Caroline Doucet
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15m Prep
40m Cooking
6 Portions
100% VEG


  • 2 large russet potatoes
  • 1 tablespoon extra-virgin olive oil
  • Fine grain sea salt and ground black pepper,  to taste
  • 2 Gusta Vegan Creton
  • 1 English cucumber, thinly sliced
  • 2 cups sprouts or microgreens, for topping
  For the Sun-Dried Tomato Pesto:
  • ½ cup walnuts, roughly chopped
  • 1 jar (210ml) sun-dried tomatoes
  • ½ cup fresh basil leaves
  • 2 large garlic cloves
  • 1 tablespoon nutritional yeast
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons lemon juice (optional)
  • 1/8 teaspoon fine grain sea salt
  • Ground black pepper, to taste


  1. Preheat the oven to 350° Spread the chopped walnuts on a small baking sheet and toast them in the oven for 8 minutes or until fragrant.
  2. Meanwhile, slice the potatoes into ½-inch thick slices. Place them on a large baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat evenly and spread the slices into a single layer on the baking sheet. Sprinkle with salt and pepper. Set aside.
  3. Once the walnuts are toasted, remove them from the oven and increase the temperature to 400°
  4. Place the potato slices in the oven and roast them for 25-30 minutes or until lightly golden and crispy.
  5. While the potatoes are roasting, prepare the pesto: Add all the pesto ingredients including the toasted walnuts to a food processor. Do not drain the sun-dried tomatoes.
  6. Process until mostly smooth. Stop and scrape the sides as needed. Taste the pesto and add more lemon juice, salt or pepper if desired.
  7. Assemble the potatoes: Top each potato with 1 heaping tablespoon of creton and pesto.
  8. Serve with 1-2 slices of cucumbers for a crunch and sprouts. Enjoy!
The water consumption required for 1 kg of beef is 8 times higher than for 1 kg of wheat.

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