Vegan Double Stuffed Potatoes Recipes

VEGAN DOUBLE-STUFFED POTATOES

Vegan Double-Stuffed Potatoes image

Loaded baked potatoes with all the fixings but without any dairy or other animal products.

Provided by Shannan Labrador

Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes

Time 5h30m

Yield 3

Number Of Ingredients 13

Ingredients

1 cup cashews
water to cover
1 lemon, juiced
1 tablespoon nutritional yeast
½ teaspoon salt
3 large baking (russet) potatoes
¼ cup chopped fresh chives
¼ cup almond milk
2 tablespoons fake bacon bits
2 tablespoons margarine (such as Earth Balance®)
1 teaspoon minced garlic
salt and freshly ground black pepper to taste
1 pinch paprika, or to taste

Steps:

Place cashews in a bowl and cover with water. Soak for a minimum of 4 hours to overnight. Drain.
Combine cashews, lemon juice, nutritional yeast, and salt in the bowl of a food processor or a high-powered blender. Blend vegan sour cream until smooth and creamy. Refrigerate until ready to use.
Wash and dry potatoes. Prick several times with a fork and place on a microwave-safe plate. Cook on full power in the microwave until tender, 12 to 14 minutes, turning over once halfway through cooking. Cool for 15 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Cut cooked potatoes in half. Scoop out flesh without tearing the potato skin. Transfer flesh to a large bowl and place potato skins on the prepared baking sheet. Add vegan sour cream, chives, almond milk, fake bacon bits, margarine, garlic, salt, and pepper to the bowl with the potato flesh. Fill each potato skin with the mixture and mound it up high. Sprinkle with paprika.
Bake in the preheated oven until lightly browned, about 30 minutes.

Nutrition Facts : Calories 606.2 calories, Carbohydrate 84.3 g, Fat 25.9 g, Fiber 12.3 g, Protein 17.4 g, SaturatedFat 4.8 g, Sodium 884.2 mg, Sugar 5.6 g

VEGAN TWICE-BAKED SWEET POTATOES

Vegan Twice-Baked Sweet Potatoes image

This delectable, savory, vegan version of baked sweet potatoes is a perfect side dish. Not at all sugary - only subtly sweet with a hint of spice - they pair beautifully with everything from braised tofu to veggie burgers. I love having these and a salad or a bowl of soup. With a soft, fluffy texture on the inside and a crispy crust on top, they're yummy goodness.

Provided by The Carrot Underground

Time 1h25m

Yield 8

Number Of Ingredients 15

Ingredients

4 medium sweet potatoes, scrubbed
1 tablespoon coarse sea salt
4 ounces vegan cream cheese
3 tablespoons vegan butter
3 tablespoons vegan brown sugar
1 teaspoon coarse sea salt
¼ teaspoon ground black pepper
¼ teaspoon cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
½ cup panko bread crumbs
4 slices vegan Cheddar cheese
½ cup chopped fresh parsley
⅓ cup finely sliced green onions
1 pinch ground nutmeg

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Pierce sweet potatoes all over with a fork. Rub 1 tablespoon sea salt into potato skins. Place on a parchment-lined baking sheet.
Bake in the preheated oven until a sharp knife easily cuts into potatoes, 50 to 60 minutes. Remove from oven and allow to cool enough to handle, about 10 minutes. Leave the oven on; cut potatoes in half lengthwise.
Scoop out each potato half into a large bowl, making sure to keep the outer peel/shell intact. Mash the cooked sweet potato flesh thoroughly, until smooth, then add cream cheese, butter, brown sugar, 1 teaspoon salt, pepper, cinnamon, 1/8 teaspoon nutmeg, and ginger. Mix completely. Spoon filling into each potato skin. Place filled skins back onto the parchment-lined pan. Sprinkle with panko bread crumbs. Cut vegan Cheddar into strips and layer onto potatoes like lattice.
Bake in the preheated oven until potatoes are just beginning to brown, 10 to 12 minutes. Remove from oven; sprinkle with parsley and green onions. Bake for an additional 3 to 5 minutes. Sprinkle with remaining nutmeg prior to serving.

Nutrition Facts : Calories 251.8 calories, Carbohydrate 35.6 g, Fat 11.1 g, Fiber 4.7 g, Protein 4.6 g, SaturatedFat 4.1 g, Sodium 1220.8 mg, Sugar 9.9 g

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