Herb and Hemp Stuffed Vegan Potatoes

5 Aug

Herb and Hemp Stuffed Vegan Potatoes

I’m always looking for low calorie fulfilling vegan dishes. This one I liked because it has 564 cal per serving, but the serving is so big, no way I can eat the whole thing, so the half would be 280, works for me!

I tried it with sweet potato, didn’t work for me.

Instead of cashews that the original recipe calls for I used raw sunflower seeds, and instead of miso paste I used soy sauce. I also didn’t blend anything in food processor. So here is my version of this dish:

½ cup raw sunflower seeds
4 large baking potatoes, scrubbed
3 Tbs. nutritional yeast
2 Tbs. coconut oil, melted
2 Tbs. lemon juice
1½ soy sause
½ cup finely chopped fresh chives, minced, divided
½ cup finely chopped fresh parsley, minced, divided
½ cup hemp seeds, divided

1. Soak seeds in large bowl of cold water 1 hour.

2. Preheat oven to 400°F. Bake potatoes 45 to 60 minutes on baking sheet, or until tender. Cool 15 minutes, or until easy to handle.

3. Drain and rinse seeds. Combine seeds with nutritional yeast, coconut oil, lemon juice, and soy sauce in the large bowl.

4. Scoop the inside of the potato and mix it with seeds mixture. Add 1/4 cup chives, 1/4 cup parsley, and 1/4 cup hemp seeds. Stuff mixture back into potato skins.

5. Place potatoes on baking sheet, and bake 15 to 20 minutes, or until tops are golden. Serve garnished with remaining chives, parsley, and hemp seeds.

The original recipe is here


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