Oven baked Butternut & Potatoes with hot Chilli sauce
When I became vegan, my first month was all baked potatoes, Kimchi and rice. And since it was winter, there weren’t much fresh, seasonal veggies to chose from. But one gets tired and others annoyed with constant garlicky scent of Kimchi in everything so one has to lighten a few bulbs in his mind.
And as always, the simplest solution gets to be the best. I remembered all the dishes my Granny used to make. Sataraš, vegetable soups and pottages. Rice in all possible ways. Baked potatoes and pumpkins, green and red lentils. Countless salads, breads and sauces. And spices. Oh boy, the spices!
And that was it.
I won’t say my Grandma “had it all” when it comes to veganism, but it was a good place to start. I still had to sit down and do my homework when it comes to balancing all nutritients in meal planning, but it wasn’t such a howling monster any more. I learned to let myself play with all that I have in my pantry, my fridge, look selectivly through the green market and see beautiful, healthy dishes emerging from crates of greens and fruits. I learned more about healthy food in general and changed the way of not only cooking but chosing, buying and storing food. The way of life in general and how I relate to everything in it.
Another great source of healthy, vegan food and lifestyle was from my vegan food blogger fellows, namely my dear Nico from Yumsome Vegan Food & Travel blog. Many of my first vegan dishes were Nico’s, because they are so delicious and simple! I made her Chickpea Shakshuka for my guests and it was great! Also, I learned that beautiful vegan dishes REALLY AREN’T obscure thingies from outer space.
Veganism feels great. Both in my mind, body and soul. Yes, you are sometimes (more often than not, rather say) a “weirdo” who dreads of barbecues and won’t buy “proper and solid” leather shoes. But I like my new self and my family loves our new food. And I’m happy 🙂
These baked butternut and potatoes are really simple to make and no special measurements are needed, really. Just use how many potatoes you want and know you’ll need, as much of the butternut you want or have. You can throw in a carrot or two, parsnip or celery root, it won’t mind either 😉 You bake it on some oil and sprinkled with some salt and there you go. It’s great to make when you don’t have much time to fiddle with many pots and procedures, when you don’t have much on your hands and in your pantry or simply don’t know what to make. Be sure to add nice amount of fresh or pickled salad. Or Kimchi, of course!
You can serve it as a nice side dish along with some lentils, peas or beans for extra proteins and more colourful plate. As for the hot sauce, you can omit it for the kid friendly version, but if not, I recommed making one. It makes potatoes so much more luscious, sticky and sweet! Make it as hot as you prefer, with hot curry paste or anything you like. Chilli flakes, hot pepper or tomato paste, or something as hot.
- 1200 g / 5 - 6 c potatoes, peeled, diced
- 300 g / 2 c seeded, peeled, diced
- 1 tsp salt
- few tbsp oil
- few tbsp water
- 120 ml / 1/2 c maple or agave syrup
- 60 ml / 1/4 c soy sauce
- 1 tsp / or more hot Chilli paste
- 1 clove garlic diced finely or 1/2 tsp garlic powder
Set your oven to heat up to 200°C/400 F.
Seed, peel and dice the Butternut into cubes. Peel and dice potatoes. Put everything in a bowl, add oil and salt and toss to combine nicely. Spread on baking paper lined baking sheet and add water.
Bake till soft and golden, for 35 - 40 mins.
While the potatoes are baking, prepare the sauce: put everything in a little bowl and stirr till it combines nicely.
Serve baked potatoes and Butternut immediately, poured with hot Chilli sauce, along with some nice fresh or pickled veggies.
Pin this potatoes for later!