Roast Potatoes with Sauce

A British classic, the roast potato! This recipe is vegan and gluten free!

Time: 50 minutes
Serves: 2

Ingredients:

• 4 large potatoes
• 1 onion
• 1 garlic clove
• 10 asparagus spears
• ½ cup rice flour
• 2 tbsp/ 1 cube vegetable stock
• Olive oil
• Balsamic vinegar
• Sunflower seeds
• Mixed herbs 
• Turmeric
• Salt and pepper to taste

Recipe:

1. Chop potatoes into halves and place on baking stray.  Pour a small amount of olive oil and balsamic vinegar on each half before sprinkling on salt, pepper, mixed herbs and sunflower seeds. 
2. Put in the oven at 180-200°C and leave until crispy brown on top (should take 30-40 mins depending on the size of the potatoes).
3. Chop and fry the onion and garlic clove in olive oil before adding the chopped asparagus then leave to simmer. 
4. Next, mix the rice flour, vegetable stock a small amount of turmeric, salt and pepper in a cup of water before adding it to the asparagus and stir well. 
5. Add small amounts of water until the mixture is runny custard-like in consistency.  Use a low heat when adding flour mixture so as not to burn the sauce!
6. Serve with a sprinkling of fresh parsley.