What gives the vegan cheese its flavor and texture in these croquettes?

The vegan cheese cubes are made from tahini, lemon juice, and nutritional yeast, providing a savory, slightly tangy, and firm texture that complements the croquettes.

How do you get the russet potato slices crispy without frying?

The russet potatoes are thinly sliced, drizzled with olive oil, and baked at 350F for 55 minutes until they become crispy.

What ingredients are in the roasted tomato salsa?

The roasted tomato salsa is made from oven-baked tomatoes and garlic, fresh green onions, and cumin, pulsed together for a chunky texture.

Can I prepare any components of the croquettes ahead of time?

You can roast the tomatoes and garlic, and even prepare the tahini-based vegan cheese cubes, a day in advance and store them separately in the refrigerator.

How should I store leftover Russet Potato Croquettes?

Store any leftover croquettes and salsa separately in airtight containers in the refrigerator for up to 2-3 days. Reheat the potato slices gently in an oven or air fryer to regain crispness.

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Russet Potato Croquettes With Roasted Tomato Salsa
[Vegan]

Name: Russet Potato Croquettes With Roasted Tomato Salsa [Vegan]
Cook time: 55 min
Yield: 12
Ingredients: 2 tbsp olive oil, divided; 2 russet potatoes, thinly sliced; 2 tomatoes; 1 whole head of garlic, outer skin removed + top cut off; 4 green onions, chopped; 1/2 tsp cumin; 1/2 tsp sel de mer, plus more for sprinkling; 1 1/2 tbsp tahini; 1/2 tsp lemon juice; 2 1/2 tsp nutritional yeast

AH By: Amy Height

Author Bio

Healthy plant-based recipes to nourish your body and soul. Amy Height is the founder of From... Read More

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Crispy russet potato croquettes layered with chunky roasted tomato salsa and small white vegan cheese cubes, sprinkled with sea salt, served on a plate.

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Russet Potato Croquettes With Roasted Tomato Salsa [Vegan]

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Ingredients You Need for Russet Potato Croquettes With Roasted Tomato Salsa [Vegan]

2 tbsp olive oil, divided
2 russet potatoes, thinly sliced
2 tomatoes
1 whole head of garlic, outer skin removed + top cut off
4 green onions, chopped
1/2 tsp cumin
1/2 tsp sel de mer, plus more for sprinkling
1 1/2 tbsp tahini
1/2 tsp lemon juice
2 1/2 tsp nutritional yeast

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How to Prepare Russet Potato Croquettes With Roasted Tomato Salsa [Vegan]

Preheat oven to 350F. Slice russet potatoes thinly, spread on a baking sheet, drizzle with oil and bake for 55 minutes until crispy.
Halfway through your baking time, place chopped tomatoes + a whole head of garlic (both drizzled with oil) on a separate baking sheet). Toss these into the oven and bake about 25 minutes until cooked thoroughly. You'll see a little browning start to happen on the edges. Garlic should be soft.
While these bake, combine tahini, lemon juice and nutritional yeast to make your vegan cheese. Form the cheese into little cubes with your fingers.
Remove everything from the oven, allowing potatoes to cool a bit. Put tomatoes, 4 cloves of garlic, green onions and remaining spices into the food processor. Pulse a few times until chunky and combined.
Layer: potato, salsa, vegan cheese cube. Sprinkle with sel de mer and serve.