Description
These Vegan Stuffed Baked Potatoes are a new take on our classic Vegan Shepherd’s Pie! They’re easy to make, yet impressive and fun. Perfect for parties, meal prep, and switching things up. Have these stuffed potatoes ready in just about 1 hour.
Ingredients
Potatoes
- 7–8 medium russet potatoes, scrubbed clean
- About 1/2 cup almond milk
- 4 ounces vegan cream cheese
- 2 tablespoons vegan butter
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Filling
- 1 tablespoon oil
- 3 cloves garlic, minced
- 1 cup yellow onion, diced
- 1 stalk of celery, finely chopped
- 1 (15 oz.) can of cooked brown lentils
- 8 oz baby Bella mushrooms, finely chopped
- 2 tablespoons chopped parsley
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped thyme
- 2 tablespoons vegan Worcestershire sauce
- 2 tablespoons tomato paste
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 2 tablespoons all-purpose flour
- 10 oz. frozen veggie mix (peas, carrots green beans, corn)
- 3/4 cup vegetable broth
Equipment
- Baking sheet
- Large pan
- Potato ricer or masher
- Piping bag
- Large star tip
- Medium bowl
- Small spoon or 1 teaspoon measuring spoon, for scooping
Instructions
- Preheat oven to 400°F. Scrub potatoes and dry.
- Rub each potato with a bit of oil. Pierce each potato with a fork in several places so steam can escape. Bake for approximately 30 minutes to 1 hour (depending on the size of the potatoes, until the potato feels soft when gently squeezed). Remove the potatoes from the oven and let them cool until they can be handled.
- In a large pan over medium-high heat, add in oil. Once heated, add in the onions, garlic, and celery. Cook for 4 minutes or until the onions are translucent and garlic fragrant.
- Add in lentils, mushrooms, and herbs. Stir through and continue to cook for 6 minutes.
- Next add in the tomato paste, Worcestershire sauce, and salt and pepper. Mix through until fully combined and cook for 1 minute. Evenly sprinkle over the all-purpose flour and mix through for 1 minute more.
- Mix in the frozen veggies and broth and continue to cook for about 10 minutes, or until the liquid has cooked off. Keep in mind that it should still be moist, just not dripping! Taste and adjust seasonings as needed.
- Lower oven heat to 350°F.
- Once the potatoes are cooked and cool enough to handle, cut the tops off. Peel the skin off the tops and discard. Place the peeled potatoes in a medium bowl.
- Scoop the remaining potatoes out using a small spoon or 1 teaspoon measuring spoon, leaving a thin wall in each boat. Add what you scoop out to the medium bowl.
- Rice the potatoes or mash them as finely as possible. You want them as smooth as you can get them. To the potatoes, add 1/4 cup almond milk, vegan cream cheese, butter, garlic powder, and salt, then mix until smooth. Add more almond milk as needed. We used 1/2 cup.
- Transfer the mashed potatoes into a piping bag with a large star tip and set them aside.
- Fill the potato boats with the filling so it is slightly heaped. Push down lightly to pack the filling in well.
- Pipe over the mashed potatoes. Place into the oven for 10 minutes. Move the oven rack closer to the top and broil the potatoes for 2-5 minutes, or until browned.
- Garnish with chives and serve with vegan gravy, if desired.
Notes
- To speed up the cooking time, you can microwave the potatoes. Pierce each potato with a fork in several places so steam can escape. Microwave on high for 5 minutes, turn and microwave for a further for 3-5 minutes, or until the potato feels soft when gently squeezed.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Oven
