What was your favorite cafeteria lunch growing up? Ours was hands-down ‘jojo’ day. I don’t know if these delicious potato wedges are a nationwide thing or just a west coast thing, but if you know what I’m talking about, you had a fabulous childhood. Cut in rustic, irresistible wedges and seasoned with spices and bread crumbs, jojos are definitely a step above your regular French fries. I made them healthier by mixing regular potatoes with sweet potatoes, and cut the fat by baking as opposed to deep frying. Hint: my secret to fluffy on the inside, crispy on the outside fries is to boil them first, pat them dry, and then bake them on a hot, oiled baking sheet. Bake tempeh strips marinated with barbecue side at the same time, maybe add a corn on the cob, and you’ve got the meal to please everyone.
Vegan Barbecue Tempeh with Rainbow Jojos
1-2 large idaho potato
1 large sweet potato
1 tsp garlic powder
1 tsp coriander
1/2 tsp cumin
dash cayenne or paprika
1/4 cup breadcrumbs
salt and pepper
2 tbsp extra virgin olive oil
1 pkg tempeh (I used SoyBoy 5 Grain)
1/2 cup all natural barbecue sauce
1/4 vidalia onion, chopped
1. Wash and peel the potatoes and sweet potato, leaving some skin on. Slice them into wedges about 1/2 inch thick.
2. Boil water in a medium pot and add the wedges. In the meantime, heat the oven to 375 degrees F. Line a baking sheet with foil, then coat thinly with 1 tbsp olive oil. Pop the tray into the oven.
3. Cook the wedges for about 5 minutes or until just cooked through, then drain the wedges and pat them dry with a paper towel. Add 1 tbsp olive oil, garlic powder, coriander, cumin, cayenne, salt, pepper, and breadcrumbs, then toss to coat.
3. Take out the baking tray from the oven. Add the wedges on the tray–you should hear a sizzling sound as the potatoes hit the hot surface. Put it in the oven for 30-35 minutes, or until crispy and golden.
4. In the meantime, slice the tempeh into 1/2 inch thick dominos. Place them on a separate baking tray or just make room next to the potatoes, and coat them generously with barbecue sauce. Bake for 20-25 minutes.
5. Take out both the tempeh and the jojos. Serve with extra barbecue sauce or organic ketchup. Bon appetit!
Photo: Peaceful Dumpling