Vegan Loaded Potatoes
Potatoes, that is! Tonight, we had loaded potatoes for dinner, and oh my goodness they were good. Potatoes are fabulous as they are, but to turn a potato into a whole meal? Now that’s a thing of beauty! (Okay, maybe I’m being a little dramatic over this potato stuff, but yum.)
First, I baked organic red potatoes and pressure cooked a pot of brown rice. While the potatoes were baking and the rice cooking, I heated up a tablespoon or so of vegan butter in a skillet. Once it was melted I sauteed sliced fresh mushroom, onion, and baby carrot until tender. After plating some brown rice, I sliced the baked red potatoes in half so that they were ready to cradle the sauteed veggie goodness. Then I loaded in the tender mushrooms, onions, and carrots, topping it all off with a generous amount of Daiya cheddar shreds. My husband and son also drizzled theirs with agave sweetened barbecue sauce to add to the flavor! I tried it with the sauce and it was really good, but I was enjoying the veggie goodness too much too coat it all in sauce. We all ended the meal stuffed and happy! I hope everyone had a great day filled with plenty of tasty vegan food!