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Baked Root Vegetable Fries with Vegan Tzatziki

Baked Root Vegetable Fries with Vegan Tzatziki

Baked Root Veg Fries with vegan Tzatziki 


1 large sweet potato 

2 large carrots 

2 large parsnips 

2 large potatoes 

1 large beetroot 

2 garlic cloves, minced 

1 Tbsp olive oil 

1 Tbsp tapioca flour or cornflour 

Large pinch of ground black pepper 

Vegan Tzatziki: 
½ cucumber 

½ cup cashews (soaked in hot water 20 mins) 

½ lemon, juiced 

1 garlic clove 

½ tsp onion powder 

Sea salt and black pepper to taste 


  1. Heat your oven to 200 C. Prepare 2 or 3 large baking trays with baking paper. 
  2. Slice the root vegetables into slices or wedges of similar thickness.  
  3. Place the sliced veggies into a large tub with a lid or a large freezer bag.  
  4. Add in the olive oil, minced garlic, tapioca flour and pepper. Put the lid on the tub or hold the bag closed and give it a good shake until all the slices are coated. 
  5. Place the slices onto your prepared baking trays, making sure to leave space between each slice. It’s important there is no overlapping or your veggies will go soggy.  
  6. Bake in the pre-heated oven for 30-40 minutes (depending how thickly or thinly your slices are) turning the slices half way through. 
  7. Whilst your fries are in the oven, make the vegan tzatziki. Firstly, rinse and drain the cashews. Then place all ingredients in a blender. Blend until smooth and creamy. 
  8. When your fries are ready, leave to cool for a few minutes. We have served ours with vegan tzatziki, sliced cherry tomatoes, Vegan feta cheese (Violife White Greek Block), a squeeze of lemon juice, fresh mint and a large helping of Superkraut. These fries are delicious with all flavours of Superkraut but we have chosen Supergreens with Spirulina as the accompaniment tonight. Enjoy!



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