Vegan Parmesan Potato Wedges

Vegan Parmesan Potato Wedges

Prep Time

15 mins

Cook/Chill Time

35 mins

Total Time

50 mins

These crispy oven-baked vegan parmesan potato wedges are 100% plant-based, gluten-free, easy to make and flavorful. They are a great side dish, snack or appetizer. Enjoy with ketchup, guac, or mayo

Course: Side Dish, Snack

Servings: 2

Ingredients

·         4 medium/big russet potatoes

·         Cooking spray

Flax egg:

·         3 tbsp ground flax seeds (or chia seeds)

·         9 tbsp water

Vegan parmesan:

·         1/2 cup almond flour (60 g) - see recipe notes

·         3 tbsp nutritional yeast flakes (20 g)

·         1 tsp onion powder

·         1/2 tsp garlic powder

·         1/2 tsp sea salt

·         A pinch of smoked paprika (optional)

Instructions

1.      For the flax egg: Put the ground flax seeds (or chia seeds) and water into a small bowl and mix with a whisk. Set aside for 5 minutes.

2.      Peel potatoes and slice into wedges.

3.      Preheat oven to 390°F (200°C). Lightly grease or line a baking sheet with parchment paper.

4.      Process all vegan parmesan ingredients in your food processor and set aside.

5.      Coat the potato wedges with a little bit of flax egg (or chia egg) and then toss them in the vegan parmesan until evenly coated.

6.      Place the potato wedges in a single layer on the baking sheet and spritz thoroughly with cooking spray.

7.      Bake until crispy for about 35-40 minutes, flipping them over after 20 minutes. Enjoy hot!

Recipe Notes

For a nut-free version, you could use ground sunflower seeds or hemp seeds

Source  https://elavegan.com

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