Vegan Bird's Nest
Delight your taste buds with this creative and wholesome **Vegan Bird’s Nest**, a plant-based twist on a classic dish that’s as beautiful as it is delicious. Crispy, golden potato “nests” made from a blend of shredded russet and sweet potatoes provide the perfect base for a vibrant medley of stir-fried vegetables, including julienned carrots, bell peppers, zucchini, and sugar snap peas. Enhanced with the savory flavors of soy sauce, sesame oil, garlic, and ginger, this dish is both nourishing and satisfying. Ideal as an elegant appetizer or a light main course, these nests are garnished with green onions and sesame seeds for a restaurant-worthy presentation. Easy to prepare in under an hour, this recipe is a must-try for anyone looking to elevate their vegan cooking game with inventive textures and bold, fresh flavors!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 1 medium sweet potato
- 2 tablespoons cornstarch
- 1 medium carrot, julienned
- 1 medium red bell pepper, julienned
- 1 small zucchini, julienned
- 1 cup sugar snap peas, halved
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- 0.5 cup vegetable oil
- 1 tablespoon sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Peel and shred the russet potatoes and sweet potato using a grater or food processor.
Place the shredded potatoes in a bowl of cold water to remove excess starch, then drain and pat dry with a clean kitchen towel.
In a large bowl, combine the potatoes with cornstarch, salt, and black pepper. Mix until the potatoes are well coated.
Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat. Add a handful of potato mixture and press it lightly to form a compact round nest shape. Cook until golden brown on both sides, about 4 minutes per side. Repeat with the remaining potato mixture, adding more oil as needed. Set the nests aside on a paper towel-lined plate.
In the same skillet, add the remaining vegetable oil. Stir-fry the garlic and ginger until fragrant, about 1 minute.
Add the carrots, red bell pepper, zucchini, and sugar snap peas. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
Add soy sauce and sesame oil to the vegetables. Cook for another 2 minutes until well combined.
Place the potato nests on serving plates. Fill each nest with the stir-fried vegetables.
Garnish with sliced green onions and sesame seeds before serving.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 729 mg | 32% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 9.1 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1931 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
