Vegan Stuffed Sweet Potato Recipes

VEGAN STUFFED SWEET POTATOES

Vegan Stuffed Sweet Potatoes image

These vegan stuffed sweet potatoes feature a delicious Mediterranean quinoa filling and a creamy olive hummus dressing. They're made with simple ingredients and are super filling!

Provided by Melissa

Time 1h10m

Number Of Ingredients 14

Ingredients

4 medium sweet potatoes (scrubbed clean)
1/2 cup (115 grams) quinoa
3/4 cup (175 ml ) water
1/2 cup (95 grams) chickpeas (drained and rinsed)
1/4 cup (65 grams) chopped artichoke hearts (marinated or water-packed)
1/4 cup (50 grams) chopped sun-dried tomatoes
2 tablespoons chopped parsley
1 teaspoon salt
Pepper
4 tablespoons black olive hummus (can sub any flavour of hummus)
1 small clove of garlic (minced)
1 tablespoon lemon juice
1 tablespoon water (or as needed)
Pinch of salt (if needed)

Steps:

Place the sweet potatoes on a baking sheet and pierce all over with a fork. Place in the oven at 400 F / 200 C (no need to preheat the oven, just put 'em in and turn it on). Bake until they can be easily pierced with a knife - 45 to 60 minutes.
When the sweet potatoes are about 20 minutes from finishing, prepare the filling.
Rinse the quinoa in a fine-meshed strainer. Bring the water to the boil, add the quinoa, cover the pot and reduce the heat to low. Allow to simmer for 10 to 15 minutes or until the water is absorbed and the quinoa is tender.
Transfer the quinoa to a bowl and toss with the chickpeas, artichoke hearts, sun-dried tomatoes, parsley, salt and pepper to taste.
In a small bowl combine the hummus, garlic, lemon juice and water. If it's a bit thick, add a splash more of water. Taste and add a pinch of salt only if you think it's necessary.
Allow the baked sweet potatoes to cool for a few minutes before slicing them open. Fill with the quinoa mixture and drizzle over the hummus sauce.

Nutrition Facts : Calories 360 kcal, Carbohydrate 70 g, Protein 10 g, Fat 5 g, SaturatedFat 1 g, Sodium 831 mg, Fiber 11 g, Sugar 11 g, UnsaturatedFat 4 g, ServingSize 1 serving

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

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