Bake Potato Mexican Vegan Recipe for Dinner

Bake Potato Mexican Vegan Recipe for Dinner :
Recently, I’ve been trying to eat a bit more plant-based, and therefore I’ve been experimenting with a lot of vegan dinner ideas, vegan dinner meals, and vegan dinner recipes! This vegan dinner recipe is perfect for vegan meal prep, and is perfect if you love vegan Mexican food. This Mexican potato bake is features tons of plant-based protein, and will feed a family for multiple days. If you’re looking for healthy vegan dinner ideas while also satisfying your Mexican food craving, look no further than this vegan Mexican potato bake.

The bake
Ingredients:
3 russet potatoes (1320g)
1 large handful baby portobello mushrooms (210g)
1 can black beans, drained (425g)
1 jar salsa of choice (454g)
1 tsp avocado oil
½ yellow onion, diced (130g)
¼ cup green lentils (85g)*
¼ cup tri colored quinoa (40g)*
Taco seasoning, to taste
Cooking spray and/or a small drizzle of oil

“Cheese” sauce
Ingredients:
1 ¾ cups raw, soaked cashews (245g)
½ jalapeno, seeds removed
Juice from ½ lemon
2 tsp avocado oil
1 tsp adobo sauce
1 tsp chili powder
1 tsp cumin
½ tsp salt (or, to taste)
½ tsp pepper
½ can artichoke hearts, drained (135g)
½ yellow onion, roughly chopped (130g)
½ cup nutritional yeast (40g)
½ cup neutral plant milk
optional: 1 tsp extra avocado oil
Optional: Sprinkle of salt

*This is the suggested version. The video shows ½ cup green lentils (170g) and ½ cup tri colored quinoa (80g).

Lentils can be substituted with black beans, meat alternative, or more mushrooms
Quinoa can be substituted with rice
Black beans can be substituted with lentils, meat alternative, or more mushrooms
Mushrooms can be substituted with more lentils, meat alternative, or more black beans

Instructions:
1. Preheat oven to 400°F (205°C), and bring a medium saucepan of water to a boil. Spray a 9×13 baking dish with cooking spray, or rub down lightly with a bit of oil.
2. Cook the lentils and quinoa in the saucepan until cooked, about 15-20 minutes.
3. Meanwhile, peel and thinly slice the potatoes.
4. Heat a medium frying pan over medium-high heat, and drizzle in 2 tsp of oil. When the oil is hot, add in the chopped half onion, using a wooden spoon to move the onion around the pan rapidly. Optionally, sprinkle onions with salt. Cook until browned in spots.
5. To a high powered blender, add soaked cashews, jalapeno, lemon juice, artichoke hearts, adobo sauce, nutritional yeast, neutral plant milk, chili powder, cumin, salt, pepper, and optional 1 tsp of oil. Blend until smooth. Add water to this mixture as needed.
6. Taste, and adjust as needed. Add more nutritional yeast for cheesiness, adobo sauce for heat and smokiness, and seasonings for added depth of flavor. Set cheese mixture aside.
7. To a large frying pan over medium heat, add oil, diced onion, and chopped mushrooms and cook until softened, about 5 minutes. Add black beans, and the lentil and quinoa mixture. Drop the heat down to medium-low, and add taco seasoning. Stir to combine. This is the “meat” mixture.
8. In the 9×13 baking dish, layer the potato slices on top of one another. When the bottom of the pan is completely covered, spread the “meat” mixture evenly over the potatoes, making sure to fill in the gaps. Evenly spread salsa on top of the “meat” layer. Add more potatoes on top of the salsa layer. To finish, spread the “cheese” mixture on top.
9. Cover with a sheet of tin foil, and bake for 1 hour.
10. Remove tin foil, and bake for another 15 minutes, until the “cheese” has browned a bit on top.

Serve with guacamole and a sprinkle of cilantro

Nutrition facts per 9 servings: 416 calories, 14g fat, 60g carbohydrates, 18g protein, 11g dietary fiber

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