Vegan roast potatoes wedges and watermelon steak
This is a classic which is so easy to make
Equipment
- Oven
- Knife
- 2 Baking trays
Ingredients
- 150 ml vegan gravy
- 2 large baking potatoes
- 20 ml sunflower oil
- 0.5 mg salt
- 2 mg dried crushed chilli
- 4 sprigs Fresh rosemary
- 1 small Watermelon
- 5 tbsp Thai 7 spice
- 1 bunch Basil leaves
Instructions
- Chop the potatoes into wedges and wash in water to drain the starch, if desired
- Pour the oil over the potatoes and place on a baking tray
- Sprinkle the salt over the potatoes
- Sprinkle the dried chilli's
- While the potatoes are int he oven, peel the watermelon and sprinkle spices of your choice (we added Thai 7 spice) and leave in oven for 50 minutes. When ready, carve out as needed and serve.
- Serve when the wedges are golden brown and add rosemary sprigs to garnish
Nutrition
Calories: 1048kcalCarbohydrates: 237gProtein: 22gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 138mgPotassium: 4060mgFiber: 14gSugar: 142gVitamin A: 12812IUVitamin C: 203mgCalcium: 206mgIron: 9mg
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