Potted Pies

• Potatoes work well in vegan main course oven dishes such as pot pies. They make up part of a filling that can also include mixed seasonal vegetables and a protein such as beans, tofu or seitan. Make a vegan shepherd's pie with a top layer of mashed potatoes and a bottom layer of lentils and roasted vegetables. Instead of butter in the mashed potatoes, use a creamy potato variety such as a butterball, and season it with enough salt and pepper to make it flavorful.

Substantial Soups

• It can be challenging to thicken vegan soups without the aid of cream or a butter-based roux, but potatoes stand in well, breaking down as they cook and making the broth more substantial. Bite-size potato pieces start to break down after cooking in water or stock on low heat for about 15 minutes. They continue to thicken soup during the next half hour; after an hour, they integrate almost entirely with the broth.

Summer Salads

• A wealth of vegan potato salad recipes range from versions that marinate the potatoes rather than tossing them with mayonnaise, to creamier versions using vegan mayo alternatives. You can purchase vegan mayo options made with everything from soy to grapeseed oil, or you can make your own by processing silken tofu, olive oil, lemon juice and salt until smooth. Mix the sauce with cooked potatoes, and add pickles, chives and fresh or dried dill.

Roasted Roots

• Roasted potatoes have a chewy exterior and a creamy center, and you don't have to adapt the recipe to make it vegan. Parboil bite-size pieces of potatoes in boiling water for a minute and then drain them. Let most of the steam evaporate, then toss them with olive oil, salt and pepper, and fresh or dried herbs. Roast the potatoes in a hot oven until they brown. Alternately, toss and roast the parboiled potatoes with other root vegetables such as yams, beets and onions for a colorful mixed-vegetable dish.