5 ingredient mashed potato

Not many people would say not to a plate of homemade mashed potatoes. These recipes use vegan butter and seasonal spuds for a lovely side dish for a veggie roast, or simply as a snack! This 5-ingredient mashed potato recipe (Broke Bank Vegan) combines Russet or Yukon gold spuds with olive oil, plant milk, salt, pepper & cheesy-tasting nutritional yeast.

Don’t feed leftover potatoes to pets, birds or wildfowl due to salt and chives (toxic). Butter can also smear on feathers (affecting waterproofing/insulation). If giving pets an occasional treat, just feed plain mash potato. Read more on food safety for people & pets.

mashed sweet potato

5-Ingredient mashed sweet potatoes are made with sweet potatoes, olive oil, soy milk, garlic powder, salt and pepper.

carrot swede mash

Creamy swede carrot mash with garlic butter (The Veg Space) is a colourful nutritious alternative. Great with vegan sausages and gravy, cheap and almost half the calories/carbs of white potatoes.

a recipe for homemade ‘butter bean mash’

butter bean mash

Most people have cans of tinned beans in the cupboard, perhaps bought while on sale. Even more common are half-eaten cans of beans in the fridge, perhaps you used some to make a curry an need ideas to use up the rest. Butter beans are cheap and tasty, and packed with protein and calcium. They also make a lovely ‘mash’ alternative to potato, and need no cooking.

Butter bean mash (The Veg Space) is super-simple to make. All you need are tinned butter (or canneloni) beans, palm-oil-free vegan butter, veggie stock and a lemon. Serve with vegan sausages and gravy.

A popular breakfast these days is ‘avocado on toast’ but there are various ethical issues due to monocultures that cause deforestation and water shortages. Instead, try making your own butter bean mash on toast, as a tasty local alternative. This recipe blends roasted garlic and tomato with drained (rinsed) butter beans, lemon juice, oil, salt and pepper. Serve on toast with fresh basil, a pinch of pepper and a drizzle of oil. You can store leftover ‘mash’ in the fridge for a few days, in an airtight container.

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