Oh my gosh I am in LOVE with this vegan baked potato recipe! Baked potatoes have always been one of my favorite foods. Even before I became a vegan I used to love stuffing my baked potatoes with butter, garlic, cheese and all the classics! Now that I am vegan I have discovered endless ways to dress up a baked potato! You can still stick with the classics and get vegan butter, cheese, bacon, and the works…but there are so many more options!
For example, putting salsa and green onions on a baked potato can really hit the spot! This recipe, however has become a new favorite! The creamy and savory zucchini sauce takes baked potatoes to the next level. Top it off with some seasoning, onions, tomatoes, and nutritional yeast to make a meal fit for a king :). So let’s take a closer look at this awesome vegan baked potato recipe and creamy zucchini sauce recipe.
A Closer Look…
Something I love about this baked potato recipe is that it is super healthy! Made with natural ingredients that are loaded with healthy fats, vitamins, healthy carbs, and protein! The potato itself is great but when you add some color with other veggies it gets even better! The zucchini has a lovely fiber content while the onions, garlic, and tomatoes provide you with a dose of various vitamins. The nutritional yeast is also loaded with various B vitamins which is great for vegans! Finally, the vegan butter spread for the potato may sound bad and “buttery” but most vegan butters come from amazing sources like olive oil, avocado, and more! Which means you are getting some healthy fats and even more vitamins!
This recipe is also super quick and easy to make! It is perfect for when you are crunched for time or when you need a quick week night meal! All in all, this recipe is pretty darn awesome! So let me know what you think when you give it a go! If you are looking for more easy and delicious vegan recipes check out my Creamy, Zesty, and Spicy Easy Vegan Curry, or my Savory Vegan Stir Fry With Buckwheat Noodles!
- Zucchini Sauce
- 1/2 yellow onion (diced)
- 2 cloves garlic (minced)
- 1 medium zucchini (thinly sliced with skin on)
- Salt, pepper, and garlic powder to taste
- Potatoes
- 2 tablespoons vegan butter
- 1 teaspoon garlic powder
- Salt and Pepper to taste
- Green onion (chopped)
- Tomato (chopped)
- Nutritional Yeast
1
In a medium pan saute the onions and garlic in the olive oil until fragrant.
2
Add the thinly sliced zucchini along with the salt, pepper, and garlic powder.
3
Cover and cook on medium heat for about 15 minutes (stir occasionally).
4
Uncover and check for tenderness. Allow to cook for an additional 5-10 minutes or until some of the zucchini starts to brown.
5
Turn off the heat and mash with a potato masher.
6
Allow to cool and then blend the contents in a food processor or high speed blender until smooth and creamy.
7
Store in the fridge for 3-5 days. Use on toast, pasta, potatoes, pizza, and more!
8
Melt some vegan butter in the microwave.
9
Add the garlic powder, salt, and pepper to the butter and stir to combine.
10
Cut the raw potatoes in half and cover all the halves with the butter mixture.
11
Cook in the microwave until tender (about 6 minutes for medium potatoes) *
12
Once the potatoes are cooked through, slice and add a generous helping of zucchini sauce and some toppings like green onion, tomato, and nutritional yeast on top.
*You can also bake the potatoes in the oven but I do not have an oven at the moment so I used the microwave. This is also better if you are in a rush because baking the potatoes in the oven will take about 40 minutes.