I don’t know about you, but I love me some roast potatoes.
Sometimes when I don’t feel like doing too much I roast potatoes and eat them loaded with some vegan meat and tasty sauce.
The best part about these is that it’s easy to make, you also don’t need to dirty too many dishes, just an oven dish and a frying pan, really.
What’s in loaded potatoes?
Our rendition of loaded vegan potatoes is a mix of sweet and regular potatoes, smothered in a creamy (veganised) meaty sauce.
If you don’t feel like having this on its own you could always pair it with another side or even a simple salad. I had a simple garlic rice along side it.
What pairs well with this dish?
This meal pairs well with side dishes like our red lentil sun-dried tomato quinoa or even our sweetcorn fritters.
You can choose anything to be honest, we personally prefer picking a side dish with a grain like rice, quinoa or corn to balance out the meal a little more – Each to their own!
Thanks for choosing our recipe to roll with today, if you love it be sure to bookmark it for future reference, it helps us a lot! Hope to see you again sometime soon, stay blessed.
| Prep Time | 10 Minutes |
| Cook Time | 65 Minutes |
| Passive Time | 1 hour 15 Minutes |
| Servings |
people
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- 4 Medium Potatoes
- 1 Tsp Rosemary
- 1 Tsp Italian herbs
- 1 Tsp Smoked Paprika
- 1 Tbsp Extra Virgin Olive Oil
- Salt
- Pepper
- 50 Millilitres Plant Milk I used coconut milk
- 1 Tbsp Soy Sauce
- 1 Tbsp Brown sugar
- 1 Tsp Dijon mustard
- 1 Tsp Garlic Powder
- 1 Tsp Italian seasoning
- 1 Tsp Cornflour
- 1 Tsp Cumin seeds
- 1 Tsp All purpose seasoning Optional
- 1 Tsp Sriracha Optional
- 1 Shallot
- 100 Grams Vegan mince I finely chopped soy pieces in mine.
Ingredients
Roast potatoes
Sauce (cream base)
Sauce (meat)
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- Preheat the oven to 210 degrees Celsius. Wash and scrub potatoes clean, transfer to a chopping board.
- Transfer medium sized potatoes to the baking tray. Drizzle on olive oil, along with the potato seasonings. Ensure the potatoes are well coated in oil and seasoning, and transfer to the hot oven, cover in foil and cook for 30-45 minutes, or until sizzling and crispy on the outside, with a fork easily poking through.
- Meanwhile, peel your onion and slice into thin strips, similar to matchsticks.
- Heat a frying pan on a high heat, when the pan is hot, add cumin seeds, and toast for 30 seconds to 1 minute. Turn heat down, then add oil, coat pan and cook for another 30 seconds, then add chopped onion.
- Let the onion cook for 2-3 minutes, or until slightly softened, then add the mushroom, along with the garlic powder, all purpose seasoning and black pepper, then stir and allow to cook for 5 minutes.
- Add vegan mince into the pan and cook for 4 minutes. Stir, then turn the heat up to high, pour in soy sauce, brown sugar and milk, bringing to a boil.
- Once bubbling, turn the heat down to medium and add mustard, sriracha and cornflour. Gently stirring to avoid lumps from the cornflour, cook for another 3-5 minutes until reduced to a thicker sauce. Taste and alter for salt preference, remove from heat and set aside.
- Once potatoes are cooked, transfer while hot to a plate. With a ladle or serving spoon, scoop some of the creamy mince sauce onto the potatoes. Serve on its own or with your favourite sides - Enjoy!
You can also cook the potatoes (wrapped in foil) in an air fryer (200 for 1 hour)
