Gluten-Free Vegan Stuffed Potatoes

Gluten-Free Vegan Stuffed Potatoes
Staff Writer
Gluten-Free Vegan Stuffed Potatoes
Vicky Cohen and Ruth Fox

Gluten-Free Vegan Stuffed Potatoes

If you're familiar with Lebanese food (and Middle Eastern cooking in general), you may have noticed it is really big on stuffing things: vegetables, sweet and savory doughs, leaves… You name it, we find a stuffing for it.

When we were kids, our dad used to bring fresh tomatoes, peppers, zucchini, and eggplant from the garden. Then our mom would stuff them with a traditional mixture of rice and ground meat and cover it with some sort slightly sweet, sour sauce with lots of lemon juice and pomegranate molasses. The smell of all those ingredients cooking and blending together slowly in the oven was just amazing…

As we got older and everyone (except for our dad, of course) pretty much stopped eating meat, she got a little creative and found great vegetarian alternatives for us. Anything from chickpeas to mushrooms and nuts… she even tried using "fake" meat when she would come here to visit (and yes, our dad was absolutely thrilled with it…)

Inspired by her creative ideas, we came up with a dish that is not only fun, super tasty, and delicious, but also a bit different.

10
Servings
59
Calories Per Serving
Deliver Ingredients

Notes

*Note: Use scooped potato pieces for breakfast by sautéing them in olive oil until tender. Add 2 eggs, salt, and pepper and cook until the eggs are done. Serve warm. Remember to keep the potato pieces in cold water so they don't turn brown!

Ingredients

  • 15 medium-sized Yukon Gold potatoes, halved
  • 2 Tablespoons olive oil
  • 1 Pound cremini mushrooms, chopped
  • 8 cloves garlic, minced
  • 1/2 Teaspoon salt
  • 1/8 Teaspoon black pepper
  • 1/2 Cup chopped parsley, plus 1/4 cup for garnish
  • 3 shallots, chopped
  • 2 Tablespoons tomato paste
  • 1 large carrot, grated finely
  • One 28-ounce can crushed tomatoes
  • 6 saffron threads
  • 1/4 Teaspoon cinnamon
  • 1/2 Teaspoon ground cumin

Directions

Set up 2 bowls of cold water. Using a metal melon baller (or a spoon if you don't have one), scoop out the center of the potatoes and place the centers in 1 bowl and the prepped potatoes in the other. (Reserve the centers for future use.*)

In a 4- to 6-quart deep sauté pan with a lid, heat 1 tablespoon of the olive oil over high heat. Add the mushrooms, half of the garlic, ¼ teaspoon of the salt, and the pepper. Sauté until the mushrooms are dry, stirring often, for 7 minutes. Then, reduce the heat to medium, add the parsley, and cook for 2 more minutes. Set aside.

Add the remaining olive oil to the same pan and increase the heat to medium-high. Sauté the shallots and remaining garlic until the shallots are translucent, for about 7 minutes.

Add the tomato paste and carrot, reduce the heat to medium, and cook for 6-7 minutes, stirring frequently. Add the crushed tomatoes and continue cooking for about 3 minutes. Add the remaining salt, saffron, cinnamon, and cumin. Increase the heat to medium-high and cook for 5-7 minutes.

Meanwhile, fill each potato half with cooked mushrooms. Arrange them on the sauté pan, mushroom side up, over the tomato sauce.

Bring to a boil, cover, and simmer until the potatoes are tender, about 1 hour. Garnish with parsley and serve warm.

Nutritional Facts

Total Fat
4g
6%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
6mg
2%
Carbohydrate, by difference
4g
3%
Protein
2g
4%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
22mg
2%
Fiber, total dietary
1g
4%
Folate, total
1µg
0%
Magnesium, Mg
3mg
1%
Phosphorus, P
3mg
0%
Sodium, Na
153mg
10%
Water
51g
2%

Vegan Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Vegan Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.