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Crispy Vegan Parmesan Potato Wedges! (with homemade parmesan) Recipe below:⠀
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Ingredients:⠀
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4 medium/big russet potatoes⠀
Cooking spray⠀
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Flax egg:⠀
3 tbsp ground flax seeds (or chia seeds)⠀
9 tbsp water⠀
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Vegan parmesan:⠀
1/2 cup almond flour (60 g) (or sunflower seeds / hemp seeds for nut-free version)⠀
3 tbsp nutritional yeast flakes (20 g)⠀
1 tsp onion powder⠀
1/2 tsp garlic powder⠀
1/2 tsp sea salt⠀
A pinch of smoked paprika (optional)⠀
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Directions:⠀
For the flax egg: Put the ground flax seeds (or chia seeds) and water into a small bowl and mix with a whisk. Set aside for 5 minutes.⠀
Peel potatoes and slice into wedges.⠀
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Preheat oven to 390°F (200°C). Lightly grease or line a baking sheet with parchment paper.⠀
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Process all vegan parmesan ingredients in your food processor and set aside.⠀
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Coat the potato wedges with a little bit of flax egg (or chia egg) and then toss them in the vegan parmesan until evenly coated.⠀
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Place the potato wedges in a single layer on the baking sheet and spritz thoroughly with cooking spray.⠀
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Bake until crispy for about 35-40 minutes, flipping them over after 20 minutes. Enjoy hot!
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