Description
Thick cut russet potatoes, spiced and air fried until crispy, Â with “meat” sauce, cheese sauce, plant-based pepperoni and cashew cream drizzled overtop.
Ingredients
- 4 large Russet potatoes
- 1/2 cup bread crumbs
- 2 tbsp olive oil
- 1 tsp parsley
- 1 tsp pepper
- 1 tsp chilli flakes
- 1 package (453g) of vegan ground “beef” crumble
- 1 jar (24 oz/750 mL) of marinara sauce
- 1/2 cup coconut milk
- 1/2 cup vegan cheese shreds
- 1 tbsp basil
- 200g vegan cheese
- 1 cup plant-based milk
- 2 cloves garlic
- 1 cup cashews
- 1 cup water
- 2 tbsp nutritional yeast
- 8 slices vegan pepperoni
Instructions
- Wash and cut potatoes into long, thick fry shapes.
- Add fries to bowl with oil, pepper, parsley, chilli flakes and bread crumbs. Toss to coat.
- Add to air fryer basket and cook on 375 F – 400 F for about 30 minutes, tossing halfway through, until crispy and golden brown.
- Meanwhile, bring a skillet to medium heat and add vegan “beef” crumble, until nearly cooked through.
- Add marinara sauce, coconut milk, basil, vegan cheese shreds and, stirring to combine, and simmer until slightly thickened. Remove sauce from heat and set aside.
- To a medium sized pot, add your plant-based milk and cheese block; stir until combined and thickened. Leave on lowest heat setting to keep warm until ready to serve.
- To a high speed blender, add cashews, garlic, water, and nutritional yeast. Blend until smooth and combined.
- Layer fries, “meat” sauce, cheese sauce, pepperoni and cashew cream sauce into serving dish. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 30 minutes