Tired of the same old dinner routine? Craving a hearty, healthy, and utterly delicious meal that's also completely vegan? Look no further! This vegan jacket potato recipe is your answer. It's incredibly easy to make, packed with flavor, and perfect for a quick weeknight dinner or a satisfying weekend lunch. Forget everything you think you know about boring baked potatoes – this recipe is about to elevate your comfort food game.
Ingredients:
- 2 large russet potatoes (about 1 pound total)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- For the Vegan Chili Topping:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
- Salt and pepper to taste
- For the Vegan Sour Cream Topping (Optional):
- ½ cup raw cashews, soaked in hot water for at least 30 minutes
- ¼ cup water
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- Salt to taste
Instructions:
Preparing the Potatoes:
- Preheat your oven to 400°F (200°C).
- Wash the potatoes thoroughly and scrub them clean. Pierce each potato several times with a fork to allow steam to escape during baking. This prevents them from exploding in the oven!
- Rub the potatoes with olive oil, salt, and pepper.
- Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until a fork easily pierces the center. Baking time will depend on the size of your potatoes.
Making the Vegan Chili Topping:
- While the potatoes are baking, prepare the chili topping. Heat olive oil in a medium saucepan over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the kidney beans, black beans, diced tomatoes and green chilies, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
- Season with salt and pepper to taste. Bring to a simmer, reduce heat, and cook for 15-20 minutes, stirring occasionally, until the flavors have melded.
Making the Vegan Sour Cream (Optional):
- Drain the soaked cashews and rinse well.
- Combine the cashews, water, lemon juice, nutritional yeast, and salt in a high-speed blender.
- Blend until completely smooth and creamy.
Assembling Your Delicious Vegan Jacket Potato:
- Once the potatoes are cooked, carefully cut them in half lengthwise.
- Spoon the vegan chili generously over the fluffy potato flesh.
- Top with a dollop of vegan sour cream, if desired.
Tips and Variations:
- For extra crispy potatoes, you can brush them with a little more olive oil halfway through baking.
- Feel free to experiment with different chili seasonings. Add a pinch of oregano, garlic powder, or onion powder for extra flavor.
- Other delicious toppings include salsa, guacamole, shredded vegan cheese, or even a simple sprinkle of fresh chives or green onions.
- This recipe is easily adaptable to different dietary needs. For gluten-free, ensure all your toppings are gluten-free.
- Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used, but a single serving of this vegan jacket potato with chili should contain approximately 400-500 calories, with a good source of protein and fiber.
This vegan jacket potato recipe offers a simple, healthy, and satisfying meal option. It's perfect for busy weeknights and is a delicious way to enjoy a classic comfort food with a healthy twist. Enjoy!