Overview
Time: 45 minutes
Dishes: skillet with lid, air-fryer, measuring cup, strainer, large bowl
Hello, hello Dear Readers!
I was going to call these meatless, vegetarian, and vegan fries, but I decided "fries" take too long to cut, so wedges they became. I would have added the vegetables to the air-fryer, too, if the fryer would have had enough room, but as it was, three pounds of potatoes was pushing it.
I have an extra large air-fryer so if you don't, use 2 pounds of potatoes instead of 3. This was a suprisingly filling meal and was quite delicious, even tough it has brussels sprouts in it! If you don't have them or don't want them, cook chopped zucchini, chopped green beans, even Gardein or
seitan would be great.
I wanted to make the lentils "fried" also, so I added them to the air-fryer. Vegan Richa has a technique to make crispy lentils, and that includes draining them well and pan-cooking them, but I wanted to get this done faster.
You can also use whatever ranch dressing you have on hand, even if it isn't too tasty, because the whole dish together masks any one thing that is a bit off. This is one of those dishes that proves that the sum is even better than the parts.
Enjoy!
Speedy Cooking Tips:
- Add the potatoes to a bowl of water as you cut them. This will allow them to soak for as long as possible to remove the starch.
- Drain the lentils next; they need to drain well. Place the strainer on a towel to absorb more water.
- Heat the water for soaking the tomatoes in the microwave. Don't try to chop sun-dried tomatoes without soaking them well. Save some of the soaking water to thin the sauce, if needed.
- Use a knife to cut the sprouts; the mandoline was a pain!
- The vegetables only take 10 minutes to cook; use a lid.
- Use a spatula to remove the potatoes; the melted cheese will spread over the potatoes as you do so.
California Air-Wedges
Makes 4 servings
moderate
Preheat air-fryer to 400-F
1. Potatoes: Chop the potatoes into 1/2-inch thick wedges. Soak them in water while the air-fryer preheats, 3–4 minutes. Drain well and season with chili, garlic and salt. Air-fry for 30 minutes total.
3 pounds red potatoes
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
2. Lentils: Rinse and drain the lentils very well using a strainer. Drain while the potatoes are cooking. Add the lentils to the Potatoes in the air-fryer when the potatoes are half way through cooking (at 15 minutes)
1 (15-ounce) can green or brown lentils
3. Sauce: Heat 1/2 cup water in the microwave for 1 minute. Add the tomatoes to soak for 5-15 minutes. Mince the tomatoes well and mix with the Ranch. Thin the sauce with 1/4-teaspoon soaking water if too thick.
3 sun-dried tomato halves
1/4 cup vegan ranch dressing
4. Vegetables: Finely shred the sprouts using a knife. Add the oil and vegetables to a large skillet, heated over medium-high heat. Cook, using a lid, stirring often, until tender. Season with salt.
1 teaspoon olive oil
12-16 ounces brussels sprouts, shredded
1 medium carrot, sliced
1 medium bell pepper, sliced
1 small onion, thinly sliced
5. When the Potatoes are crisp, add and cook for 1 minute to melt:
5 vegan cheese slices or 1/2 cup shreds
6. Serve: Layer the Potato mixture on a plate, add the Vegetables, top with the Sauce and garnish with any or all of the following:
1 jalapeno, thinly sliced
2 green onions, thinly sliced
1/2 avocado, chopped
© 2020 Copyright Zsu Dever. All rights reserved.
