This is a great recipe for date night and pairs nicely with a bottle of white wine or rose. It's also fairly simple and only uses 1 stovetop dish & 1 baking sheet. Plus, I use the coconut cream from the top of a can of coconut milk to make it creamy, so there're no dairy!
Halve the nugget potatoes and toss them in olive oil, ground thyme, oregano, and bake them for 20 minutes on 425. While the potatoes are cooking, prep your veggies - asparagus, zucchini, cherry tomatoes, onion, garlic and mushrooms.
Sauté the onions, mushrooms and garlic in olive oil for a couple minutes and then add your other veggies. Cook these for 6-7 minutes and then turn the heat down to medium-low, pushing everything in the pan towards the edges so there is an empty space in the centre of the skillet. Place your prawns in the empty spot on the skillet and cook for 30 seconds to 1 minute per side. When the prawns are cooked you can mix them with the rest of the veggies.
The next step is to add the crushed tomatoes and coconut cream. In a can of coconut milk, there is always a separation between the coconut water and the coconut cream, so be sure not to shake the can. At this point you can add the rest of the sauce ingredients and stir until creamy & combined.
The last step is to add the roasted nugget potatoes and then you're finished!
I loved eating this with a couple pieces of garlic bread and a nice glass of rose. It would be nice with pasta as well but I didn't feel like eating pasta so this is what we got!
1 cup multicoloured nugget potatoes, sliced in half
1/2 tsp oregano
1/4 tsp gound thyme
1 tsp olive oil (for potatoes)
1 tbsp olive oil (for sautéing)
3 cloves garlic, crushed
1/2 cup white onion, diced
1/2 cup zucchini, sliced into half disks
6 asparagus stalks, cut into 1.5 inch pieces
10 grape tomatoes, halved
10 prawns, deshelled
1 1/4 cup crushed tomatoes
2 tbsp nutritional yeast
1/2 cup coconut cream (taken from the top of a can of coconut milk - cream seperates from water in a can of coconut milk - so be sure not to shake it!)
1 tsp coconut sugar
1 tsp garlic powder
2 tsp dried basil or 1 tbsp fresh basil, chopped
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp xanthan gum
Preheat oven to 425 C and prepare a baking sheet with parchment paper or a silicon baking mat.
Slice the nugget potatoes in half and toss with olive oil, ground thyme and oregano. Arrange on the prepared baking sheet and bake for 20 minutes.
While the potatoes are cooking, slice and dice your other vegetables.
Heat olive oil in a large skillet over medium heat. Sauté onions, mushrooms & garlic for 1 minute. Add the zucchini, asparagus and cherry tomatoes and sauté for 6-8 minutes.
Turn the heat down to medium-low, pushing everything in the pan towards the edges so there is an empty space in the centre of the skillet. Place your prawns in the empty spot on the skillet and cook for 30 seconds to 1 minute per side. When the prawns are cooked you can mix them with the rest of the veggies.
Add the entirety of the sauce ingredients including the crushed tomatoes, coconut cream, nutritional yeast, coconut sugar, garlic powder, onion powder, bail, salt, pepper and xanthan gum to the pan and stir until combined. Simmer for 5-10 minutes until the sauce reaches the consistency you would like and add the roasted potatoes.
All done! Serve with garlic bread or on top of pasta, with chopped fresh parsley on top. Enjoy!