| POT PIE STUFFED POTATOES |
From my new ebook "TOP 100 High Protein Vegan Recipes" comes this cozy, filling, satisfying, stick to the ribs pot pie stuffed potatoes!! Gluten free, high protein, and perfect for meal prep. Imagine coming home to this prepped in the fridge after a long day!
I've also included a soy free option in the ebook including macros! Which you can pre-order now and save 30% on your order. Just head here.
Recipe makes 5 servings
Macros per serving, pot pie filling:
369 cals - 17g fat - 28g carbs - 26g protein
Macros per serving, with one russet potato:
535 cals - 17g fat - 65g carbs - 30.5g protein
Ingredients:
5 medium russet potatoes
700g extra firm tofu
1 tbsp extra virgin olive oil
1 yellow onion, diced
3 carrots, peeled and chopped into small cubes
4 stalks celery, chopped into small cubes
3 cloves garlic, chopped
3 cups broccoli, chopped
1 tbsp butter
1/3 cup brown rice flour, can sub all purpose
2 cups soy milk
1 cup vegetable soup broth
1 tsp salt
1 tsp black pepper
Recipe:
Preheat the oven to 375 F and line two baking trays with parchment paper. Set aside.
Wash the russet potatoes well, then dry them. Using a fork poke holes into every side of the potato.
Lightly oil each potato and place on a parchment lined baking sheet.
Bake for 35-40 minutes or until you can easily slice them down the middle.
Chop the tofu into cubes and spread evenly across the second prepared baking tray.
Bake for 15-20 minutes or until golden. Set aside.
Warm a large pot to medium heat and add olive oil.
Add in chopped onion, carrot, celery, garlic, and a pinch of salt.
Sautee for 4-5 minutes or until softened.
Remove the vegetables from the pan and set aside.
Bring the pan back to medium heat and add butter.
Allow butter to melt completely then add in flour.
Stir until the flour and butter are a clumpy mixture, 30 seconds - 1 minute.
Add in soy milk.
Whisking constantly allow soy milk to get warm enough to bubble just slightly.
Once bubbling, immediately reduce heat to a low simmer.
Whisk constantly until milk has reduced by 1/3 and is thick enough to stick to a spoon.
Add back in cooked carrots, celery, and onion mixture.
Then add in chopped broccoli, baked tofu cubes, and vegetable soup broth.
Stir everything together really well and reduce heat to low.
Add in salt and pepper.
Allow to cook on low heat for 4-5 minutes.
Give it a taste test to see if you desire more salt and pepper. If so add it now.
Turn off heat.
Gently slice the russet potatoes 3/4 of the way down the middle.
Plate and add 1/5 of the pot pie mixture to each potato.
Top with more cracked pepper or fresh parsley if desired.
Enjoy!
These stuffed potatoes are great for meal prep! You can plate them as suggested above directly into your meal prep containers. When ready to eat simply re-heat in the microwave!
Looking for more high protein, plant-based recipes with macros?! Make sure to check out the High Protein Vegan Ebook Collection for tons of amazing, protein rich meal prep recipes to take you through your week!