vegan recipes potato stacks

Potato stacks

Potato Stacks
Recipe type: Side dishes
  • 6 average sized potatoes, peeled & washed
  • ¾ cup soy milk
  • ½ cup raw cashews
  • 1 tablespoon arrowroot flour (or tapioca flour)
  • 1 tablespoon olive oil
  • 1 tablespoon of crushed garlic
  • 1 tablespoon nutritional yeast flakes, plus extra to garnish
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon dried mixed herbs
  • ½ teaspoon salt
  • ¼ teaspoon onion powder
  • Black pepper to season
  1. Preheat oven to 180oC
  2. Grease a 12 cup muffin tray
  3. Slice potatoes as thin as possible, using a mandoline slicer if available
  4. Set aside in a large mixing bowl
  5. Place all sauce ingredients into a blender & blend until smooth
  6. Pour over potato slithers & toss to coat
  7. Layer the potato slices into stacks by placing them in the induvial muffin cups
  8. Using a spoon, scoop up excess liquid from the bowl & distribute evenly amongst the filled muffin cups
  9. Sprinkle with nutritional yeast flakes
  10. Bake for 50-60 minutes or until the edges are golden. Remove from oven & allow to cool in tray for 5 minutes


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