The Cheesiest Vegan Broccoli & Cheddar Baked Potato Ever!

The Cheesiest Vegan Broccoli & Cheddar Baked Potato Ever! is made with an incredibly easy, cheesy, healthy, and delicious vegan cheddar cheese sauce. This is my staple sauce for nachos (I add taco seasoning and cilantro to that one), some of my mac n’ cheese recipes, or to pour over veggies or fries. If you are NOT a lover of nutritional yeast (nooch), this isn’t the sauce for you. However, if you ARE a lover of nooch, like myself, you’ll find yourself drooling even thinking about this cheesy goodness! To me, this is sex in a potato. If a potato were ever sexy, this potato would have high heels and look like Christy Brinkley. 

I received loads of potatoes from my Organics to You delivery and kept saying that I was going to make these broccoli and cheddar baked potatoes. However, I kept making fries on the grill because my wee man is totally obsessed with them. Last week, the craving was real so I made a TON of my vegan cheese sauce to make sure that I could fully smother my two potatoes with cheesiness and broccoli (they weren’t both for me, I’m not that much of a fatty – though my soul totally is 🙂 – carb whore 4eva!). Besides having a baked potato that’s actually baked well, the gluttonous cheese factor is most definitely the foundation for goodness in this recipe. 

I stabbed the crap outta the potato (great way to let out post-concert rehearsal stressors – LOL), and rubbed it with olive oil, Himalayan pink salt, and cracked pepper, then baked it. The rest is on the recipe card. Easy as _________ (whatever works for you – certainly not pie, that’s not easy, that’s BS). Lastly, as per my new Youtube additions to my posts, I’ve left you with what I was listening to when making this glorious cheesy vegan broccoli & cheddar baked potato. Enjoy the tunes and the grub! -FGG

The Cheesiest Vegan Broccoli & Cheddar Baked Potato Ever!

2018-04-24 13:33:01

Yields 2

The Cheesiest Vegan Broccoli & Cheddar Baked Potato Ever! is made with an incredibly easy, delicious, and healthy vegan cheese sauce. Loaded with flavor and vitamins!

Write a review

Save Recipe

Print

Ingredients

1. 2 large potatoes
2. 1 3/4 C broccoli florets
3. 1/4 - 1/3 C nutritional yeast
4. 3 Tbl flour (I used whole wheat)
5. 1 tsp oregano
6. 1/2 tsp onion powder
7. 1 tsp garlic powder
8. Salt & cracked pepper to taste (I use little to no salt due to the broth)
9. Himalayan pink salt (or other salt) for potato
10. 1 tsp Better Than Bouillon Vegetable Base paste
11. 1 Tbl dijon mustard
12. 2 tsp soy sauce (I used Bragg's Aminos)
13. 2 C water
14. Oil for pan

Instructions

1. Heat oven to 425f
2. Wash potatoes and rub with olive oil, Himalayan salt, & cracked pepper
3. Stab potatoes with fork
4. Leave in oven for 50-60 minutes -turn potatoes about every 20 minutes
5. Remove from oven - let cool for 5 minutes and cut in half - be sure to NOT cut through to the bottom
6. Remove about 1-2 Tbl of potato from the insides

While the potato is cooking during the last 15 minutes

1. Heat oil in pan on medium - medium high - add flour - mix constantly for 1 minute
2. Add bouillon paste and slowly add water and yeast - stir to break up clumps for 3-5 minutes
3. Add broccoli and turn up to medium high - be sure to stir if it bubbles
4. Add dijon, soy, oregano, onion and garlic powders, and any salt & pepper you'd like -stir occasionally for 5-7 minutes
5. The sauce should be thickening from the flour and yeast
6. Remove from heat or let thicken more
7. Pour hot cheese & broccoli sauce over the baked potatoes
8. Enjoy!

Pair with

1. Beer - Lager

Wine

1. Red- Pinot Noir
2. White- Dry Sauvignon Blanc or Cotes du Rhone

By Heather Rugile

Food Galley Gab https://foodgalleygab.com/