Becoming vegan means that you will spend a lot of time cooking. And while others settle for meals of lentils or rice, I like to be a bit more creative with my food. Sometimes I think of challenges I can do, like vegetables as main dishes when I was trying to limit my soy intake. I also have a ‘use-the-leftovers’, where I use up the last bit of vegetables I have before they spoil. Often times, I write two or three of the remaining ingredients and the word ‘recipe’ into Google and see the results.
Other times, I take non-vegan recipes and practice what I would like to call substitutions. I swap out the meat/dairy ingredients for vegan options.
I did this with my stuffed mini potatoes recipe. Now, I only use mini potatoes, because that is what I had on hand (which, of course, has its difficulty), so feel free to substitute with regular potatoes and adjust the ingredients accordingly.
12 mini potatoes (or six regular potatoes)
2 tablespoons of olive oil
2 teaspoons of minced garlic
1 small red onion chopped
1 cup of fresh, chopped broccoli
2 cups of Daiya cheese (I used the pepper jack style)
1/2 cup of plain veganaise (You can use vegan sour cream, but I did not have any on hand)
1 cup of cooked and chopped veggie bacon (I use Benevolent Bacon from Sweet Earth)
1/4 cup of plain almond milk or non-dairy milk of your choice
Parsley or another herb of your choice
Heat oven to 400. Clean potatoes and, using a fork, poke holes all over the potatoes. Bake mini potatoes in the oven for 25-30 minutes or until you achieve your desired softness (obviously longer if you’re using regular potatoes)
While the potatoes are baking, heat oil in a pan and add onion and garlic and cook until transparent and aromatic. Set aside.
Cut baked potatoes in half and scoop out most but not all of the insides. Transfer potato guts into a medium bowl. Save skins.
Mash the potatoes. Stir in the veganaise, one cup of the cheese, veggie bacon, broccoli, onion, garlic and salt and pepper, if desired
Fill each potato skin with the potato mixture, and place filling side up in a baking dish. Top with remaining cheese and bake 30-35 minutes. Top with fresh parsley and enjoy!