If you're ever in doubt...there is always LOADED FRIES!
725g potato wedges
3/4 teaspoon of garlic granules
1/2 teaspoon of onion granules
1 1/2 tablespoons of liquid smoke
2 tablespoon of soy sauce/tamari
1 teaspoon of paprika
1 tablespoon of ketchup
2 avocados (mashed)
3 tablespoons of fresh tomato salsa
2 tablespoons of vegan sour cream
2 large handfuls of vegan grated cheese
Chopped spring onions
Pinch of chilli flakes
Begin by preheating oven to 180c and scattering the potato wedges on a large baking tray lined with your reusable baking mat. Place in the oven for 25 minutes or as per instructions.
Meanwhile add the garlic granules, onion granules, liquid smoke, soy sauce, paprikaand ketchup to a bowl and combine. Dice the tempeh and add to the bowl and combine before adding to a pan on a medium heat. Fry for 8-10 minutes.
When the wedges have 5 minutes to go carefully take the tray out of the oven and sprinkle the cheese on top. Place back into the oven for the remaining 5 minutes.
Next take the tray out of the oven, add dollops of mashed avocado, salsa and sour cream.
Scatter the tempeh pieces on top along with the diced spring onion, fresh coriander and chilli flakes.
Squeeze over from lime and enjoy!