Protein Rich Vegan Recipes

Ingredients

• Oil for greasing
• 5 cups sweet potato wedges, organic, washed well with soap and water and a vegetable brush, and cut into 1/4-inch wedges
• 2 tsps dried rosemary, crushed with a mortar and pestle or the back of a spoon to release the flavor
• 1 1/2 teaspoon minced garlic
• 1/4 teaspoon celery salt
• 1 tablespoon extra-virgin olive oil

Directions

• Preheat the oven to 400F.
• Grease a couple of large baking sheets or casseroles with lids generously with olive oil or canola oil. Set aside.
• Place the wedges in a large bowl.
• Toss with the rosemary, garlic and seasonings. Add the oil and toss well.
• Spread the wedges out to all corners of each pan you are using.
• Cover with lid or foil, and bake for 25 minutes.
• Remove the cover and turn the potatoes over.
• Bake another 10 to 15 minutes uncovered or until the potatoes are tender if pierced with a fork, and the top is a nice golden brown color.

Serve them as is as a side dish, or allow to cool until they can be handles safely and serve with a creamy dip.