This is my first Easter as a vegan. We now do things a little differently. No meat as always and no milk chocolate eggs for me. We normally are invited out for lunch but this year we stayed in and did the Easter egg hunt for the boys and had family time. We made homemade gluten free pancakes instead of hot cross buns for breakfast.  Then together we cooked baked potatoes and onion rings.

Ingredients

6 potatoes (we did we three each which was too much for me.)

1 can of baked beans

2 small onions

Vegan cheese

1 cup of gluten free flour

1 cup of water

2 cup of bread crumbs

Garlic powder

Mixed herbs

Salt and pepper

2 tbsp.  of olive oil

 

Method for the potatoes

Preheat oven to 180 degrees

Prick the potatoes in 6 places with a fork

Place the potatoes on an oven tray into the oven for 60 minutes

Split and slice the potatoes as preferred creating an open area for the topping ( we cut ours into fours but not the whole way through.)

Method for the onion rings

Peel and slice the 1 and half onions in to thin slices (not to thin)

In one bowl add the flour and water mix well

In another bowl add the breadcrumbs and seasoning

Dip the onion slices one at a time into the flour and water mixture then into the breadcrumbs and place on lightly oiled oven tray

Bake for 6 minutes then turn over and baked for another 6 minutes at 230C

Method for the baked beans

Dice the remaining half an onion and lightly fry for about two minutes

Add the baked beans and heat till hot

Place the baked beans mixture into the potatoes and top with thinly slices or grated vegan cheese

The only issue we had was the onion rings needed to be cooked at a higher temperature. A simple lunch full of flavour and very filling made with what most of us already have in our cupboards and fridges.

cof

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