A vegan "crown roast" - using only vegetables - that makes a festive main course or side dish for the holidays.
Course
Main Dish/Side Dish
Cuisine
American
Prep Time30minutes
Cook Time50minutes
Total Time1hour20minutes
Servings6servings
AuthorJeanne Fratello
Ingredients
6medium red-skinned potatoes
3bell peppersred or green
3T.vegan butter spreador butter, if you're not keeping it vegan
Salt and pepper to taste
Instructions
Preheat the oven to 350 degrees. Scrub the potatoes, pierce them each with a fork, and then place in the oven on a baking sheet. Bake for 35 minutes, or until soft.
Meanwhile, prepare the peppers: Core them, then slice them north-south all the way around so that the slices have a nice curl on one end.
Remove the potatoes from the oven. Cut an approximately 10-inch piece of twine and tie it around the widest portion of a potato, leaving about 1/4 inch slack. Gently tuck the pepper slices into the string, placing peppers upright in a circle around the potato. Repeat for all the potatoes.
Place potatoes/peppers back in oven for another 15 minutes, or until peppers are tender. Remove, and slice a small circle off the top of each potato. Add vegan spread or butter, and stir to fluff the potato. Top with salt and pepper to taste.