Vegan Twice Baked Potato
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Russet Potato - 4 LargeOnion - 1 C choppedGarlic - to tasteOlive Oil - approx 2 TBS (as needed)Rice Flour - 2 - 3 TBSNutritional Yeast - 2 TBSSpinach - frozen, 10 ozPortabello Mushrooms - 1 LargeSalt & Pepper to taste
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.
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.
Nutritional Info 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
Member Reviews