Tates In Blankets – Vegan Answer to Pigs in Blanket
Vegan answer to a vegetable Pigs In Blankets. Using potatoes for the filling and carrots instead of bacon. It’s a Christmas themed recipe with no fake meat alternatives – just good old veg starring potatoes as the hero ingredient.
This recipe is created in collaboration with Seasonal Spuds
What’s in these Tates in Blankets?
Potatoes- the star of the show has to be the humble spud. I used Maris Piper for this recipe as it was the one that had the least air miles (a good thing to keep an eye our when buying).
Carrots- the carrots make the ‘bacon’ after being marinaded in a simple concoction of smoked paprika and tamari.
Seasoning- You want the tates in blankets to have loads of flavour so be sure to season well, get loads of herbs in the mix and cornflour to thicken.
Cooking tips to make tates in blankets:
Season well- when making the tates in blankets, be sure to season well. Lots of salt, pepper and dried herbs to get these pockets filled with flavour.
Brush the carrots once out of the oven- to give the carrots that gorgeous shiny glaze, leave a little of the tamari and smoked paprika mix to brush over once out of the oven. It’ll get them shining.
Leave room for the tates to expand- don’t pack them too close together on the baking tray as they will expand a little due to the flour. Don’t worry if they go a bit rogue and expand. When they’re out the oven you’ll be wrapping them in the carrot bacon anyway.
Tates In Blankets
- 3 large white potatoes
- 100 g of plain flour cornflour if gluten free
- 1 tsp garlic powder
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- 1 tsp dried sage
- Salt and pepper to taste
For the carrot ‘bacon’
- 1 large carrot
- 1 tbsp tamari
- 1 tsp smoked paprika
- Roughly chop the potatoes and add to a pot of boiling water with a pinch of salt, simmer for 15 minutes
- Meanwhile add the flour, herbs and seasoning to a large bowl, whisk together
- Once the potatoes have softened add to the bowl of flour mix, mash together until a moldable texture forms, shape into rough sausage shapes for the filling and add to a greased baking tray, add to a preheated oven (200ºC) with a drizzle of olive oil and bake for 20 minutes
- Prepare the carrots by using a julienne peeler to create the ‘bacon’ strips, you’ll need around 2 strips for each potato tot
- Mix the Tamari and paprika in a bowl then add the carrot strips to coat, leave to marinade whilst the potatoes are baking
- Once the potatoes have had 20 minutes, wrap in the carrot bacon and pop back in the oven for around 10-15 minutes or until crispy
- Enjoy fresh out of the oven