Vegan Bird's Nest

Crispy, colorful, and downright delightful, the Vegan Bird's Nest is a show-stopping dish that's as fun to make as it is to eat! This plant-based spin on the classic "bird's nest" combines golden, pan-fried potato nests with a vibrant medley of stir-fried vegetables, including carrots, red bell peppers, zucchini, and sugar snap peas. Infused with aromatic ginger, garlic, soy sauce, and sesame oil, each bite boasts a perfect balance of crispy, tender, and savory flavors. Ideal as a main course or an elegant appetizer, this recipe is also gluten-free, making it a versatile choice for any occasion. With just 20 minutes of prep time and simple ingredients, this dish is a feast for both the eyes and the palate, perfect for impressing guests or elevating weeknight dinners. Garnished with sesame seeds and green onions, these beautiful nests are sure to become a family favorite!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Peel and shred the russet potatoes and sweet potato using a grater or food processor.

Step 2

Place the shredded potatoes in a bowl of cold water to remove excess starch, then drain and pat dry with a clean kitchen towel.

Step 3

In a large bowl, combine the potatoes with cornstarch, salt, and black pepper. Mix until the potatoes are well coated.

Step 4

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.

Step 5

In the same skillet, add the remaining vegetable oil. Stir-fry the garlic and ginger until fragrant, about 1 minute.

Step 6

Add the carrots, red bell pepper, zucchini, and sugar snap peas. Stir-fry for about 5 minutes until the vegetables are tender-crisp.

Step 7

Add soy sauce and sesame oil to the vegetables. Cook for another 2 minutes until well combined.

Step 8

Place the potato nests on serving plates. Fill each nest with the stir-fried vegetables.

Step 9

Garnish with sliced green onions and sesame seeds before serving.

Nutrition Facts

Serving size	(2052.2g)

Amount per serving	% Daily Value*
Calories	2765.3

Total Fat 144.5g	0%
Saturated Fat 21.3g	0%
Polyunsaturated Fat 82.7g
Cholesterol 3.9mg	0%
Sodium 3390.3mg	0%
Total Carbohydrate 337.7g	0%
Dietary Fiber 36.2g	0%
Total Sugars 39.1g
Protein 51.4g	0%

Vitamin D 0IU	0%
Calcium 389.6mg	0%
Iron 21.5mg	0%
Potassium 8376.3mg	0%

*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.

Source of Calories

Fat: 45.5%

Protein: 7.2%

Carbs: 47.3%