[ad_1]
🌱 Lots of potatoes lying around like us? Here’s one possible combo that worked perfectly for our fam…oil-free roasted potatoes, tabbouleh, tomato wedges & vegan tzatziki dip😋.
.
• Plant based, vegan, oil free, dairy free, soy free, egg free, refined sugar free.
.
✖️ Oil-Free Roasted Potatoes ~ scrub pots, pierce a few times with a skewer/fork. Boil in a large heavy based saucepan until tender~ test this with a skewer. Allow to cool, cut into wedges/pieces. Preheat oven to 200°C. Place on a lined baking tray, sprinkle with garlic & onion powder & place in oven for 30 mins. Turn on fan for an extra 20 mins to crisp them up a bit, give the tray a shake every 5 mins.
.
✖️ Tabbouleh ~ 1 cup cooked bulgur, 3 cups finely chopped parsley, 1/4 cup finely chopped fresh mint, 1/4 cup finely chopped spring onions, 2 finely diced tomatoes {de-seeded}, 1/2 large cucumber finely chopped {de-seeded}, 3 cloves garlic {minced}, 2 tbsp lemon juice, 1/2 tsp cumin, salt & pepper to taste.
– Cook bulgur according to directions on the box/bag. Add all the ingredients to a bowl & carefully stir to combine.
.
✖️ Vegan Tzatziki ~ 500g natural coconut yoghurt, 1/2 large cucumber {de-seeded & finely grated}, 3 cloves garlic {minced}, 2 tbsp lemon juice, handful finely chopped dill.
– Combine all ingredients in a bowl & stir until well combined.
.
.
.
.
.
.
[ad_2]
20 Comments