vegan potato

Delicious, healthy baked potatoes stuffed and seasoned with your favorite taco toppings! It's time for a fiesta!

Potato Taco

bulgur

beans

15 oz can fire roasted tomatoes (diced)

cayenne pepper ((optional))

potatoes (peeled & diced)

carrots (diced)

onions (sliced)

broth

raw cashews (unsoaked, (or 1/2 cup white beans))

nutritional yeast flakes

lemon juice

sea salt

garlic powder

paprika

cayenne pepper

5-6 large baked potatoes

onion (for topping (optional))

fresh cilantro (for topping (optional))

You’ll want to begin by washing and baking your potatoes. I like to wrap mine in parchment paper and foil and then bake them in the oven at 400°F for approximately 1 hour, depending on the size of the potato.

Another quicker option is to microwave the potatoes on high for around 5-6 minutes, again depending on the size of the potato. You’ll want to poke a few holes in the potatoes and wrap them in a damp paper towel before cooking so there won’t be an explosion in your microwave.

While the potatoes are cooking, go ahead and prepare the taco bean filling.

Baking Potatoes

Begin by making the taco flavored beans. This is another great versatile part of the recipe because you can really use any type of bean you like best.

I tend to make a blend of black beans and red kidney beans. Sometimes I also like to add pintos. Make your own fresh beans in an Instant Pot or buy canned.

If using canned beans, I always recommend dumping them in a colander and rinsing to remove some of the salt and preservatives.

Add the cooked beans, fire-roasted tomatoes, bulgur (if using), and taco seasoning to a microwavable bowl or pot and heat until warm.

Normally, I have my bulgur already cooked and stored in the freezer for recipes like this, but it is super easy to add uncooked bulgur if you prefer.

Simply add the uncooked bulgur to the mixture of beans, fire-roasted tomatoes, and taco seasoning. There will already be some liquid from the fire-roasted tomatoes, but you’ll need to mix in an extra 1/2 cup of water and allow it to heat on the stovetop or microwave until the bulgur is cooked.

While this is heating up or cooking (if using raw bulgur), go ahead and chop up the veggies you want to use. I love to include lettuce, tomato, onions, and cilantro. Once everything is ready, it’s time to slice and stuff those potatoes.

Delicious, healthy baked potatoes can be stuffed and seasoned with your favorite taco toppings like salsa, vegan sour cream, green chives, and Cheese’ Sauce! It’s time for a fiesta!

Bean/Bulgur/Taco Mix

In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the 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 a blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.

Now you are ready to load your taco potato. Cut baked potatoes open and press on sides like this.

Push the sides in a little bit to widen and soften them.

Add spoonfuls of the bean/bulgur/taco mixture. Next, drizzle the cheese sauce over the top. Other toppings we enjoy are vegan sour cream, salsa (bought or my recipe link below), fresh cilantro, and diced green onions. Serve immediately.

Vegan Cheese Sauce

https://mediavine-res.cloudinary.com/video/upload/t_original/v1589837276/do6fj0wxnxjlyrvmhqrk.mp4

I was skeptical about dairy-free sour cream because I had always loved the dairy-version, but this tofu vegan sour cream recipe is surprisingly delicious! Creamy and tangy wonderfulness!

5-Minute Tofu Sour Cream

This 30-minute, 1-pot vegan potato leek soup is the quick and easy dinner you&rsquo;ve been needing in your life! Made with less than 10 ingredients, it&rsquo;s rich, creamy, and infused with fresh herbs like thyme and bay leaves.

30-Minute Vegan Potato Leek Soup

vegan butter

leeks

garlic (minced)

potatoes

vegetable broth

bay leaves

thyme

salt (plus more to taste)

black pepper (plus more to taste)

vegan heavy cream (or plain soy milk)

chives or parsley (chopped)

black pepper

Croutons

chickpeas

Clean the leek slices in a bowl or pot of water, making sure to peel the layers apart to catch any dirt. When they float to the top, transfer them to a colander and let them drain for a few minutes, or pat them dry with a towel.

Once fairly dry, saute the leeks for 9-10 minutes until they&rsquo;re tender and reduced in size by about half (adjust the heat as needed so they don&rsquo;t brown).

Add in minced garlic and cook for another 1-2 minutes. Then, add the cubed potatoes, vegetable broth, thyme sprigs, and bay leaves.

Bring the soup mixture to a low boil, then reduce the heat to low and simmer for 15-20 minutes until the potatoes are fork-tender.

Remove the bay leaf and thyme sprigs, then pur&eacute;e the soup using an immersion blender or a standalone blender in batches.

Transfer the soup back to the pot and mix in vegan heavy cream. Season the soup with salt and pepper and simmer for another 3-5 minutes to meld the flavors.

Divide your vegan potato leek soup between bowls and garnish with fresh chives, green onions, cracked black pepper, croutons, or roasted chickpeas. Happy eating!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1700581410/uffca3reeybgoibl9zxc.mp4

This 30-minute, 1-pot vegan potato leek soup is the quick and easy dinner you&rsquo;ve been needing in your life! Made with less than 10 ingredients, it&rsquo;s rich, creamy, and infused with fresh herbs like thyme and bay leaves. Plus, it makes great leftovers!

Vegan Potato Leek Soup

Top 2 vegan potato recipes from across the web

The most viewed vegan potato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Potato Taco

30-Minute Vegan Potato Leek Soup

Top 2 vegan potato recipes from across the web

The most viewed vegan potato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Potato Taco

30-Minute Vegan Potato Leek Soup

The most viewed vegan potato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine