Roast Potatoes with Seasonal Salad & Cranberry Sauce

Roast Potatoes with Seasonal Salad & Cranberry Sauce

If you ask us, the best part of a Sunday roast is roast potatoes! With their crisp exterior and fluffy interior, it's impossible not to go back for a second helping!

Typically made animal fat, these vegan roast potatoes are completely animal-free but every bit as delicious. Serve them alone or with a side salad made with seasonal produce and a sprinkling of nuts for extra crunch. This delicious vegan roast potato recipe also features a sweet cranberry sauce recipe that's the perfect accompaniment at Christmas or anytime you want to add another element to your plate.

Servings: 1

Servings: 1

Ingredients

Method

Ingredients

(Servings: 1)

  • 500 500 g potatoes chopped in random shapes or leftover roast potatoes
  • 1 1 Tbsp olive oil
  • 1 1 tsp garlic powder
  • 0.5 0.5 tsp sea salt
  • For the cranberry sauce:
  • 75 75 g coconut sugar 
  • 100 100 ml fresh orange juice
  • 250 250 g pack fresh or frozen cranberries 
  • 2 2 Tbsp apple cider vinegar
  • 2 2 Tbsp extra virgin olive oil
  • Pinch sea salt
  • For the salad:
  • 2 2 big handfuls mixed salad
  • 3 3 Tbsp hazelnuts toasted
  • 2 2 tsp capers

Method

To roast the potatoes:

  1. Preheat the oven to 350 degrees/gas mark 4.
  2. Add the potatoes to a roasting tray then toss to coat them on olive oil, garlic powder  & salt. Roast for approx 40 -50 minutes until crispy on the outside and soft inside.

To make the dressing; 

  1. Add all the ingredients to a jar and shake to combine.

To make the cranberry sauce:

  1. Add the orange juice & sugar to a saucepan and bring to the boil.
  2. Now stir in the cranberries, simmer for approx 5-6 minutes.
  3. Spoon into a mason jar to allow to cool and thicken.

To serve:

  1. Add the leaves and potatoes to a serving bowl, dress with the cranberry dressing, toasted hazelnuts and capers.

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