Sometimes a combination you’ve never tried before is delicious beyond expectations.
I really shouldn’t be surprised that this Mashed Potatoes Bowl was one of those combos, since this cheese sauce makes just about everything better. Plus what’s cozier than mashed potatoes? Just add steamed vegetables and Smoky Spiced Beans for a fabulous meal.
All of the individual elements can be made ahead, which is among the reasons that batch cooking is such an extremely important tool.
Want to batch cook together? I’d love to show you how quickly we can throw this meal (and others!) together! These recipes are part of my NEW VIDEO COURSE, called Plant-Based Meals All Week! Next-Level Batch Cooking for Breakfast, Lunch and Dinner. I created this class to help you expand your batch cooking repertoire with deliciously satisfying meals to enjoy all week long – and it’s available now through my website for the first time.
Over the years, my clients have often told me how much they struggle with Batch Cooking, Meal Prep, and Menu Planning.
So, in my new one-hour cooking class, I’ll show you how easy it can be as we take breakfast, lunch, and dinner to the next level!
Full color PDF with all recipes included.
If you’d like to be more efficient in the kitchen (and have lots of meals to show for about one hour of time, hands-on) this class is truly for you!!
For my newest class, Plant-Based Meals All Week! Next-Level Batch Cooking for Breakfast, Lunch and Dinner, just CLICK HERE.
And please take a peek also at my Batch Cooking for Healthy Weight Loss class too – created to help you utilize batch cooking principles to easily trim unwanted calories, happily and comfortably – without sacrificing an ounce of flavor! For more details, just CLICK HERE.
Honestly, the recipes you’ll watch me demonstrate in both of these classes are the very same recipes I batch prep in my own kitchen, week after week. I know you’ll love them too!
CHEESY MASHED POTATOES BOWL
5 pounds red-skinned potatoes or Yukon Gold potatoes, peeled
2 cups of water
soy milk, plain unsweetened
coarsely ground black pepper
dash of onion powder
kosher salt (to taste)
Smoky Spiced Beans
1 Vidalia onion, diced
1 clove garlic, minced
2 14-ounce cans pinto beans, drained and rinsed
1 8-ounce can tomato sauce
1/2 cup water
1 1/2 teaspoons smoked paprika
1 teaspoon chipotle powder
1/2 teaspoon Adobo seasoning
dash of Cajun seasoning
kosher salt, to taste (optional)
pinch of coarsely ground black pepper
Creamy Cheese Sauce
1 onion, diced
1 cup raw cashews
1 cup unsweetened nondairy milk
1/2 cup water
6-ounce jar of roasted red peppers, rinsed
1/4 cup nutritional yeast
2 tablespoons lemon juice
2 tablespoons vegetable broth
2 teaspoons yellow mustard
2 teaspoons salt
dash cayenne pepper (optional)
Fresh or frozen broccoli (or other favorite vegetables), steamed or roasted
Mashed Potatoes Instructions:
To make mashed potatoes, place peeled potatoes in an Electric Pressure Cooker. (Whole potatoes cook best with this method when they don’t exceed approximately 2 ½- by 3-inches in size. If your potatoes are larger, I recommend slicing into halves.) Add 2 cups of water. Lock the lid in place.
Select High Pressure and set the timer for 20 minutes. After the cooking is complete, use quick release method to release the remainder of the pressure. When valve drops, carefully remove lid. Mash until creamy with soy milk and seasonings, to taste.
Smoky Spiced Beans Instructions:
Heat a large nonstick sauté pan (like Zavor Noir) over high heat. Add onions and dry sauté until translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan. When soft and golden, add garlic and toss in the pan until fragrant or for about 30 seconds.
Stir in beans, tomato sauce, water and seasonings, and bring to a simmer. Cover, and continue simmering until slightly thickened, for about 3 to 5 minutes. Remove from heat.
Creamy Cheese Sauce Instructions:
Heat a large nonstick sauté pan (like Zavor Noir) over high heat. Add onions and dry sauté until translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan.
In a high-powered blender (like a Vitamix), combine the cooked onion with cashews, milk, water, red peppers, nutritional yeast, lemon juice, broth, mustard, salt, and cayenne, and blend until smooth. When ready to use, warm sauce briefly either in the microwave or in a small saucepan on the stove.
To Assemble Bowl:
Arrange vegetables, mashed potatoes, and smoky beans into a shallow bowl, and drizzle warm cheese sauce over the top. Serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
4 thoughts on “Cheesy Mashed Potatoes Bowl”
Pingback: Cheesy Mashed Potatoes Bowl | Ann Arbor Vegan Kitchen – Plantobevegan
Pingback: Cheesy Mashed Potatoes Bowl | Ann Arbor Vegan Kitchen – Best Diet Recipes