Brown Girl Vegan

Category: Appetizer

  • Spicy Keema Rice Paper Dumplings

    Spicy Keema Rice Paper Dumplings

    These rice paper dumplings with a spicy, indian twist is the comfort food that you didn’t know you needed – paired with a spicy chilli-tomato chutney.

    These keema (minced meat) dumplings are to die for – made with a mix of plant based meat, potatoes, peas and flavourful indian spices. The viral sushi-inspired rice paper dumplings are amazing, but once you try this, I think you’ll love this one more.

    Paired with a spicy chilli-tomato chutney that was inspired by the dipping chutney for nepalese dumplings called Momos, these taste phenomenal. Crispy on the outside and stuffed with a punchy keema filling on the inside to make the perfect snack. Of all time.

    Print Recipe

    Spicy Keema Rice Paper Dumplings

    These rice paper dumplings with a spicy, indian twist is the comfort food that you didn't know you needed – paired with a spicy chilli-tomato chutney.
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Side Dish, Snack
    Cuisine: Asian, Fusion, Indian
    Keyword: dumplings, indian food, rice paper
    Servings: 10 dumplings

    Ingredients

    Crispy Keema Rice Paper Dumplings

    • 1 pack plant based grounds (I used Impossible)
    • 3 tbsp olive oil
    • 1/2 cup chives / spring onion
    • 1 tsp chilli powder
    • 2 tsp garam masala
    • 1/4 tsp turmeric powder
    • 2 tsp minced ginger
    • 2 tbsp tomato paste
    • 1 cup tomato passata
    • 2 medium potatoes
    • 1 tsp brown sugar
    • 3/4 cup frozen peas
    • 1 lime
    • salt
    • black pepper
    • 10 rice paper sheets
    • oil for frying

    Chili-Tomato Chutney

    • 1/2 cup chopped tomatoes
    • 3 dried chillies
    • 1/2 tsp garam masala
    • 1 tsp brown sugar
    • 1/4 tsp black pepper
    • 1/2 tsp salt
    • 1 tsp garlic powder

    Instructions

    • Add olive oil to a pan. Saute minced ginger until fragrant.
    • Add spices and saute. Add chopped chives and give it a good mix.
    • Add tomato paste and saute until the paste cooks. Then, add your plant based meat and cook it fully.
    • Meanwhile, steam or microwave your potato for 4 minutes in 2 minute intervals. Peel the skin off and chop them into little cubes.
    • Add potatoes, frozen peas and give the mixture a good mix.
    • Add tomato passata and give it a good mix. Cook for about 5 minutes.
    • Finish off with salt, pepper, brown sugar, lime juice and mix well until combined.
    • Dip your rice paper sheet in water. Lay it on a board, place 2 spoonfuls of keema filling and fold them up into dumplings.
    • Wet another piece of rice paper and double fold the dumpling.
    • Repeat this process for the rest of the dumplings.
    • Pan fry them in oil on both sides for a few minutes until crispy.
    • Make your chili-tomato chutney. Soak dried chillies in hot water for 10 minutes.
    • Blend the ingredients needed for the chutney until a smooth paste forms.
    • Serve your crispy keema dumplings with the chili-tomato chutney and sprinkle with some chopped coriander leaves.
  • Roasted Tandoori Cauliflower (2 ways)

    Roasted Tandoori Cauliflower (2 ways)

    This fabulous, spicy centrepiece doesn’t need a lot of prep time and is absolutely delicious! Pair it with a creamy mint chutney to make a statement.

    This Tandoori Cauliflower is absolutely delicious, healthy and easy to make. Packed with flavours from the spices, baked to the perfect crunch and dipped in a creamy, tangy mint sauce – it’ll bring you out of this world!

    All you have to do is combine your spices, make them into a paste and slather them over your cauliflower. Let it marinate for a few hours for more flavour or you can bake it right away if you’re pressed for time. Still tastes amazing, either wise.

    You can also break them up into pieces and marinate them for a fuller flavour profile. I personally like to cut into the Tandoori Cauliflower like a steak, makes it so much more fun but breaking them up into chunks definitely makes them easier to eat.

    What You Need

    You need pretty much all the common spices Indian cuisine uses so here’s a list of what you would want to stock up if you’re making this recipe:

    • Kashmiri Chilli Powder: this specific type of chilli powder gives a nice, bright orange-red colour to the paste and you can choose the spice level too. I chose mild.
    • Fennel Powder: ground up fennel seeds that are often sold in packets of powder.
    • Coriander Powder: ground up coriander seeds
    • Garam Masala: an essential for curries, masalas, indian-style stir-fries.
    • Onion & Garlic powder: to amp up the flavour but you can omit it if you’d like.
    • Turmeric: again, very much needed for a lot of Indian dishes.
    • Kasthoori Methi: fenugreek leaves
    • Neutral oil: to ensure the cauliflower roasts nicely. You can also use olive oil.
    • Lime/lemon juice: for the extra tang
    • Black Pepper, Salt

    This recipe is also easily gluten free and nut free!

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    Roasted Tandoori Cauliflower (2 ways)

    This fabulous, spicy centrepiece doesn't need a lot of prep time and is absolutely delicious! Pair it with a creamy mint chutney to make a statement.
    Prep Time5 minutes
    Cook Time55 minutes
    Total Time1 hour
    Course: Main Course, Side Dish
    Cuisine: Indian
    Keyword: cauliflower, indian, tandoori
    Servings: 4

    Ingredients

    • 1 head cauliflower
    • 2 tsp kashmiri chilli powder
    • 1 tsp fennel powder
    • 1 tsp coriander powder
    • 1 tsp garam masala
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/2 tsp turmeric
    • 1/2 tsp black pepper
    • 1/2 tbsp lime juice
    • 1 tbsp kasthoori methi (fenugreek leaves)
    • 2 tbsp oil
    • salt
    • 1 tsp tandoori masala (optional)
    • splash of water (if pasta is too thick)

    Mint-Cilantro Chutney

    • 150 g silken tofu
    • 1.5 cups mint leaves
    • 1 cup cilantro
    • 1 tsp garam masala
    • 1 tsp minced ginger
    • 1-2 green chillies
    • salt

    Instructions

    • Preheat oven to 220°C / 428°F.
    • Mix all the ingredients to make a smooth, thick paste.
    • Brush it all over the head of cauliflower. You could also break them into chunks and add them to the pasta and give them a quick toss.
    • Spray or drizzle some more oil on top.
    • Bake for about 40-50 minutes until you see some hints of charring. Halfway while baking, spray or drizzle some more oil.
    • Meanwhile, blend the ingredients needed for the mint chutney until smooth. Add a splash of water if the chutney is too thick.
    • Serve cauliflower with lemon wedges and mint chutney to serve. You can even garnish with parsley/coriander if you'd like.
  • Crispy Rice Paper Sushi Rolls

    Crispy Rice Paper Sushi Rolls

    These ‘sushi dumplings’ is the most unique food trend that tastes amazing and is 100% vegan AND gluten free. Try it now!

    I’m not sure about the origins of this viral trend, but to whoever it was THANK YOU! I found a way for my family to appreciate this asian-fusion snack. They are a combination of crispy spicy tofu, sushi and Vietnamese rice paper so I understand that this is not a remotely authentic sushi recipe.

    Paired with a spicy chili oil dipping sauce, they taste phenomenal. Crispy on the outside and stuffed with fillings on the inside to make the perfect snack. Of all time.


    They take a while more to make but if you have your ingredients prepped in advance, it should be super fast! You can also switch up the ingredients to include different vegetables or another protein source, like tempeh.

    Ingredients to make these ‘Sushi’ Rolls

    • rice paper sheets – are absolutely essential! You can find them at your local Asian grocer as they are most commonly used to make spring rolls in Vietnamese cuisine.
    • extra firm tofu  – you can also substitute with tempeh or a plant based meat of your choice.
    • avocado – for that natural creaminess
    • carrots and cucumber – you need that crunch!
    • spicy sauce – to coat the tofu for a nice flavour
    Print Recipe

    Crispy Rice Paper Sushi Rolls

    These 'sushi dumplings' is the most unique food trend that tastes amazing and is 100% vegan AND gluten free. Try it now!
    Prep Time30 minutes
    Cook Time10 minutes
    Total Time40 minutes
    Course: Main Course, Side Dish, Snack
    Cuisine: Asian, Fusion
    Keyword: dumplings, rice paper, sushi

    Ingredients

    • 450 g extra firm tofu
    • 4 tbsp corn starch
    • 8-10 rice paper sheets
    • 8-10 nori sheets, cut into rectangles
    • 1/2 cup cucumber matchsticks
    • 1/2 cup carrot matchsticks
    • 1 avocado
    • 1 tbsp white sesame seeds
    • 1 tbsp black sesame seeds
    • 1 cup sushi rice
    • 1.5-2 cups water

    Chili Glaze for Tofu

    • 1 tbsp soy sauce
    • 1 tbsp sriracha
    • 1 tsp brown sugar
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 2 tsp leftover corn starch
    • 1/4 cup water

    Chili Oil Dipping Sauce

    • 1 tbsp soy sauce
    • 2 tbsp chili oil

    Instructions

    • Rinse and drain the sushi rice. Add 1.5 cups water first and cook on stovetop for about 18 minutes. If rice is still uncooked, add 1/2 cup of water and cook for a few minutes. Cover the lid and let it cook more in the steam.
    • Slice tofu into rectangles. Coat in corn flour and fry them until crispy.
    • Mix together the ingredients for chili glaze. Pour over tofu and stir until the sauce thickens.
    • Wet the rice paper in water for a split second and lay it on a clean surface.
    • Layer with nori sheet, sushi rice, tofu, avocado, veggies. Wrap the rice paper horizontally, then vertically.
    • Mix the white and black sesame seeds. Roll one side of the sushi rolls into sesame seeds.
    • Fry the rolls in oil until crispy on both sides. Serve with hot chili oil dipping sauce.
  • Easy Vegan Falafels (Freezer Friendly)

    Easy Vegan Falafels (Freezer Friendly)

    This recipe gives you the crispiest falafels – and they are also freezer friendly, allergen friendly, gluten free and can be prepared in just 30 minutes!

    This Post May Contain Affiliate Links.

    Falafels are a vegan-friendly Middle Eastern snack

    What are Falafels?

    Falafels are deep fried patties or balls made from chickpeas or fava beans – it’s traditionally vegan so most of the middle eastern restaurants that serve them also tend to be vegan! However, they might come with a side of Tzatziki which is not vegan!

    Tips To Make the Best Falafel

    The first time I tried making falafel, everything fell apart when I fried the patties. It could not be salvaged, like at all.

    So here are some tips on how to make the best, crispiest falafels:

    1. Deep fry your falafels!

    Deep frying is the best option to get crispy and well-browned falafels. It is the only way it turns out crispy on the outside and crumbly on the inside.

    You can also air fry or bake them but I can’t guarantee that they will come out as crispy. But they would most definitely still taste good!

    2. Do NOT use Canned Chickpeas.

    Canned chickpeas are pre-cooked so blending them results in a mushy texture. If you try frying them, everything will break and fall apart.

    Instead, soak your chickpeas for 18 hours to a day, and rinse them. Toss them in the blender directly and pulse a few time to get a coarse mixture – not one that’s blended like a paste!

    3. Use a Good Quality Food Processor

    Using a high speed blender where you can blend or pulse flexibly is important. I used Ninja Power Blender & Processor Ultimate System CB402 5-in-1. It’s absolutely amazing because I can use it to chop vegetables, blend smoothies, make dips and even grind dry spices!

    Get $150 off with my code ‘BGVCB402’ – it’s honestly so worth it! (This is gifted, not a paid partnership) so genuinely recommending this highly efficient blender set.

    4. Customize your Spices

    I make my falafels allergen and gut friendly. Soaking chickpeas for such a long period can eliminate the components that contribute to gas and bloating. However, if you have severe gut issues, I would suggest to seek the advice of a medical practitioner.

    Some of the other ingredients I’ve excluded are onions and garlic. Instead, I made them extra nutritious by adding brown rice, carrots, parsley, spices, lemon juice, and the green parts of the spring onion! That way, you don’t compromise on flavour but yet add a healthy boost to your new favourite protein dish.

    This recipe is also entirely gluten free!

    Print Recipe

    Easy Vegan Falafels

    This recipe gives you the crispiest falafels – and they are also freezer friendly, allergen friendly, gluten free and can be prepared in just 30 minutes!
    Prep Time20 minutes
    Cook Time7 minutes
    Total Time28 minutes
    Course: Appetizer, Main Course
    Cuisine: Middle East
    Keyword: falafels
    Servings: 24

    Ingredients

    • 2 cups dry chickpeas
    • 1/2 tsp baking soda
    • 1 cup cooked brown rice
    • 1 cup parsley
    • 1 cup shredded carrots
    • 1/2 cup spring onions
    • 2 tsp dried dill
    • 1 tbsp coriander powder
    • 1 tbsp cumin powder
    • 1/2 tbsp black pepper
    • 2 tbsp sesame seeds
    • 1 tsp chili powder or flakes
    • 1 tsp baking powder
    • 1 tbsp onion and garlic powder
    • 2 tbsp lemon juice
    • salt
    • oil for frying

    Vegan Tzatziki

    • 300 g silken tofu
    • 1/2 japanese cucumber
    • 1 tsp dill
    • 2 tsp garlic powder
    • 1.5 tbsp lemon juice
    • 1/4 tsp black pepper
    • salt

    Instructions

    • Soak your chickpeas in double the amount of water and let it sit for 18 to 24 hours.
    • Grate your cucumber before preparing the falafels and add some salt.
    • Rinse and drain the chickpeas. Add to a food processor and pulse until they are blended to coarse grains.
    • Blend your carrots, parsley, brown rice and spring onions separately.
    • Combine the mixture with the chickpea mixture. Add all of your spices and give them a good mix until well combined.
    • Form small balls with your hand of around 1.5cm in diameter and press them gently to flatten them.
    • Add oil to a pan and wait for it to heat up. Lower your patties in the oil to fry them. After a few minutes, flip them until they fried to a nice brown colour.
    • Take them off the heat and place on a tissue to drain the excess oil.
    • Drain the excess water from your cucumber and pat with a dry towel.
    • Combine your ingredients needed for the Vegan Tzatziki. Add the grated cucumber and give it a good mix.
    • Serve falafels with Vegan Tzatziki and roasted green peppers (I used shishito peppers) Enjoy!
  • Vegan Filipino Eggplant Omelette

    Vegan Filipino Eggplant Omelette

    This crispy ‘egg’ battered eggplant dish is perfect when served over rice and paired with smoky ketchup. It’s also vegan AND gluten free!

    Vegan Eggplant Omelette

    This mouthwatering dish is called ‘Tortang Talong’ also known as crispy eggplant omelette native to Philippines and is made by roasting eggplant and coating with an egg mixture. Often times, it’s also stuffed with minced meat which I didn’t include to keep it simple but you can always be versatile with that component!

    This version is also entirely vegan and gluten free (yes we don’t use ANY eggs in this recipe) to get a nice crispy omelette with smashed and peeled eggplant in the middle.

    What do I Need to Make This?

    This can be made in just 20 minutes – making it the perfect go-to dinner!
    • medium sized eggplants – not too small and not too large (to ensure we’re able to flip the eggplant without any breaking)
    • silken tofu, chickpea flour and spices – for the vegan ‘egg’
    • scallions and tomatoes – for garnish
    • smokey ketchup – the traditional recipe uses banana ketchup (I couldn’t access this) so I made a smokey ketchup dip instead.

    This dish is also 100% gluten free and whole food plant based.

    Print Recipe

    Vegan Filipino Eggplant Omelette

    This crispy 'egg' battered eggplant dish is perfect when served over rice and paired with smoky ketchup. It's also vegan AND gluten free!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Main Course, Snack
    Cuisine: Filipino, Fusion
    Keyword: omelette, vegan egg

    Ingredients

    • 2 medium eggplants
    • 300 g soft silken tofu
    • 3 tbsp chickpea flour
    • 1 tbsp corn starch (or rice flour)
    • 1/4 tsp turmeric
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/2 tsp kala namak (black salt)
    • 2 tbsp nutritional yeast
    • olive oil

    Smokey Ketchup

    • 2 tbsp ketchup
    • 2 tsp soy sauce
    • 1 tsp maple syrup
    • 1/4 tsp liquid smoke

    Instructions

    • Preheat your oven to 220°C. Slice eggplants in the middle in parts before roasting them in the oven for 10 minutes.
    • Meanwhile, blend the ingredients needed for the vegan egg – soft silken tofu, nutritional yeast, chickpea flour, corn starch and spices.
    • Peel off the eggplant skin. Smash them with a form until they become a think layer.
    • Heat up a pan with olive oil evenly. Place the roasted eggplant and pour the 'egg' mixture over it.
    • Cover with a lid and cook for 2-3 minutes. Flip the eggplant 'egg' carefully and roast for a few minutes on the other side until the egg is cooked through.
    • For the smokey ketchup, combine ketchup, soy sauce, maple syrup and liquid smoke.
    • Serve over rice, sprinkle spring onions and garnish with tomatoes.
  • Spicy Salmon Sushi Rice Balls

    Spicy Salmon Sushi Rice Balls

    These delicious vegan salmon rice balls are inspired by Japanese Onigiri and is an easy meal or snack that can be prepared in under 30 minutes.

    A twist on the classic onigiri, also known as o-musubi which are Japanese rice balls made from cooked sushi rice, seasonings and at times, stuffed with fillings and wrapped in a roasted nori sheet. The first ever onigiri I’ve tried is one that I bought from a convenience store and was inspired by the famous Buddhist (Hakka) Thunder Tea Rice.

    It was a triangle shaped rice ball stuffed with green tea leaves spiced tofu and other vegetables. Needless to say, it was very delicious.

    These rice balls are also perfect for meal prep, and to bring into work or school lunches. They are incredibly easy to prepare because it merely involves combining the ingredients together and forming them into balls or triangular shapes for easy consumption (they even have moulds now you can use to make the process easier!).

    What do I need to make these?

    If you are intent on making Asian recipes, this recipe mostly uses pantry staples. The only thing I had to go out of my way to find was vegan mayo which is quite important for this dish.

    These are some of the items you need:

    • Cooked sushi rice – you can cook this from scratch or get a microwaveable rice packet which you can prepare in less than 2 minutes!
    • Extra firm tofu – a staple protein that is accessible and versatile. I shredded the tofu to recreate ‘salmon’ flakes.
    • Gochujang – a korean spicy chili paste. You can adjust according to spice tolerance. Unfortunately, this is not gluten free so you can substitute it with a chili paste of your choice.
    • Sesame oil and sesame seeds – for that toasty flavour profile
    • Chili oil – this optional, but it packs an extra punch. I used Japanese Chili Oil (La-yu)
    • Scallions and other sauces – soy sauce, mirin and vegan mayo

    Can I make this gluten free?

    To make this recipe gluten free, all you have to do is swap out your gochujang to a gluten free chili paste or more 1/2 tbsp chili oil. 

    Print Recipe

    Spicy Salmon Sushi Rice Balls

    These delicious vegan salmon rice balls are inspired by Japanese Onigiri and is an easy meal or snack that can be prepared in under 30 minutes.
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Appetizer, Snack
    Cuisine: Fusion, Japanese
    Keyword: rice balls, spicy, sushi
    Servings: 4

    Ingredients

    Vegan 'Salmon'

    • 200 g extra firm tofu
    • 1 tbsp olive oil
    • 2 tsp light soy sauce
    • 1 tsp smoked paprika
    • 1 tsp onion powder
    • 1 tsp garlic powder

    Sushi Rice Balls

    • 400 g cooked rice
    • 1/2 tbsp gochujang (adjust according to spice tolerance)
    • 1 tbsp sesame oil
    • 1 tsp chili oil
    • 1/3 cup chopped spring onions
    • 1/2 tbsp gluten free soy sauce
    • 1 tsp mirin
    • 1.5 tbsp vegan mayo
    • 1/2 tbsp black sesame seeds
    • 1/2 tbsp white sesame seeds

    Instructions

    • Prepare your rice. This recipe works best with leftover rice – I used a microwaveable korean rice to make it in just under 2 minutes!
    • Shred your tofu. Add some oil to a pan, your tofu and fry for a few minutes.
    • Add your sauces and spices and let it fry until it browns.
    • Combine the rice, tofu, the rest of the ingredients and mix them until well combined.
    • Roll them into balls, top with more sesame seeds and serve.

    Notes

    1. To make this recipe gluten free, remember to swap out your gochujang to a gluten free chili paste or more 1/2 tbsp chili oil. 
  • Spicy Honey Butter Tofu

    Spicy Honey Butter Tofu

    This Korean Inspired Tofu dish is subtly sweet, buttery with a kick of spice and is the perfect sharing appetizer or snack any day!

    Spicy Honey Butter Tofu made in 30 minutes!

    This stir fried tofu dish is inspired by the famous Korean Honey Butter flavoured potato chips that is sweet with a distinct flavour of creamy butter. However, this dish has a spicy twist to it that makes it hot and addictive!

    How to Veganize Honey & Butter

    Honey Butter Tofu

    There are simple substitutes you can make to make this vegan:

    • Maple Syrup instead of Honey
    • Vegan Butter instead of Butter

    What else you need:

    • Gochugaru (Korean Chili Flakes)
    • Extra firm tofu
    • Corn starch
    • Seasonings: salt, black pepper, onion & garlic powders
    • Garnish: vegan mayo, toasted sesame seeds, scallions

    Can I make this gluten free?

    Absolutely – simple swap out the soy sauce for a gluten free version, or tamari, coconut aminos.

    This recipe is meal prep friendly too.

    Print Recipe

    Spicy Honey Butter Tofu

    This Korean Inspired Tofu dish is subtly sweet, buttery with a kick of spice and is the perfect sharing appetizer or snack any day!
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Appetizer, Snack
    Cuisine: Fusion, Korean
    Keyword: tofu, tofu recipes
    Servings: 1

    Ingredients

    • 200 g extra firm tofu
    • 1.5 tbsp corn starch
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • salt

    Spicy Honey Butter Sauce

    • 1/2 tbsp vegan butter
    • 1 tbsp gochugaru (adjust according to spice tolerance)
    • 1/2 tbsp soy sauce
    • 1/2 tbsp maple syrup
    • splash of water

    Garnish

    • vegan mayo
    • 1 tsp white sesame seeds
    • 1 tsp black sesame seeds
    • chopped scallions

    Instructions

    • (OPTIONAL) Freeze tofu overnight. Thaw it in the refrigerator for a few hours or microwaves for a minute.
    • Tear up the tofu into pieces and coat it with the dry mixture – corn starch, seasonings and salt.
    • Panfry or air fry the tofu pieces with a splash of olive oil until crispy (or any other oil of your choice).
    • Add vegan butter to a pan and as it melts, add gochugaru. Follow up with soy sauce, maple syrup and give it a good mix.
    • Add a splash of water, the fried tofu and coat until evenly combined. The dish should be sticky and not dry. Add more water if required.
    • Add vegan mayp, toasted sesame seeds, scallions and give it a good mix. Serve in wraps, tacos, sandwiches, rice bowls or just eat it as a snack!

    Notes

    1. Make this gluten free by swapping out the soy sauce for a gluten free version, or tamari / coconut aminos. 
  • Crispy Smashed Sweet Potatoes with Pesto

    Crispy Smashed Sweet Potatoes with Pesto

    Introducing your new favourite sweet potato recipe – crispy, tangy smashed SWEET POTATOES with creamy pesto and sundried tomato paste. THE holiday recipe of 2022.

    Crispy Smashed Potatoes – but make it with sweet potatoes & creamy pesto!

    If you’ve seen the hype over crispy smashed potatoes, I’m here to tell you that it’s worth every bit of your time making it. It’s just too!! good!!

    I first saw this recipe being done by one of my favourite vegan bloggers, Radhi Devlukia and I’ve been obsessed ever since. I’ve made these with sweet potatoes instead and they taste like crispy french fries, in a ‘smashed potato’ form.

    They taste like crispy french fries, in a ‘smashed potato’ form.

    The keys to this crisp are definitely smashing them flat enough that they don’t break and baking them long enough to get that crisp. Not only that, you have to PAR BOIL them to allow them to get crispy on the outside. If you skip this step, chances are that the outside skin remains rough and you won’t get that crunchiness. 

    If you love potatoes, you also must check out my Vegan Crispy Parmesan Potatoes recipe. And since the focus of these recipes are potatoes, these recipes are entirely gluten free too!

    Ingredients You Need

    • Orange Sweet Potatoes – you would need medium sized sweet potatoes for this recipe.
    • Olive Oil – generous amount for that crisp and crunch.
    • Classic Pesto Ingredients – basil leaves, pine nuts, nutritional yeast and seasonings.
    • Sundried Tomato Paste – you could either use store-bought sun dried tomatoes or puree sundried tomatoes in a jar.
    • Garnish – spring onions! For those who don’t take alliums, you can substitute it with chopped cilantro instead.

    How Should I Eat Them?

    The crispy sweet potatoes taste great and you can just choose to munch them as a snack but to truly impress yourself and your guests, you need to add the flavourful toppings.

    I’ve added creamy pesto and pureed sundried tomatoes but you can also serve them alongside some ranch dipping sauce and even top them with indian street food toppings like green chutney and tamarind chutney.

    If you’re in for an Indian Twist on smashed potatoes, check out my Crispy Smashed Potato Chaat recipe.

    Print Recipe

    Crispy Smashed Sweet Potatoes with Pesto

    Introducing your new favourite sweet potato recipe – crispy, tangy smashed SWEET POTATOES with creamy pesto and sundried tomato paste. THE holiday recipe of 2022.
    Prep Time20 minutes
    Cook Time40 minutes
    Total Time1 hour
    Course: Appetizer, Snack
    Cuisine: Fusion
    Keyword: pesto, potatoes, sweet potatoes

    Equipment

    • 1 Pot
    • 1 Baking Tray
    • 1 Blender
    • 1 Chopping Board

    Ingredients

    Crispy Smashed Sweet Potatoes

    • 2 medium sweet potatoes
    • 4 tbsp olive oil
    • salt
    • black pepper

    Creamy Pesto

    • 1 cup basil leaves
    • 1 tbsp nutritional yeast
    • 1 tbsp pine nuts
    • 1 tsp garlic powder
    • 1/2 tbsp lemon juice
    • black pepper
    • salt
    • splash of hot water

    Garnish

    • 4 tbsp sundried tomato paste
    • spring onions

    Instructions

    • Peel the skins of the sweet potatoes and give it a good rinse. Cut into circles, half a cm wide.
    • Boil a pot of water. Add some salt and bring to a boil. Add the sweet potatoes and par boil for 5-8 minutes. Drain and keep the water.
    • Preheat the oven at 180C.
    • Smash the potatoes with your palm (I found this to be the best way). Press them gently so they do not break.
    • Sprinkle some oil onto a baking tray and line the tray with the potatoes.
    • Brush with some more oil, and crack some black pepper and salt. Bake for about 40 minutes.
    • Prepare your pesto – combine all the ingredients into a blender and blend until smooth.
    • Once the sweet potatoes are roasted and crispy, take out of the oven and let them cool for a few minutes. Add some sundried tomato paste on top, followed by a dollop of pesto and spring onions. Serve!

    Notes

    1. This recipe is entirely gluten free!
    2. If you don’t have pine nuts, you can use toasted cashews or walnuts.