Vegan Stuffed Baked Potatoes With Tahini Chickpeas

Name: Vegan Stuffed Baked Potatoes With Tahini Chickpeas
Prep time: 5 min
Cook time: 1 h 20 min
Total time: 1 h 25 min
Yield: 4 serving
Ingredients: 4 large baking potatoes; 1.5 tbsp Tahini; 2 tbsp tamari; 1 tbsp lemon juice; 1 can chickpeas; 1 tbsp curry powde; ½ tsp pink Himalayan salt; ½ tsp Turmeric; 1 medium onion; 1.5 cups button mushrooms; ¼ cup sweetcorn; ½ tsp pink Himalayan salt; 2 large avocados; 2 tbsp nutritional yeast; ¼ cup soy yoghurt

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 25 mins
Servings
4
Calories
548 kcal
Course
Main Course
Cuisine
Vegan

Vegan Stuffed Baked Potatoes With Tahini Chickpeas

Omar Parker

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Vegan stuffed baked potatoes with tahini chickpeas, sautéd mushrooms and an avocado sauce! This healthy recipe is great for dinner, meal prep, or even as a side dish for parties. Gluten-free, oil-free, and super easy.

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Ingredients

Servings

4 large baking potatoes

For the tahini chickpeas

1.5 tbsp Tahini
2 tbsp tamari
1 tbsp lemon juice
1 can chickpeas drained and rinsed
1 tbsp curry powde
½ tsp pink Himalayan salt
½ tsp Turmeric

For the sautéd mushrooms

1 medium onion chopped
1.5 cups button mushrooms chopped
¼ cup sweetcorn tinned or fresh
½ tsp pink Himalayan salt or to taste

For the avocado sauce

2 large avocados mashed
2 tbsp nutritional yeast
¼ cup soy yoghurt unsweetened

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Instructions

Preheat the oven to 200 degrees C/400 F.
Add the tahini, tamari and lemon juice to a large mixing bowl. Whisk together, then add the chickpeas, curry powder, pink Himalayan salt and turmeric. Stir together really well.
Transfer the chickpeas to a baking tray lined with parchment paper and bake in the preheated oven for 40 minutes.
TO BAKE THE POTATOES: Spread the potatoes out evenly on the same baking tray as the chickpeas and piece each one 3 times with a fork. Bake in the preheated oven for between 1 hour and 1 hour 20 minutes, depending on the size of the potatoes, until fully cooked through, removing the chickpeas after 40 minutes.
TO MICROWAVE THE POTATOES: Pierce each potato 3 times with a fork and place them on a microwave-safe plate. Microwave on 80% power for 8 minutes, flip, and repeat. Check to ensure that they are fork-tender before stuffing and serving.
Meanwhile, add the onion, mushrooms, corn and pink Himalayan salt to a non-stick frying pan and sauté for 4-5 minutes, until the mushrooms soften.
Prepare the avocado sauce by stirring together the mashed avocado, nutritional yeast and soy yoghurt.
When the potatoes are ready, load them up with the avocado sauce, roasted chickpeas, and mushroom sauté. Serve immediately, or store in the fridge in an air-tight container for 3-4 days.

Equipments used:

Nutrition Information

Show Details

Calories 548kcal (27%) Carbohydrates 87g (29%) Protein 16g (32%) Fat 19g (29%) Saturated Fat 3g (15%) Sodium 1123mg (47%) Potassium 2345mg (67%) Fiber 14g (56%) Sugar 7g (14%) Vitamin A 218IU (4%) Vitamin C 36mg (40%) Calcium 103mg (10%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 548 kcal

% Daily Value*

Calories	548kcal	27%
Carbohydrates	87g	29%
Protein	16g	32%
Fat	19g	29%
Saturated Fat	3g	15%
Sodium	1123mg	47%
Potassium	2345mg	50%
Fiber	14g	56%
Sugar	7g	14%
Vitamin A	218IU	4%
Vitamin C	36mg	40%
Calcium	103mg	10%
Iron	5mg	28%