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Italian Potatoes Served

Italian Potatoes (Vegan)

Course: Main Course
Cuisine: American, Italian
Keyword: Plant-based, The Little Potato Company, vegan
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 7
Calories: 104kcal
Author: Cindy Rainey
Made with potatoes from The Little Potato Company. These potatoes are super easy and delicious.  They are vegan and plant-based. 
Print Recipe


  • 2 12 ounce containers Potatoes from the Little Potato Company
  • 2 15 ounce cans canneliili beans drained and rinsed
  • 2 Mexican Gray Squash, diced you can use zucchini
  • 3 cups baby spinach
  • pasta sauce to top
  • Parmesan Cheese with Cashews (Vegan) to garnish
  • 1/4 cup vegetable broth to cook with


  • One at a time, cook both packages of potatoes in the microwave for five minutes each.
  • While the potatoes are cooking, dice squash/zucchini into bite-size pieces.
  • Line a sauté  pan with vegetable broth.  Sauté  zucchini for about 3-5 minutes until al dente tender.
  • Toss all ingredients together except for pasta sauce and vegan parmesan.
  • Put into meal prep containers and top with sauce and cheese.  Refrigerate promptly. Can keep for about five days.  Microwave for about 2 minutes when ready to eat.


If you top with the Vegan Cashew Parmesan Cheese then you must disclose to those you serve that is contains nut.


Calories: 104kcal | Carbohydrates: 22g | Protein: 3g | Sodium: 48mg | Potassium: 217mg | Sugar: 3g | Vitamin A: 1335IU | Vitamin C: 13.6mg | Calcium: 22mg | Iron: 0.6mg