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 Loaded Baked Potatoes Sometimes, you just have to go for it. Especially when it’s cold out, we are seeking our creature comforts and I don’t know if anything comes as close as these warming baked potatoes with their indulgent-tasting, savory sauce. Made without any oil, they are still deliciously creamy and comforting, not sacrificing taste at all despite their nutritious profile. A great side dish or light meal, these Loaded Baked Potatoes are highly adaptive to whatever toppings you might like. Give them a try – you may just find yourself licking the plate clean. Loaded Baked Potatoes 4 – 6 russet potatoes, baked Cheesy sauce 2 - 3 cloves garlic, minced ˝ cup gluten-free all-purpose blend or regular all-purpose flour 1 cup nutritional yeast 1 tablespoon dried dill weed 2 teaspoons onion powder 2 cups low-sodium vegetable stock 2 cups unsweetened plain non-dairy milk (I used almond) 1 tablespoon tamari Salt and pepper to taste 1 bunch broccoli, cut into florets 15.5 oz. cooked chickpeas, drained and rinsed 1 cup defrosted frozen peas 1 tablespoon lemon juice 1 bunch scallions, sliced Optional topping additions: vegan bacon, red pepper flakes, dairy-free sour cream, salsa, etc. In a medium mixing bowl, whisk the dry ingredients and then add the liquid, mixing together until the clumps are largely dissolved (some small ones are fine as they will break up as you cook it). In a medium pot over medium heat, sauté the minced garlic in a couple of tablespoons of vegetable stock, stirring often to prevent burning. After three minutes or so, pour in the sauce you’ve already mixed, whisking frequently until beginning to bubble. Lower to medium low and cook, whisking often, until thickened. Meanwhile, steam the broccoli until bright green. Add the broccoli, defrosted peas and chickpeas to the cheesy sauce. Turn off heat, add lemon juice and season to taste. Split your hot baked potatoes and top with the cheesy broccoli sauce. Sprinkle with chopped scallions and any additional toppings, like vegan bacon and pepper flakes. Enjoy! © 2015, Vegan Street |
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