If you are looking for a quick, easy, veggie-filled meal, then look no further. This dish is your girl (or boy? )!
Vegetable Stuffed Slow Cooker Baked Potatoes with Vegan “Cheese” Sauce
2 large russet baking potatoes
vegetable broth, for cooking
1 clove garlic, minced
1/4 yellow onion, diced
1/4 red bell pepper, cut into small strips
1/4 green bell pepper, cut into small strips
1/2 medium zucchini, cut into half-moons
1 small crown of broccoli, chopped
1/3 cup sliced baby bella mushrooms
fine sea salt, to taste
black pepper, to taste
*1/2 cup to 1 cup prepared vegan “cheese” sauce
1. Following Kristen’s technique, wash and dry the potatoes. Poke each potato several times with a fork. Wrap the potatoes in foil and place in a slow cooker on low heat for about 8 hours.
2. Once potatoes are cooked through, line a medium skillet with vegetable broth. Heat the broth on medium-high heat until very hot. Add the garlic, onions, and peppers to the pan, lower the heat to medium, and cook for 8-10 minutes, or until they have softened. Add additional broth, as necessary.
3. Add zucchini, broccoli, and mushrooms to the skillet. Cook an additional 8-10 minutes, or until all of the vegetables are cooked through. Add additional broth, as necessary.
4. Season the vegetables with salt and pepper.
5. *Prepare vegan “cheese” sauce. I used a recipe for vegan quick queso “cheese” sauce from The Happy Herbivore Abroad cookbook. Because I followed the recipe exactly, I do not feel comfortable re-posting it here. But…I found it on several other sites, including this one, so you lucked out!
6. Assemble the Vegetable Stuffed Baked Potatoes by cutting the potatoes open, topping them with the cooked vegetables, and pouring on a hefty portion of the vegan “cheese” sauce.
This is truly a meal that you can feel great about eating.
As if this meal wasn’t veggie-filled enough, I added some roasted green beans to serve as a side.
I absolutely loved the cooking technique used in this recipe for the baked potatoes. Normally, I am in too much of a hurry to actually bake my potatoes, so I end up microwaving them. This technique is okay, but nothing beats a true baked potato. Using a slow cooker enables you to get the delicious baked potato taste and to have the potatoes already prepped when you get home from work or school. I loved it and will definitely be baking my potatoes (white and sweet) this way more often.
Once the potatoes are baked, you only need about 15-20 minutes to cook the toppings, and then you have yourself a great, hearty dinner. I can so handle that!