This recipe in particular is one of my favorites. Not only does it make a great little snack (especially if you have everything prepared and ready to go), but it’s a fun party hors d’oeuvre idea, a salad topper and even a whole meal when served with some greens. Versatile or what? Plus, anything that incorporates cheater vegan cheese is kind of essential, no?

Russet Potato Croquettes With Roasted Tomato Salsa [Vegan]

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Cooking Time



  • 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


  1. Preheat oven to 350F. Slice russet potatoes thinly, spread on a baking sheet, drizzle with oil and bake for 55 minutes until crispy.
  2. 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.
  3. While these bake, combine tahini, lemon juice and nutritional yeast to make your vegan cheese. Form the cheese into little cubes with your fingers.
  4. 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.
  5. Layer: potato, salsa, vegan cheese cube. Sprinkle with sel de mer and serve.


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