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A few weeks ago I visited Nashville with my boyfriend for a wedding. While we were only there for a few days, we found some time to hit up Graze before boarding our flight back to Phoenix. If you haven’t been, I highly recommend it! They have all sorts of dope food including a Nashville Hot Tempeh sandwich. We ended up ordering one of those as well as some loaded fries which were b-o-m-b.
The potatoes were super decadent. Topped with layers of gooey cashew cheese, seitan chorizo from BeHive deli who actually catered the wedding we attended, (That’s right! You read correctly -– we attended a VEGAN wedding!) sour cream, guacamole, scallions, and jalapeños, this appetizer was one of the best dishes I’ve had.
Our server also talked us into dessert, which honestly is never something I have room for but boy am I so happy we committed. Now I have to tell you, I had never tried vegan bread pudding before but boy am I glad I did because this stuff was next level. So again, if you find yourself in Nashville, go to Graze. Thank me later.
These loaded potatoes are inspired by my time spent in Nashville, so I dedicate this to y’all. May your humidity reign and your country music rock on.
This dish would make a perfect appetizer or main meal served with a healthy vegetable side. I served these recently as a main with some brussels sprouts on the side. This dish is also super versatile, so you can add and remove ingredients as you please to your liking.
If you try this recipe, let me know! Leave a comment or tag me at #hellyesitsvegan on Instagram. Cheers!
Loaded Roasted Potatoes
- baking sheet
- parchment paper
- 2 jalapeños, sliced
- 1 cup apple cider vinegar
- 3 lbs heirloom potatoes or red potatoes
- 1 tsp olive oil
- 1 avocado, chopped
- 3 scallions, chopped
- ¼ cup fresh cilantro, chopped
- 1 dollup vegan sour cream
- Soak the cashews for at least one hour or boil for 10 minutes on the stove.
- Preheat oven to 425 degrees.
- While the oven preheats, combine the jalapeños and apple cider vinegar to a cup or jar and allow them to pickle while you assemble the rest of the dish.
- Chop potatoes into bite-sized portions coat with olive oil and place on a baking sheet lined with parchment paper. Roast for 40 minutes flipping halfway through.
- While the potatoes roast, break out your blender and combine all the ingredients to make the cashew cheese. The mixture should be thick with a consistency resembling nacho cheese. If you need to adjust the thickness add a couple more cashews (It’s ok if they’re not soaked). If it’s too thick, add little more water.
- Chop the seitan into little crumbles and place in a skillet with the water, spices, apple cider vinegar, and syrup on medium-high mixing consistently to ensure all spices are combined. Once the water starts to boil turn to medium-low and scrape the bottom of the pan every few minutes to avoid sticking / burning.
- Assemble the dish! Layer the potatoes on the bottom, followed by the cashew cheese, seitan, avocado, scallions, pickled jalapeño, cilantro, and vegan sour cream. Alternatively the ingredients can also be served buffet style with more toppings to choose from!