Vegan Loaded Baked Potatoes (Lentil & Tofu)

Name: Vegan Loaded Baked Potatoes (Lentil & Tofu)
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 3 large baking potatoes; 2 tablespoon olive oil; 0.5 teaspoon salt; 1 cup canned lentils (drained and rinsed (about 2/3 of a 15 oz can), or 1 cup pre-cooked); 5 ounce firm tofu (crumbled); 2 tablespoon tomato paste; 0.67 cup tomatoes (canned); 1 small onion (finely chopped); 3 clove garlic (minced); 2 tablespoon olive oil; fresh parsley; 1 teaspoon ground cumin; 1 teaspoon paprika; 0.75 teaspoon red pepper flakes; 0.5 teaspoon cinnamon; salt and pepper; 2 tablespoon vegan butter; 2 tablespoon all purpose flour; 0.75 cup unsweetened plant milk (soy or oat); nutmeg (a pinch); 0.5 teaspoon salt; 1 cup vegan cheese (a melting kind); 0.5 cup plain unsweetened vegan yogurt; 1 clove garlic; fresh parsley (chopped); red pepper flakes and sesame seeds; olive oil

6 servings

Crispy potato boats stuffed with a spiced lentil and tofu filling, topped with creamy dairy free béchamel and melty vegan cheese, and served over garlicky yogurt. Hearty, high protein comfort food.

Ingredients

baking potatoes
3 large
olive oil
2 tbsp
salt
½ tsp
canned lentils
or 1 cup pre-cooked), drained and rinsed (about 2/3 of a 15 oz can
1 c
firm tofu
crumbled
5 oz
tomato paste
2 tbsp
tomatoes
canned
⅝ c
onion
finely chopped
1 small
garlic
minced
3 clove
olive oil
2 tbsp
fresh parsley
ground cumin
1 tsp
paprika
1 tsp
red pepper flakes
¾ tsp
cinnamon
½ tsp
salt and pepper
vegan butter
2 tbsp
all purpose flour
2 tbsp
unsweetened plant milk
soy or oat
¾ c
nutmeg
a pinch
salt
½ tsp
vegan cheese
a melting kind
1 c
plain unsweetened vegan yogurt
½ c
garlic
1 clove
fresh parsley
chopped
red pepper flakes and sesame seeds
olive oil

Directions

1
Hollow the potatoes. Heat the oven to 400 F (200 C). Halve each potato lengthways and scoop out the middle, leaving a wall about 1/2 inch (1 cm) thick. Rub with olive oil and salt. Save the scooped out potato for another use.
2
Bake the shells. Set them on a lined baking sheet and bake for 25 to 30 minutes, until soft and lightly golden.
3
Mix the filling. Combine the canned lentils, tofu, tomato paste, crushed tomatoes, onion, garlic, parsley, olive oil, and all the spices in a bowl. Stir well and taste for salt. For a deeper flavour, sauté the onion and garlic in the oil first, add the tomato paste, then the rest, and simmer 8 to 10 minutes.
4
Make the béchamel. Melt the vegan butter in a small pot. Whisk in the flour and cook 1 minute. Slowly whisk in the plant milk and cook until smooth, thick, and spoonable, 3 to 4 minutes. Stir in the nutmeg and salt. Skip this if you are using store bought.
5
Fill the boats. Spoon the filling into each potato boat, piling it high.
6
Top and bake. Spoon béchamel over each one and scatter with vegan cheese. Bake at 400 F (200 C) for 15 to 20 minutes, until melted and golden.
7
Serve. Stir the garlic into the yogurt. Spread some on each plate, set a potato on top, and finish with parsley, red pepper flakes, sesame seeds, and a drizzle of olive oil.

Vegan Loaded Baked Potatoes (Lentil & Tofu)

75 min6 servings230 cal

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