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    Home » Recipes » Main Course

    Vegan Stuffed Potatoes with Cheese and Broccoli

    Published: Feb 10, 2022 . Modified: Jul 11, 2023 by Allie

    Jump to Recipe·Print Recipe

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    This vegan stuffed potato recipe is filled with roasted broccoli and chickpeas. Then it's smothered and covered in a creamy vegan cheese sauce.

    Vegan baked potatoes with cheese and broccoli in a baking dish.

    I had leftover vegan nacho cheese sauce and the idea of making cheesy potatoes with broccoli along with some leftover chickpeas for a simple meal.  It was a hit with the family so I wanted to share it.  

    The time may look daunting for these vegan stuffed baked potatoes, but most of the time it’s a hands-off recipe (except for making the cheese) since the potatoes and broccoli get roasted in the oven.  For an easier weeknight meal, make the cheese in advance.  If you freeze any leftover cheese it looks a bit grainy when defrosted, but once it gets heated back up the cheese comes back together.  

    Roast, sauté, or steam your broccoli for the stuffed potatoes.  I prefer to roast it.  I love the flavor it gives the cruciferous vegetable and it is hands-off.  The roasting caramelizes the natural sugars found in vegetables, creating more depth of flavor for these cheesy potatoes.  

    This recipe creates a lot of food and since vegan stuffed potatoes are so satiating I normally don’t serve them with anything else, except maybe a salad to get more veggies into my family’s diet.

    Roasted broccoli for cheesy broccoli and potatoes.

    How to Roast Broccoli for Vegan Stuffed Baked Potatoes

    Preheat the oven to 425 F (220 C) and trim the broccoli into bite-size florets.  Then spread them out (don’t crowd them) on a baking tray and roast for about 20 minutes.  When the broccoli is done, it’ll be soft and the tips will start to brown.  

    The majority of the flavor for these stuffed baked potatoes and broccoli is coming from the cheese sauce, so there’s no need to season the veggies.  They’ll be covered in cheese!

    How to Bake Potatoes

    For these vegan stuffed potatoes start by preheating the oven to 425 F (220 C).  Scrub the potatoes to remove any dirt, then poke a few holes on each side of the potato with a fork.  Place the potatoes directly on the oven rack or a baking tray.  

    If you’re using oil on your potatoes, parchment paper or a silicone mat can help with cleaning up.  Depending on the size and type of potato you’re using, it will take 45-60 minutes.  For extra-large spuds, it may take longer than an hour.  

    Check for doneness by piercing them with a fork, the insides should be soft when pierced and have little resistance.

    How to Microwave a Potato 

    Short on time to make your vegan stuffed baked potato?  Microwave your potatoes instead.  Scrub the potatoes then poke a few holes on each side of the potato.  Use a microwave-safe plate or Potato Express (a pouch made for cooking potatoes in the microwave).  

    The pouch cuts a couple of minutes off the microwave cooking time and the potato mess stays in the pouch.  Only microwave one to two large potatoes at a time for 4 minutes, then flip them over, and microwave for another 4 minutes.  Then two-minute increments until they’re done. 

    Large potatoes may take up to 10 minutes to cook.  They’re done when soft and have little resistance when pierced with a fork.  The skins will be softer using the microwave method and the insides will not be as fluffy.

    Vegan nacho cheese sauce with roasted broccoli and chickpeas.

    Ingredients

    Russet potatoes - I prefer Russets for this vegan stuffed potato recipe, their starchy insides make them fluffy when roasted in the oven.  I don’t use much oil in my cooking, but if you do and want a crispy potato skin try vegan butter or a high-heat oil rubbed on the outside of the potato to crisp up the skin.  Find potatoes that are about the same size so they cook evenly.

    Broccoli - The vegetable can be substituted with any veggie that sounds good with vegan nacho cheese. The cooking time may need to be adjusted depending on what you substitute.

    Chickpeas - Can be left out or substituted with another bean.  I use them a lot for their neutral flavor and because they go well with so many things.

    Nacho cheese - I have a potato/carrot/cashew cheese sauce recipe below.  It can be prepared in advance and even frozen.  

    Pickled jalapeños - The pickled jalapeños in the recipe give the sauce tons of flavor.  They can usually be found near the jars of olives at the grocery store.  I don’t substitute with fresh peppers because the pickled ones give a more subtle jalapeño flavor with vinegary notes.  The brand will also vary in heat level, so start with less and add more if needed.  If you need a replacement or can’t find them, try adding your favorite salsa or just leave out the spicy element altogether.

    Tips

    • How long the potatoes take will vary because of their size.

    More Vegan Baked Potato Toppings Ideas

    • Chili and guacamole or vegan sour cream (or cashew lime crema)
    • Vegan shredded cheese, tempeh or coconut bacon bits, sour cream, and chives
    • Black beans, salsa, vegan sour cream, and/or cheese
    • Your favorite bbq sauce and chickpeas
    • Buffalo sauce, roasted broccoli, and cheese sauce
    • Leftover vegan potato curry, yes it has potatoes in the recipe but I’ve served leftovers over potatoes when I was out of rice (it works).
    • Marinated mushrooms (maybe with balsamic, tamari, garlic, and a little crushed red pepper) then sautéed with cooked spinach.  Add an herby cashew or tahini dressing for a sauce.
    • Baked beans
    • Just topped with hummus and maybe some nutritional yeast (our go-to for easy lunches).
    • Mediterranean-inspired: vegan feta, vegan tzatziki sauce, olives, tomatoes, and chopped parsley.
    • Caramelized onions, mushrooms, and some cooked greens.
    • Baked potato bar ideas: assortment of cooked veggies, roasted corn, olives, green onions and/or chives, chili, any type of bean, (pico de Gallo) or salsa, store-bought or homemade cheese, sour cream or cashew lime crema, guac.
    Vegan loaded baked potatoes with broccoli and cheese.

    I hope you enjoy this easy, filling, and dairy-free stuffed baked potato recipe!

    More vegan potato recipes

    • Vegan Cheesy Broccoli Hash Brown Casserole
    • Lentil Shepherd’s Pie
    • Creamy Potato Curry with Coconut Milk
    • Plant-Based Mashed Potatoes with Roasted Garlic and Rosemary
    • No oil oven-roasted potatoes
    • Mashed potatoes without butter or oil

    Originally posted on March 4, 2020, updated on February 10, 2022.

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    Recipe

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    Vega stuffed potatoes with cheese and broccoli sauce in a baking dish.

    Vegan Stuffed Potatoes with Cheese and Broccoli


    ★★★★★

    5 from 1 review

    • Author: Allie
    • Total Time: 60 minutes
    • Yield: 4 very large potatoes 1x
    • Diet: Vegan
    Print Recipe
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    Description

    This vegan stuffed potato recipe is filled with roasted broccoli and chickpeas. Then it's smothered and covered in a creamy vegan cheese sauce.


    Ingredients

    Scale
    • 1 recipe for nacho cheese
    • 14 ounces broccoli florets
    • 4 large Russet potatoes (scrubbed clean)
    • 1 can (15 ounces) chickpeas (drained and rinsed)

     

    Vegan Nacho Cheese Recipe

    • 1 medium potato (peeled and cubed)
    • 1 large carrot (peeled and cubed)
    • ½ cup raw cashews (soaked overnight if you don't have a high-speed blender)
    • 1 cup unsweetened dairy-free milk
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon paprika
    • ½ teaspoon turmeric
    • ¾ teaspoon salt
    • 2 tablespoons nutritional yeast
    • 1 tablespoon lemon juice
    • 6-8 pickled jalapeños (depending on how spicy you want it)

    Instructions

    1. Preheat the oven to 425 F (220 C).
    2. Scrub the potatoes then poke them many times with a fork on all sides.
    3. Place the potatoes directly on the oven rack or a baking tray.  If you’re using oil on your potatoes parchment paper or a silicone mat can help with clean up.
    4. Roast the potatoes for 45-60 minutes (depending on their size) or until their insides are soft when pierced with a fork.
    5. When the potatoes have about 20 minutes left, roast the broccoli at 425 F (220 C) for 20 minutes.
    6. While the broccoli is roasting, make the cheese sauce.
    7. Boil the potato and carrot (for the sauce) for 10 minutes or until they’re soft.
    8. Drain the cashews then add them with the cooked potato, carrot, and the rest of the cheese sauce ingredients into a blender, and blend until smooth.
    9. Warm up the cheese sauce with the chickpeas in a pot on the stove, and keep warm until ready to serve, stirring occasionally.
    10. When the broccoli is done, rough chop it and add it to the cheese sauce.
    11. Cut open the cooked potatoes, fluff the insides with a fork, then cover in cheese sauce.

    Equipment

    Image of potato express

    potato express

    Buy Now →

    Notes

    How long the potatoes take will vary because of their size.

    I don’t use much oil in my cooking, but if you do and want a crispy potato skin try vegan butter or a high heat oil rubbed on the outside of the potato to crisp up the skin.  

    Find potatoes that are about the same size so they cook evenly.

    • Prep Time: 20 minutes
    • Cook Time: 60 minutes
    • Category: Main Course
    • Method: Baked
    • Cuisine: American

    Keywords: vegan stuffed potato, veggie baked potato, vegan loaded baked potato, vegan stuffed baked potato

    Did you make this recipe?

    Tag @threelittlechickpeasblog on Instagram and hashtag it #threelittlechickpeasblog

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      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    1. Missy

      May 21, 2022 at 2:38 pm

      So easy and the cheese sauce so delicious!

      ★★★★★

      Reply
      • Allie

        May 21, 2022 at 2:41 pm

        I'm glad you enjoyed the recipe and thank you for leaving a comment.

        Reply

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    Hi, I'm Allie! I love cooking and I want to share my simple plant-based meals with you. Eating this way doesn't have to be complicated or expensive. Just simply delicious!

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    Vegan stuffed baked potatoes with broccoli and cheese.