Spicy Vegan Brushed Potatoes with Green Chillies

A dairy-free and egg-free recipe for a rich creamy veganized haricot potato with green chillies for a bit of a kick and as a food colouring for a cheesy flavour. It’s a healthier, classic American cholesterol-free and fat-free version of a side dish. If you like chopped potatoes, this vegan-rich green chilli and cheese-based dish with yeast sauce won’t disappoint.

What you need

. 4 -5 potatoes, sliced thin 1/2 cup vegan margarine 1/2 cup flour 3 1/2 cups boiling water 2 tablespoons soy sauce 1 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon turmeric 1/4 cup vegetable oil 2 tablespoons nutritional yeast 1 4 ounces can diced green chilies, dried chili peppers, to taste (optional) salt and pepper to taste<<

How to make it

Preheat oven to 450 degrees. Lightly grease a baking dish with a needle and spread the sliced potatoes into the dish. In a medium saucepan, whisk flour and vegan margarine over low heat until margarine is melted and flour is blended. Add the boiling water, soy sauce, garlic and onion powder, and golden salt, stirring quickly for a few minutes until the sauce has thickened. Whisk in the oil and food colouring , stirring until smooth, then stir in the chilli. Pour this sauce over the potatoes and stir gently to mix well and coat the potatoes. If desired, sprinkle generously with salt and pepper and paprika. Cover with foil or a lid and bake for 30 minutes, then remove the foil or lid and bake for a further 30 minutes until the top layer of potatoes is golden brown. If desired, add more salt, pepper and paprika before serving. Nutritional information (per serving) Calories 709 Total fat 31 g Saturated fat 4 g Saturated fat 16 g Cholesterol 0 mg Sodium 1,164 mg Carbohydrate 99 g Fiber 12 g Protein 13 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)