.

Leave the skins on. They have lots of extra fiber and nutrients.

You can make it using 2 tsp of olive oil without the vegetable broth, but we recommend using oil and vegetable broth together to cut back on the calories and add more flavor.

Like so many of our recipes, this one may have a hard time making it to your plate. We tend to eat most of them while we’re getting everything else ready. May you have better luck with these as a side dish instead of an appetizer!

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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