Creamy, rich, and deeply savory, these mashed potatoes get a flavor upgrade with caramelized onions and a secret boost of plant-based protein from pureed white beans. The result is velvety, buttery comfort in every bite. A side that’s perfect for holidays or weeknights alike. (Gluten-free, nut-free, with a soy-free option.)

Everyone loves potatoes in every form, especially mashed potatoes around the holiday season. They’re a fixture at every meal, and we’re going to level them up times two.

This recipe levels up the flavor with caramelized onions, garlic, and herbs that add an amazing flavor to these mashed potatoes. And we’re going to add some pureed white beans for extra protein and heartiness. 

You’ll get protein from the beans, nutritional yeast, and non-dairy milk. You can add even more protein by serving it with crispy lentils or tofu bacon bits.

No matter how you serve caramelized onion mashed potatoes they’re rich, hearty, and perfect for any holiday table or cozy dinner. Served here with my mushroom bourguignon.

Why You’ll Love Caramelized Onion Mashed Potatoes

• creamy mashed potatoes
• savory caramelized onion topping
• sneaky protein
• delicious holiday side dish
• naturally gluten-free and nut-free with easy soy-free option

Continue reading: Caramelized Onion Mashed Potatoes 

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Tofu Koliwada is a plant-based version of the popular regional Indian appetizer. It’s like a tofu nugget with tons of fiery heat and so delicious served with green chutney or other of choice. It’s super delicious, crispy and packs flavor! (gluten free and nut-free with soy-free options)

I’ve been veganizing a bunch of decadent, meat-based Indian curries on the blog for a while, and I decided to switch gears. I wanted to explore these regional Indian starters and appetizers, which are just so flavorful —especially some of the meat-based ones. They’re pretty wild, with a lot of different sauces, flavors, and spices.

So welcome to veganizing some amazing appetizers! Let’s start with this delectable koliwada.

Koliwada is a popular crispy appetizer in Indian restaurants, especially around Mumbai city. It’s usually made with prawns ,is fried, and has a signature flavor. It originated with influences from Mumbai coastal cuisine and Punjabi cuisine.

The story goes that a man had moved down to an area close to Mumbai near Koliwada and created this dish, which became super popular.

Koliwada is usually made with prawns, shrimp, or chicken, but we’re using tofu. If you don’t want to use tofu, you can use an alternate protein of your choice.

It is usually served with a green chutney that is slightly different than the usual. It has onion tomato and tamarind and is vibrant and spicy sour with a hint of sweet!

Basically, all of the flavor is in the batter, the spices. It’s kind of like tofu nuggets or crispy fried chicken, but Indian, with tons and tons of heat. Serve it with the vibrant cilantro-mint chutney listed below or with Schezwan chutney, tamarind chutney, or mango chutney.

Why You’ll Love Koliwada

• crispy, super spicy tofu with adjustable heat
• delicious as a side or make it a meal by adding to a wrap or salad
• incredible mint chutney for dipping comes together in the blender
• versatile recipe – use dry coating or a batter, bake or pan fry!
• naturally gluten-free and nut-free with soy-free options

Continue reading: Tofu Koliwada (Indian Spicy Crispy Tofu) with Cilantro-Mint Chutney

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