Lemony Potatoes & Walnut ‘Meat’

Is anyone else feeling like December is passing by VERY quickly?! SO much to do in what will hopefully be enough time (yikes). Oh, those festive eats – they’re EVERYWHERE. SO, I’m trying to make an effort whenever possible to fit in my veggies!…and there’s nothing quite like sitting down to a BIG bowl of comfort. I’m definitely a ‘picker’, so I love having meals where I can mix & match – or indulge in one, and then move onto the next. This bowl is sporting some crispy Lemony Potatoes, perfectly seasoned Walnut ‘Meat’, sautéed Garlicky Kalettes, some tangy Pickled Purple Cabbage, & a side of Avocado. Yum. Stay well fuelled all!

Lemony Potatoes & Walnut 'Meat'
Prep Time
15 mins
Cook Time
30 mins
Total Time
35 mins
 

A couple more options to add to those BuddhaBowls! We're talkin' comfort here. The Lemony Potatoes are lightly seasoned and tangy, so they pair with the nutty Walnut 'Meat' quite nicely (which happens to make a mean taco too). 

Course: appetizer, side dish, main
Cuisine: *plant based + gluten free
Keyword: buddha bowl, potatoes, walnut meat, comfort food
Servings: 2 bowls
Author: thecrimsonsink
Ingredients
Lemony Potatoes
  • 2 large waxy potatoes
  • 1/4 cup fresh lemon juice
  • 3 tbsp water
  • 1-1&1/2 tbsp plant based butter
  • 1 tsp sea salt
  • 1/4 tsp onion powder
  • 1/4 tsp ground turmeric
  • 1/8 tsp ground coriander
Seasoned Walnut 'Meat'
  • 2 cups raw walnut halves
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp onion powder
  • 1/4 tsp ground turmeric
  • 1/8 tsp ground nutmeg
  • 1 tbsp tamari *gluten free
  • 1 tbsp walnut oil or grape seed oil
  • 1 tbsp potato starch or alternative
  • 3-4 tbsp water
Instructions
Lemony Potatoes
  1. Fill a pot with enough cold water to cover the potatoes by 2inches. Salt the water and bring to a rolling boil over med. heat. Boil for about 15-20mins, or until the potatoes are just tender enough to poke with a fork. *You don't want to over cook the potatoes as they may lose their shape when cut into quarters.

  2. Once tender, remove from heat and carefully pour out the boiling water into the sink. Run cold water over the potatoes to prevent further cooking.
  3. Pat each potato dry and cut them into quarters. Set aside.
  4. In a skillet over med./low heat, melt the butter. Add the onion powder, turmeric, and coriander. Stir to combine and create a paste. Still stirring, cook for about 2mins and then add the lemon juice, water, and sea salt. Stir well and bring up to temperature.
  5. Carefully place in the quartered potatoes, cut side down. Cook for a couple minutes on each side - continue flipping sides until all the lemon/water is evaporated. Once all the liquid is evaporated out of the skillet, sear each side of the potatoes until golden brown. If there is any sticking to the skillet, toss in a little more butter or a splash of oil, and move it around.
  6. *If the heat is too high, the lemon/water will evaporate too quickly leaving you with a slightly 'firmer' (undercooked) potato wedge. If this happens, just add a little more water.
  7. Remove from heat and serve warm.
Seasoned Walnut 'Meat'
  1. In a small bowl, whisk together the tamari, oil, and potato starch. Set aside.
  2. Add to a food processor the walnuts and spices. Pulse about 7-10times until the walnuts are pea-size and smaller. Add the tamari mixture to the food processor and pulse a couple times more just until combined.
  3. Heat a skillet over med./low, and pour in the walnut mixture. Stirring often, cook for about 5mins, and then add the water (start with 3tbsp, then if you need more, go for the 4th). Continue carefully stirring.
  4. As the water warms and evaporates, the potato starch will 'activate' and all those tiny walnut crumbles should start to stick together and form slightly larger 'meat' pieces - creates a soft texture. Cook for another 5-7mins (turning to low if necessary), or until the walnut meat is fragrant and tender.
  5. Remove from heat and serve. Store any leftovers in an airtight container in the fridge. Good for 3-4days.
Recipe Notes

~ I used waxy potatoes in this recipe as they are lower in starch and higher in moisture i.e. better at keeping their shape when boiled.

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