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Loaded vegan fries





Tiempo total:

Ingredientes para

Loaded vegan fries

  • 2 x 500g packets Coles fresh sweet potato chips
  • Olive oil spray
  • 1 tablespoon vegetarian chicken salt
  • 150g cherry tomatoes, quartered
  • 1 avocado, finely chopped
  • 2 dill pickles, finely chopped
  • 1 spring onion, thinly sliced
  • Fresh coriander sprigs, to serve
  • Como se hace la

    Loaded vegan fries

    Dificultad: Easy


    • Step 1
      Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
    • Step 2
      Place chips on prepared tray in a single layer. Spray generously with oil. Bake for 30 to 35 minutes or until golden and tender, turning halfway through.
    • Step 3
      Meanwhile, make Mushroom Gravy. Place porcini mushrooms in a heatproof bowl. Cover with boiling water. Stand for 15 minutes. Strain over a jug, reserving liquid and leaving behind any sediment. Discard mushrooms. Heat 1 tablespoon oil in a saucepan over medium-high heat. Add swiss brown mushrooms. Cook, stirring, for 5 minutes or until golden. Add stock powder, porcini mushrooms and reserved soaking liquid. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes to allow flavours to develop. Strain stock through a fine sieve into a jug. Heat remaining oil in same pan. Add flour. Cook, stirring, for 2 minutes or until bubbling. Gradually stir in reserved mushroom stock. Bring to the boil, stirring. Stir in Worcestershire sauce.
    • Step 4
      Make “Cheese” Sauce. Melt Nuttelex in a small saucepan over medium heat. Add flour. Cook, stirring, for 2 minutes or until bubbling. Gradually stir in soy milk. Stir over medium heat for 8 minutes or until mixture bubbles and thickens. Whisk in miso paste and biocheese. Whisk until smooth. Season with pepper
    • Step 5
      Sprinkle chips with chicken salt. Toss gently to combine. Place on a large serving platter. Top with cheese sauce, gravy, tomato, avocado, pickles and onion. Serve sprinkled with coriander sprigs.


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