Vegan Food & Living - October 2017

Spicy root veg fries

with three dips

By Sus Davy (www.roughmeasures.com)

Serves 6 | Prep 20 mins | Cook 25 mins |

Calories 427 (per serving)

FOR THE FRIES

3-4 carrots

1-2 parsnips

½ a sweet potato

1 potato

2-3 tbsp aquafaba

3 tbsp brown bread fl our

2-3 tsp chilli powder

1 tsp turmeric

1 tbsp melted coconut oil

FOR THE MAYOS

6 tbsp aquafaba

2 tbsp apple cider vinegar

150ml (5fl oz) mild

olive oil

For mustard mayo –

1 tsp wholegrain mustard

For sun-dried tomato

mayo – 5 sun-dried

tomatoes and 2 tbsp

passata

FOR THE RAITA

100g (3½oz) coconut

yoghurt

¼ cucumber, diced

2 tbsp olive oil

1 garlic clove, minced

1 tbsp apple cider vinegar

1 Get all your ingredients ready and scrub the vegetables.

Have two baking trays ready to place your fries onto. You

also need a stick blender and a tall jug, to make the dips in.

2 Preheat the oven to 220°C/Gas Mark 6.

3 First, start with the fries; slice all the veg into thin strips.

4 Place the aquafaba in a shallow dish.

5 In another dish, add the flour, chilli and turmeric powder,

give them a mix to combine.

6 Take a slice of vegetable, dip it in the aquafaba, and then

toss in the flour mixture. Lie the veg on the baking tray.

7 Repeat this with all the veg you have – you may need to

make more chilli/flour mix or add more aquafaba.

8 Place the fries in the oven and bake for 20-25 minutes,

keeping an eye on the veg as you cook it, as some ovens

will vary.

9 While the fries are cooking you can make your dips.

FOR THE MAYOS

10 Add all ingredients except the oil.

11 Using an immersion blender, blend for 10 seconds.

12 Grab the oil, continue to blend, adding a slow steady

stream of oil into the mix. It should start to thicken as the

oil is added.

13 Blend to your desired consistency – I like it nice and thick.

14 Scoop into jars. These mayos will last for a few weeks in

the fridge.

FOR THE VEGAN RAITA

15 Add all ingredients into a bowl and give it a good mix.

T hese spicy fries pack a flavour

punch and have a cri spy

crunch to go wit h t he di ps

VEGAN FOOD & LIVING OCTOBER 23

Total fat Saturates Salt Sugar Protein

34.4g 8.8g 0.15g 7.2g 4.2g

VFL17.Aquafaba.indd 23 06/09/2017 11:10