- RecipesFat-Free Potato Puffs
Fat-Free Potato Puffs Recipe
By Brand New Vegan
👩🍳Cook Time: 20 min
2–3 cups of cold, unseasoned, Mashed Potatoes
1 tsp dried Basil (or Italian Seasoning)
1/2 tsp Salt
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Black Pepper
Amazing Vegan Cheese Dipping Sauce (optional)
1Prepare mashed potatoes ahead of time and allow them to chill in the fridge.
2Potatoes should be cold and stiff – not soft and runny
3Stir in seasonings and mix well
4Line your air-fryer basket (or cookie sheet) with parchment paper. Be sure and poke holes in the paper if using in your air fryer.
5Using whatever scoop you may have, make ping-pong sized balls of mashed potatoes and drop them in a single layer on the bottom of your air fryer basket (or cookie sheet).
6Air fry (or bake) at 400 degrees for 20 minutes (may take longer if using your oven)
7Dip in your favorite sauce and enjoy
Top Vegan Recipe Resources 🥑
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.
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A vegan chef and wellness expert, Leslie is the glowing face of a fresher plant-based movement that refuses to compromise style for sustainability. Walking the plant-based talk since age eight, this Southern California native has always been well ahead of the times with her meatless mindset. She works as a consulting chef for hotels, resorts, and restaurants around the world and is currently the vegan chef at the Four Seasons, Punta Mita, Mexico.
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Hi there, great to meet you! I’m Alison and I’m the voice and cook behind Loving It Vegan. My husband Jaye does the photos and the videos. We’re born and bred South Africans but have lived all over the world. We both do a bit of recipe creating, with Jaye more recently taking on a little more of that side of things – always the savory things, the baking and sweet side of things is all mine! His vegan bolognese sauce is such a hit that variations of it have gone in multiple recipes now like our vegan lasagna recipe, our vegan Sloppy Joe’s and our vegan moussaka! Loving It Vegan began in 2015 and has grown to be a popular vegan recipe blog with our recipes viewed by millions of people worldwide each month. Our love for vegetarian and vegan food goes back a long way. I first went vegetarian in 1999. When Jaye and I met in 2004, (and married in 2007) we went on a food and life adventure together. Before I met Jaye I was quite boring and limited when it came to food. Jaye had a very adventurous palate which very quickly rubbed off on me. So we got on the vegan/vegetarian train together in 2005 and then took a detour via the raw vegan and then fruitarian trains (??) and then jumped back on the vegan/vegetarian train and had all kinds of culinary adventures along the way. People were always saying to us that we should open a restaurant. But as people who had done a bit of work in hospitality in our 20’s, we were like no way! Way too much hard work! Nonetheless it seemed like the most important piece of information people seemed to want from us most of the time was: what was that recipe for cashew cheese dip that you made for that party? Or please tell me how to make that butternut squash soup with the coconut cream or how on earth did you make those vegan chocolate cookies? So…even though being recipe creators for a food blog isn’t something we always wanted to be when we grew up (it wasn’t a job that even existed when we were growing up) it was quite a natural fit for both of us.
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