SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 381.8
  • Total Fat: 8.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 575.3 mg
  • Total Carbs: 71.5 g
  • Dietary Fiber: 10.0 g
  • Protein: 14.9 g

View full nutritional breakdown of Vegan Twice Baked Potato calories by ingredient
Report Inappropriate Recipe

Vegan Twice Baked Potato

Submitted by: PARAVEN

Introduction

A great replacement for twice-baked potatoes! Tastes wonderful! A great replacement for twice-baked potatoes! Tastes wonderful!
Number of Servings: 5

Ingredients

    Russet Potato - 4 Large
    Onion - 1 C chopped
    Garlic - to taste
    Olive Oil - approx 2 TBS (as needed)
    Rice Flour - 2 - 3 TBS
    Nutritional Yeast - 2 TBS
    Spinach - frozen, 10 oz
    Portabello Mushrooms - 1 Large
    Salt & Pepper to taste

Directions

Clean potatoes.

Bake potatoes until well done and set aside. When cool, cut in half length-wise and scoop out flesh, Leave just a bit on the skins.

Either mash or rice the potatoes. Ad a little milk if they are too stiff.

Cook and drain the spinach. Set aside.

Cook onion and garlic in olive oil. Add the flour to make a paste. Add the yeast. Add the remaining soy milk to thicken.

Add the sauce and spinach to the potato mixture.

Put the mixture back into the potato skins.

I added a little rice cheese (or other non-dairy cheese) for color and texture. You will have more mixture than potato skins so just cook the remainder in a small, oven-proof dish.

Place them in a greased baking dish and bake uncovered.
Bake at 400* until the tops start to get brown and a little crispy. About 30 - 45 mins.

I made this dish for my duaghter who is lactose intollerant


Number of Servings: 5

Recipe submitted by SparkPeople user PARAVEN.






Great Stories from around the Web


Rate This Recipe