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Load the Potato, Vegan Style

Majority of the masses believe that going vegan or vegetarian, limits them from enjoying the most simplest of meals. Loaded baked potato’s for example, is known to be sprinkled with bacon bits with sour cream falling off the sides. Not to mention the shredded cheese we add on top as well(especially down in the south). Now although that sounds amaze balls, your organs and immune system are screaming for you to stay away from dairy and meat products. Well then how in the hell are we suppose to enjoy a dang potato? Thanks to Erica over at Vegan Now located in South Africa, we have a great new way to enjoy a baked potato.

Ingredients

4 russet potatoes • 1 tablespoon olive oil, divided (optional) • 1 19 oz can black beans or kidney beans (2 cups), drained and rinsed • 1/2 cup vegan BBQ sauce • 1 batch vegan white sauce • 1 small handful of chives, chopped • (US Customary – Metric)

Instructions

Preheat oven at 350F (180C) • Pierce the potatoes all over with a fork so steam can escape. Optionally, you can lightly rub the potatoes with a bit of olive oil over the skin. Place the potatoes directly on the rack in the oven, with a tray or piece of foil beneath to catch any drippings • Bake for 1 to 1 1/2 hours (depending on the size of your potatoes) • Test to see if they’re done by piercing the potato with a knife, it should be soft all the way through • Cut a slit down the middle of the potato, (careful, it’s hot!), then using a towel or oven mitts, push the ends towards each other and the potato will pop open nicely • Fluff the insides with a fork.

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Then prepare the beans by adding them to a saucepan along with the BBQ sauce. Bring to a simmer and cook for about 5 minutes until the sauce thickens and the beans are heated through.

When everything is cooked and ready, assemble by dividing the BBQ beans among the potatoes, topping with the sauce, and finally adding a sprinkle of chives.

LIGHT + LOVE | RISHI OMKARA