Ingredients
- 6 large russet potatoes
- 2 tbsp cooking oil – optional
- 1 to 1 ½ cups plant based milk
- salt & pepper to taste
- MUSHROOM VERSION:
- head of broccoli
- mushrooms
- 1 onion
- TEXMEX VERSION:
- Black beans
- Red pepper
- Corn
- Red & green onion
- Salsa
- Avocado or guacomole
Preparation:
- Preheat oven to 400º.
- Rinse potatoes, brush with oil and place on cooking sheet.
- Bake in oven for 75 minutes.
- Let potatoes cool and then cut them half lengthwise and scoop out potato into bowl.
- Mash potatoes and add milk and salt and pepper to taste.
- Mix mashed potatoes with ingredients from either the Mushroom or TexMex version.
Mushroom Version:
- Cut head of broccoli into bite sized pieces.
- Steam broccoli until tender.
- Rinse mushroom and cut into bite sized pieces.
- Chop onion.
- Heat skillet with 1 teaspoon of oil.
- Sauté onions for a few minutes until tender.
- Add mushrooms and cook for a few more minutes until browned.
- Mix steamed broccoli and sautéed onions and mushrooms into the mashed potatoes.
- Fill mashed potatoes into potato skins.
- Bake for 15 minutes at 425º.
- Drizzle with Vegan Cheese. (optional)
- Enjoy!
TexMex Version:
- Mix black beans, chopped red pepper, corn, chopped red and green onion, salsa, avocado or guacamole into the mashed potatoes.
- Fill mashed potatoes into potato skins.
- Bake for 15 minus at 425º.
- Drizzle with Vegan Cheese. (optional)
- Enjoy!
Serving: 6
All recipes provided by: AlmostVeganCookingSchool.com
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