Simple Baked Potatoes With A One-Pot Lentil Filling Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 50 mins
4 large potatoes
1 large red onion, diced
4 cloves garlic, minced
1 tsp garlic power
2.5 cups chestnut mushrooms, chopped
2 cups red lentils
salt and pepper, to taste
1 cup cashew milk
2.5 cups broccoli , chopped
5 tbsp nutritional yeast
2.5 cups spinach leaves
2 medium avocados
juice of 1 lime
sea salt to taste
fresh sweet corn
1Preheat an oven to 200 degrees C/392 F. Bake the potatoes for 45-50 minutes, depending on the size of the potatoes.
2Add the red onion, garlic and garlic powder to a non-stick saucepan on a medium-high heat and stir for 2-3 minutes, until translucent. Add the mushrooms and continue stirring for around 4 minutes more.
3Lower the heat and add the red lentils and cover with water, but be sure not to pour in too much. Season to taste with salt and pepper.
4Simmer on a low-medium heat for 15-20 minutes, stirring occasionally and adding more water when necessary. Around 10 minutes into the cooking process, pour in the cashew milk.
5At the last minute, stir in the broccoli, nutritional yeast and spinach. Cook until the spinach wilts and the broccoli softens slightly.
6To make the avocado sauce, mash the avocados using a fork in a mixing bowl with lime juice, seasoning to taste with salt.
7Serve the potatoes with the lentil filling, avocado sauce, fresh sweetcorn and alfalfa sprouts. The lentil filling can be stored in the fridge for 3-4 days in an airtight container.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.