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vegan twice baked potatoes with broccoli

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I used Vegan Gourmet, but I also like Daiya. In the microwave – Use the thaw setting. Add the cooked squash, the soaked and drained cashews and the rest of the sauce ingredients to blender. Place the wrapped potatoes in a large freezer-safe bag or air-tight container and they’re good to go for up to 3 months. I don’t put nutritional facts on the blog, so I’m not sure but that sounds about right! This post contains affiliate links. But to use the sauce on other things I would use less water, yes! Enjoy. From the freezer: Unwrap the potatoes from plastic and reheat on a lined baking sheet at 350F for 20-30 minutes until hot throughout. I used vegan gourmet cheddar cheese shreds for topping. I find that once I mix the sauce with the potatoes it got very thick. Prick the potatoes with a fork 6-8 times and bake on a pan for 1 hour and 15 minutes, or until cooked through. Then, place the potatoes on the baking sheet and drizzle on the olive oil, turning each potato to make sure they’re evenly coated in oil. Thank you for the incredibly kind words, Susan! Bake potatoes at 375 for approximately 1 hour. Enjoy! FILL AND RE-BAKE: Finally, spoon the filling back into each potato skin and place the baking sheet back into the oven to bake for another 17-20 minutes or until the tops of your potatoes are lightly browned. Spoon the mixture back into the potato skins, filling quite high. You can rate the recipe and leave a comment below or tag us in your foodie photos on Instagram. I’m stubborn like that. Thank you! Lightly seared or sauteed bok choy or broccoli rabe would also be very good in this. It should be noted that the filling will not brown as easily without the vegan butter. They are yummy! Your email address will not be published. Bake the potatoes at 400F for 1 hour. Honestly, it takes a lot for me to like a store-bought vegan salad dressing because I usually make them myself. These vegan twice-baked potatoes require only 7 ingredients and the most basic of kitchen equipment: a cutting board, knife, electric hand mixer (or immersion blender), and a large mixing bowl. Anyway, this is a staple sauce for me now. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Here are some of the favorite pairings we tried: If you try these potatoes with any fun wines, let us know in the comments! Thanks! I haven’t tried it myself, but let me know if you try it and like it! Easy and delicious comfort food! I suggest making these Cheesy Broccoli Twice Baked Potatoes on a weekend to prep for meals during a busy week. They keep in the refrigerator for 4-5 days and you could even freeze some to make them last longer! When the potato has baked for 40 minutes begin to prepare the broccoli. Use a spoon to scoop out the filling of each potato leaving a little filling lining the potato skins so they can stand up easily. These vegan cheesy broccoli twice baked potatoes freeze well and are easy to make. If you’re not already hanging out with us over there, we’re @theplantpowercouple with the “the”. I’m sure it’s just fine with less water as well for the potatoes. Your email address will not be published. Add more cheese sauce if desired (this will depend on how large your potatoes are, there should be some leftover sauce though). Enjoy! I used to love eating Twice Baked Potatoes. Rehydrate some soy curls in our chickenless bouillon and chili seasoning or just add a can of chili beans and fold them into the potato mix with the broccoli. Put the potato pulp, white beans, nondairy milk, garlic powder, and salt in a blender or food processor and process until smooth. As a side dish: These would make the perfect side dish for everything from hearty salads to cozy vegan soups. Not only that, many of the recipes for their sauces and dressings are generations-old and generations-tested, originally coming from Organicville founder Rachel Kruse’s grandmother. While potatoes are baking: Into a medium size skillet, add broccoli and 3 tablespoons water. These potatoes are a regular in my kid's lunchbox! Place in the oven and roast along with the potatoes for the last 30 minutes. 30 minutes into baking the potatoes, chop the top off of the garlic, drizzle with olive oil, and wrap in foil. It’s very light but still has a great creaminess which works wonderfully for the filling of these potatoes. Stir fry until the broccoli florets are soft and easily pulled apart. 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