This batch cooking comfort food bowl will feed about 4 people two times. If you just want to eat it once, halve the recipe.
- 12 medium to large russet potatoes (adjust quantity for appetites)
- 2 cans garbanzo beans (15 oz. each), drained and rinsed
- Olive oil
- 2 lbs. broccoli florets (frozen steam-in-bag for fastest prep)
- Vegan BBQ sauce (I like Stubb’s)
- Scallions (sliced) or pickled onions
- 4 to 6 pickles (or more for pickle lovers), chopped
- 4 C large chopped yellow or russet potatoes
- 2 C peeled, roughly chopped carrots
- 1 3/4 C unsweetened, unflavored plant milk (I use almond or soy)
- 1 C nutritional yeast
- 2 Tbsp lemon juice
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mustard powder
- Bake the potatoes: use your preferred method, OR preheat oven to 425 F. Wash potatoes and puncture each in a few places with a fork. Place directly on rack of preheated oven. Bake 60 to 75 minutes, or until skin is crisp and potatoes yield to a gentle squeeze. Cut potatoes in half lengthwise and open to cool slightly. Squeeze flesh out into a large container. If desired, use a fork to toss with some vegan butter and/or salt and pepper. Cool to room temp before refrigerating.
- Make the cheese sauce: You can easily make the cheese sauce while the potatoes bake. In a large pot, cover potatoes and carrots with water by a couple inches. Bring to a boil, then boil gently for about 20 minutes, until vegetables are easily pierced with a fork. Transfer vegetables to a blender pitcher (the full recipe just fit in my 8 cup Vitamix pitcher, so do this in two batches for a smaller blender) and add remaining sauce ingredients. Blend on high until smooth. If serving immediately, the sauce can sit in the blender pitcher until serving time.
- Once baked potatoes are done, reduce oven temp to 400 F. Spread garbanzos on a kitchen towel, and lay another towel over the top to dry completely. Place on a sheet pan and toss with 1 Tbsp olive oil and a generous pinch of salt and pepper. Bake for 20 minutes, shaking the pan or stirring the beans halfway through cooking time. Serve warm or room temp, and refrigerate to store.
- Steam the broccoli according to directions on steam-in-bag package, or steam fresh broccoli florets for 6 to 7 minutes.
- To assemble bowls, load each with baked potatoes, steamed broccoli, and roasted chickpeas. Drizzle (or douse) with cheese and BBQ sauce, and top with scallions and pickles!
Cheese sauce is an oil-free and batch cooking adaptation of the one from Simple Vegan Blog’s mac and cheese recipe.
- Cuisine: Vegan