Potatoes are some of the most versatile roasted root vegetables. They change forms from toasty hashbrowns to fluffy, sweet mashed goodness, from thin shoestrings to lightly crisped potato pancakes. They can do anything! Their gluten-free natural state and endless meal potential make for fantastic vegan, allergen-free meal options, like spicy baked potato steaks! An incredible fall-time meal for vegans and omnis alike. These vegan baked potato steaks can be dressed up with salad greens like arugula, or laid out with grilled peppers and hot sauce on a warm corn tortilla. Anyway you slice it (ha!) these “steaks” are delicious!
Spicy Vegan Baked Potato Steak
Makes two servings
2-3 large russet potatoes
1 tsp. garam masala
1 tsp. ground black pepper
1/2 tsp. sea salt
1 tsp. cayenne powder
1 tbsp. canola oil
2-3 diced bell pepper
1. Pre-heat oven to 450F
2. Wash potatoes in cold water, do not peel
3. Slice lengthwise into thick, steak-like slices, set aside on parchment paper
4. In a very small bowl mix canola oil, garam masala, black pepper, salt and cayenne powder with a spoon
5. Use a brush to brush onto potato steaks, flipping to get both sides
6. Move parchment paper to a non-stick pan and sprinkle with diced peppers
7. Bake for 20-30 minutes flipping midway through, until edges are browned remove and let cool for 2-3 minutes before serving
More vegan and allergen-free: Dreamy Berry Breakfast Cobbler
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Photo: Kate Coffey
