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Easy vegan super tasty baked potato recipe

Easy vegan super tasty baked potato recipe

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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Baked potato

Fully loaded baked potato that doesn't skimp on flavour and is super simple to make. I converted it from a tuna potato I make as I'm trying to go vegan; and so far it's even better than the non vegan version! Hope you guys enjoy as much as I did.

1 person made this

IngredientsServes: 2

  • 2 large potatoes
  • 1 to 2 tablespoons olive oil
  • 1/2 to 1 teaspoon garlic powder
  • 2 pinches salt
  • 16 closed cup mushrooms
  • 1 to 2 teaspoons vegan spread
  • 3 to 4 chunks frozen spinach
  • 2 tablespoons balsamic vinegar
  • mixed seeds, to taste

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Preheat the oven to 200 C / Gas 6.
  2. Prepare your potatoes by washing, then skewering a few holes around the potato with a knife for even cooking. Pop them in the microwave for 5 minutes on full power, turn and then microwave again for a further 5 minutes on full power.
  3. Put your potatoes into a baking tray, and toss in olive oil, garlic powder and a couple pinches of salt. Just enough to lightly coat the skin of the potatoes should be perfect.
  4. Bake in the oven for about 20 minutes, or until crispy enough for your taste.
  5. Cut your mushrooms into small cubes, about the size of a piece of sweetcorn. Fry lightly in a little vegan butter/margarine until no liquid is left.
  6. Put 3 to 4 chunks of frozen spinach into the mushrooms and 2 tablespoons of balsamic vinegar, and fry for a around 7 minutes, or until the spinach is cooked.
  7. Cut your baked potato and butter. Put half of your mushroom and spinach filling into each potato and sprinkle on mixed seeds to taste. Drizzle on balsamic vinegar and olive oil to taste, and serve with a side salad.

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40 Best Vegan Potato Recipes

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The 40 Best Vegan Potato Recipes guaranteed to satisfy your inner carb craving. This list of favorite potato recipes includes soups, stews, casseroles, savory dishes, and even sweets. You will be amazed!

Who doesn’t love potatoes. They’ve often been called “the perfect food” and I couldn’t agree more! They’re filling, delicious, healthy, and easy to prepare.

What I love most about potatoes is versatility. Yes, they are great for soups and mashed potatoes. But, there’s so much more you can do! You can make delicious cheese sauces and even desserts, like this amazing Sweet Potato Chocolate Cake from Dreena Burton.

Finally and most importantly, all of these recipes are oil-free, WFPB, and easy to prepare. Could life get any better?

So, if you love potatoes like I love potatoes this list is for you. Here are 40 amazing vegan potato recipes you have to try. Enjoy!


These delicious easy vegan appetizers are what you’ll need for your holiday parties.
The most incredible, healthy, and budget-friendly party food perfect to please a crowd!

Vegan doesn’t mean you’re going to miss out on yummy and delicious meals, not at all! These wholesome vegan appetizers are just fabulous, not only are they packed with flavor, but they’re healthy, easy to make, and budget-friendly.

(Stock photo image)

Sharing delightful and scrumptious food with our family and friends is one of the best things in life. I loooove that!

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Vegan, healthy, and inexpensive.

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This beautiful and protein-packed hummus is made with peas, chickpeas, and lemon for a lighter, sweeter variation of vegan hummus. That lovely pastel color looks stunning on a party table, it tastes delicious and it’s ready 10 minutes.

This scrumptious savoury filling in crunchy phyllo shells makes a fantastic appetizer for your holiday gatherings.
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35. FALAFEL by Recipe tin Eats

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What not to love about these irresistible 10-ingredient eggplant pizzas that are gluten-free and vegan?! Cornmeal and vegan parmesan crusted, baked till crispy, this easy recipe makes a delicious appetizer for a party!

These quesadillas are so easy to prepare and they are made with hummus instead of cheese. They are filled with spinach and olives and they look and taste absolutely delicious!

This Vegan cranberry goat cheese crostini is a super quick and easy 10-minute appetizer that’s bound to please your guests! It’s a great recipe for using up leftover cranberry sauce and they look amazing!

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These falafel are healthy, gluten-free, dairy-free, vegan and packed with flavors. So easy to make and delicious: bake all the ingredients and bake!

41. HUMMUS by Recipe Tin Eats

This hummus is made with chickpeas, tahini, lemon, olive oil, and garlic, it’s a great standby pantry dip for your guests and parties! Creamy and smooth, it’s completely incomparable to the thick, sour store-bought hummus. Delicious, healthy, easy, and inexpensive.

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These potato tater tots are so easy to make with only 7 ingredients! This recipe makes a great snack as well as an elegant and flavorsome appetizer.

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This easy and colorful vegan salsa con queso is an easy warm cheese dip recipe that will disappear as quickly as you make it!

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What do you think about this fabulous list of vegan appetizers? Aren’t they perfect for your amazing gatherings?
I can’t stop eating them with my eyes, so delicious and easy to make.

Last but not least, they are clever, inexpensive and healthy. I love that, don’t you? : )

Bolognese Potato Bake

I've never tried this before but it looks delicious! Going on the menu for dinner next week.

Oh good, I hope you enjoy it Jen :)

I love all of your suggestions on using left-over bolognese sauce, especially this one with potatoes! HOW DELICIOUS!

Thanks and yes there are lots of ways to use up leftover bolognese.

I love the shortcuts in this dish, like using leftover bolognese and frozen potatoes. That makes this the perfect dish for busy nights.

I am all about the easy meals, especially for midweek dinners.

This is such a great idea for using up leftover bolognese! I love the ideas of using potatoes!

Hey, everything is better with potatoes. don't you think?

What a savory and easy dish for dinner! Looking forward to making this tonight! Yum!

Enjoy it Sarah. It's a good comforting dish.

I had always thought it was bolognaise - never heard of bolognese - probably been misreading it for years! This looks delicious. I am impressed you make bolognese sauce so often - I love it but am really out of the habit of making it often - but I agree about making heaps because you can do so much with leftovers.

Yes I always spelled it bolognaise, but bolognese seems to be the more common spelling these days. The boys love it so I make it every week or two. I have to admit I love it too.

Hi, I'm in the UK. We don't say/use bolognaise. It's always been and is bolognese. Also, great recipe!

Actually bolognaise was always more common in the UK or at least in Scotland as it came from the French whom we have strong links with. In the last few decades with the rise of the internet the preference has moved to bolognese.

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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How to make Aloo Palak

The ingredients

  • baby potatoes
  • lots (!) of spinach
  • coconut milk
  • tomato
  • oil
  • spices
    • ginger powder
    • garam masala
    • salt

    The basic steps

    Step 1: Wash baby potatoes. Pat them dry. Coat them in oil and add a pinch of salt. Bake them in the oven at 420°F/220°C for 15 to 20 minutes depending on the size.

    Step 2: Cook all the spinach until it&rsquos wilted.

    Step 3: Reduce heat. Add the coconut milk, ginger powder, salt, and garam masala.

    Step 4: Use a handheld blender to blend the spinach curry.

    Step 5: Add one chopped tomato to the curry. Let it cook until it&rsquos hot and until the tomato is soft.

    Step 6: Now let&rsquos add the baked potatoes to the spinach curry. A quick stir and it&rsquos ready to serve.

    1. This potato soup is very versatile. If you don&rsquot have access to cream cheese, you can add an additional 1/2 cup of non-dairy milk, creamer, or cashew cream.
    2. Keep a close eye on the potatoes. Cook them until they are pierceable with a fork but not overly soft. If they are cooked beyond 10-12 minutes, the potatoes will get mushy.
    3. Make sure to use unsweetened non-dairy milk. Typically non-dairy milk is slightly sweetened and, when used, creates an overpowering sweetness to this soup.
    4. Top with toppings of choice. I love these options listed below but other choices are steamed broccoli, vegan cheese, and caramelized onions.

    If you need an easy, impressive (and surprisingly healthy) dessert recipe in your back pocket, our cinnamon baked pears are for you! Picture this: you’re not the best cook in the world and you’re knackered &hellip

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