Vegan Stuffed Baked Potatoes With Tahini Chickpeas Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 20 mins
4 large baking potatoes
1.5 tbsp tahini
2 tbsp tamari
1 tbsp lemon juice
1 can chickpeas, drained and rinsed
1 tbsp curry powde
1/2 tsp pink Himalayan salt
1/2 tsp turmeric
1 medium onion, chopped
1.5 cups button mushrooms, chopped
1/4 cup sweetcorn, tinned or fresh
1/2 tsp pink Himalayan salt, or to taste
2 large avocados, mashed
2 tbsp nutritional yeast
1/4 cup soy yoghurt, unsweetened
1Preheat the oven to 200 degrees C/400 F.
2Add the tahini, tamari and lemon juice to a large mixing bowl. Whisk together, then add the chickpeas, curry powder, pink Himalayan salt and turmeric. Stir together really well.
3Transfer the chickpeas to a baking tray lined with parchment paper and bake in the preheated oven for 40 minutes.
4TO BAKE THE POTATOES: Spread the potatoes out evenly on the same baking tray as the chickpeas and piece each one 3 times with a fork. Bake in the preheated oven for between 1 hour and 1 hour 20 minutes, depending on the size of the potatoes, until fully cooked through, removing the chickpeas after 40 minutes.
5TO MICROWAVE THE POTATOES: Pierce each potato 3 times with a fork and place them on a microwave-safe plate. Microwave on 80% power for 8 minutes, flip, and repeat. Check to ensure that they are fork-tender before stuffing and serving.
6Meanwhile, add the onion, mushrooms, corn and pink Himalayan salt to a non-stick frying pan and sauté for 4-5 minutes, until the mushrooms soften.
7Prepare the avocado sauce by stirring together the mashed avocado, nutritional yeast and soy yoghurt.
8When the potatoes are ready, load them up with the avocado sauce, roasted chickpeas, and mushroom sauté. Serve immediately, or store in the fridge in an air-tight container for 3-4 days.
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Batch Cooking Club
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.