Vegan Loaded Potato Skins Recipes
LOADED VEGAN POTATO SKINS
This is a healthy mouthwatering version drizzled with Creamy Vegan Cheese sauce, sprinkled with smoked paprika, and piled high with chives, and cilantro.
Provided by Terri Edwards
Categories Appetizers
Number Of Ingredients 26
Steps:
- Preheat oven to 400 degrees F and bake whole small potatoes until tender, approximately 30 minutes, depending on size of little potatoes.
- Remove potatoes from oven and allow to cool. Slice potatoes in half, scoop out pulp leaving ¼-inch in shell. Place pulp in a medium bowl.
- Add dairy-free milk, low-fat mayo, salt, pepper, garlic powder, onion powder, and smoked paprika to potato in bowl and mash together using a potato masher or fork.
- Fill potato skins with mashed potato mixture.
- Drizzle with Creamy Vegan Cheese sauce, then top with more smoked paprika, chives, and cilantro.
- Drain tofu and squeeze excess water out on paper towels. Blend all ingredients in blender. Leftover mayo can be used on sandwiches, wraps, and in other sauces. Store in refrigerator for up to 2 weeks.
- In medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
- When veggies are tender, drain and place them in blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
- Now, it's ready to use as a Loaded Potato Skins topping, nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator up to 2 weeks.
LOADED POTATO SKINS - VEGAN STYLE
This delicious Loaded Potato skins recipe is whole-food, plant-based, oil-free and gluten-free and also a great meal for starch solutions!
Provided by Debi Chew
Categories Snacks Recipes Appetizers
Time 1h45m
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees
- Wash and pierce potatoes. Bake until tender and let the potatoes cool enough to handle.
- Once the potatoes have cooled enough to handle, Cut them lengthwise and scoop out each potato leaving enough for a shell and transfer the inside of potatoes into a large mixing bowl,
- After all potatoes have been scooped out, mash inside with garlic, milk, mustard, and nutritional yeast.
- Add chickpeas and mash.
- Add the rest of the ingredients and gently mix.
- Fill the potato skins and bake for 20 to 30 minutes until golden.
- While potatoes are in the oven, in a small mixing bowl, mix together tahini, lime juice and 1/4 cup of water and set aside.
- When potatoes are done, drizzle with tahini sauce and chopped green onions and serve.
Nutrition Facts :
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VEGAN BAKED POTATO SKINS • THE CURIOUS CHICKPEA
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4.4/5 (18)Total Time 1 hr 35 minsCategory AppetizersCalories 104 per serving
- Preheat your oven to 400ºF. Wash and scrub your potatoes and pat them dry. them with a fork 2-3 times. Pierce Rub them with a drizzle of olive oil and sprinkle of salt and pepper. Bake the potatoes for about 1 hour (depends on size of potato), or until the potatoes are very tender.
- Turn up the oven to 450 ºF and let the potatoes cool for about 15 minutes or until cool enough to handle, then cut in half and scoop out the inside leaving a thin layer of potato on the skins.
- Brush the potatoes with olive oil and add salt and pepper to taste. Bake them for about 10 minutes, or until they are browning in spots and turning crispy. This may take longer if your potato skins are thicker.
- While the potatoes bake, take 1 1/2 cups of the scooped out baked potato and mash with the 1/2 cup sour cream and plant milk until creamy. Add salt and pepper to taste.
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- Preheat oven to 400F. Line a baking sheet with foil. Poke each potato 4-5 times with a fork and place on the baking sheet. Bake for 50-60 minutes, flipping once or twice.
- In a medium saucepan, add cashews and carrots. Cover with water. Bring to a boil; cook for 15 minutes, until tender.
- In a medium bowl, add soy sauce, hot sauce, 1/2 teaspoon garlic powder, maple syrup, liquid smoke, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, and cumin. Whisk to combine. Crumble tempeh into the bowl; stir until evenly coated with sauce. Set aside.
- Remove cashews and carrots from heat; drain. Add to a blender or food processor with non-dairy milk, nutritional yeast, tapioca starch, lemon juice, miso, 1 teaspoon garlic powder, salt, smoked paprika, and 1/4 teaspoon onion powder. Blend until completely smooth. Set aside.
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