Crispy Creamy Twice Baked Broccoli and Cheeze Potatoes. Plant-strong. Vegan. Double Stuffed.
Healthy Girl's Kitchen
Healthy Girl's Kitchen
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 6 medium russet potatoes
  • 12 deep holes
  • 1 hour and
  • 15 minutes or
  • 15 ounce can chick peas, rinsed and drained
  • 1/2 cups cooked chickpeas
  • 1 tsp nutritional yeast
  • 1 tsp light miso paste
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1/4 tsp garlic powder
  • 1/4 tsp dry mustard
  • 1/2 tsp salt
  • 1/2 cup alternative milk, I used unsweetened almond milk

Instructions

Comments

Log in or Register to write a comment.