I used to be a self-proclaimed "meat and potatoes kinda gal." I look back on memories of hearing myself say that and I feel a mixture of embarrassment and profoundness at the same time. I'll never be a meat and potato fan, but I will always have my love of potatoes. And what's better than potatoes baked, stuffed with broccoli, and doused in cheese?!
This is a great main course for dinner, pair it up with another fresh or maybe even grilled veggie! And I love making extra for an easy and delicious lunch the next day.
3 large organic russet potatoes; wash, poke a few holes in them with a fork, and wrap in foil
2 cups broccoli florets
2 garlic cloves, minced
2 teaspoons olive oil
1 cup water
salt and pepper to taste
Preheat your oven to 400 degrees Farenheit.
Place your washed, pierced, and foil wrapped potatoes in the oven to bake for approximately an hour. It may take more or less depending on the size of your potatoes, just test it by gently squeezing the baked potatoes to see if they are tender enough. Next, lower your oven temperature to just 350 degrees Farenheit.
In a saucepan, heat up your olive oil, and add the minced garlic. Saute for a minute or two, then add the broccoli florets. Add the water, cover and reduce the heat to a medium-low. Simmer the broccoli for 15 minutes, or until the broccoli is fork tender. It may be necessary to drain some of the water, but be sure to leave just a little on the bottom to help make the mixture creamy.
Once the potatoes are cool enough to handle, slice them in half lengthwise. Scoop out the inside, leaving enough on the skin so it doesn't collapse in on itself. Add the scooped potatoes to the broccoli and mash with a fork until well blended and creamy. If the mixture is too thick for you simply add a few tablespoons of your milk of choice and blend some more. Refill the empty shells and bake at 350 for 15 minutes. Remove from the oven and douse with the following cheesy sauce!
I usually begin making the cheese the second time I put the potatoes in the oven.
1/4 cup nutritional yeast
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon mustard
1 cup dairy alternative milk, I prefer unsweetened almond milk
2 tablespoons vegan margarine
Mix all the dry ingredients in a medium saucepan. Add the water and mustard and whisk well until combined.
Place over medium heat and stay close. Continue to stir/whisk until the mixture becomes smooth and not so clumpy anymore. Add the margarine and continuing stirring until the cheesy sauce is nice and thick and hot!
Just to make a note, this sauce is REALLY THICK!! If you are wanting a thinner consistency just up the amount of milk you use.
Spoon your cheesy sauce over the potato and dig in!!!