Vegan Roasted Potatoes with Veggie Pan Fry

Potatoes roasted in marmite are one of the first recipes I’ve discovered that made me go mental for them! Pictured below is my dinner tonight (the aforementioned potatoes, veggie stir fry, and left over chickpeas from my Chickpea Taco recipe).

Let’s  start with the potatoes.

Ingredients:

Mini potatoes, however many you want. I used about 10 and ate half of those (in the picture)

1 tbsp Marmite

Salt

Directions:

Clean your potatoes and cut into bite sized pieces. 

Bring water to boil (enough to cover the potatoes). Once the water is boiling, add your potatoes and cook for approximately 5 minutes. The potatoes should be almost cooked through.

Add your marmite to a separate pan and add some water (about 200mL). Heat up the marmite and add the potatoes to the pan. Cook on medium high heat, stirring the  potatoes consistently to prevent sticking to the pan and to coat the potatoes with the marmite.

Once the water and marmite has been mostly absorbed by the potatoes, place the potatoes onto a foil-lined cookie sheet. Bake on 450°F for about 10 minutes.

Enjoy!

Now for the veggies….

I bought a small bag of pre-cut veggies from Tesco, added mushrooms and a can of drained and rinsed kidney beans and put all these into a pan with about 100mL of water. I also added some pesto (olive and sun dried tomato) and seasoned with garlic powder, tumeric, and ground black pepper.

I  cooked this mix until the water had evaporated and until the veggies were to my liking.

Enjoy the meal!

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