Deliciously savoury, these noodles are easy to make and high in plant protein.
Gluten free and vegan!
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!