You’ve heard of twice baked potatoes before I’m sure. A baked potato shell stuffed with light fluffy mashed potatoes, cheese, and bacon. Sure it may be good but not healthy and very much not vegan. Gone are the days of the narrative that tells of vegan food being bland and boring. We’ve taken the idea of a classic twice baked potato and gave it a little twist. Our MUSHROOM AND HUMMUS TWICE BAKED POTATOES are garlicky, loaded with plant based protein, and have “meaty” flavor from mushrooms. So let’s get cooking!
MUSHROOM AND HUMMUS TWICE BAKED POTATOES
*2 baking potatoes
*¼ cup hummus (keep scrolling for recipe)
*4 large fresh white mushrooms, sliced
*2 Tablespoons bread crumbs
*2 Tablespoons nutritional yeast
*Bake potatoes for one hour at 400°F. While potatoes are baking, saute mushrooms in olive oil. Set aside.
*Make hummus, set aside.
*When potatoes are done baking, remove insides, place in a small mixing bowl. Add a drizzle of olive oil, hummus, mushrooms, salt and pepper. Combine mixture.
*Add back into potato skins. Drizzle with olive oil, salt and pepper. Top with nutritional yeast and bread crumbs. Bake another 5 minutes at 400°F.
*Serve with cooked spinach. Season spinach however you desire.
*1 15.5 ounce can chickpeas, drained. Save liquid..also known as aquafaba.
*2-3 garlic cloves, crushed
*6 Tablespoons aquafaba
*2Tablespoons olive oil
*1 Tablespoon tahini
*1 teaspoon onion powder
Add all ingredients to a food processor. Blend until smooth and creamy. Set ¼ cup aside for potatoes. Store the rest in an airtight container and store in the refrigerator for snacking.