Mystery Tatos

Mystery Tatos...

Silly name I know, it's actually roasted root vegetables with soy

gravy and cashew cheese sauce. My kid was excited with each bite to see whether it was a potato (or tato as he affectionately calls them), a sweet potato, beet or rutabaga so he dubbed it Mystery Tatos!

I tasted a similar recipe at a great vegan restaurant and decided to create my own, my husband says mine is better!

This dish is vegan and easily gluten free depending on your soy

seasoning choice and an excellent way to introduce a couple (possibly) new foods to your kids. The beets actually taste great and I'm REALLY not a big fan of them at all.

Forgive the pictures of the final product, it was nearly impossible to take pics that do it ANY justice. This dish is amazingly tasty, healthy and pretty simple, just remember to get your cashews soaking the night before.

Give it a try!

Ingredients: ~Root veggies, enough to fill a baking sheet ~Avocado Oil (or oil of choice) Cheese sauce: ~1/2 cup Cashews, soaked overnight ~1/2 cup Nutritional yeast ~1 cup Almond milk or any vegan milk Soy Gravy: ~1 Onion, chopped ~3 or 4 tablespoons of Soy seasoning (or soy seasoning substitute) ~3 or 4 tablespoons Garlic powder ~3 or 4 tablespoons Balsamic vinegar ~3 tablespoons of Corn starch ~1 - 1.5 cup Veggie broth Directions: •Preheat oven to 375° •Prep work; soak cashews for at least 4 hours or overnight. •Roasted vegetable options include but are not limited to; beets, any varieties potatoes, sweet potatoes or yams, onions, carrots, rutabagas etc. •Cut up all veg into french fry shaped pieces, throw in a bowl and pour in a couple table spoons of oil, (I used avocado oil), mix well. •Spread out evenly onto a baking sheet and bake for about 30-40 minutes, flipping them around once or twice, until cooked through.

Note; The beets stay fairly firm, they will only soften so much then get tough if overcooked. Meanwhile...... •Get out a saucepan and cook your onion in a bit of oil. •Next, add garlic powder, balsamic vinegar and soy seasoning of your choice, I used a Braggs and coconut aminos combo that was AMAZING! Let that cook for a bit. •Next, sprinkle in cornstarch and mix well, then add in veggie stock a little at a time until incorporated, bring to a boil for 2-3 minutes then remove from heat. •For cashew cheese, add soaked cashews, vegan milk of choice, nutritional yeast and mix in a high speed processor or blender until very smooth •Once your veggies are ready, plate them, drizzle gravy, cheese sauce and enjoy!!

Happy Roasting!

#Edibles