Small life update and then on to the food! The boyfriend and I moved in together (officially) about 2 weeks ago. The move was a bit stressful but we are finally all settled in and loving it. I am finally able to cook again, yay! I think Rob really likes living together because I cook for him just about every night. Lucky man.
For the last week my boyfriend and I have been trying to be vegan and gluten free! It has been a bit of a challenge learning all of the food that contain gluten and finding delicious replacements. We even found a restaurant that can make all of their pizzas gluten free and vegan! The pizza is amazing.
This recipe is pretty easy and fairly hands off. Which is nice when you just wanna come home and relax. Plus it is warm and filling, perfect on a cold night. And who doesn’t love a baked potato?
Vegan Stuffed Baked Potatoes with Cheese Sauce
- 2-3 large russet potatoes
- 1 teaspoon olive oil
Preheat oven to 400 degrees.
Wash potatoes and pat dry. Poke holes all over potato with a fork, coat each potatoes with oil and sprinkle with a little bit of salt.
Place potatoes on a baking sheet and cook in over for 45 minutes to an hour (depending on the size of your potatoes).
Once cooked and slightly cooled, split potatoes in half and fluff the innards with a fork.
- 1 bunch broccoli, cut into florets and steamed
- 1 teaspoon olive oil
- 1 cup cremini mushrooms, sliced
- 2 cloves garlic, minced
- ¼ cup chickpea flour
- ¼ cup Earth balance, or other vegan butter
- 2 cups vegetable broth
- 1/4 cup nutritional yeast
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- salt and pepper, to taste
Heat oil in a pan over medium heat and saute mushrooms and garlic. Once mushrooms are soften, remove from pan. Place pan back on heat and add Earth Balance. Once the Earth Balance is melted, whisk in chickpea flour. Let this mixture cook for a couple minutes.
While whisking slowly add in vegetable broth. Once everything is combine and there are no lumps, add in nutritional yeast, garlic and onion powder. Season with salt and pepper.
Add mushrooms back to the pan and stir in broccoli. Reheat mushroom and broccoli and spoon on top of the baked potatoes.
You can either put the potatoes back in the oven for a little bit or eat as is.