These potatoes burst in your mouth with the most exotic of flavours – easy to prepare, and with the addition of wonderful vegan sausages (I used my own Bangers, which I far prefer to any commercial brands). A total meal in itself – serve straight from the oven dish with my extra flavoursome hot and sweet crunchy coleslaw for a full dynamic culinary experience – absolute flaming joy !
around 6 medium sized potatoes, cut into wedges (with or without their skins)
1 onion, finely chopped
around 4 to 6 vegan sausages, gently pre-fried and cut in half, and set aside
4 to 6 cloves garlic, finely chopped
2 tsp chili flakes
2 green chillies and a couple of red chillies, chopped
1 to 2 Tbsp nutritional yeast
1 to 2 Tbsp maple syrup
1 tsp salt
1 tsp smoked paprika
¾ cup canola oil, or light olive oil
1 Tbsp tomato ketchup
METHOD & ASSEMBLING THE DISH
Place the nutritional yeast in your food processor, and process until it turns into dust, then add the remaining ingredients, and process into a thick paste. Spoon into a large bowl.
Now place the potato wedges in the bowl, and using clean hands, massage the paste all over the potatoes. Have an oven dish handy, and then place in the potato wedges, one next to the other, with the cut up chillies in between.
Place in a hot oven on 360ºF (180ºC) for half an hour – keep a look out, and bring the potatoes out of the oven a couple of times to turn them round.
Finally, add the sausages in between the potatoes, and drizzle a little olive oil if needed. Sprinkle on the chilli flakes, and bake until potatoes are soft in the middle and crunchy on the outside – you may need to cover them in foil for 20 minutes or so – that way they can become soft without overcooking – and then the crunch can come once the potatoes have softened first, and you have removed the foil.
Serve with a salad and/or my delightful crunchy coleslaw !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010