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Vegan Hasselback Potatoes With Avocado Sauce
These vegan hasselback potatoes with avocado sauce are perfect for a side dish or a comforting dinner loved by vegans and non-vegans alike. Gluten-free and super easy to make.
Preheat the oven to 200 degrees C/400 F.
Slice thin sections into the potato around 3/4 of the way. Sometimes, I like to lay chopsticks on either side of the potato to make sure I don't accidentally slice all the way through.
Add thinly sliced garlic and ginger in between the layers. Brush or drizzle the top of the potatoes with olive oil.
Bake the potatoes for 45 minutes - 1 hour. The exact baking time will depend on the size of your potatoes, but you know they are done when the top is crispy and golden brown and the inside is tender.
Cook the onion and carrot in a little bit of olive oil until softened.
Then, transfer them to a blender and add a ripe avocado, nutritional yeast, salt and tahini. Blend for a few seconds, making sure to leave a little bit of texture depending on how chunky you want it to be.
Calories: 370kcal, Carbohydrates: 48g, Protein: 9g, Fat: 18g, Saturated Fat: 3g, Sodium: 349mg, Potassium: 1472mg, Fiber: 9g, Sugar: 5g, Vitamin A: 2637IU, Vitamin C: 29mg, Calcium: 52mg, Iron: 2mg