Vegan Ribs over Mashed Rosemary Parsnip Potatoes

The ultimate in comfort food, these vegan ribs over mashed rosemary parsnip potatoes make for the perfect cozy weeknight meal. All you need are 15 simple ingredients to prepare this nutritious and satisfying dish.

Vegan ribs over mashed rosemary parsnip potatoes on a plate with a side of fresh rosemary and another plate in the background.

Why you’ll love it

I know that you really don’t need me to tell you, but here’s why you’re going to love this meal.

  • Quick- Thanks to the Instant Pot this meal can be ready in a snap! Don’t have an Instant Pot? Don’t worry, I’ve got you. The recipe includes a stove-top version.
  • Comforting- A stew resting in a bowl of mashed potatoes. Do I really need to explain why this is comforting? It’s the ultimate in cozy, warm-you-to-the-bone, delicious.

Mashed Rosemary Parsnip Potatoes

To the Instant Pot, add the water, diced golden potatoes, and parsnips. Seal the lid with the steam valve closed. Pressure cook for 15 minutes. When the Instant Pot is done, carefully release the steam valve and remove the lid. Drain the potatoes and parsnips.

In a large bowl using a potato masher or a large fork, mash the potatoes and parsnips until desired texture is reached. I prefer mine slightly chunky but to you do you. Add vegan butter or olive oil, vegan cream cheese, fresh rosemary, vegetable broth (or liquid of choice), salt, and pepper. Stir the mashies to combine all the ingredients adding more butter, cream cheese, or liquid of choice for creaminess.

Vegan ribs over mashed rosemary parsnip potatoes on a plate with a side of fresh rosemary.

Vegan Rib Sauce

Return the Instant Pot bowl to the cooker and press “Saute”. Set the timer for 5 minutes. Once the bowl is warm add the olive oil and stir in the celery, carrots, onion and garlic. Be sure to stir frequently to prevent the ingredients from burning.

When the timer goes off, press “Saute” again and set the timer for 3 minutes. Add the beefless tips. Stir to prevent sticking or burning while also allowing the outside to brown.  After 3 minutes add the tomato paste. Stir to coat and cook for 2-3 minutes using the residual heat of the bowl.

Add diced tomatoes, vegetable broth, and red wine. If you would prefer, you can substitute more vegetable broth for the red wine. Season with salt and pepper to taste. Seal the lid with the steam valve closed. Set the Instant Pot to “Meat/Stew” for 20 minutes. When finished, carefully release the steam valve and remove the lid.

Serve the ribs and their juices over the mashed rosemary parsnip potatoes and top with minced fresh parsley.

Vegan ribs over mashed rosemary parsnip potatoes on a plate with a side of fresh rosemary and another plate in the background.

If you don’t have an Instant Pot don’t worry. I’ve got stove top directions listed down in the recipe that are just as simple as the Instant Pot version. I certainly hope that one cool night this winter you give this vegan ribs over mashed rosemary parsnip potatoes a go. When you do, be sure to let me know what you think. Enjoy friends!

Ingredient Health Benefits

Carrots- vitamin A, fiber, manganese, niacin, potassium, vitamin B6, vitamin C

Celery- vitamin A, vitamin C, B vitamins, calcium, iron, magnesium, phosphorus, potassium

Garlic- phytochemicals

Onion- antioxidants, fiber, vitamin C, folate

Potatoes- vitamin C, potassium, antioxidants

Rosemary- polyphenolic compounds (inhibit oxidation & bacterial growth)

Tomatoes- vitamin C, potassium, polyphenols

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Vegan Short Rib Ragu over Mashed Rosemary Parsnip Potatoes

Erin
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Main Course
Cuisine Gluten-Free, Vegan

Ingredients
  

Vegan Beef Ragu

  • 1, 9oz bag vegan beef such as Gardein homestyle beefless tips
  • 1 tbsp olive oil
  • 3 stalks celery, diced
  • 2 medium carrots, diced
  • 1 onion, diced
  • 3 cloves garlic
  • 2 tbsp tomato paste
  • 14oz can diced tomatoes
  • 1 cup vegetable broth
  • ½ cup red wine* ensure that it's vegan
  • parsley, to taste plus more for serving
  • salt & pepper, to taste

Mashed Rosemary Parsnip Potatoes

  • 2 cups water
  • 2 large golden potatoes, cubed
  • 3 parsnips, peeled and sliced
  • 1-2 tbsp vegan butter or olive oil
  • 1-2 tbsp vegan cream cheese
  • 2 sprigs fresh rosemary, finely chopped
  • ¼-½ cup vegetable broth or plain, unsweetened plant-based milk
  • salt and pepper, to taste

Instructions
 

Instant Pot Method

  • Add water, golden potatoes, and parsnips to the Instant Pot. Seal the lid with the steam valve closed. Pressure cook for 15 minutes. When done, carefully release the steam valve and remove the lid. Drain the potatoes and parsnips. Set aside.
  • Return the Instant Pot bowl to the cooker and press "Saute". Set the timer for 5 minutes. Once warm add the olive oil and stir in the celery, carrots, onion and garlic cooking until the timer goes off. Stir to prevent burning.
  • When the timer goes off, press "Saute" again and set the timer for 3 minutes. Add the beefless tips. Stir to prevent sticking or burning while also allowing the outside to brown.
  • When the timer goes off, add the tomato paste. Stir to coat and cook for 2-3 minutes.
  • Add diced tomatoes, vegetable broth and red wine. Season with salt and pepper to taste. Seal the lid with the steam valve closed. Set the Instant Pot to "Meat/Stew" for 20 minutes. When finished, carefully release the steam valve and remove the lid. Stir in minced fresh parsley.
  • While the stew is cooking, finish the mashed rosemary parsnip potatoes. In a large bowl using a potato masher or a large fork, mash the potatoes and parsnips until desired texture is reached (I prefer mine slightly chunky). Add vegan butter or olive oil, vegan cream cheese, fresh rosemary, vegetable broth (or liquid of choice), salt, and pepper. Stir to combine adding more butter, cream cheese, or liquid of choice for creaminess.
  • Serve short rib ragu over mashed rosemary parsnip potatoes and top with additional fresh parsley.

Stove Top Method

  • In a large pot, place potatoes and parsnips. Fill with enough water to cover the contents with 1 inch of water. Cover and bring to a boil. Once boiling, remove the lid and cook for 20-30 minutes, or until fork tender, depending on the size of the potatoes and parsnips. Drain and return to the hot pot. Using a potato masher or a large fork, mash the potatoes and parsnips until desired texture is reached (I prefer mine slightly chunky). Add vegan butter or olive oil, vegan cream cheese, fresh rosemary, vegetable broth (or liquid of choice), salt, and pepper. Stir to combine adding more butter, cream cheese, or liquid of choice for creaminess.
  • While potatoes and parsnips are cooking, heat a olive oil in a large pot over medium-high heat.
  • Once hot, add celery, carrots, onion and garlic and cook 4-5 minutes until the vegetables are tender and the onoin is translucent.
  • Add the beefless tips and cook for 3-5 minutes. Stir to prevent sticking or burning while also allowing the outside to brown.
  • Add the tomato paste and stir to coat cooking for 2-3 minutes.
  • Add diced tomatoes, vegetable broth and red wine. Season with salt and pepper to taste. Bring to a boil then lower to a simmer cooking for 45 minutes. Stir in minced fresh parsley.
  • Serve short rib ragu over mashed rosemary parsnip potatoes and top with additional fresh parsley.

Notes

*You can omit the red wine, just use an additional 1/2 cup of vegetable broth.
Keyword 1 pot, easy, gardein, healthy, Instant Pot, InstaPot, mashed parsnips, mashed potatoes, parsnips, quick, red wine, rosemary, simple, vegan beef, vegan cream cheese
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