Vegan Broccoli & Cheeze Stuffed Potatoes

Looking to add a burst of flavour to your dinner routine? Try my recipe for Vegan Broccoli & Cheeze Stuffed Potatoes! These hearty spuds are filled with creamy vegan cheese and tender broccoli florets, creating a satisfying and nutritious meal that's perfect for any night of the week!

Vegan Broccoli & Cheeze Stuffed Potatoes

Ingredients

For the Stuffing:

• 3 large russet potatoes

• 3/4 cups red lentils, rinsed

• 2 cups veggie broth

• 3 cup broccoli florets

• 2 tbsp olive oil

• 1/2 cup corn

• pinch of salt & pepper

• 1 cup shredded vegan cheeze

For the Cashew Sauce:

• 1 cup cashews, soaked in boiling water 

•  1 cup fresh water

• 3 tbsp nutritional yeast

• 1-2 garlic cloves, diced

• 1 tbsp onion powder

• 1 tsp apple cider vinegar

• pinch of salt

• splash of lemon

Instructions

1. Preheat the oven to 400°F (200°C) and prepare 2 parchment-lined baking sheets.

2. Place the cashews in a bowl and cover them with boiling water. Set aside.

3. Wash, scrub, and halve the russet potatoes lengthwise. Place them on the first baking sheet, cut side down. Drizzle with olive oil and salt, then add them to the oven with the broccoli. Roast for 45 minutes or until lightly browned.

4. Place the broccoli florets on the second baking sheet, drizzle with olive oil and salt, and add them to the oven with the potatoes. Roast for 15-20 minutes.

5. Rinse the red lentils and add them to a saucepan with vegetable broth. Bring to a boil, then simmer for 15-20 minutes until tender. Drain excess water and set aside.

6. Prepare the cashew cream sauce by draining the hot water and adding the soaked cashews, fresh water, nutritional yeast, garlic powder, onion powder, apple cider vinegar, and salt to a blender.

7. In a large bowl, mix cooked red lentils, roasted broccoli, corn, and half of the cashew cream sauce to create the filling.

8. Once the potatoes are done, scoop out some of the potato flesh to create wells in each half. Add the scooped-out potato flesh to the filling and mix well.

9. Add shredded vegan cheese on top (optional), then return stuffed potatoes to the oven and bake for 10-15 minutes.

10. Remove from the oven and drizzle with the remaining cashew sauce. Serve hot. Enjoy!