Potatoes with Vegan Mayonnaise

January 05, 2021

Potatoes with Vegan Mayonnaise

I made this, listening to a part of a book of a Romanian writer I like: Radu Tudoran - ”A Port to the East”.

It is an easy recipe that can come along with any salad you would like, or any book, if you like.

Difficulty: easy.

Kitchen tools:

- cutting board;

- knife;

- steamer (or pot, if you boil the potatoes);

- oven;

- oven tray;

- baking paper;

- bowls;

- blender.

Duration: 45 min.

Serves: 3.

You need:

For the potatoes:

- 1.2 kg of peeled potatoes;

- 200 g of celeriac (sticks);

- 8 tablespoons of olive oil;

- fresh rosemary;

- 2 garlic heads (smashed cloves - just press the blade of the knife over the cloves);

- 20 g of bread-crumbs;

- 1 teaspoon of tandoori masala;

- salt (to taste).

For the mayonnaise:

- 160 g of tofu;

- 5 tablespoons of olive oil;

- juice of half a lemon;

- 1 teaspoon of mustard;

- 50 ml of water;

- salt (a pinch).

Method:

1. Get in the mood.

2. Thank the ingredients for giving you energy.

3. Peel the potatoes, wash them, quarter them and place them in the steamer.

4. Preheat the oven: gas 5 / 190° C / 375° F

5. Peel the celeriac, wash it, and cut it into sticks. Add it together with the potatoes and steam them for 15 min (or boil them the same amount of time).

6. In a large oven tray, place a sheet of baking paper and add 4 tablespoons of olive oil.

7. Place the potatoes, celeriac, rosemary, smashed garlic, and spread another 4 tablespoons of olive oil. Salt them to taste.

8. Spread half of the bread-crumbs over and half of the tandoori masala as well, turn the potatoes and spread the other halves of bread-crumbs and masala, so every quarter of potato is not left behind by either the bread-crumbs, or the tandoori masala.

9. Place them in the oven for 15 min.

10. Take the tray out and carefully turn the potatoes and the celeriac over so they get evenly roasted. Place them back in the oven to roast for another 15 min.

11. Meanwhile, you need to prepare the mayonnaise:

12. Cut the tofu into cubes, add it in a blender together with the water, mustard, a pinch of salt, the lemon juice and 5 tablespoons of olive oil.