Potato Cretons (Vegan Savory Spread)

👨‍🍳 Instructions

1. 1

   Peel and dice the potatoes into 1-inch cubes. Place them in a pot, cover with water, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well and set aside.

2. 2

   While potatoes are cooking, finely dice the onion and mince the garlic.

3. 3

   In a large skillet or pot, heat the coconut oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.

4. 4

   Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

5. 5

   Stir in the nutritional yeast, smoked paprika, ground sage, ground cloves, and ground allspice. Cook for 1 minute, stirring constantly, to toast the spices.

6. 6

   Add the cooked and drained potatoes to the skillet. Mash the potatoes roughly with a fork or potato masher, leaving some small chunks for texture.

7. 7

   Pour in the vegetable broth, soy sauce, and Dijon mustard. Stir well to combine all ingredients.

8. 8

   Continue to cook over medium-low heat, stirring occasionally, for about 10-15 minutes, allowing the flavors to meld and the mixture to thicken slightly. The texture should resemble a thick, spreadable paste.

9. 9

   Stir in the chopped fresh parsley and black pepper. Taste and adjust salt if necessary.

10. 10

    Remove from heat and let it cool slightly before serving. The flavors will deepen as it cools.