This vegan meal threw Terry out of his comfort zone but the end result was a comforting treat.
1. For the potatoes: Preheat oven to 450°f, 230°c
2. In a large bowl, combine potatoes, oil, garlic powder, salt and pepper. Toss until evenly coated. Transfer to baking dish.
3. Bake for 40 minutes, rotating the dish halfway through, or until the potatoes are browned and crispy outside and tender inside. Serve immediately.
4. For the salad: In a large bowl, combine potatoes, red pepper and green onions. Mix well. Set aside.
5. In a small bowl, whisk together soy mayonnaise, vegan sour cream, mustard, vinegar and sugar. Add to potato mixture and toss to coat evenly. Cover and refrigerate for at least 3 hours or until chilled. This salad is best eaten within 3 days.
Recipe reprinted with permission from 125 Best Vegan Recipes by Maxine Effenson Chuck & Beth Gurney, Robert Rose Inc. 2005.
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