Cheesy Vegan Stuffed Potatoes
A simple dinner that is filling and perfect for the chilly winter months or really anytime of year! It's easy to make while being super tasty.
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.