Vegan Stuffed Baked Potatoes – Simple, Healthy & Creamy! Healthy Dinner Recipe

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: dried parmesan

Brewer's yeast offers similar flavor and health benefits.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas provide creaminess at a lower cost.

Soak 100 g cashew nuts in water for at least 1 hour.

Bake 2 large waxy potatoes in the oven at 200 °C (392 °F) top/bottom heat for about 45 minutes until they are soft.

Chop 1 red onion, 1 spring onion, 1 small zucchini, 1 bell pepper, and 1 carrot.

In a bowl, combine the chopped vegetables with 2 tbsps olive oil, salt, pepper, and paprika powder to taste.

Place the seasoned vegetables on a baking tray and put them in the oven for the last 20 minutes of the potato baking time.

Blend the soaked cashew nuts with approximately 80-100 ml water, 1 tbsp lemon juice, and 1 tbsp yeast flakes (optional) until smooth.

Cut the baked potatoes open in the middle and carefully press them apart.

Fill the opened potatoes with the roasted vegetables from the oven.

Return the filled potatoes to the oven for another ten minutes.

Sprinkle with a little red onion and freshly chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary