Vegan stuffed baked potatoes with tahini chickpeas, sautéd mushrooms and an avocado sauce! This healthy recipe is great for dinner, meal prep, or even as a side dish for parties. Gluten-free, oil-free, and super easy.
Who doesn't love potatoes?! I have to say, I've yet to meet a potato hater and the day that I do will be a very strange day. I mean, they're by far the most versatile vegetable out there. In any form, they leave all my urgent carb cravings satisfied.
My favourite way to prepare potatoes? Bake and stuff them, for sure. This variety is also called jacket potatoes here in the UK, and it's perfection in so many ways. I'm talking carby goodness with any filling of your choice, whether sweet or savoury. Baked potatoes are also really easy to store in the fridge in lunch boxes, making them an excellent option for meal prep.
And lately, I've been obsessed with these vegan stuffed baked potatoes with tahini chickpeas. It's just an all-round dreamy meal that involves the best flavour combos and requires minimal effort.
Vegan stuffed baked potatoes with tahini chickpeas
I used to eat jacket potatoes all the time at school; everyone who's known me for that long knows I had them for lunch pretty much every single day.
Since going vegan, my love for baked potatoes with a variety of creative fillings has only strengthened. The flavour combos you can create are endless, which means no boredom and no running out of ideas.
What I really love about this recipe is how easy it is to batch cook all of the components. Set aside an hour or so on a Sunday, and you will have a healthy meal prep lunch ready to go for the week. The flavours work really well together, and I've also cut down hands-on prep time as much as possible to keep the recipe straightforward.
Roasted tahini chickpeas
The roasted chickpeas really are the star of the show here. I made a really simple with tahini, tamari and lemon juice as the main ingredients. Add this to the chickpeas, roast in the oven for around 40 minutes, and you're good to go.
Keep in mind that these chickpeas don't get super crispy. They end up having a little bit of a chewier, creamy texture. If you want crispy chickpeas, however, either leave them in the oven for longer (up to an hour), or use ½ of the specified tamari and lemon juice amounts.
How to make baked potatoes in the oven
I prefer to make baked potatoes in the oven, because they taste better that way and also get crispier. Plus, the time that they spend in the oven allows me to make the filling and any other meal prep or cooking I need to get done.
Preheat the oven to 200 degrees C/400 F. Spread the potatoes out evenly on a sheet of parchment paper and piece each one 3 times with a fork. Bake in the preheated oven for between 1 hour and 1 hour 20 minutes, depending on the size of the potatoes, until fully cooked through.
How to make baked potatoes in the microwave
The microwave method works great if you are short on time, or don't have access to a conventional oven.
Pierce each potato 3 times with a fork and place them on a microwave-safe plate. Microwave on 80% power for 8 minutes, flip, and repeat. Check to ensure that they are fork-tender before stuffing and serving.
Avocado sauce for vegan stuffed potatoes
I think avocado-based sauces work super well with chickpeas. For this one, you will need just 3 simple ingredients:
- Large mashed avocados. Make sure they are as ripe as possible!
- Nutritional yeast.
- Unsweetened soy yoghurt.
Stir them together, and you've got yourself a perfect sauce for baked potatoes.
How to make the perfect vegan baked potatoes with chickpeas
Preheat the oven to 200 degrees C/400 F.
Add the tahini, tamari and lemon juice to a large mixing bowl. Whisk together, then add the chickpeas, curry powder, pink Himalayan salt and turmeric. Stir together really well.
Transfer the chickpeas to a baking tray lined with parchment paper and bake in the preheated oven for 40 minutes.
Prepare the potatoes using either the oven or the microwave (see above and the recipe card for instructions). If using the oven, you can add them to the same baking tray as the chickpeas, and simply remove the chickpeas after 40 minutes.
Meanwhile, add the onion, mushrooms, corn and pink Himalayan salt to a non-stick frying pan and sauté for 4-5 minutes, until the mushrooms soften.
Prepare the avocado sauce by stirring together the mashed avocado, nutritional yeast and soy yoghurt.
When the potatoes are ready, load them up with the avocado sauce, roasted chickpeas, and mushroom sauté. Serve immediately, or store in the fridge in an air-tight container for 3-4 days.
I love these vegan stuffed baked potatoes!
They are:
- Super easy and beginner-friendly.
- A great meal prep option.
- Perfect for a cosy dinner too.
- Healthy.
- Gluten-free.
- Oil-free.
- Made with simple, wholesome ingredients.
- Full of amazing flavour.
Other vegan meal prep recipes
- Nut-free creamy pasta with butter beans
- Vegan fried rice
- Mushroom stew
- Vegetable and mushroom pasta
- Harvest bowl with chickpeas
Let me know in the comments: what's your favourite stuffed potato filling? If you give these vegan stuffed baked potatoes with tahini chickpeas a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below!
Recipe
Equipment
- Conventional oven
- Whisk
- Non-stick frying pan
Ingredients
- 4 large baking potatoes
For the tahini chickpeas
- 1.5 tbsp tahini
- 2 tbsp tamari
- 1 tbsp lemon juice
- 1 can chickpeas drained and rinsed
- 1 tbsp curry powde
- ½ tsp pink Himalayan salt
- ½ tsp turmeric
For the sautéd mushrooms
- 1 medium onion chopped
- 1.5 cups button mushrooms chopped
- ¼ cup sweetcorn tinned or fresh
- ½ tsp pink Himalayan salt or to taste
For the avocado sauce
- 2 large avocados mashed
- 2 tbsp nutritional yeast
- ¼ cup soy yoghurt unsweetened
Instructions
- Preheat the oven to 200 degrees C/400 F.
- Add the tahini, tamari and lemon juice to a large mixing bowl. Whisk together, then add the chickpeas, curry powder, pink Himalayan salt and turmeric. Stir together really well.
- Transfer the chickpeas to a baking tray lined with parchment paper and bake in the preheated oven for 40 minutes.
- TO BAKE THE POTATOES: Spread the potatoes out evenly on the same baking tray as the chickpeas and piece each one 3 times with a fork. Bake in the preheated oven for between 1 hour and 1 hour 20 minutes, depending on the size of the potatoes, until fully cooked through, removing the chickpeas after 40 minutes.
- TO MICROWAVE THE POTATOES: Pierce each potato 3 times with a fork and place them on a microwave-safe plate. Microwave on 80% power for 8 minutes, flip, and repeat. Check to ensure that they are fork-tender before stuffing and serving.
- Meanwhile, add the onion, mushrooms, corn and pink Himalayan salt to a non-stick frying pan and sauté for 4-5 minutes, until the mushrooms soften.
- Prepare the avocado sauce by stirring together the mashed avocado, nutritional yeast and soy yoghurt.
- When the potatoes are ready, load them up with the avocado sauce, roasted chickpeas, and mushroom sauté. Serve immediately, or store in the fridge in an air-tight container for 3-4 days.
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