Dutch Style Vegan Frites with Peanut-Free Satay Sauce

Ingredients

• 2 lbs Russet Potatoes
• 1/2 cup Sunflower Seeds
• 2 tbsp Tahini
• 1/2 cup Coconut Milk
• 2 tbsp Lime Juice
• 2 tbsp Soy-Free Tamari
• 1 tbsp Maple Syrup
• 2 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Vegetable Oil
• 1/2 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Peel the 2 lbs of Russet Potatoes, then cut them lengthwise into thick fry shapes, approximately 1/2-inch wide.
2. 2In a large bowl, toss the cut potatoes with 2 tbsp of Vegetable Oil, 1/2 tsp of Salt, and 1/4 tsp of Pepper until evenly coated. Spread the seasoned potatoes in a single layer on a large baking sheet.
3. 3Bake the potatoes for 25-30 minutes, flipping them halfway through the cooking time. The fries are done when they are golden brown and crispy on the outside, and tender when pierced with a fork.
4. 4While the fries are baking, add the 1/2 cup of Sunflower Seeds to a food processor. Process the sunflower seeds until they break down into a fine meal, then continue processing until they form a thick, sticky paste.
5. 5To the food processor with the sunflower seed paste, add the 2 tbsp of Tahini, 1/2 cup of Coconut Milk, 2 tbsp of Lime Juice, 2 tbsp of Soy-Free Tamari, 1 tbsp of Maple Syrup, 2 peeled cloves of Garlic, and 1 peeled tsp of Ginger. Blend all ingredients until the sauce is completely smooth and creamy.
6. 6Once the fries are baked and crispy, remove them from the oven and serve immediately with the peanut-free satay sauce.

Substitutions

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