Boiled baby potatoes smothered in a creamy garlic and cashew or tahini-based sauce, topped with melting vegan cheese. This leek and potato stir-fry is cozy, comforting, and makes for a moreish gluten-free, dairy-free side!
You can watch the short video for visual instructions.Boil the potatoes in salted water until they are fork-tender, about 15 minutes, then drain the water. You can peel the potatoes or leave the peel on.
Heat the vegetable oil in a skillet and add the leek. Sauté for 2-3 minutes. Reduce the heat to medium-low and add the garlic for a further minute, stirring frequently.
Add the cashew butter and water, mix, and stir in all spices. You might need to add a little more water at this point.
Transfer the cooked potatoes to the skillet and stir thoroughly. Also, add in the scallions.
Add the grated vegan cheese, another splash of water, and close the skillet with a lid. Cook a few minutes over low-medium heat until the cheese is melty.
Garnish with fresh parsley (or add more scallions/chives) and enjoy!
Notes
You'll find lots of tips, ingredient substitutes, FAQs, and storage instructions in the blog post above.
Nutrition Facts
Baby Potatoes Recipe
Amount per Serving
Calories
393
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
5
%
Sodium
614
mg
26
%
Potassium
2001
mg
57
%
Carbohydrates
77
g
26
%
Fiber
7
g
28
%
Sugar
6
g
7
%
Protein
11
g
22
%
Vitamin A
520
IU
10
%
Vitamin C
90
mg
109
%
Calcium
68
mg
7
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.