I know that you’re thinking potatoes are already vegan, but plain potatoes are boring. Even vegans should be able to add cheese, sour cream, and bacon for some serious comfort food.

Ingredients:

1 russet potato

Vegan Cheese Sauce (my recipe here)

Broccoli florets

Directions:

Put your cashews for the cheese sauce in a bowl with cold water and set aside (if you’re not using cashews, wait until later to make the sauce). Wash the potato and stick a fork in it about 3 times to allow steam to escape. Place it on a tray in the oven at 425F and set a timer for one hour.

Cut up fresh broccoli or use frozen broccoli florets, and place on another tray with foil. Drizzle or brush with olive oil, then sprinkle with salt, pepper, and garlic powder. Place them in the oven and set a timer for 30-45 minutes depending on how crispy you want the broccoli, and take it out of the oven when ready. Cover it with foil to keep warm.

Now, make the cheese sauce in a blender, and set aside in a small bowl.

The potato should be easy to cut open after one hour. If not, let it bake until you can cut it open easily and you can easily mash it on the inside. Once the potato is done, pile on all of your toppings. I like roasted broccoli and cheese sauce on mine, and tofu sour cream and tempeh bacon bits are great additions if you are OK with soy products (my favorite brands are Follow Your Heart sour cream and LightLife bacon). Enjoy!

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