I’ve been wanting to do my own fries for a while and finally, here they are, taadaa! This healthy and sunny plate of veggie fries was so much fun to prepare! I felt like a child all over again but without an ounce of guilt. I used to never ever eat fries, especially in restaurants where they’re always super greasy and tasteless…well these days are over now!
A nice way to elevate this recipe is to prepare two dips to choose from. I poured my favourite BBQ sauce into a small bowl (it’s the smokey mesquite BBQ sauce by the brand Stubb’s) and I prepared another vegan aioli dip of my invention. Honestly, I was preparing this aioli dip free style thinking it would never make it to the blog before being perfected a few more times but hey, it was my lucky day as it turned out quite well! I hope you enjoy these beauties as much as I did!
Total Time: prepartaion: 15 minutes, baking time: 30 minutes
Serving: 4 people
– 1 sweet potato
– 1 yam
– 1 Asian yam
– 2 turnips
– 3 carrots
– olive oil
– salt and pepper
– 2 tsp. tahini
– 1 tsp. mustard (Maille)
– the juice of 1 lemon
– 1 cup cashew nuts, soaked (at least 1 hour in hot water)
– ½ tsp. chili pepper
– salt and pepper
Preheat the oven to 450°F (230°C).
Peel and wash all the veggies.
Cut off the top and root ends for two flat ends.
Using a sharp knife, cut the veggies into fries.
Spread the veggie fries onto a baking sheet.
Sprinkle with olive oil and season with salt and pepper.
Bake in the oven for 30 minutes.
Meanwhile, prepare the vegan aioli dip.
Drain the cashew nuts and pour all the ingredients into your food processor.
Season with salt and pepper.
Mix in high speed until smooth. Set aside.
Take the fries out of the oven and let cool own for a few minutes.
Now your sunshine fries party can start, have fun!