Description
These Vegan Hot Maple Butter Smashed Western Sandwiches hit all of your cravings by turning your favourite western omelet vegan, and replacing the bread with crispy, hot maple smashed potatoes!
Ingredients
Smashed Potatoes:
- 12 small potatoes, skin on
- 3 tbsp vegan butter, melted
- 2 tbsp oil
- 3 tbsp maple syrup
- 1 tbsp hot sauce such as Frank’s
- 1/4 tsp chilli flakes
- sant and pepper
Garlic mayo:
- 1/3 cup vegan mayo
- 1 clove garlic (or more), minced
Vegan Western Omelet:
- 120g Just Egg or liquid egg substitute of your choice
- 1/4 cup diced red onion
- 1/4 cup diced red pepper
- 3 slices vegan cheese
- 1 tbsp vegan butter
- pinch of salt and pepper
Instructions
- Add potatoes to a large pot and cover with water until just submerged. Bring to a boil and cook about 20 minutes or until potatoes are fork-tender.
- Preheat oven to 425 F. Line a sheet pan with parchment paper.
- Drain potatoes and let sit a few minutes so the steam evaporates the water on them.
- Add to prepared sheet pan and use a glass to lightly press down on each one, creating a “smashed” potato.
- Combine vegan butter, oil, maple syrup, hot sauce and chilli flakes. Drizzle evenly over top of the potatoes.
- Bake in preheated oven until golden brown and crispy – about 15-20 minutes.
- Meanwhile, stir together vegan mayo and garlic.
- In a medium frying pan, melt vegan butter, and add red onion and red pepper. Fry until onions are translucent.
- Add the Just Egg and cook for 4-5 minutes, or until the top starts to firm and bottom is browned. Add vegan cheese slices and fold over into an omelet. Cook for another 2 minutes until cheese is melted.
- Remove from heat and slice omelet into 6 pieces approximately the size of the smashed potatoes.
- Remove potatoes from oven and season with salt and pepper to taste.
- Stack omelet pieces between two smashed potatoes and add 1 tbsp of garlic mayo. Repeat.
- Serve hot and enjoy!
- Prep Time: 15
- Cook Time: 25