Loaded Baked Potatoes (Vegan)

Hello my macaroons (using this as a greeting for you from now on), some exciting things are brewing. I’ll be featuring more savory recipes, maybe vegan, do message me on Instagram if you want something particular. More importantly, something indie and christmas-y is coming at the end of the month, so subscribe to the blog or follow me on Instagram to be informed first.

Ingredients:

>Paprika Fries: Serves 6

  • 1kg of potatoes, cubed
  • 2 tbsp of olive oil
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of garlic powder (roasted garlic powder is better)
  • A pinch of salt, black pepper and tumeric

>Caramelized Pickled Onions:

  • 2 large yellow onions, thinly sliced
  • 230ml  of water
  • 115ml of cheap white vinegar
  • 2 tbsp of olive oil
  • 4 tbsp of brown sugar
  • 2 tbsp of balsamic vinegar

>Caramelized black mushrooms:

>Coconut Mayonnaise: Makes 1/2 cup

  • 115ml of soy milk
  • 230ml of neutral oil
  • 1 tsp of mustard powder
  • 1 tsp of lemon juice
  • 1-2 tsp of coconut milk powder
  • 1/2 tsp of coconut nectar
  • Salt, Pepper

>Toppings:

  • Vegan pesto
  • Vegan parmesan (I used Go Veggies)
  • Diced tomatoes

Instructions:

>For the paprika fries:

-Preheat the oven to 200°C.
-In a bowl, toss the cubed potates with the oil, and the spices until potatoes are well coated.
-Bake for 40 min or until crispy on the outside and fluffy in the middle.

>Caramelized pickled onions:

-Place the sliced onions in a pan with the water and white vinegar.
-Bring to a boil on medium heat, while stirring now and again.
-Strain the onions and discard the vinegar water. Let the onions cool for 15 minutes.
-Heat olive oil in a pan over medium heat and add the onions. Cook for 10-15 minutes, stirring every so often.
-Add balsamic vinegar and brown sugar, stirring occasionally, until the sauce is syrupy.
-Get off the heat, put on top of your prapika fries or store away in a sterilized jar.

>Coconut mayonnaise:

-Place the soy milk,mustard powder, lemon juice, coconut milk powder, coconut nectar, salt and pepper in a blender (use an immersion blender). Whizz until well combined.
-Slowly add a stream of your oil while continuing to blend until mayonnaise emulsifies into a thick sauce.

>Assembly:

-Once your potatoes are done, take out of the oven and top with your caramelized pickled onions and mushrooms, diced tomatoes, a drizzle of your pesto, a few splashes of coconut mayonnaise and some parmesan. Enjoy!

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