Long, dreary English winters ’round here have us hankerin’ for somethin’ quick, easy and plumb comfortable.
Them thar vegan loaded tater bakes are just the ticket, hearty as a pot of chili, warmin’ to your soul and you’ll be back to your daily doings quicker than a rattlesnake’s strike.
Y’all toss those spuds in the oven, carry on with whatever you’ve been up to while they’re bakin’ to a crispy golden brown delight.
Then just before them baked taters are ready for eatin’, you whip up the ‘load’!
Sizzlin’, smoky tomato chickpeas, packed with protein and zesty as a two-step, crispy kale roasted to perfection in the oven and a creamy tahini mustard sauce that’ll make your mouth water.
It’s indulgent, healthy as sunshine and fillin’ as granny’s Sunday roast!
And don’t y’all go pourin’ that chickpea water down the sink. You can whip up some real tasty desserts with it! Have y’all ever tried vegan chocolate mousse or German coconut cookies?
If you rustle up this recipe at home be sure tag your photo with #myvibrantkitchen on Instagram. I love seein’ all your beautiful recreations.
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Vegan Loaded Baked Potatoes With Smokey Tomato Chickpeas, Crispy Kale & Tahini Mustard Sauce Recipe
Preparation time:
20 minutes
Cooking time:
45 minutes
Total time:
1 hour 5 minutes
Serving Size:
This recipe serves: 2 people
Ingredients
- 2 large potatoes
- 1 can of chickpeas (drained weight approx. 240g)
- 2 tablespoons of olive oil
- ¼ teaspoon of salt
- 3 cloves of garlic
- ½ green chili (or less for a milder version)
- 1 can of chopped tomatoes (approx. 400g)
- 1½ teaspoon of smoked paprika
- 2 tablespoons of tahini
- ¼ teaspoon of salt
- 1 teaspoon of mustard
- 3 tablespoons of water
- ½ teaspoon of lemon juice
- 4 handfuls of kale
- 2 teaspoons of olive oil
- A pinch of salt
Instructions
- Pre-heat the oven to 180˚C.
- Wash the potatoes, wrap them in aluminium foil and put them in the oven until they’re fully cooked and tender. This can take between 30 and 50 minutes, depending on the size of the potatoes.
- Drain the chickpeas and fry them in olive oil until they start turning crispy. Add the salt, minced garlic and sliced green chili and fry for another couple of minutes.
- 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.
- In the meantime, prepare the tahini mustard sauce. Add the tahini, salt, mustard, water and lemon juice to a mixing bowl and mix with a fork until well combined. The sauce should be smooth and creamy.
- Lastly, tear the kale into pieces and mix with the oil and salt. Spread the kale on a baking sheet and put 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 of the kale are starting to go crispy and the potatoes are cooked, transfer them to a plate and top with all the toppings. Enjoy your Vegan Loaded Baked Potatoes With Smokey Tomato Chickpeas, Crispy Kale & Tahini Mustard Sauce!
I have a whole array of delicious vegan recipes that I am excited to share with you.
One of my personal favorites is my Tagliatelle In A Vegan Garlic Courgette Cream With Tender Chestnut Mushrooms & Roasted Cherry Tomatoes recipe. The creamy sauce, fresh vegetables, and savory mushrooms create a mouthwatering flavor combination.
If you’re in the mood for something spicy and satisfying, then you must try my Vegan Buffalo Tofu Chicken Sandwich recipe.
For a heartier meal, give my Vegan Red Lentil Nut Roast With Hot Cranberries recipe a go. It’s packed with protein and has a lovely holiday vibe.
And speaking of festive dishes, don’t miss out on my Vegan Festive Black Risotto Stuffed Pumpkins recipe. It’s not only tasty but also visually stunning and perfect for special occasions!
