Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vega stuffed potatoes with cheese and broccoli sauce in a baking dish.

Vegan Stuffed Potatoes with Cheese and Broccoli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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

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.

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

Find it online: https://www.threelittlechickpeas.com/cheesy-broccoli-and-potatoes/