Tag: spicy potatoes

Rustic Mashed Potatoes

Potatoes are such a great choice for Spring. Hearty and satisfying on those often chilly nights.

We love preparing these Rustic Mashed Potatoes for friends and family, They are plant based (oil-free) and full of bold herbs and spices like rosemary. They are a healthy side dish to serve to your guests and also vegan and gluten-free!

Make this recipe at home with ingredients ordered for home delivery from Wanigan! Simply click on each ingredient below to add it to your online shopping cart!

 

Rustic Mashed Potatoes

  • 2lbs potatoes, skin on, quartered
  • 3 cloves of garlic
  • 1 tsp sea salt
  • 1 tbsp dried rosemary
  • ¼ tsp black pepper
  • Sprig of parsley for garnish

Steam the potatoes and garlic until tender. Roughly mash and add spices. Garnish with parsley.

Vegan Vegetable Curry

We're giving away a secret recipe today! This is one of our best selling frozen meals at Wanigan -- Vegan Vegetable Curry! Its hearty and delicious and very simple to prepare. It can even be made in a slow cooker while you're out and about!

This is a great meal for the Winter to Spring transition. It will warm you up on a chilly Spring evening while offering an abundance of vegetables and spices that we all crave as the seasons change. Enjoy it with your family or make it for yourself and enjoy leftovers throughout the week!

This delicious vegan curry can be purchased online for home delivery and is also available in store at Wanigan! You can also now make it yourself with our easy recipe.

Vegan Vegetable Curry

  • 2lbs potatoes, diced
  • 2 lbs carrots, ½” rounds
  • 2 medium onions, diced
  • 1 cauliflower, chopped
  • 1 cup frozen peas
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, minced
  • 1.5 796ml can of diced tomatoes with juice
  • 1 can coconut milk
  • ¼ cup olive oil
  • 1 tbsp each of cumin, coriander
  • ½ tsp sea salt
  • ¼ tsp cinnamon
  • ½ tsp chilli flakes
  • ¼ tsp each of nutmeg, cloves and black pepper

 

This meal can be prepared easily in a slow cooker in 3.5 hours. Be sure to only add the peas at the end though so they don't overcook.

Or use a large soup pot and sauté onions, garlic and ginger with oil and spices.

Once onions are translucent, add vegetables and stir to coat, add tomatoes and coconut milk.

Bring to a boil, reduce heat to medium and cook until potatoes are tender, about 40 minutes.

Remove from heat and stir in peas.

Maple Roasted Vegetables featuring Turnips

Sweet and herbal maple roasted vegetables are so delicious. We love them as a side or even as a vegan main dish! They are always on our table at dinner time. This batch involves turnips, a light but hearty tasting vegetable that's readily available in the Spring. We love how they look kind of like Easter eggs!

This recipe is suitable for vegetarians and vegans and those with gluten-intolerance.

Make these delicious veggies yourself to share with family and friends this week using our easy recipe and ingredients ordered from Wanigan delivered to your door anywhere in the GTA!

Maple Roasted Vegetables featuring Turnips

  • 6 small turnips
  • 3 yellow potatoes
  • 1 bunch of broccoli
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tsp sea salt
  • 1 tbsp each of dried oregano, parsley, thyme, rosemary, basil
  • ½ tsp black pepper

Chop turnips, potatoes into small cubes or julienne slices. Chop broccoli and stalks and toss all vegetables in olive oil and spices. Roast in oven preheated to 400F for 30 minutes or until golden and carmelized.

Curry Roasted Potato and Parsnips

At Wanigan we have begun to create a weekly recipe inspired by the in season box ingredients you will be ordering from our store. Our latest recipe is this delicious and warming Curry Roasted Potato and Parsnips side dish!

Spicy, slightly nutty, and so comforting, this is one vegetable dish both kids and adults will enjoy. Make it this week with the ingredients available for order from our store. Share it with loved ones or enjoy it all to yourself.

 

Curry Roasted Potato & Parsnips

  • 4 small potatoes, quartered
  • 2 parsnips, chopped
  • 3 carrots, chopped
  • 2 leaves of kale chopped into strips
  • 1 yellow onion
  • 2 green onions, chopped for garnish
  • 1/2 cup finely ground almonds
  • 1 cup coconut flakes
  • 2 tablespoons of curry
  • 1/4 cup olive oil
  • 1 tsp sea salt


Toss all chopped ingredients with olive oil, coconut, ground almonds and spices and spread onto a parchment lined baking sheet.  Bake for 1/2 hour at 350 until potatoes are fork tender.

Serves 4