Easy, Cheesy Vegan Loaded Potato with Broccoli & White Beans
Author -Yields: 4 servings
Ingredients
For the vegan cheese sauce:
- 1 cup about 5 ounces cooked white potato (or sweet potato) flesh
- 2 roasted red bell peppers from the jar, drained, or 1 fresh red bell pepper (substitute a heaping half cup of steamed cauliflower or carrots)
- 1/4 cup 1 ounce raw cashews, soaked for at least 2 hours and then drained (substitute 1/4 cup silken tofu)
- 3 tablespoons nutritional yeast
- 1 tablespoon mellow white miso
- 1/4-1/2 teaspoon fine salt, to taste
- 2 teaspoons lemon juice
- 2 teaspoons white wine vinegar or rice vinegar
- 1/2 teaspoon dry mustard or 1 teaspoon Dijon mustard
- 1/2 teaspoon turmeric
- 3/4 cup + 2 T water
For the potatoes:
- 2 large russet potatoes, scrubbed and picked over with a fork
- a few tablespoons non-dairy milk, broth, or a little Earth Balance/vegan butter
- Vegan parmesan, optional
- 1 1/2 cups 1 can cannellini or navy beans, rinsed and drained
- 3 cups broccoli florets, fresh or frozen, cooked according to preference (you can steam, microwave, or boil), or another green vegetable
Instructions
- To make the sauce, blend all ingredients together in a powerful blender till completely smooth and creamy (1-2 minutes).
- To make the meal, preheat the oven to 400F. Place the potatoes on a lined baking sheet. Bake for 1 hour, or until fork tender.
- When the potatoes are ready, split them. Use a fork to mash the interior of each half gently, using a tablespoon or so of non-dairy milk, vegetable broth, or a little pat of vegan butter to make the potato a little creamy. You can add some vegan parmesan now for extra flavor, if you like.
- Add 1/4 cup white beans to each half and mash them gently into the potato with your fork. Pile about 3/4 cup cooked broccoli florets on top. Pour the cheese sauce on top (about 1/4 cup, or to taste). Serve.
Notes
The cheesy sauce will keep for up to 5 days in an airtight container in the fridge and can be frozen for up to 6 weeks. It yields 2 cups.