Loaded Vegan Potato Bites
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 tsp garlic powder
- 1 tbsp lemon juice
- 1 tsp salt
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tbsp lemon juice or red wine vinegar
- 1-1/2 tbsp dijon mustard
- chives for topping
- 1 lb. small potatoes red russet, or your choice
- 1/4-1/2 cup plant-based milk almond soy, etc.
- 2 tbsp low-fat mayo recipe below
- 1 tsp salt (i really like black salt) or to your taste
- creamy vegan cheese sauce to drizzle on top
- fresh cilanto for topping
- 1 container tofu
- 1 tbsp sweetener sucanat agave, sugar, etc
- 1 cup potatoes peeled and diced
- 1/4 cup carrots diced
- 1/4 cup onions diced
- 1 cup broth from veggies
- 1/2 cup raw cashews (raw) or 1/2 cup white beans
- 4 tbsp nutritional yeast
- 1 pinch paprika
- 1 pinch cayenne pepper
- Carbohydrate 33.1602570851948 g
- Cholesterol 0 mg
- Fat 2.99978041666666 g
- Fiber 14.591920853639 g
- Protein 23.2430550000819 g
- Saturated Fat 0.412495291666666 g
- Serving Size 1 1 recipe (596g)
- Sodium 53.6191666668823 mg
- Sugar 18.5683362315558 g
- Trans Fat 0.873897916666665 g
- Calories 217 calories
Preheat oven to 400 degrees and bake whole small potatoes until tender, approximately 30 minutes, depending on size of little potatoes.Remove potatoes from oven and allow to cool. Slice potatoes in half, scoop out pulp leaving 1/4" in shell. Place pulp in a medium bowl.Add plant-based milk, low-fat mayo, salt, pepper, garlic powder, onion powder, and smoked paprika to potato in bowl and mash together using a potato masher or fork.Fill potato skins with mashed potato mixture.Drizzle with Creamy Vegan Cheese sauce, then top with more smoked paprika, chives, and cilantro.Serve warm.Drain tofu and squeeze excess water out on paper towels. Blend all ingredients in blender. Leftover mayo can be used on sandwiches, wraps, and in other sauces. Store in refrigerator for up to 2 weeks.In medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.When veggies are tender, drain and place them in blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.Now, it's ready to use as a Loaded Potato Skins topping, nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator up to 2 weeks.
