Great Debate- Twice baked potatoes

Let’s talk yeast, nutritional yeast that is. What is it?

According to healthline website nutritional yeast is high beneficial to a vegan diet or lifestyle. Below is beef summary of nutrition info found on their site.

  • It is a complete protein: Nutritional yeast contains all nine essential amino acids that humans must get from food. One tablespoon contains 2 grams of protein, making it an easy way for vegans to add high-quality protein to meals
  • It contains many B vitamins: One tablespoon of nutritional yeast contains 30–180% of the RDI for B vitamins. When fortified, it is especially rich in thiamine, riboflavin, niacin, vitamin B6 and vitamin B12.
  • It contains trace minerals: One tablespoon contains 2–30% of the RDI for trace minerals, such as zinc, selenium, manganese and molybdenum. Trace minerals are involved in gene regulation, metabolism, growth and immunity

Also according to health books nutrtional yeast is not considered leaven- “Nutritional yeast is the extracted contents from dead and deactivated species that cannot be used for leavening or fermenting and certainly cannot infect you. Yeast extracts do not contain any Candida species, which are the most common cause of pathogenic yeast infections in people.”

So rest easy all of you who may be fasting leaven – some brands of national yeasts are even kosher.

This recipe is a great vegan cheesy flavoured twice baked potato using nutritional yeast. The recipe comes from school night vegan – see link below – and has lots of great step by step photos right on their site if you need to follow along.

Twice baked potatoes – vegan

Orig posted to : School night vegan

  • 5 baking potatoes(thoroughly washed but not peeled)
  • 1 1/2 cups non dairy milk
  • 3 tbs coconut oil – refined flavourless is best
  • 3 tbsp nutritional yeast
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1½ tsp fine sea salt
  • 4 tbsp potato starch
  • 3 tbsp non dairy milk
  • pinch ground black pepper
  • pinch flaky sea salt
  • Pinch smoked paprika
  • small bunch fresh parsley
  • Preheat the oven to 325 F.
  • Using a fork, prick the potatoes all over a few times. Place on a baking tray and put in the oven for a total of one hour, removing half-way to flip.
  • While the potatoes bake, make the “cheese” for the filling. Place the non dairy milk, coconut oil, nutritional yeast, onion powder, garlic powder, fine sea salt, and potato starch in the cup of a high-speed blender. Blend until smooth.
  • Transfer to a medium saucepan and place over medium-low heat. Whisking constantly, cook until the mixture is very thick and stretchy. Remove from the heat.
  • Once the potatoes have baked for an hour, remove from the oven and leave to cool for 10 minutes. Hold one potato with a napkin. Working lengthways, slice off a third of each potato.
  • Using a spoon and working only with the sliced off 1/3, scoop out the potato to separate from the skin. Transfer all the scooped out potato to a bowl.
  • Using a masher or a fork, combine the scooped out potato with the vegan butter and plant milk. Mash well until smooth before adding around half of the “cheese” mixture. Mash well until fully incorporated.
  • Divide the cheesy mashed potato mixture between the five baked potatoes, packing the filling on top and making sure it’s rough and domed rather than smoothly and flat.
  • Using a teaspoon, top each potato with a little of the remaining “cheese”. It’s best to use sparingly and I don’t advise you use everything that’s left in the saucepan. Top the potatoes with the smoked paprika, black pepper and flaky sea salt (and a little knob of vegan butter if you have any spare) then return to the oven for a further 20 minutes.
  • After 20 minutes the potatoes should look crispy on the sides and bubbly on top. Switch the oven to grill/broil and place the potatoes nice and close to the heat element. Grill/broil the potatoes until they’re golden brown and crispy on top (around 3-5 minutes) but watch them like a hawk as they’ll burn easily at this stage.
  • Remove from the oven and sprinkle with some finely chopped parsley before serving.

2 Comments Add yours

  1. Teresa McIlwain says:

    When making the twice baked potatoes, which non-dairy milk would work better – coconut milk or almond milk?

    Liked by 1 person

    1. I use almond. I am not a huge fan of coconut in savoury dishes (unless it’s curry), I find coconut changes the taste of things too much. If you want something a little thicker or creamier, try cashew cream. Hope that helps

      Like

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