Oh My Veggies · by Nicole★ 5.0 (1)
Vegan Stuffed Baked Potatoes With Tahini Chickpeas
NUTRITION · PER SERVING85M COOK
CAL 29%·PRO 39%
CARBS 89G62% OF CAL
19G FIBER60G OTHER10G TOTAL SUGAR
FAT 20G32% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked potatoes filled with seasoned tahini chickpeas, sautéed mushrooms, and creamy avocado sauce. A healthy, satisfying vegan dinner that's naturally gluten-free.
mainbowlbeans🍳 skillet⚡ microwave🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 large baking potatoes
- 1.5 tbsp tahini
- 2 tbsp tamari
- 1 tbsp lemon juice
- 1 can chickpeas (drained and rinsed)
- 1 tbsp curry powde
- 1/2 tsp pink Himalayan salt
- 1/2 tsp turmeric
- 1 medium onion (chopped)
- 1.5 cups button mushrooms (chopped)
- 1/4 cup sweetcorn (tinned or fresh)
- 1/2 tsp pink Himalayan salt (or to taste)
- 2 large avocados (mashed)
- 2 tbsp nutritional yeast
- 1/4 cup soy yoghurt (unsweetened)
At a glance
PER SERVING · TIME 85M
CAL 29%·PRO 39%
CARBS 89G62% OF CAL
19G FIBER60G OTHER10G TOTAL SUGAR
FAT 20G32% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 1h 20m
- Sodium
- 1277mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2327mg
- Calcium
- 135mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1277MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.