Vegan Smashed Potatoes With Avocado Sauce
User Reviews
5
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
20 mins
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Total Time
50 mins
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Servings
8
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Calories
332 kcal
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Course
Side Dish, Main Course
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Cuisine
Vegan
Vegan Smashed Potatoes With Avocado Sauce
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These vegan smashed potatoes are crispy on the outside, soft on the inside, fragrant and perfect either as a main course or a side dish. Serve them with the tangy and refreshing avocado sauce! Gluten-free and super easy to make.
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Ingredients
For the potatoes
- 8 medium potato around 1kg/2.2 lbs
- 2 tbsp olive oil
- ¼ cup nutritional yeast
- 1 tbsp oregano dried
- 1 tbsp basil dried
- 1 tbsp rosemary dried
- ½ cup breadcrumbs gluten-free if necessary
- ½ cup vegan cheese optional
For the avocado sauce
- 2 large avocado
- 1 large onion peeled and chopped
- 2 cloves garlic
- 3 cups spinach
- 1 cup cilantro chopped
- 1 tsp salt
- ¼ cup lemon juice (juice of 1 lemon)
Instructions
Make the smashed potatoes
- Boil the potatoes. This will take around 25 minutes for medium-sized potatoes. Test by taking out a potato using a slotted spoon, waiting for it to cool down, and testing using a knife.
- Preheat the oven to 180 degrees C (350 F) and line a large baking tray with parchment paper.
- Drain and rise the potatoes and transfer them to a large mixing bowl. Drizzle with olive oil, before adding the nutritional yeast and the oregano, basil and rosemary. Stir together well.
- Arrange the potatoes on the baking tray. Make sure not to overcrowd it and leave plenty of room for each potato. Use either a potato masher or the bottom of a cup to flatten them down gently.
- Sprinkle each potato with around 1 tbsp breadcrumbs, followed by 1-2 tbsp grated vegan cheese. You can also add extra olive oil and dried herbs if you wish.
- Bake in the preheated oven for 20 minutes, until crispy on golden brown.
Make the avocado sauce
- To a blender or food processor, add the avocados, onion, garlic, spinach, fresh cilantro, salt and lemon juice. Blend until very smooth and serve with the potatoes.
Equipments used:
Notes
- Smaller potatoes will take around 15 minutes to boil.
- Make sure that the potatoes are fully cooked through before flattening them.
- If you cannot find gluten-free breadcrumbs, you can leave them out or replace with extra nutritional yeast.
Nutrition Information
Show Details
Calories
332kcal
(17%)
Carbohydrates
49g
(16%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Sodium
463mg
(19%)
Potassium
1389mg
(30%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
1301IU
(26%)
Vitamin C
32mg
(36%)
Calcium
88mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Sodium | 463mg | 19% |
| Potassium | 1389mg | 30% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 1301IU | 26% |
| Vitamin C | 32mg | 36% |
| Calcium | 88mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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