Ingredients

  • Prep: 30 min
  • Bake: 80 min
  • Total: 110 min

Vegetables

14
oz
waxy potatoes
14
oz
mixed vegetables
7
oz
beets
7
oz
cherry tomatoes
optional
falafel, baguette

Marinade

2
rosemary sprigs
2
thyme sprigs
2
tbsp
soy sauce
1
tsp
mustard (hot)
3⅓
fl oz
peanut oil
1
tsp
paprika (sweet)

Yogurt dip

1
garlic clove
½
lemon
⅓
oz
mint
6¾
fl oz
yogurt (soy)

Topping

⅔
oz
pine nuts
Ingredients for the hasselback potatoes, seen from above
Step 1
14
oz
mixed vegetables
2
thyme sprigs
2
rosemary sprigs
½
lemon
⅓
oz
mint
  • Cut the mixed vegetables into bite-sized pieces.
  • Pick the thyme and rosemary leaves.
  • Squeeze the lemon.
  • Pick the mint leaves and chop them finely.
Preparing the ingredients
Step 2
14
oz
potatoes
7
oz
beets
  • Place each potato between two wooden spoons and cut into it as deeply as possible, at short intervals.
  • Fan out the beets the same way - just don't cut quite as deep.
Cutting the potatoes and beets
Step 3
All ingredients for the marinade (see above).
  • Mix all the ingredients for the marinade.
Making the marinade
Step 4
14
oz
mixed vegetables
7
oz
cherry tomatoes
14
oz
potatoes
7
oz
beets
pinch
salt
  • Toss the mixed vegetables and cherry tomatoes in a quarter of the marinade.
  • Place the potatoes & beets in a baking dish, cut side up.
  • Use a brush/spoon to spread half of the marinade over the potatoes & beets, working it deep into the slits!
  • Top with salt.
Mixing the vegetables with the marinade
Brushing the potatoes and beets with the marinade
Step 5
remaining marinade
  • Preheat the oven to 400 °F / 200 °C (conventional, top and bottom heat).

The vegetables have different baking times:

  • Potatoes & beets: 80 min.
  • Mixed vegetables: 70 min.
  • Cherry tomatoes: 15 min.

Every 15 min, brush the vegetables with the remaining marinade or the marinade from the baking dish.

Hasselback potatoes and beets in the oven
Step 6
All ingredients for the dip (see above).
salt, pepper
⅔
oz
pine nuts

Dip:

  • Press the garlic into the yogurt with a garlic press.
  • Stir together all the ingredients for the dip and chill.

Pine nuts:

Toast the pine nuts in a dry pan and set aside as a topping.

Making the dip with soy yogurt
Finished dish, vegan hasselback potatoes, teaser

Tips

  • Cut the hasselback potatoes as deeply as possible so the slices fan out nicely in the oven.
  • Halfway through baking, cut into the slits once more with a knife.
  • Let the dip sit for a day.

About the ingredients:

  • Make sure your soy yogurt is fortified with calcium.

#plasticfree:

  • Use fresh instead of pre-packaged beets.
  • Don't use parchment paper. Instead, cook the vegetables in a baking dish or directly on the baking sheet.

Season

Season: July to September
  • potatoes: June to October
  • beets: July to November
  • tomatoes: July to September

Only main ingredients of 100 g or more, or a whole piece, count. Spices and small amounts are left out.

Nutrition

estimated per serving

  • 880kcal
  • 20.4 gProtein
  • 57.9 gCarbs
  • 61.3 gFat

Calculated from all ingredients, including the sides. Values vary depending on the product, the size of the vegetables and how you prepare them.

Cost Test phase

estimated per serving

about €3.00

This section is still in a test phase: a rough estimate based on conventional German discount-supermarket prices (as of September 2026). Only the amounts used are counted, excluding salt, pepper and spices.

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