We had baked potatoes tonight and I scooped out the filling mashed it with some vegetables that I had stir fried in my new super Dooper non stick pan that Andy swarbs recommended (spinach, mushroom, red pepper, onion, chilli, dried parsley) I mashed it all together and added Dijon mustard, pepper, nutritional yeast and a little cashew milk. Then I piled it all back in the potatoes skins and I added some vegan mozzarella on top (which i think is the only bought vegan cheese I like) and popped it back in the oven.
We had it with salad, sauerkraut and toasted pumpkin seeds. Delicious and simple. We really enjoyed it. π
Ali π±