Vegan Baked Potato with Broccoli & Marinara
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 1
- sea salt to taste
- 2 teaspoons extra virgin olive oil
- red pepper flakes to taste
- fresh ground black pepper to taste
- 1 medium-large russet potato
- 1 cup small broccoli florets (fresh or frozen)
- 1/2 cup marinara (i like tomato basil)
- 1 to 2 sun-dried tomatoes packed in oil; roughly ch
- 1/2 teaspoon nutritional yeast
- vegan parmesan for topping
- Carbohydrate 0.956143331524958 g
- Cholesterol 0 mg
- Fat 4.41059332439155 g
- Fiber 0.516499999005867 g
- Protein 0.904616664853557 g
- Saturated Fat 0.608607332100554 g
- Serving Size 1 1 Serving (7g)
- Sodium 156.328666664125 mg
- Sugar 0.439643332519091 g
- Trans Fat 0.150020666362583 g
- Calories 45 calories
[ { "@type": "HowToStep", "text": "Heat oven to 425. Scrub the potato and pierce several times with a fork. Pat the potato dry with a clean dish towel, then place directly on the middle oven rack. Bake for one hour, or until tender--a knife inserted into the center of the potato should meet little resistance. " }, { "@type": "HowToStep", "text": "When the potato has about ten minutes left in the oven, heat the olive oil in a medium sized skillet over medium heat. Saute the broccoli until crisp tender, stirring occasionally. Add the red pepper flakes, and cook for one minute more. Season with salt and pepper. " }, { "@type": "HowToStep", "text": "While the broccoli is cooking, warm the marinara and sun-dried tomatoes in a small pot over medium-low heat, stirring occasionally. " }, { "@type": "HowToStep", "text": "Remove the potato from the oven, then slice lengthwise--not entirely through--to expose the flesh. Top with the nutritional yeast, then season with salt and pepper. Spoon the marinara and sun-dried tomatoes over the potato, followed by the broccoli. Sprinkle with vegan Parmesan, to taste." } ]
