These vegetable side dishes were shared by my Couchsurfer friend, Victor, and are a staple in Taiwanese cuisine. Eat them alone with rice for a vegan option, or put an egg on it for extra protein and deliciousness!
Scrub your potatoes clean and chop into bite-sized chunks. Separate and peel your garlic cloves.
Heat olive oil on medium heat in a non-stick pan. Once hot, add potato chunks, cut side down, as well as garlic cloves. Cook for 10 minutes, turning potatoes and garlic cloves occasionally so that they colour on all sides.
Add rosemary and 1/2 cup of water to the pan and reduce heat to medium-low. Cover and cook until water has evaporated and spuds are tender.
Season with salt and pepper and serve immediately. Best eaten with gravy poured over!
Melt your butter in the pan and throw in your celery, onion and garlic and sautée on medium heat until onions are translucent. Add herbes de provence, salt and pepper and lower the heat, cooking for 5-7 more minutes.
While your onions and celery are sautéeing, rip your baguette into small cubes and place in a bowl. Once your sautéed mixture is done, pour it over the bread and add broth little by little. The texture should be moist, but not soupy.
Heat 1 tsp of coconut oil or vegan butter in the same pan on medium-high heat. Transfer your stuffing to the pan and cook until golden brown (4-5 minutes). Flip like a pancake to toast the other side.
Break up your stuffing in the pan with a wooden spoon. You should have crispy parts and gooier moist parts - the perfect stuffing texture. Transfer to a serving plate or bowl and devour with gravy.
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Heya! I'm Alex, a wannabe-vegetarian traveler currently living in Jerez de la Frontera, Spain. Here you can find vegetarian recipes from around the world as well as travel tips and tales.