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Supreme vegan little potatoes
Ingredients
- 1.4 kilograms of Little Potato Company potatoes (Dynamic Duo)
- 1 can of black beans
- 3 Italian plum tomatoes (diced)
- 2 cups of vegan cheddar cheese
- 2 jalapeños (cut small)
- 2 avocados (diced)
- 1 cup of salsa
- 3 tablespoons of dry parsley (divided)
- 2 cups of TVP
- 3 1/2 cups of water
- 3-1/2 tablespoon of salt (divided)
- 4 tablespoons of grounded black pepper
- 5 cloves of garlic
- 1-1/3 cup of Becel vegan butter
- 1 teaspoon of chilli powder
- 1/2 teaspoon of cumin
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of garlic powder
- 1/4 tespoon of red pepper flakes
- 1/2 teaspoon of oregano
- 2 tablespoons of olive oil
- 1 tablespoon soya sauce
- 1 cup of chopped cilantro
- 1/2 cup of lime juice
Directions
- To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large pot.
- Fill the pot with water until the potatoes are submerged and covered by 2.5 centimeters of additional water. Add one tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork.
- While potatoes are cooking, line large baking sheet with parchment paper and set aside. Cut up tomatoes, jalapeños, avocados and set aside. In a small bowl combine cilantro and lime juice with a pinch of salt and pepper. Set aside.
- In a medium saucepan add TVP and water on medium-high heat. Bring to a boil until TVP is soft and the water is absorbed. Turn stove to medium-low add in oil, soya sauce, cumin, onion powder, garlic powder, red pepper flakes, and oregano. Stir and set aside.
- In a medium frying pan on medium-low heat add one tablespoon of olive oil. Once heated add one can of washed black beans in pan and cook for three minutes. Remove from heat and set aside.
- When the potatoes are done, drain them in a large colander and let them cool for about two minutes, until they can be handled safely.
- Evenly distribute the potatoes over the prepared baking sheet and use a potato masher or a serving fork to gently smash each potato. In a small microwave bowl combine garlic and butter, heat for 45 seconds (until melted). Drizzle garlic combination over the smashed potatoes. Sprinkle salt, pepper and dry parsley over the potatoes.
- Broil on high until the potatoes are nice and golden on the edges about 2.5 minutes. Place done potatoes on a plate and top with TVP, tomatoes, avocado, black beans, cheese, and salsa. Drizzle with cilantro lime dressing and garnish with a sprinkle of dry parsley.
- Serve and enjoy!
