Deliciously savoury, these noodles are easy to make and high in plant protein.

Gluten free and vegan!

Vegan & Gluten Free

Vegan Gluten-free

Delicious potatoes that are crispy on the outside and soft on the inside!

Easy to make with just 4 ingredients.

Blend oats to flour.

Then to bowl add oats, salt, arrowroot, coconut oil & water - mix.

Cut tofu into cubes and toss in oil, soy sauce & apple cider vinegar.

Broil 20 mins, flipping midway through.

Cut a row of 3mm slices into 6 medium potatoes.

(Place 2 wooden spoons either side of potato to avoid slicing ALL the way through it.)

Combine almond butter, apple cider vinegar, maple syrup & soy sauce in bowl.

Mix sauce well until combined.

Chop ¼ cup sage finely and mix with 3 tbsp avocado oil in bowl.

Add potatoes to baking sheet, and rub sage/oil mixture into them. Season well with salt.

Bake in oven at 400°F/ 205°C for 35 mins.

Remove from oven and sprinkle 2 cloves crushed garlic over potatoes (pushing between slices).

Bake another 20 mins.

Serve immediately for deliciously crispy Hasselback Potatoes!