My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Side Dishes

Mac & Cheese, Gluten-Free and Vegan

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Mac & Cheese

I’ve been wanting to make a gluten-free, dairy-free Mac & Cheese that is actually healthy. Now that I have I’m already thinking of other ideas to spice it up. I plan to serve this at my next Healthy Craving group. If you aren’t concerned with gluten you can use regular whole wheat pasta.

Mac & Cheese (Gluten-free and Vegan)

Ingredients

  • 2 cups gluten-free noodles (uncooked)
  • 2 cups raw cauliflower (diced into small pieces)
  • 1 recipe Faux Cheese Sauce
  • Cooked potatoes, peeled (I used two small red potatoes peeled) plus water

Do

  1. Preheat the oven to 350°
  2. Cook noodles according to package directions. Cauliflower can be steamed separately or cooked with the noodles.
  3. Prepare Faux Cheese Sauce
  4. Mash potatoes, adding water until a smooth texture is reached.
  5. Pour noodles and cauliflower into an 8×8 casserole dish.
  6. Add potatoes to the prepared cheese sauce and whisk well.
  7. Pour cheese sauce into noodles and gently stir until noodles are well coated.
  8. Bake for 20 minutes.

Serve

This looks like very involved dish but it really isn’t that hard. The most difficult part for me is paying attention to the cheese sauce that needs to be whisked continuously. I served this alone but it could easily be a side dish.

While we enjoyed this if you are still hooked on regular ol’ dairy filled mac and cheese you may not be ready for this. It definitely tastes like nutritional yeast. My two-year old loved it. He had 3 servings! I’ve never been a big mac and cheese fan but I liked it too. I wouldn’t try to pull a switcheroo on my teenagers but if you are raising plant-based kids give this a try, they may just find a new favorite.

And now for a few pictures…

mac and cheese

mac and cheese

This kid was really trying to take over my photo shoot. He is pretty hard to resist!

Do you miss Mac & Cheese or have you found an acceptable version since changing your diet?

Sweet Potato Casserole

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In previous Thanksgiving’s I would make a Sweet Potato Casserole, packed with butter, brown sugar, and topped with lots of marshmallow’s. This year I wanted to make my traditional, Southern Sweet Potato Casserole plant-strong and relatively guilt-free.

Sweet Potatoes Casserole that is vegan and gluten-free.


I hear there are vegan marshmallow’s somewhere out there but I decided to make a pecan glaze instead. I was inspired by Fat-Free Vegan’s Susan Voisin and her Sweet Potato Casserole with Pecan Topping. Her recipe looks beautiful but I didn’t want to add the sugar and margarine so my recipe differs dramatically. I prefer the Sweet Potatoes without the glaze myself but everyone seemed to like it when I served this to a dozen guest last week.

Sweet Potato Casserole with Pecan Glaze

Ingredients for Casserole

  • Sweet Potatoes (I used two huge potatoes but 4-6 regular sized would probably work)
  • 1/2 cup rice milk, more if needed
  • 1/4 cup maple syrup
  • 1/2 tsp cinnamon

Ingredients for Glaze

  • 1 cup pecans
  • 1/3 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1/4 cup brown rice flour
  • 2 Tbsp sugar

Do

  1. Bake sweet potatoes, allow to cool slightly until they can be peeled.
  2. If using a potato masher mash peeled potatoes in a large bowl, adding milk a little at a time as needed.
  3. Add maple syrup and cinnamon.
  4. Pour into a casserole dish. I used a 9×9 dish and bake at 350° for 20 minutes.
  5. While casserole is baking mix up the glaze by adding all ingredients to a bowl and stirring well.
  6. Taste glaze, add anything that appears lacking.
  7. Pour onto sweet potatoes and allow to cook for 15 to 20 more minutes.

Serve

This casserole is perfect for Thanksgiving Dinner but is also delicious any other time of the year. It is really easy, can be made ahead of time and re-heats extremely well. Whether you make the glaze or not I think your guest will be impressed. My 1 and 3 year old’s took care of the leftovers in no time at all.

Sweet Potato Casserole

Sweet Potatoes Casserole that is vegan and gluten-free.

Sweet Potatoes Casserole that is vegan and gluten-free.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • Sweet Potatoes (I used two huge potatoes but 4-6 regular sized would probably work)
  • 1/2 cup rice milk, more if needed
  • 1/2 cup maple syrup
  • 1/2 tsp cinnamon
  • 1 cup pecans
  • 1/3 cup unsweetened applesauce
  • 1/4 cup brown rice flour
  • 2 Tbsp sugar

Instructions

  1. Bake sweet potatoes, allow to cool slightly until they can be peeled.
  2. If using a potato masher mash peeled potatoes in a large bowl, adding milk a little at a time as needed.
  3. Add maple syrup and cinnamon.
  4. Pour into a casserole dish. I used a 9×9 dish and bake at 350° for 20 minutes.
  5. While casserole is baking mix up the glaze by adding all ingredients to a bowl and stirring well.
  6. Taste glaze, add anything that appears lacking.
  7. Pour onto sweet potatoes and allow to cook for 15 to 20 more minutes.

Notes

Can be made ahead of time and re-heated

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes

Fluffy Vegan Mashed Potatoes

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With a few simple adjustments, you can make vegan mashed potatoes that are just as creamy and satisfying as their traditional counterparts. From selecting the right potatoes to choosing your favorite plant-based ingredients, creating a delicious vegan mash is easy and customizable.

But what if you’re vegan or cooking for plant-based friends or family? You can still enjoy ultra-fluffy, flavorful mashed potatoes without any dairy. In this post, we’ll dive into everything you need to know to create the best vegan mashed potatoes, from choosing the right potatoes to adding the perfect seasonings.

Choosing the Right Potatoes

The type of potato you use can make a big difference in the texture of your mashed potatoes. Here’s a quick breakdown of some popular varieties:

  1. Russet Potatoes: Known for their high starch content, russet potatoes are perfect for creating light, fluffy mashed potatoes. They break down easily when cooked, resulting in a smooth, creamy texture.
  2. Yukon Gold Potatoes: These potatoes have a slightly buttery flavor and a medium starch content, making them ideal for creamy, slightly denser mashed potatoes. Yukon Golds are a great option if you want a richer texture without sacrificing fluffiness.
  3. Red Potatoes: With a lower starch content, red potatoes make chunkier mashed potatoes with a more rustic feel. If you like a bit of texture in your mash, consider using red potatoes or mixing them with a starchier variety like russet.

For the creamiest vegan mashed potatoes, stick to russets, Yukon Golds, or a blend of the two. Avoid using waxy potatoes like fingerlings, as they can result in a gluey consistency when mashed.

Prepping Your Potatoes

For ultra-smooth vegan mashed potatoes, peel your potatoes before boiling to remove any tough skin. However, if you prefer a bit of texture and added fiber, leave the skins on for a rustic feel.

When boiling, cut your potatoes into evenly sized chunks to ensure they cook at the same rate. Cook them in water until they’re fork-tender but not falling apart. Overcooking can lead to excess water absorption, making your mash watery.

Creative Additions for Next-Level Flavor

Vegan mashed potatoes don’t have to be plain! Adding herbs, spices, and other flavor boosters can elevate them to a new level. Here are a few ideas:

  • Garlic: Roasted garlic adds a mellow, slightly sweet flavor, while minced garlic offers a more pungent, savory taste. Add it in while mashing for a garlicky kick.
  • Fresh Herbs: Chives, parsley, rosemary, and thyme add color and a refreshing touch. Add them as a garnish or mix them in just before serving.
  • Nutritional Yeast: This vegan staple provides a cheesy, umami flavor that makes vegan mashed potatoes even more satisfying. Start with a tablespoon and adjust to taste.
  • Coconut Cream: If you’re craving decadence, try a splash of coconut cream. Just a small amount can add a rich, buttery texture without overpowering the potato flavor.

How to Make Fluffy Vegan Mashed Potatoes

Ingredients

  • 4 large potatoes
  • 2 tsp salt
  • pepper to taste
  • 3/4 cup unsweetened almond milk (or rice milk)
  • 2 tsp nutritional yeast

Instructions

Step 1 – Prepare Potatoes

Scrub, peel, and cut potatoes into large chunks.

Step 2 – Boil Potatoes

Cover with water and bring to a boil. Cook until potatoes very are soft.

Step 3 – Mash Potatoes

Drain potatoes and mash with a potato masher.

Step 4 – Season

Add salt and pepper, nutritional yeast and about half of the milk. Continue to mash or (whip) until everything is mixed, add more plant milk as needed.

Taste and add more salt or nutritional yeast as necessary to get the flavor just right. (Depending on the size of your potatoes this might not be enough seasoning)

Serving Suggestions and Pairings

Vegan mashed potatoes are incredibly versatile and pair well with a variety of dishes. Serve them alongside roasted vegetables, and top with plant-based gravy for the perfect holiday combination. They can also be used as a topping for shepherd’s pie or enjoyed as a cozy standalone dish with just a bit of fresh chives and a sprinkle of black pepper.

More Plant Based Side Dishes

If you like this recipe, you’ll love these vegan side dish recipes too:

Fluffy Vegan Mashed Potatoes

Fluffy Vegan Mashed Potatoes

Creamy, fluffy vegan mashed potatoes made with plant-based milk. Easy, flavorful, and perfect as a side dish for any meal or holiday feast!

Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 5 minutes

Ingredients

  • 4 large potatoes
  • 2 tsp salt
  • pepper to taste
  • 3/4 cup unsweetened almond milk (or rice milk)
  • 2 tsp nutritional yeast

Instructions

  1. Scrub, peel, and cut potatoes into large chunks.
  2. Cover with water and bring to a boil. Cook until potatoes very are soft.
  3. Drain potatoes and mash with a potato masher.
  4. Add salt and pepper, nutritional yeast and about half of the milk. Continue to mash or (whip) until everything is mixed, add more plant milk as needed.
  5. Taste and add more salt or nutritional yeast as necessary to get the flavor just right. (Depending on the size of your potatoes this might not be enough seasoning)

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes

Portobello Burgers and Potato Salad

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When it comes to classic comfort foods with a plant-based twist, few combinations are as satisfying and delicious as Portobello burgers paired with a creamy potato salad. This duo makes for an impressive meal that’s perfect for a summer barbecue, a cozy family dinner, or a casual gathering with friends.

My husband and I used to grill A LOT! In fact, he is known for his grilling abilities in some circles. When we went plant-based we pretty much gave up grilling, until now.

Grilled Portobello Mushroom Burger

Choosing the Perfect Portobello Mushrooms

Portobello mushrooms are the stars of the show when it comes to creating a juicy, flavorful burger without the meat. When selecting Portobello mushrooms, look for ones that are large, firm, and have a smooth, unblemished cap. The gills underneath should be dark and dry, not slimy. Freshness is key to achieving the best texture and flavor.

The secret to a truly mouthwatering Portobello burger lies in the marinade. Because mushrooms are like sponges, they readily absorb the flavors they’re soaked in. Follow my Grilled Portobello Mushroom Burger instructions for the perfect marinade and instructions for finishing the burger.

Simple and Creamy Potato Salad

No Portobello burger is complete without a side of creamy potato salad. This classic dish is a staple at picnics and barbecues for good reason—it’s deliciously comforting and complements the smoky flavors of grilled foods perfectly. Here’s how to elevate your potato salad game.

Start by cutting your potatoes into evenly sized chunks to ensure they cook at the same rate. Boil them in salted water until they’re just tender when pierced with a fork. Overcooking can lead to a mushy salad, so keep a close eye on them. Once cooked, drain and let them cool slightly before mixing them with the dressing.

A classic potato salad dressing is rich and tangy, often made with mayonnaise, mustard, and vinegar. For a plant-based version, vegan mayonnaise works beautifully, providing the same creamy texture without the eggs. Find the full recipe for my Vegan Potato Salad here.

Creamy Vegan Potato Salad

Portobello Burgers and Potato Salad Recipes

The combination of Portobello burgers and potato salad creates a meal that’s both satisfying and balanced. The hearty, umami-rich mushrooms paired with the creamy, tangy potato salad offer a perfect contrast in flavors and textures. This duo is not only delicious but also showcases the versatility and richness of plant-based ingredients.

Serving Suggestions

For a complete meal, consider adding a few extra sides. A simple green salad with a light vinaigrette can provide a refreshing counterpoint to the richness of the burgers and potato salad. Grilled vegetables, like asparagus or corn on the cob, are also excellent additions that can be cooked alongside your Portobello burgers.

Crafting the perfect Grilled Portobello Burgers and Vegan Potato Salad is more than just cooking a meal—it’s about embracing a culinary adventure that celebrates the richness of plant-based ingredients. With the right techniques and a bit of creativity, you can create a delicious, satisfying meal that’s perfect for any occasion.

More Plant Based Dinner Ideas

If you like this dinner idea, you’ll love these plant based recipes too:

Refried Beans (Oil-Free)

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Refried beans, well not exactly, unfried beans, beans sans grease (lard or extra fat). Let’s just call them unfried beans.

Oil-Free Refried Beans

When my husband and I first got together he did all of the cooking. He taught me how to cook Mexican food. To make refried beans, he would put a little oil in the pan. Then add the cooked beans then smash them with a potato masher.

Once I started doing all of the cooking I omitted the oil. He didn’t notice unless I would say something. I then got lazier and would just put the cooked beans into my Magic Bullet to save all of the work of mashing them.

Oil-Free Refried Beans

Now that I have a food processor I have a super simple recipe for Refried, er Unfried Beans. I’d say they rival any canned refried beans that are seasoned and are quick and easy to make.

Do Mexican Restaurants use Lard in Refried Beans?

Some canned beans contain lard, and most restaurants use canned beans. Check the ingredients if using canned beans at home. I promise you won’t miss any of the fat in the flavor!

Unfried Refried Beans Recipe

Ingredients

  • 2 cups cooked pinto beans (black beans would work too)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp salt
  • small amounts of water
  • hot sauce (optional)

Instructions

  1. Add cooked beans and all of the spices to the food processor and process.
  2. Add small amounts of water until the desired consistency is reached.
  3. Taste and add more seasonings if desired.
Enjoy restaurant style refried beans without sacrificing your health. These oil-free, plant-based refried beans are made in the Instant Pot.

Serving Suggestions

This was the perfect amount of beans for my husband and my nachos. If you are making bean burritos or just beans to accompany something else, this recipe is easy to double or triple.

Storage

Did you know that beans and unfried beans freeze well? You can make a big batch then package the beans into smaller serving sizes to freeze for later. I like to use a quart size freezer bag because I can lay it flat.

I’ve also made large amounts of unfried beans to use when we had company stay with us. They could make nacho’s, burritos, or a host of other things quickly.

Enjoy restaurant style refried beans without sacrificing your health. These oil-free, plant-based refried beans are made in the Instant Pot.

Do you cook your beans? You will save a lot of money if you do. Read my post on “Plan for Success” if this is uncharted territory for you, in it, I detail how to cook beans.

Also, check out my Unfried Black Bean recipe!

More Plant Based Mexican Food Recipes

Yield: 2 cups

Unfried Refried Beans (Oil-Free)

Oil-Free Refried Beans

A healthier version of refried beans without oil but all the flavor.

Prep Time 5 minutes
Additional Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 cups cooked pinto beans (black beans would work too)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp salt
  • small amounts of water
  • hot sauce (optional)

Instructions

  1. Add cooked beans and all of the spices to the food processor and process.
  2. Add small amounts of water until the desired consistency is reached.
  3. Taste and add more seasonings if desired.

Notes

Freeze servings in a quart size freezer bag for later.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Dirty Mashed Potatoes

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Nothing says comfort food quite like Mashed Potatoes and Gravy.

There was  only a tiny bit of mashed potatoes left after the four of us ate. I wanted to stuff my face with the rest of them but I resisted.

These Mashed Potatoes are really easy to make. I’ll give estimates on amounts but it will really depend on your preference and the size of your family.

dirty mashed potatoes

Dirty Mashed Potatoes

Ingredients

  • potatoes (I used four small-medium sized, see the ambiguity here)
  • cauliflower (1/4 of a head, or 1 1/2 cups of florets)
  • water
  • salt
  • garlic powder or fresh garlic
  • onion powder
  • black pepper
  • unsweetened plant milk (I used Almond milk)

Do

  1.  Bring water to boil.
  2. Wash and cut potatoes in to smaller pieces. I left the skin on but you do not have to. Add them to the boiling water.
  3. Wash and cut cauliflower into florets. Add them to the boiling water.
  4.  Once the potatoes and cauliflower are both soft, carefully drain the water. Return the potatoes and cauliflower to the pan or place in a large bowl.
  5. Mash the potatoes and cauliflower with a potato masher. Add milk to get the a creamer consistency. Try 1/4 cup at a time.
  6. Add salt, pepper, garlic and onion powders and mix well.

Serve

I served this with brown gravy, a Lentil Loaf and steamed spinach. The mashed potatoes were perfect, savory and delicious. I think I could have eaten the whole pot by myself. I didn’t taste the cauliflower at all but my husband mentioned that they smelled like cauliflower. These would also be good with broccoli, although that would be noticeable. 

I just mentioned that I served brown gravy. You can find that recipe here at the Happy Herbivore. I love Lindsey’s blog, and her cookbooks. I use them all the time. I halved this recipe for us and we had plenty leftover. The gravy was delicious! My husband topped his Lentil Loaf with it and he isn’t a big fan of nutritional yeast.

I hope to try this Lentil Loaf again soon. I couldn’t find a recipe that used the ingredients I wanted to cook with so I made up my own. It needs some tweaking still but I think if will be a winner. 

These are also great with Portobello Steaks! Be sure to use my Mushroom Marinade!

Dirty Mashed Potatoes

Dirty Mashed Potatoes

A yummy twist on mashed potatoes that your the whole family will love.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 45 minutes

Ingredients

  • potatoes (I used four small-medium sized, see the ambiguity here)
  • cauliflower (1/4 of a head, or 1 1/2 cups of florets)
  • water
  • salt
  • garlic powder or fresh garlic
  • onion powder
  • black pepper
  • unsweetened plant milk (I used Almond milk)

Instructions

  1. Bring water to boil.
  2. Wash and cut potatoes in to smaller pieces. I left the skin on but you do not have to. Add them to the boiling water.
  3. Wash and cut cauliflower into florets. Add them to the boiling water.
  4. Once the potatoes and cauliflower are both soft, carefully drain the water. Return the potatoes and cauliflower to the pan or place in a large bowl.
  5. Mash the potatoes and cauliflower with a potato masher. Add milk to get the a creamer consistency. Try 1/4 cup at a time.
  6. Add salt, pepper, garlic and onion powders and mix well.

Notes

Serve with brown gravy.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes