low carb mashed potatoes - vegan - high protein - gluten free - recipes

25g Protein Loaded Mashed "Potato" Bake

| LOADED MASHED “POTATO” BAKE | Low carb, vegan, high protein.

With more protein than carbs this isn’t your average mashed “potato”! Using a combination of Palmini’s hearts of palm mash and silken tofu this velvety base is creamy and delicious while being super light and satisfying. I’ve topped it with a liquid cheddar cheese and homemade vegan bac’un bits but if you prefer to skip the extra cooking time you can definitely grab some vegan cheddar shreds and tempeh bac’un to cut back on effort! 

Recipe makes two servings

Macros per serving:

324 cals - 16g fat - 20g carbs - 25g protein 


Recipe notes:

This low carb mash is made possible thanks to the Palmini hearts of palm mash. You can grab any eatpalmini.com products at 20% off using code "EVANNRYAN". (affiliate link).

As mentioned above you can skip the cheddar sauce and use straight from the package vegan cheddar shreds, just keep in mind the macros will vary.

For textured vegetable protein I am a big fan of saygraceprotein.com. Their soy protein products are affordable, non-gmo, and glyphosate free.



1 pack Palmini Hearts of Palm Mash  (see recipe notes!)

300g silken tofu

1 tbsp extra virgin olive oil

¼ tsp salt

Liquid “cheddar”:

⅓ cup raw cashews, soaked in hot water for 10 minutes

¼ cup tapioca starch

¼ cup + 1 tbsp nutritional yeast

1 tbsp lemon juice

½ tsp turmeric powder

⅓ cup soy milk

Vegan bac’un bits:

¼ cup textured vegetable protein, soaked in boiling water for 10 minutes

2 tbsp soy sauce

1 tbsp balsamic vinegar

1 tsp maple syrup

½ tsp smoked paprika

¼ cup fresh chopped chives


Preheat the oven to 375 F.

Make the liquid cheddar first:

Drain the cashews and add to a blender. 

Add remaining liquid cheddar ingredients as well.

Blend until smooth, set aside.

Next make the tvp bac’un:

Drain the tvp and add to a bowl.

Add all the seasonings and toss to combine.

Spread across the baking tray and bake for 15-20 minutes or until crispy, set aside.

Palmini mash:

Add the palmini hearts of palm mash to a bowl, set aside.

Add the silken tofu to a blender and blend until smooth. You may have to add 1 tbsp soy milk to get the blender moving.

Pour the silken tofu into the palmini mash bowl.

Add 1 tbsp extra virgin olive oil and salt.

Mix well to combine.

Pour the mash mixture into a prepared baking sheet. I used a loaf pan.

Spread evenly from edge to edge.

Pour ½ the liquid cheddar mixture over the potatoes and smooth from edge to edge.

Sprinkle the bac’un bits across the top evenly.

Bake in the oven for 20-25 minutes or until golden.

Top with fresh chopped chive and dig in!



If you love high protein plant-based recipes then make sure to check out the High Protein Vegan Ebook Collection!

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