Hasselback potatoes with herb quark & tomato confit
Get ready! These will be the best potatoes and tomatoes you’ve ever tasted. Are we exaggerating? Try them – we’re eager to know what you think!
By Nadine Horn and Jörg Mayer
Makes
4
| Prep
10 mins
| Cook
75-80 mins
| Calories
474
(per serving)
FOR THE POTATOES
4 large potatoes
4 slices of flavoured vegan butter
FOR THE TOMATO CONFIT
200g (7oz) small, fragrant tomatoes
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About Vegan Food & Living Magazine
Planning a vegan bbq or picnic? Don't just rely on the basics you can pick up from the supermarket, whip up a true feast to impress with the help of the July issue of Vegan Food & Living. With ideas for everything from aubergine and tofu kebabs to cauli-rice maki rolls, leek, mushroom and 'blue cheese' quiche, and creamy potato salad, your friends won't believe their tastebuds.
Also this issue, we show you how to create your own tempeh using just 3 ingredients, create some epic vegan street food and share everyday superfoods that can help balance hormones.
If that's not enough, we explore if our avocado obsession is destroying the planet, reveal how a vegan diet can help reverse type 2 diabetes and take a look at why palm oil is so controversial.