Monday, February 26, 2007

Vegan Stuffed Baked Potatoes

No, they're not stuffed with vegans.

I'm having a hard time convincing myself that I'm actually "cooking" vegan. It's more that I'm using vegan convenience foods and putting them together. No matter. Jeffrey likes it and that's good enough for me.

Yikes! Is that really a baked potato in the photo? On this blog?


Because my vegan son is here, laying tile and painting the walls of our house, we're all eating vegan (I mean, who wants to cook both ways for just three people?) and most of the time I either have intense cravings for meat and cheese or my stomach's growling with hunger.

So I baked some large russet (the very worst kind for a low-carber!) potatoes, stuffed them with a saute of sausage patty-flavored TVP, portobello mushrooms and sweet onions and ... well, I ate one.

I was hungry. I won't do it again.

The low-carb police are just going to have to deal with my fall from grace.

Vegan Stuffed Baked Potatoes
Christine's original recipe
4 medium-size russet potatoes
2 cups sausage-flavored textured vegetable protein (found in bulk in many natural food stores)
1 cup organic vegetable broth
1/2 sweet onion, cut into small dice
2 portobello mushrooms, stems and gills removed, cut into small dice
olive oil and Earth Balance Buttery Spread or Buttery Sticks for the skillet

Bake the potatoes in a 375 degree oven until done, about 1 hour.
When done, remove from the oven and keep in a warm place until ready to stuff.
Place the vegetable broth in a medium saucepan and bring to just under a boil.
Pour in the sausage-flavored TVP and stir to moisten all the pieces.
Remove sauce from the heat, cover and allow to sit until the liquid is absorbed. It's OK if a little liquid remains.
In a skillet over medium heat, place 1-2 teaspoons each olive oil and Earth Balance.
When these have melted, add the diced onions and saute gently until softened and slightly golden.
Add the diced portobellos and continue to saute until the mushrooms are cooked and softened.
Add the TVP, plus any liquid that may remain in the saucepan, and stir well. Cover and keep in a warm place.
Take a potato and cut a slit lengthwise in the top. With your fingers, push the ends of the potato toward each other, creating a steaming, fluffy-white eruption of the starchy inards.
Immediately slather with Earth Balance Buttery Spread, then spoon on generous scoops of the TVP saute.
Sprinkle with snipped fresh chives and minced fresh parsley and serve hot.

Cook's Notes:
Because the sausage-flavored TVP is highly seasoned, I didn't need to add any other condiments to the saute.
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