Step 1

Pre-heat oven to 350ºF (180ºC). Place potatoes on a baking pan. Use a fork to poke a few holes on them (see photo). Drizzle with olive oil and bake for 1 hour or until soft.

Step 2

Add walnuts to a blender and blend on low for 30 seconds or until they break down into "flour". If you don't have a blender, you can chop them really small. Heat a skillet over medium heat and add the walnut "flour". Cook for 2-3 minutes or until it has become lightly golden. Remove from the skillet.

Step 3

Add oil, once hot, add the onion and red bell pepper and saute for 6-7 minutes or until lightly caramelized. Add tomato paste and the spices - cumin, coriander, fennel seeds, onion powder, smoked paprika, and chili flakes (optional). Toss and let them cook for 1-2 minutes, adding a splash of water or a drizzle of oil to prevent sticking to the pan.

Step 4

Next, add walnut flour, canned tomatoes, water, sun-dried tomatoes, black beans, molasses, salt, and corn. Stir well and let it simmer for 10 minutes. You know the black bean "meat" is ready when there is no liquid left and the mixture seems crumbly.

Step 5

Add the spinach and let it cook for 3 more minutes or until soft.

Step 6

Take your potatoes out of the oven and let them cool a little. Using a knife, cut open the potatoes in the middle. Fill with the black bean mixture. Top with guacamole and vegan cream (all optional). Save leftovers in separate containers for up to 5 days.