Nope I’m not quite sure why it took me 38 years of my life to even have the thought to create these, because now I want to make them all the time! So simple and tasty. Next time I’ll sneak in broccoli or puréed carrots for added nutrients.
Please I highly suggest creating these. I wish I had more ingredients to make a bigger batch for leftovers.
2 peeled yellow potatoes
1 cup vegan shredded cheddar cheese ( I used violife)
1/4 cup gluten free oat flour
1 flax egg
Gluten free vegan breadcrumbs ( I used Ian’s brand and added in Italian seasoning, turmeric, black pepper, pinch of sea salt, dash of onion powder)
1 tsp sriracha
Vegan bacn bits
1/2 tsp sea salt
Dash of black pepper
1 tsp garlic powder
1 tsp onion powder
Preheat oven to 375 degrees.
Peel and cut up potatoes and add to a pot of boiling water cook for about 30 minutes.
Once potatoes are cooked mashed them and I added everything but the cheese, flour, breadcrumbs, and flax egg to make the mashed potatoes.
Once the potatoes are mashed add them to a mixing bowl and add in the cheese, flax egg, and gf oat flour. Stir well to combine. Do a quick taste and you can add in more sea salt or sriracha and vegan bacn bits if needed.
I put parchment paper onto a baking sheet and formed the mashed potato mixture into the shape of a typical cheese stick.
Place the mashed potato cheese sticks in the freezer for 10 minutes. Helps keep the shape of them.
After 10 minutes in the freezer bread them. Then I baked them for 10 minutes flipped and baked for 5 to 7 more minutes.