Vegan Cheesy Broccoli Stuffed Potatoes
Ingredients
Potatoes
- 8 medium potatoes, scrubbed and washed (russet recommended)
- 1 Tbsp oil (avocado oil recommended)
- 2 tsp sea salt
Broccoli
- 2 cups broccoli, chopped into bite-sized pieces
- 2 Tbsp filtered water
Cheese sauce
- 1/4 cup dairy-free butter
- 1/4 cup all-purpose flour
- 1 cup dairy-free milk
- 1 cup vegan cheddar cheese
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp apple cider vinegar
Preparation
Baking potatoes
Preheat the oven to 400 degrees F (204°C)
Pierce each potato 3 to 4 times
Using a brush, cover the potatoes with a layer of oil and place them on a large baking pan with raised edges (line the pan with foil if no raised edges to catch oil drippings)
Sprinkle the outsides of the potatoes with sea salt and bake for 20 minutes
Take out the potatoes, flip them, and bake for an additional 20 minutes (bake longer for large potatoes)
Steaming broccoli
Heat a pan on medium heat
Once hot, add the chopped broccoli and water
Cover the pan with a lid and steam the broccoli for 4-5 minutes or until tender
Cheese sauce
Heat a saucepan on medium heat
Once hot, add the butter and flour and whisk until a thick paste forms
Add the milk, cheddar cheese, garlic powder, and black pepper to the saucepan
Constantly whisk for 4-5 minutes until the cheese melts
Once the cheese melts, turn the stove top to low
Assembly
Make a medium slit on the top of the potato
Stuff the potato with the steamed broccoli and drizzle with the cheese sauce
