Don’t let the cook time on these potatoes scare you away – this is a simple, easy, and delicious recipe that’s great for anytime of year! Although, I prefer it in the colder months as it is a filling meal. These stuffed potatoes can be had for lunch or dinner, either way, you’ll be getting a simple and satisfying meal. Take it from my husband – these are the only stuffed potatoes he actually likes!
Meal Prep Friendly
You could definitely meal prep all parts of this meal and eat it all week long! One recipe makes about 4 servings, but you could use a fifth potato and probably have enough fillings for it to get you through the entire week. If you do meal prep this, you can keep the ingredients separate after cooking, or store them already put together in tupperware so they’re ready to grab and go.
What Equipment Do I Need?
- Baking Sheet
- Parchment Paper or Silicone Baking Mat
- High Speed Blender or Food Processor
- Fry Pan
Ingredients
- Russet Potatoes
- Cooked Lentils
- Chopped Walnuts
- Garlic Cloves
- Gluten Free Low Sodium Tamari
- Frozen Broccoli
- Whole Raw Cashews
- Nutritional Yeast
- Dijon Mustard
- Lemon Juice
- Non Dairy Milk
Substitutions
- Garlic Cloves – You can use garlic powder or minced garlic instead.
- Tamari – Gluten free low sodium soy sauce works as well.
- Frozen Broccoli – Feel free to swap this out for fresh broccoli or a different type of frozen veggie that you prefer.
Recipe Tips
- If you’re using dry lentils and cooking them yourself, make sure not to cook them for too long otherwise they will be too wet when you try to make the vegan “meat.” If this does happen, you can try adding some chickpea flour to the mix to dry it out a bit.
- If you prefer your cashew cheese to be more runny than thick, add extra non dairy milk to the mix.
- If you have the time, I would recommend cooking your broccoli on the stove. I think it gives it a better texture and it doesn’t come out too wet or mushy.
Recipe
Cheesy Vegan Stuffed Potatoes
Ingredients
- 4 russet potatoes
- 3 cups cooked gluten free lentils
- 1 cup chopped walnuts
- 3 garlic cloves
- 2 tbsp low sodium gluten free tamari
- 1 1/2 cups raw whole cashews
- 1/4 cup nutritional yeast
- 1 tbsp dijon mustard
- 1 tbsp lemon juice
- 3 tbsp non dairy milk
- 12 oz bag of frozen broccoli
- extra virgin olive oil
Instructions
- Preheat oven to 400℉. Place parchment paper or a silicone baking mat down on a baking sheet.
- Pierce each potato with a fork several times so there are small holes all around the potato. Coat each potato in extra virgin olive oil and set on the baking sheet.
- Bake potatoes for 45 to 60 minutes in the oven or until they are soft on the inside.
- While the potatoes are baking, combine the lentils, walnuts, 2 garlic cloves, and tamari in a high speed blender. Pulse 3 to 4 times until ingredients are combined but not wet.
- Add 1 tbsp of extra virgin olive oil to a pan set to medium heat. Add the lentil mixture to the pan. Cook until it becomes more crumbly and crispy.
- Make the vegan cashew cheese by combining the cashews, nutritional yeast, 1 garlic clove, dijon, lemon juice, and non dairy milk in a high speed blender or food processor. Blend until creamy.
- Cook broccoli according to bag instructions using the stove or microwave.
- Once the potatoes are ready, slice them in half lengthwise, but not all the way through. Stuff them with the lentil mixture, broccoli, and top them with the cashew cheese.
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