What is a good, low calorie, vegan potato recipe?
Vegan Potato “Gatto” 3 pounds Yukon gold or red potatoes 1/2 ounce dried porcini mushrooms 1 onion, diced olive oil spray salt and freshly ground black pepper 1-2 cloves garlic, minced 1 1/2 cups panko (or gluten-free bread crumbs) 3/4 cup plain soymilk or other non-dairy milk (fatfree preferred) 1 tablespoon nutritional yeast 1/4 cup roasted red pepper, diced 1 1/3 cups frozen green peas, thawed Put the potatoes in a large pot, cover with water, and simmer 25 minutes or until tender all the way through (pierce with a fork to check). When they’re done, dip out 1/2 cup of the cooking water and drain. While the potatoes are cooking, rehydrate the porcini mushrooms according to package directions. (I cover them with hot water and soak for about 25 minutes.) When they are completely rehydrated, drain them, reserving the liquid, and chop coarsely. Strain the soaking liquid through a coffee filter or fine mesh strainer and set aside. Spray a non-stick skillet with the olive oil, and heat it.
