Vegan cuisine: two recipes to make potatoes tastier

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Carlos Laforet Coll
@carloslaforetcoll
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This time we offer you two recipes for vegan potato-based side dishes, two delicious dishes, to satisfy even those who ban animal products from their plate.

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Did your dear friends suddenly show up for dinner and you don't have anything ready to cook in the refrigerator? No fear! We have the solution for you: all you need is a bag of potatoes. This time we propose two recipes for vegan side dishes based on potatoes, two delicious dishes, to satisfy even those who ban products of animal origin from their plate.





Oriental-flavored potato and pea curry
You will need:
- 750 g of organic potatoes
- 2 teaspoons of dark mustard seeds
- 2 tablespoons of oil
- 2 cloves of crushed garlic
- 2 teaspoons of fresh grated ginger
- 2 sliced ​​onions
- 100 g of peas
- half a teaspoon of red pepper
- 1 teaspoon of garam masala
- 1 teaspoon of nutmeg

First of all, clean the potatoes with a damp cloth - without washing them - peel and cut into cubes. Then heat, in a pan, mustard seeds and turn them until they start jumping; at this point add oil, garlic, ginger, onion slices and cook all until it softens.
When the garlic and onion are well wilted, add the potatoes, the chilli, a pinch of salt and a pinch of pepper. Mix well, so that the potatoes are flavored with the spices, add half a cup of water, cover with a lid and simmer for about twenty minutes.

After this time, add the garam masala, nutmeg and peas and cook another five minutes, letting all the excess water evaporate. You can serve this dish with wraps or accompanied by bruschetta.

Crispy potato skins with sesame sauce
For this delicious dish you will need:
- 900 g of organic potatoes (unpeeled)
- 80 g of fresh breadcrumbs
- 3 tablespoons of chopped almonds
- 180 g of white soy yoghurt
- 1 tablespoon of lemon juice
- 2 tablespoons of chives
- 3 tablespoons of sesame seeds
- fry oil



Before starting processing, turn on the oven at 200 degrees; then pierce the potatoes with a sharp knife and put them in the oven for an hour and a half, until they are tender.
Let them cool for a few minutes, then cut them in half lengthwise. At this point, using a spoon, remove the pulp by gently scraping, put it in a bowl, and leave only a thin layer of potato next to the peel. Once this is done, cut each peel into three wedges.


Now prepare the sauce!
Put a cup of the pulp in a bowl, mash it well and let it cool. Add the breadcrumbs, almonds, chives, yoghurt, lemon juice and sesame seeds. Mix everything well by adding salt and pepper.

At this point you can dip the potato skins in the boiling oil; wait for them to brown, drain and put them on absorbent paper.


Serve them hot with the sesame sauce you have prepared and you will make a great impression! And as always ... enjoy your meal!

Verdiana Amorosi

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