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Rainbow Plant Life by Nisha Vora

Mind-blowing potato recipes 🥔

Published 4 months ago • 2 min read

Exciting news—at the end of this email, you can enter to win a free, year-long subscription to New York Times Cooking!!!

But we have some time-sensitive business to attend to first, on account of Thanksgiving (somehow?!) being 2 weeks away. 😱

Today, we’re talking about the iconic duo that kinda makes Thanksgiving Thanksgiving.

And by that I mean mashed potatoes and gravy. But make them extra delicious.

If you’ve ever thought these dishes were impossible to veganize, think again!

My Seriously Good Vegan Gravy starts with mushrooms for an umami-rich foundation, and the savoriness builds from there. You end up with a creamy, genuinely meaty gravy that will have everyone clamoring for the gravy boat. You can also make this a few days ahead of time with excellent results.

And get ready to indulge in luxury with these Vegan Mashed Potatoes. Creamy yet fluffy, and with a to-die-for roasted garlic miso butter, these mashed potatoes are every bit as indulgent as the traditional recipes made with dairy galore.

🥔 Pick your perfect potato

Whatever your texture preference is, we’ve got a potato recipe for you! If mashed potatoes aren’t your thing, try one of these equally delicious alternatives based on your desired texture:

“Give me a crispy, crunchy side of spuds.”

Look no further than my Ultimate Crispy Roasted Potatoes. This one was a labor of love—4 recipes tested (twice each!) + 9 rounds of iteration—but 50 lbs of potatoes later, I perfected my method for roasted potatoes with delightfully crispy exteriors and perfectly creamy interiors. The gorgeous textural contrast (and optional brush with rosemary oil) makes this one hard to beat.

“I want buttery potatoes that are tender yet firm.”

Say no more—you’re going to love these Vegan Scalloped Potatoes. Think: creamy, cheesy, garlicky layers of tender, almost pillowy potatoes with major flavor courtesy of caramelized onions and an herb-infused béchamel.

Take it from reader Simran:

"These are definitely a family favorite! If anyone ever gets the chance, please make these, you will be blown away by how good they are!”

Want a free, 1-year subscription to NYT Cooking?!

One of the perks of being a NYT Cooking contributor is that I’ve been given ten (!!!) 1-year subscriptions to NYT Cooking to give away to the RPL community! 🤗

Here’s how to enter to win:

  1. First, click the button below.
  2. Then, reply to this email and let me know your favorite RPL recipe!

We’ll announce the 10 winners in the next newsletter—good luck, friends!
​
xo,
​Nisha @rainbowplantlife​

Let's be friends!

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Rainbow Plant Life by Nisha Vora

Meticulously tested vegan recipes.

Join our community of 100,000+ and become a better plant-based cook 👩🏽‍🍳

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