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Easy Vegan Potato Tostadas

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Easy Vegan Potato Tostadas Easy Vegan Potato Tostadas

Easy Vegan Potato Tostadas

This post is sponsored by The Little Potato Company.

These easy vegan potato tostadas are simple and straightforward to prepare. The flavourful spiced potato filling is made with a simple blend of pantry staples: onion, garlic, red chili flakes, paprika, and chili powder. Messy, crunchy, and loaded with fresh toppings, these vegan tostadas are perfect for casual summer meals!

Tostadas (which means toasted in Spanish), are flat deep-fried or toasted tortillas. Making tostadas is a simple way to make use of stale but perfectly edible corn tortillas. Once you?ve fried the tortillas until they?re crisp and golden, they?re like new again! Tostadas can be eaten plain or topped with all of your typical taco fixin?s, like lettuce, tomato, pico de gallo, guacamole, etc.

I topped these ones with Cholula hot sauce (any hot sauce will do, this is my current favourite), shredded iceberg lettuce, sliced grape tomatoes, slices of ripe avocado, red onion, cilantro, and a squeeze of lime. I went in heavy with the toppings! If you want something a little more minimalist, crunchy iceberg, pico de gallo, avocado (or guacamole), and a drizzle of hot sauce would be just perfect. Try spreading a thin layer of refried beans over the tostada before adding the potatoes to add a boost of protein and help hold all of your toppings in place. Here?s a few more topping ideas: a crunchy slaw with dressing, your favourite greens, pickled jalapeños, green onion, sriracha, vegan cheese shreds, and any other taco-appropriate toppings you have on hand.

These vegan tostadas are topped with seasoned, not-too-spicy, super-flavourful Chilean Splash Creamer potatoes, a varietal from The Little Potato Company. These pretty, oblong-shaped potatoes have creamy yellow flesh and visually stunning splashes of vibrant purple on their thin, mostly golden skins. For this recipe we’re simply going to boil, quarter, and sauté the Little Potatoes along with some onion, garlic, and spices.

I wanted to have the option to add as much or as little hot sauce as I like on a tostada-by-tostada basis so I kept the filling on the mild side with a little bite. If you prefer your potatoes spicier, add more red chili flakes to the spice blend when preparing the filling.

Once you?ve prepared the filling and toppings, you can begin frying your tortillas. If you prefer to limit or avoid oils, you can toast your tortillas instead. I prefer frying them because it makes the dish extra impressive and restaurant-worthy, despite the humble ingredients. You can?t go wrong with crispy-crunchy golden-brown fried tortillas! (You can use flour tortillas instead of corn if you have them on hand.)

This recipe requires about 20 minutes of preparation (less if you use fewer toppings than I did) and about 40 minutes of cooking (that?s enough time to boil the potatoes, sauté the seasoned potatoes, and fry the tortillas.) Since you can do most or all of the prep while the potatoes are cooking, this recipe only requi...


Fuente de la noticia: ilovevegan
Fecha de publicación: 08-07-2017 22:00
visto: 2

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