• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegan Recipes » Gluten-free Vegan Recipes

    Simple Baked Potatoes With A One-Pot Lentil Filling

    Published: Aug 23, 2018 · by Nicole · Updated: Feb 9, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    These simple baked potatoes with a one-pot lentil filling are ideal for lunchboxes, a comforting dinner or a post-workout meal. Make the filling from a handful of simple ingredients and serve with an easy mashed avocado sauce for deliciousness every time! 

    Simple baked potatoes with one-pot lentils

    Potatoes are a huge staple in my diet and by far one of my favourite ingredients. I mean, we all know just how versatile they are! You can make chips/fries, wedges, mashed potatoes, roast them, make a potato salad, and so much more. I often microwave and snack on plain potatoes (as in, no salt or seasoning) because I think they taste amazing by themselves it's the easiest way to get an energy boost.

    Plus, potatoes are much healthier than the diet industry often tells us. It’s quick to demonise the carb content of spuds, ignoring the fact that they’re an unprocessed, whole plant food that comes straight from the earth.

    Vegan simple jacket potatoes with a one-pot lentil filling and avocado

    Unless your doctor told you to do so for medical reasons, there’s no need to cut delicious carbs from your diet. In fact, they make up around 70% of my diet! Some people prefer eating higher fat. But, I was raised eating carbs and will always be a carb girl at heart - especially when the carb in question is potatoes.

    What’s so great about vegan baked potatoes?

    Honestly, I never know whether to call these baked potatoes or jacket potatoes. But I don’t know if they’re called jacket potatoes anywhere outside the UK, so I went with the former because according to google analytics most of you come from the US. I'm not about to cause confusion.

    Simple vegan lunch jacket potatoes with one-pot lentils

    Regardless of what you call them, this is one of my favourite ways to serve potatoes. Each time you make stuffed potatoes, it’s like enjoying a brand new meal if you switch up the filling. I chose this meal all the time in the school cafeteria as a kid. Now, the obsession has come back with a vegan (and often high protein) twist.

    Of course, jacket potatoes make a super cosy and comforting dinner. But they’re just as good for meal prep. Cook up enough potatoes for the week, a large batch of filling, and you’ve got your make-ahead lunch sorted. Or, if you're up for making the filling on the day, all you have to meal prep is the potatoes themselves.

    Vegan lunch baked potatoes with lentils, avocado and sweetcorn

    How to prepare baked potatoes

    You have two options here. You can, of course, bake them in the oven for 45 minutes - 1 hour until cooked through. Alternatively, just use the microwave if you want a quicker option. Wrap them in a paper towel and microwave at 80% for 5 minutes, flip them over and give them five minutes more. Keep in mind that cooking times will vary depending on potato size.

    Simple baked potato filling ideas:

    • Baked beans and vegan cheese
    • All types of beans and lentils with a sauce of your choice
    • Salad
    • Tofu or tempeh, marinated then baked/fried
    • Chickpeas with vegan mayo
    • Hummus (try this if you haven't already!)
    • Mushrooms
    • Avocado

    One-pot lentil baked potato filling

    I’m not exaggerating when I say that the filling we're making today is one of the tastiest things I've made recently. It’s not the most extravagant, for sure (check my blackberry dessert pizza for that). But all the flavour comes from really simple, whole ingredients and it 100% tastes like comfort food.

    Easy jacket potatoes with a high protein lentil filling that are great for lunchboxes

    The mushrooms bring along a savoury and earthy flavour. The chestnut and oyster varieties are the best for this in my opinion. Cashew milk and maple syrup add a hint of creaminess and sweetness. And then there’s garlic working its garlicky magic. You get a serving of cosy, warming deliciousness with each forkful of soft and crumbly potato - just what we all need now that autumn is around the corner. An added bonus is that you only need one pot to make this filling. In other words, far less washing up!

    Simple baked potatoes with a lentil filling and avocado

    How to make baked potatoes with a one-pot lentil filling

    Start by adding some minced garlic, red onion and garlic granules to a sauce pan and stir for a few minutes. Then throw in the mushrooms and after they've cooked down, add in some red lentils and cover them with water. Just be sure not to add too much - it's much better to go slow and steady, adding more as needed, and make sure it's all absorbed by the end.

    Continue simmering and stirring. Around ten minutes into the cooking process, pour in some cashew milk. You can replace this with any plant milk of your choice (just make sure it's unsweetened) but I find that cashew works best for a creamier flavour.

    At the last minute, I like to throw in some broccoli, nutritional yeast and fresh spinach, stirring until wilted down. You can easily add any other veggies you have on hand. A few good options may be carrots, celery, butternut squash and the like - just be sure to put them in with respective cooking times in mind.

    Remember that you don't have to serve this filling with jacket potatoes at all! Cook up a batch on meal prep Sunday/Monday, and then serve it with a carby side of your choice throughout the week. I'm talking pasta, rice, quinoa, etc. It could even work as a soup with a side of your favourite bread!

    Vegan jacket potatoes with lentils, avocado and sweetcorn

    Other recipes perfect for a quick and easy lunch

    • High Protein Meal Prep: Quinoa And Tempeh With Tomato Sauce
    • White Bean Vegan Skillet Potatoes With Garlic Mushrooms
    • Edamame And Kimchi Vegan Falafel Wrap

    Let me know in the comments: what's your favourite stuffed potato filling? If you give this recipe a go, be sure to tag me on Instagram (@earthofmaria) so I can see your creations, or leave your thoughts below!

    Simple Baked Potatoes With A One-pot Lentil Filling

    These simple baked potatoes with a one-pot lentil filling are ideal for lunchboxes, a comforting dinner or a post-workout meal. Make the filling from a handful of simple ingredients and serve with an easy mashed avocado sauce for deliciousness every time! 
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 5 minutes
    Cook Time: 50 minutes
    Total Time: 55 minutes
    Course: Main Course
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: Dinner, earth of maria, Gluten-Free, lentils, lunch, lunchbox, meal prep, Oil free, one-pot, Potatoes, Simple, to move
    Servings: 4
    Calories: 547kcal
    Author: Oh My Veggies

    Ingredients

    • 4 large potatoes
    • 1 large red onion diced
    • 4 cloves garlic minced
    • 1 tsp garlic power
    • 2.5 cups chestnut mushrooms chopped
    • 2 cups red lentils
    • salt and pepper, to taste
    • 1 cup cashew milk
    • 2.5 cups broccoli chopped
    • 5 tbsp nutritional yeast
    • 2.5 cups spinach leaves

    To serve

    • 2 medium avocados
    • juice of 1 lime
    • sea salt to taste
    • fresh sweet corn
    • alfalfa sprouts
    US Customary - Metric

    Instructions

    • Preheat an oven to 200 degrees C/392 F. Bake the potatoes for 45-50 minutes, depending on the size of the potatoes. 
    • Add the red onion, garlic and garlic powder to a non-stick saucepan on a medium-high heat and stir for 2-3 minutes, until translucent. Add the mushrooms and continue stirring for around 4 minutes more. 
    • Lower the heat and add the red lentils and cover with water, but be sure not to pour in too much. Season to taste with salt and pepper. 
    • Simmer on a low-medium heat for 15-20 minutes, stirring occasionally and adding more water when necessary. Around 10 minutes into the cooking process, pour in the cashew milk. 
    • At the last minute, stir in the broccoli, nutritional yeast and spinach. Cook until the spinach wilts and the broccoli softens slightly. 
    • To make the avocado sauce, mash the avocados using a fork in a mixing bowl with lime juice, seasoning to taste with salt. 
    • Serve the potatoes with the lentil filling, avocado sauce, fresh sweetcorn and alfalfa sprouts. The lentil filling can be stored in the fridge for 3-4 days in an airtight container. 

    Nutrition

    Calories: 547kcalCarbohydrates: 97gProtein: 37gFat: 2gSodium: 100mgPotassium: 2585mgFiber: 38gSugar: 2gVitamin A: 2450IUVitamin C: 47.5mgCalcium: 195mgIron: 17.8mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    Pin this recipe for later!

    Simple baked potatoes with a one-pot lentil filling simple vegan recipe Pinterest

    « Edamame And Kimchi Vegan Falafel Wrap
    Peach Thyme Syrup for Sodas, Iced Tea & Lemonade »

    Earth of Maria, Gluten-free Vegan Recipes, Vegan Dinner Recipes, Vegan Lunch Recipes, Vegan Meal Prep, Vegan Recipes, Vegan Weeknight Meals, Vegetarian Recipes avocado, lentils, potatoes

    Reader Interactions

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • 15+ Vegan Taco Recipes
    • Vegetarian Valentine’s Day Dinner Ideas
    • Tasty Vegetarian Pot Pies
    • 35+ Sweet Treats for Valentine’s Day

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media