Cut and wedge four washed brown russet potatoes. Each potato should yield 12 wedges. Do not peel
Soak potato wedges in cold water for 30 minutes. You can prepare bruschetta sauce while potatoes are soaking.
After the potatoes have soaked, rinse and pat dry. Return to a medium/large sized bowl.
Open can of chickpeas (garbanzo beans). Drain but reserve some of the liquid. Add to the bowl of potatoes.
Dice 1/2 red bell pepper and add to the bowl.
Add all other ingredients (vinegar, agave, Italian seasoning, onion and garlic powders, salt, nutritional yeast, aquafaba - liquid from can) and stir to coat well.
Turn onto a lined baking sheet and bake at 380° for about 40 minutes or until potatoes are fork tender. Open the oven and turn potatoes about half way through.
Cut grape/cherry tomatoes in half and set aside.
Stack washed basil leaves together slice thinly. Set aside.
Chop four cloves of garlic and add to a sauté pan along with the dehydrated diced onion.
Line the pan with about 1/2 cup vegetable broth and sauté for about 3-5 minuets or until onion is rehydrated and garlic has softened. Watch your pan carefully and add more broth is necessary to keep garlic from sticking.
Add cut tomatoes and continue stirring until tomatoes have softened - about three minutes.
Remove from heat and add vinegar and fresh basil. Salt to taste. Let sit while potatoes are finishing - about 60 minutes.
Plate it Up
Line a large serving dish with 2 cups of washed and dried baby spinach.