Plant-based eating is the way forward, and many people- from vegans to carnivores- are beginning to understand the power of the plant-based diet for their bodies and the planet. Now, before I share my recipe for Loaded Mexican Potatoes, featuring the legendary Veggie Ground Round, I want to share how you can get started making delicious plant-based meals.
First, let me acknowledge the fear around plant-based eating- the fear of “losing” certain foods; don’t be scared, all you need to understand is that if you make note of a few culinary tips, the plant-based diet IS delicious.
Understand Plant Based Flavour Building Techniques
Regardless of your eating style, understanding flavour building technique is an important foundation to making your meals taste delicious; and this certainly applies to plant-based cooking.
- Layering Flavours
Often people just throw things together; literally, they just throw everything into a pan and cook it, expecting it to have maximum flavour- it won’t. A secret every chef employs is layering flavours, meaning, adding ingredients to a pot/pan in the timing that extracts the best flavour.
For example, when making soup; sure you can just throw everything together in a pot with water, but this soup will not be as delicious as it could be. Instead, you start with the onion and oil, cooking it until the onions become fragrant; then add long cooking vegetables, cooking until they soften and develop caramelization; then adding spices and toasting them in the oil with the vegetables; THEN adding broth and scraping up all the caramelized bits off the bottom of the pan. THIS is how one layers flavour and makes the best tasting food possible.
- Seasonings
Salt and pepper are not seasonings. When you salt and pepper a dish, this is seasoning the dish so it tastes like something, but this shouldn’t be confused with flavouring the dish. Seasonings are herbs and spices that enhance the experience of the dish; think cloves, cinnamon, paprika, basil, thyme, rosemary, ginger etc.
Making something Mexican? Chili spice and cilantro are a must.
Making Curry? Cumin, turmeric and mint are essential.
Spices and herbs give food personality; and using them liberally in your plant-based cuisine will go a really long way to helping you love what’s on your plate.
Another important factor with spices is toasting them. Spices have oils, and these oils come alive with heat; so giving your spices a toast means more delicious meals.
- Cookware
I would be remiss if I didn’t mention cookware. Cookware also matters; because you cannot create the same depth of flavour in a non stick pan as you would a cast iron skillet. Non stick has a place, but I believe that delicious plant-based cuisine is not it. Cookware like cast iron is your friend, because it conducts heat well, and in my professional chef opinion, flavour layers the best in cast iron!
Find the Right Plant Based Swaps to Replace Previous Favourites
For some of us, plant-based eating is born out of a desire to have more options to replace the feel of meat on your plate.
But as a chef, and omnivore, I love Yves Veggie Cuisine. I only recommend products and ingredients that I actually use and trust and Yves is my choice for plant-based meat alternatives; because of the flavour, the texture and that their products are non-GMO. Not to mention that Yves has so many delicious product offerings to suit all of your cravings- the Yves Veggie Nuggets with Whole Wheat Breading is a favourite for a quick snack around here!
I created this recipe to highlight all the points in this blog post. The flavours are layered, the seasonings are on point and it all comes together in a cast iron skillet.
I’m wishing you Bon Appetit, with the hopes that this recipe is the first of many delicious meals on your journey to Plant Based Meal Mastery!
Loaded Meatless Mexican Potatoes
- 1 package Yves Veggie Ground Round
- ½ red onion, sliced into half moons
- 2 large yellow potatoes, sliced in half
- 3 cloves garlic, sliced
- 2 tbsp chile powder
- ½ cup canned diced tomatoes, strained
- 1 tbsp vegetable oil
- 2 tsp ghee (though dairy free, not vegan)
- 2 tsp salt
- 1 tbsp pickled jalapeno
- 1 lime, juiced
- Cilantro for garnish
Preheat the oven to 425F.
Toss the potatoes with the vegetable oil, 1 tbsp chile powder and 1 tsp of salt; lay flat on a parchment lined baking sheet. Bake for 30 minutes with the cut side down on the baking sheet.
In a cast iron skillet on medium heat, melt the ghee and add the onions and garlic; season with a ½ tsp of salt and cook for 3 minutes, or until the onions become fragrant and translucent. Add the Yves Veggie Ground Round by crumbling it into the skillet; stir and cook for 2 minutes. Add the tomatoes, chili powder, remaining salt and pickled jalapeno peppers; and cook an additional 5 minutes, until the ground round caramelizes in the skillet. Remove from heat and pour over the lemon juice.
To serve, lay the roasted potato on a plate, cut side up, and mash slightly with a fork; spoon over the Yves Veggie Ground Round mixture and garnish with fresh cilantro.
Prep Time: 45 minutes
Serves: 4