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 VBites’ excellent sage sausages and Linda McCartney sausages too). 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 green chillies and a couple of red chillies, chopped
1 tsp salt
¾ cup canola oil, or light olive oil
1 Tbsp tomato ketchup
METHOD & ASSEMBLING THE DISH
Method for the Marinade :
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. Then Spoon into a large bowl.
Method for the Bake :
Now place the potato wedges in the bowl, and using clean hands, massage the marinade paste all over the potatoes. Now place the potato wedges, one next to the other, with the cut up chillies, onions and garlic 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, feel free to add more of the marinade with a small spoon onto the potatoes when turning over. Place in the oven for 15 minutes, then take out again.
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 thespicemaniac.com 2016