Vegan Frankies

The Vegan Frankies are a delicious curry recipe. Furthermore, it is prepared with different veggies, which makes the taste amazing. Moreover, it is based on plants and free of gluten.

Ingredients:

Curry mashed potatoes:

• Salt.
• Yellow curry powder: 2-3 tsp.
• Olive oil: 1 tbsp.
• Granulated garlic powder: 1 tsp.
• Baby potatoes: 16 oz.

Roasted cauliflower:

• Coriander: 1 tbsp.
• Cauliflower: 1
• Olive oil: 1-2 tbsp.
• Chili flakes: 1 tsp.
• Coriander seed: 1 teaspoon.
• Cumin: 1 tbsp.
• Chickpea: 1
• Cilantro-mint chutney.

Instructions:

1. Adjust the microwave to 425F.
2. Cut potatoes into shards, put them into a medium-sized pot that has water covering them, and simmer for between fifteen and twenty minutes, or till they are extremely soft.  Concurrently, however.
3. Slice cauliflower into very tiny bits and arrange it on a cookie sheet covered with paper towels (to one end).
4. On the reverse side, add some squeezed lentils. Pour some olive butter over both. Add the salt and spices to the broccoli and chickpeas, turning to thoroughly coat. Put the stalk of cauliflower in the preheated oven and roast it for twenty to twenty-five minutes at a time, tossing it midway through or when it is mushy.
5. Create the zippy Cilantro Peppermint Marmalade and the quick pickled red onions, then put them in bottles (you could, of course, prepare them ahead). Each of them needs five to ten minutes to complete.
6. After the potato slices are soft, separate them, reserving about a cup of steaming water.
7. Replacing the potatoes in the pot, puree them with a little of the steaming water (start with a fourth to half cup), the spices, salt, and ghee (or oil), mashing until smooth.
8. To achieve a spreadable and somewhat loose mash, feel free to add more hot water. Scrape the sides clean. Mix thoroughly.
9. Since the flour tortillas will mask some of the dish’s salt and flavor, you need this to taste tasty but not overly salty. To add additional richness, feel free to add extra oil or ghee. Get comfy under cover.
10. After the greens have finished the roasting process.
11. The tortillas should be warm completely in the oven, on a gas burner, or a grill until they are flexible and chewy.
12. Spread the curry tubers evenly, then add the steamed cauliflower and chickpeas, being sure to include some of the spices that probably sank toward the bottom of the pan.
    Throw with a couple of picks onions from abroad, a few spoons of cilantro-mint chutney, and a little bit of green leaves. Now fold it like a nacho.

Nutritional facts:

Cholesterol: 77.1 g

Sugar: 6.2 g.

Fat: 15.6 g.

Saturated fat: 2.1 g.

Calories: 490 kcal.

Sodium: 1573.1 mg.

Fiber: 11.7 g.

Protein:14.2 g.