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My Vibrant Kitchen

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    • Breakfast Starters Mains Dessert Snacks Drinks All

      Vegan Lavender Lemon Scones

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      Vegan Blended Peanut Butter Chocolate Porridge/Oatmeal

      Vegan Chocolate Chip Pancakes With Smooth & Zingy…

      Vegan Cream Of Tomato Soup With Fresh Basil

      22 Delicious Vegan Festive Holiday Side & Main…

      BBQ Tofu Skewers with Creamy Onion Mushroom Sauce…

      Vegan Creamy Potato Salad With Sautéed Lemon Asparagus

      Vegan Cream Of Tomato Soup With Fresh Basil

      Vegan Spiral Vegetable Tart With Sun-dried Tomato Cream

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      Vegan Shakshuka With Scrambled Tofu

      Vegan Lavender Lemon Scones

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      Vegan Blended Mixed Berry Porridge/Oatmeal

      Vegan Chocolate Glazed Donuts

      Vegan Lavender Lemon Scones

      No-Churn Vegan Salted Double Chocolate Ice Cream

      Vegan Blended Mixed Berry Porridge/Oatmeal

      Vegan Chocolate Glazed Donuts

      Vegan Toasted Marshmallow Hot Chocolate

      Vegan Pumpkin Spice Latte

      Vegan Mexican Iced Mocha

      Vegan Blueberry Rosemary Lemonade Ice Cream Floats

      Vegan Cream Of Tomato Soup With Fresh Basil

      Vegan Lavender Lemon Scones

      No-Churn Vegan Salted Double Chocolate Ice Cream

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Vegan Loaded Baked Potatoes With Smokey Tomato Chickpeas, Crispy Kale & Tahini Mustard Sauce

January 25, 2018
Vegan Loaded Baked Potatoes With Smokey Tomato Chickpeas, Crispy Kale & Tahini Mustard Sauce

Long grey English winters sometimes call for something quick, easy and utterly cosy!

These vegan loaded baked potatoes are just that, hearty, warming and you’ll be able to get on with your day in no time. 

You pop the potatoes in the oven, continue with what you’ve been doing while they bake away until crispy and tender.


Then just before the jacket potatoes are ready you prepare the ‘load’!

Hot and smokey tomato chickpeas, high in protein and with a bit of a kick, crispy oven roasted kale and a creamy tahini mustard sauce.

Indulgent, healthy and very satisfying!

And don’t pour the chickpea water down the drain. You can make the most incredible desserts with it! How about vegan chocolate mousse or German coconut macarons?

If you make this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.

Vegan Loaded Baked Potatoes With Smokey Tomato Chickpeas, crispy kale & Tahini Mustard Sauce

Vegan Loaded Baked Potatoes With Smokey Tomato Chickpeas, crispy kale & Tahini Mustard Sauce
 
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Prep time
20 mins
Cook time
45 mins
Total time
1 hour 5 mins
 
Serves: 2
Ingredients
  • 2 big potatoes
  • 1 can chickpeas (drained weight approx. 240g)
  • 2 Tbsp olive oil
  • ¼ tsp salt
  • 3 garlic cloves
  • ½ green chilli (or less for a milder version)
  • 1 can of chopped tomatoes (approx. 400g)
  • 1½ tsp smoked paprika
  • 2 Tbsp tahini
  • ¼ tsp salt
  • 1 tsp mustard
  • 3 Tbsp water
  • ½ tsp lemon juice
  • 4 handful kale
  • 2 tsp olive oil
  • Pinch of salt
Instructions
  1. Pre-heat the oven to 180˚C.
  2. Wash the potatoes, wrap them in aluminium foil and pop them in the oven until they’re fully cooked and tender. Depending on the size it can take between 30 and 50 minutes.
  3. Drain the chickpeas and fry them in olive oil until they start turning crispy. Add the salt, minced garlic and sliced green chilly and fry for another couple of minutes.
  4. Then add the chopped tomatoes and let it simmer on low heat for 10 to 15 minutes. Add the smoked paprika and let it simmer for 2 more minutes.
  5. Meanwhile to make the tahini mustard sauce, add the tahini, salt, mustard, water and lemon juice to a glass of mixing bowl and mix with a fork until well combined. You want the sauce to be smooth and creamy.
  6. Lastly, tear the kale into pieces and mix with the oil and salt. Spread the kale on a baking sheet and pop it in the oven just a few minutes before the potatoes are ready. Keep an eye on the kale since it can start burning rather quickly. It’ll only need a few minutes in the oven. Once the edges are starting to go crispy and the potatoes are cooked transfer them to a plate and top with all the toppings! Enjoy!
3.5.3229

Vegan Loaded Baked Potatoes With Smokey Tomato Chickpeas, crispy kale & Tahini Mustard Sauce

 

Vegan Loaded Baked Potatoes With Smokey Tomato Chickpeas, Crispy Kale & Tahini Mustard Sauce was last modified: January 25th, 2018 by myvibrantkitchen@gmail.com

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