Vegan Red New Potatoes

   These are delicious and make great leftovers, so you may want to make extra. Peeling the potatoes just around the center also makes a pretty presentation for a special meal.  

  • 6 cups red potatoes
  • 1 tablespoon olive oil
  •    ½ cup onion, diced
  •    1 clove garlic, finely minced
  •   ½ teaspoon salt, (depending on salt included in vegetable broth)
  •   2 cups vegetable broth
  •    1 teaspoon Deb’s Seasoning (page 269) 
  •   Dash of freshly ground pepper
  •    1 tablespoon fresh chives
  •    1 tablespoon parsley Water

    Wash potatoes, trim off any dark spots and cut in half.  Heat large skillet to medium heat and add oil and onion. Cook until onions are soft and light brown, then add garlic. Add potatoes and lightly sprinkle with salt. Toss until potatoes begin to stick to the pan. Add vegetable broth and seasonings. Pour in enough water that potatoes are almost completely covered.  Bring pot to a boil and cook until potatoes are tender but not falling apart. Add chives and chopped parsley and taste for salt, pepper and seasonings. Cover and remove from heat. Reheat when ready to serve.


Red potatoes are low-starch, firm-fleshed and slightly sweet. They hold together well and keep their shape.

Toss drained boiled potatoes with pesto for a different zesty flavored dish.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.