Crispy Roasted Potatoes with Plant-Based Truffle Aioli and Oyster Mushrooms

• Preheat your oven to 220°C.
• In a large mixing bowl, toss the parboiled and halved baby potatoes with plant-based butter, salt, and black pepper until evenly coated.
• Transfer the potatoes to a baking sheet, spreading them out in a single layer. Roast in the preheated oven for 30-40 minutes or until the potatoes are golden brown and crispy. Stir the potatoes halfway through the cooking time to ensure even crispiness.
• While the potatoes are roasting, heat a skillet over medium heat. Add the oyster mushrooms and sauté until they are tender and slightly crispy, about 5-7 minutes. Season with salt and pepper to taste.
• Once the potatoes are done, combine them with the sautéed oyster mushrooms in a serving dish. Sprinkle it with toasted sesame seeds and chopped chives.

Truffle Aioli:

• In a blender or food processor, combine vegan mayo, silken tofu, white miso paste, tamari, white wine vinegar, and truffle oil. Blend until smooth and creamy. Season the aioli with salt and black pepper to taste. Adjust the seasoning according to your preference.

Serving:

• Serve the crispy roasted potatoes and oyster mushrooms on a platter, drizzled with the plant-based truffle aioli. Garnish with extra chives and sesame seeds if desired. Enjoy your delicious and flavourful plant-based dish!