Baked Vietnamese fries

• Vegetarian

• Produce

  • 1 Basil
  • 1 Cilantro
  • 1/2 tsp Garlic powder
  • 1 tsp Ginger
  • 1 Mung bean sprouts
  • 1 Russet potato, large
  • 1 Scallions

• Condiments

  • 2 tbsp Sambal oelek or asian chile sauce
  • 2 tbsp Soy sauce
  • 1 Sriracha hot sauce
  • 1 Vegan mayo

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Cornstarch
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1 1/2 tbsp Rice vinegar
  • 1 tbsp White vinegar

• Nuts & Seeds

  • 1/3 cup Peanuts or cashews pieces, Roasted

• Liquids

  • 3 tbsp Water

Found on veganricha.com

Ingredients

• 1 large russet potato, chopped into matchsticks and baked with salt and pepper (or use sweet potato)
• ⅓ cup or more Roasted chopped peanuts or cashews pieces
• Chopped cilantro
• Chopped basil (optional) or use mint
• Chopped scallions
• Mung bean sprouts
• Sriracha hot sauce
• Vegan mayo (thinned with water if needed) or cashew cream (add salt, sugar, lemon juice to taste)
• 1.5 tbsp rice vinegar
• 1 tbsp white vinegar
• 2 tbsp soy sauce
• ½ tsp garlic powder
• 1 tsp minced ginger
• ¼ tsp black pepper
• 2 tbsp sambal oelek or asian chile sauce
• 2 to 3 tbsp sugar
• 1 tsp cornstarch
• 3 tbsp or more water

Directions

• Bake the fries according to these instructions. Baked Russet Potato Fries fries or Baked Sweet Potato Fries .
• Roast the nuts on a pan over medium low heat until golden (if using unroasted).
• Mix all the ingredients under sweet chili sauce and bring to boil to thicken.
• Reserve 1 tbsp of nuts for garnish, and mix the rest with half the sauce.
• Arrange the fries on a platter. Sprinkle salt, pepper to taste. Layer cilantro and basil.
• Add a layer of bean sprouts. Add the sauced roasted nuts.
• Drizzle sriracha, vegan mayo and more of the sweet chili sauce. Add chopped scallions, reserved nuts and more cilantro. Serve warm.