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Bacon Cheeseburger Hasselback Potatoes
Being vegan, we of course, don't eat bacon. However, we do love the smoky flavours connected to bacon dishes.
We have tried many things to create vegan bacon alternatives, and WOW do we have a treat for you.
Our gooey and delicious bacon cheeseburger hasselback potatoes...I mean, doesn't the name alone make you water at the mouth?
Hassle- free, hassle back potatoes recipe idea and vegan family meal idea of dreams!
For the bacon
- 450g firm smoked tofu
- 25g cornflour
- 2 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp smoked salt (or normal salt)
- 2 tbsp maple syrup + more for glazing
- 2 tbsp soy sauce
For the potatoes
- 4 large white potatoes
- Olive oil for brushing
- Salt and pepper to seasoning
- 200g dairy free cheese
- 1/2 Cup sliced raw almonds
- 1/2 Cup unsweetened almond or soy milk (can also sub water)
- 1 tbsp coconut oil
- 1 1/2 tbsp lemon juice
- 2 tbsp nutritional yeast flakes
- 1/2 tsp ground mustard
- 1/4 tsp turmeric powder
- 1/4 tsp sea salt
- 1/4 tsp white pepper
- Side salad
You will need..
Tofu press | Preheat the oven to 180*C | Ovenproof deep frying pan | 2 wooden spoons
Press the tofu in a tofu press for a minimum of 30 mins so it’s well firmed up and any excess water has been removed
Place one of the potatoes on a chopping board and lay a wooden spoon on either side (these will provide a stopping point for the knife and make sure you don’t cut right through the potatoes) | Take a sharp knife and carefully cut very thin slices all the way along the potato, stopping when the knife hits the spoon handles | Repeat until the potatoes have been cut all the way down
Put the prepared potatoes in a deep ovenproof frying pan | Place a knob of dairy free Flora on top of each of the potatoes and sprinkle with salt and pepper | Put the frying pan in the oven and bake for 30 minutes
Cut the tofu into thin slices, around 1cm wide and 3mm thick
Pour the cornflour, smoked paprika, garlic powder and salt into the mixing bowl and stir them together with a fork | Roll the slices of tofu in the dry mix and put the slices on a plate | Drizzle the maple syrup and soy sauce over the prepared tofu slices and set the plate to one side
Heat 3 tbsp dairy free Flora in the frying pan over medium-high heat until hot | Lay the slices of tofu in the Flora, then quickly add 1 tablespoon of red wine and ½ a tablespoon of maple syrup | Toss the tofu in the liquid and fry until the liquid has evaporated and the tofu is well covered | Sprinkle a good helping of salt over the tofu | Use a spatula to carefully turn the tofu slices over and sprinkle more salt on the other side | Fry until both sides are nice and browned | You may need to rinse the pan out before starting the second batch, in case there is any maple syrup left that starts to burn | Put the bacon on kitchen towels to soak up any excess grease and cool down
Take the potatoes out of the oven and let them rest for 5 minutes | Cut the dairy free cheese into thin slices | Carefully push the slices of bacon and cheese into the slits cut into the potatoes | Put a sheet of tin foil over the top of the pan and put the pan back in the oven for a further minutes
Place the ranch ingredients in a liquidiser and blitz until smooth, and the oil has started to emulsify and become creamy | Pour the liquid into a pan on a stove and warm for a couple of minutes, until it thickens to a creamy consistency
Take the potatoes out of the oven, remove the tin foil, plate up the potatoes, sprinkle with chives and serve immediately with a side salad