Print Friendly, PDF & Email

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:

  1. Preheat oven to 400º.
  2. Rinse potatoes, brush with oil and place on cooking sheet.
  3. Bake in oven for 75 minutes.
  4. Let potatoes cool and then cut them half lengthwise and scoop out potato into bowl.
  5. Mash potatoes and add milk and salt and pepper to taste.
  6. Mix mashed potatoes with ingredients from either the Mushroom or TexMex version.

Mushroom Version:

  1. Cut head of broccoli into bite sized pieces.
  2. Steam broccoli until tender.
  3. Rinse mushroom and cut into bite sized pieces.
  4. Chop onion.
  5. Heat skillet with 1 teaspoon of oil.
  6. Sauté onions for a few minutes until tender.
  7. Add mushrooms and cook for a few more minutes until browned.
  8. Mix steamed broccoli and sautéed onions and mushrooms into the mashed potatoes.
  9. Fill mashed potatoes into potato skins.
  10. Bake for 15 minutes at 425º.
  11. Drizzle with Vegan Cheese. (optional)
  12. Enjoy!

TexMex Version:

  1. Mix black beans, chopped red pepper, corn, chopped red and green onion, salsa, avocado or guacamole into the mashed potatoes.
  2. Fill mashed potatoes into potato skins.
  3. Bake for 15 minus at 425º.
  4. Drizzle with Vegan Cheese. (optional)
  5. Enjoy!

Serving: 6

All recipes provided by: AlmostVeganCookingSchool.com