Vegan creamy potato & chickpea luv
lara on Ingredients
- 300 gr potatoes
- 200 gr chickpeas
- 1 red onion
- 1 bulb garlic
- 3 tbsp olive oil
- 1 tbsp smoked paprika
- 1 pinch salt
- 1 pinch pepper
- 200 gr firm tofu
- 3 tbsp nutritional yeast
- 3 tbsp lemon juice
- 3 tbsp plant-based milk
- 1 clove garlic
- 1 pinch salt
- 1 pinch pepper
Materials
- oven
Instructions
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# Veg and Co
1. Pre-heat oven at 180 degrees C.
2. Cut potatoes in quarters.
3. Mix potatoes, chickpeas, red onion, garlic together and marinate with olive oil, smoked paprika, salt, pepper.
4. Put mix onto an oven dish and bake for 45 min, or until crispy.
# Creamy sauce
5. In the meantime make the creamy sauce by mixing firm tofu, nutritional yeast, lemon juice, plant-based milk, garlic, salt, pepper and blending the ingredients together into a smooth paste. Blend at least 5 minutes to get a creamy texture. If the mix is too dry, add some water.
6. To set up the plates: create a base of creamy sauce on each plate. Place the potato mix on top of the cream. Drizzle spice sauce if you like it hot.
- For alternative cream flavors add thyme, or cashew nuts, or gochujang (or another spicy sauce).
- For alternative veggie mix try with zucchini, kale, bell peper, or anything else really.