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Nat
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I’m Nikki. Traveling Chef. Vanlifer 🌱Vegan. Queer. Poet Cookbook coming soon
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Panko crusted sweet potato tacos, curry aioli, and colorful stuff. I dunno, vibin’
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-1 small sweet potato, peeled, cut lengthwise into 1/8 inch pieces
- 1 flax egg (Tbsp flax mixed with 3Tbsp water. Let sit for 5 minutes) or use whatever egg alternative you like
- Flour and Panko for dredging
For taco shells:
- 1/2 cup AP flour
- 1- 1 1/2 cup warm water
- 2 Tbsp butter, chilled
- 1/2 tsp baking powder
- Salt
For curry aioli
- 1 garlic clove, smashed
- 1/2 Tbsp curry powder
- 1/2 Tbsp Agave
- 2 Tbsp Vegan Mayo
- Squeeze O’ Lime
Toppings:
- 1/2 Avocado
- Handful of Red cabbage
- Cilantch
Prep:
-Set up breading station: 1 plate with seasoned flour, 1 with flax egg (I strain the flax out of my egg), 1 with seasoned Panko. Season the dredge with whatever you’d like.
-dredge potato pieces 1st in flour, then in “egg”, then in panko. Place on lined baking sheet and bake at 400 degrees for about 25-30 mins, or until golden brown.
-while potatoes bake, combine flour & salt in a mixing bowl. Cut in cold butter and mix until flour is the consistency of chunky sand.
-add a little warm water and mix. Add a little more and mix until dough just comes together in a ball. Will be slightly sticky. -Cover and let rest 10 mins.
-meanwhile toast your curry powder in a small skillet on med high heat just until fragrant (this takes like 30 seconds. Be sure not to burn!
-smash garlic clove until it is basically translucent
-mix powder and garlic with remaining ingredients
-take your taco shell dough and divide into balls. You will need a tortilla press for this or do it with a rolling pin.
-cook tortillas in a dry pan on high heat. It will get smoky so open the window!
-cook for about 1 minute a side, and transfer to a warming vessel. (I use a steamer basket)
-assemble your taco with all the goodies and enjoy that jank ✌🏽
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#tinyhomekitchen #veganchef #tacos
#vanlifecooking #plantbasedrecipeideas
~~~~~~
-1 small sweet potato, peeled, cut lengthwise into 1/8 inch pieces
- 1 flax egg (Tbsp flax mixed with 3Tbsp water. Let sit for 5 minutes) or use whatever egg alternative you like
- Flour and Panko for dredging
For taco shells:
- 1/2 cup AP flour
- 1- 1 1/2 cup warm water
- 2 Tbsp butter, chilled
- 1/2 tsp baking powder
- Salt
For curry aioli
- 1 garlic clove, smashed
- 1/2 Tbsp curry powder
- 1/2 Tbsp Agave
- 2 Tbsp Vegan Mayo
- Squeeze O’ Lime
Toppings:
- 1/2 Avocado
- Handful of Red cabbage
- Cilantch
Prep:
-Set up breading station: 1 plate with seasoned flour, 1 with flax egg (I strain the flax out of my egg), 1 with seasoned Panko. Season the dredge with whatever you’d like.
-dredge potato pieces 1st in flour, then in “egg”, then in panko. Place on lined baking sheet and bake at 400 degrees for about 25-30 mins, or until golden brown.
-while potatoes bake, combine flour & salt in a mixing bowl. Cut in cold butter and mix until flour is the consistency of chunky sand.
-add a little warm water and mix. Add a little more and mix until dough just comes together in a ball. Will be slightly sticky. -Cover and let rest 10 mins.
-meanwhile toast your curry powder in a small skillet on med high heat just until fragrant (this takes like 30 seconds. Be sure not to burn!
-smash garlic clove until it is basically translucent
-mix powder and garlic with remaining ingredients
-take your taco shell dough and divide into balls. You will need a tortilla press for this or do it with a rolling pin.
-cook tortillas in a dry pan on high heat. It will get smoky so open the window!
-cook for about 1 minute a side, and transfer to a warming vessel. (I use a steamer basket)
-assemble your taco with all the goodies and enjoy that jank ✌🏽
.
.
.
#tinyhomekitchen #veganchef #tacos
#vanlifecooking #plantbasedrecipeideas
