Vegan Potato Pudding
If you are looking for a different spin on potatoes then this recipe is surely to create that spin.
What I love about this vegan potato pudding recipe is it makes such a great unique side dish. You can even make this up ahead of time and eat as a quick lunch or even dinner.
The savory thyme adds just the right amount of flavor along with the mushrooms. If you don’t like mushrooms feel free to get creative and use another vegetable of your choice.
Vegan Potato Pudding
Servings: 4 servings
Ingredients
- 2 cups Mashed Potatoes
- 2 tbsp Unsweetened Almond Milk
- 1 cup Chopped Mushrooms
- 1 tsp Coconut Oil
- 2 sprigs Fresh Thyme Chopped
- 1 small Onion Chopped
- Salt & Pepper to Taste
Instructions
- Heat coconut oil in a skillet.
- Add onions and mushrooms. Cook over medium high-heat for 5 minutes.
- Add thyme, season to taste with salt and pepper, and continue to cook for 1 minute. Remove from the heat.
- Combine the potato mash with almond milk.
- Spread half the potato mash among four silicone molds or ramekins.
- Top with mushrooms and remaining mashed potatoes.
- Preheat oven to 375F.
- Arrange the silicone molds or ramekins onto baking sheet. Bake the pudding for 10 minutes.
- Serve at room temperature.
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