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
Sprinkle with snipped fresh chives and minced fresh parsley and serve hot.
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