Comforting and filling, this baked potato gets loaded with broccoli and plant-based vegan cheese sauce for a delicious dinner. Great for meal prep, too!
Preheat the oven to 375 degrees F. Stab your potatoes in several places, to allow steam under the peel to release while baking (goal: no explodiing potatoes!). Place each potato on a baking tray. Bake in the oven for 35-45 minutes, until they are cooked through and a fork inserted in the middle goes in easily. *See notes for faster microwave instructions.
Make vegan cheese sauce
While your potatoes are baking, prepare your vegan cheese sauce. In a medium pot, add cut potatoes, carrots and onion. Cover with water. Then, boil potatoes, carrot, onion until fork tender, then drain.
Add cooked veggies to blender with garlic, turmeric, salt, almond milk and optional (but recommended!) ingredients, if using. You may need to do this in more than one batch, depending on your blender size.
Blend until completely smooth (I use a Blendtec and press the soup button). If it will not blend, you may need to add a bit more almond milk. Taste the sauce and adjust salt, as needed.
Once your cheese sauce is prepared, transfer back to the pan. Keep it hot over very low heat on the stove, until you're ready to assemble your potatoes.
Steam broccoli and assemble baked potatoes
Add broccoli to microwave steamer, put ½ cup of water at the bottom of the steamer. Put lid on steamer and open the vent. Steam broccoli in microwave for about 3-5 minutes, until bright green and crisp tender. For the easiest option, buy frozen broccoli in steam-able bags and follow the instructions on the package. You can also steam your broccoli on the stove or in the Instant Pot.
Once your potatoes are done, place each potato on a plate or bowl and cut the potato down the middle. Season with salt and pepper. Then, divide the steamed broccoli between each potato. Then, pour about 1 cup of hot cheese sauce over each potato.
Reserve any remaining cheese sauce for mac and cheese, nachos or serving with more potatoes!
Notes
Microwaving Potatoes: Stab them in several places, place them on a plate and microwave for 5 minutes. Stick them with a fork to see if they are done. If not, flip them with tongs and cook another 2-3 minutes. Repeat until tender and a fork inserted in the middle goes in easily.Meal Prep: To meal prep four meals with this recipe, double all ingredients. Divide between four containers and refrigerate. Will keep in the refrigerator for 4-5 days.