Korean Barbecue

Creamy Potatoes with Vegan Barbecue

This meal was inspired by the wonderful Vegan Barbecue from the EPCOT Food & Wine Festival’s South Korea booth.

Korean Barbecue

The inspiration for this recipe


Creamy Potatoes

  • 6 Yukon gold potatoes (I used red potatoes)
  • ½ cup cashews (soaked)
  • 1 yellow onion (diced)
  • 2 cups peas
  • 1 can cannellini beans
  • Seasoning (oregano, garlic powder, etc).
  • Optional vegetables (carrots, cauliflower, celery, etc.)
Korean Barbecue

Ingredients to make the potatoes

Bring the potatoes to a boil in a large pot.  Once boiling, add the seasonings, onion and other vegetables, reduce heat and simmer covered for about 25 mins.  While boiling, take the cashews with soaking water and blend until smooth.  After the 25 mins, stir the cashew blend into the pot.   (*Drain any excess water prior to adding cashew blend).   Add the peas and beans and simmer for another 5 mins or so.

Traveling Gals Tip:  While I don’t recommend vegan meat or chicken replacements on a regular basis, every once in a while they can add a welcome variety to meal planning.

Koren Barbecue

Vegan BBQ

  • Gardein Beefless Tips
  • Barbeque Sauce

The beefless meat free tips are browned on a skillet for 3-4 mins each side.  They pair beautifully with the barbeque sauce and the Creamy Potatoes are the perfect complement!  This meal is quick, easy and very satisfying. Everyone in the family approved of this recipe!

Korean Barbecue

The finished product.

Let us know if you try this recipe out!

The Traveling Gals