Not much to say about this meal other than the fact that I loved it! The cheese sauce and black-eye peas went perfectly with the potatoes. I love meals where you can mix everything together into one perfect bite. This is definitely a well rounded Vegan meal, it has a little bit of everything . . . and you can always mix up what you stuff your sweet potatoes with!
The orange color in a sweet potato is a sign of their high content of betacarotene, an antioxidant that converts to vitamin A in your body. They are also high in fiber and vitamin C ❤
Ingredients – Stuffed Sweet Potatoes
For the Baked Potatoes
-5 medium sweet potatoes
-1 Tablespoon olive oil
-Salt to taste
For the Stuffing
-1 Tablespoon coconut oil
-1 Cup broccoli florets, finely chopped
-1/3 Cup walnuts, finely chopped
-1 Cup corn, frozen
-1/2 teaspoon cumin
-1/2 teaspoon garlic powder
-1/2 teaspoon onion powder
-Salt & pepper to taste
Directions
-Preheat oven to 400 °F. Arrange the potatoes in a large glass baking dish. Prick each potato a few times with the tip of a knife. Rub with olive oil & salt to taste. Bake for 50 – 60 minutes until tender when pierced with a knife
-When the potatoes are cool enough to handle, carefully cut off a slice from the top of each to expose the flesh of the potato. With a small spoon, carefully scoop the potato flesh into a mixing bowl, taking care to leave behind a 1/3″ – 1/2″ thick potato “shell”
-Mash the coconut oil into the potato flesh. Stir in the broccoli, walnuts, corn, cumin, garlic powder, onion powder, & salt & pepper. Spoon the filling back into each potato shell, mounding it up as needed
-Cover the stuffed potatoes in the dish loosely with a piece of parchment paper. Return to the oven for 10 – 15 minutes to heat through
Ingredients – Nutritional Yeast Cheese Sauce
-1 Tablespoon coconut oil
-1 Tablespoon flour
-1 Cup almond milk
-1/2 Cup nutritional yeast
-1 teaspoon dijon mustard
-1/2 teaspoon tumeric
-1/4 teaspoon paprika
-Salt & pepper to taste
Directions
-Melt the coconut oil in a small saucepan over medium heat, then add the flour & mix to form a paste
-Add the milk & stir well to remove any lumps. Keep stirring every few minutes until the sauce thickens & bubbles
-Add the nutritional yeast, dijon mustard, & spices, & beat with a whisk until smooth, adding more milk if the sauce is too thick
Ingredients – Slow Cooker Black – Eye Peas
-6 Cups black-eye peas (soaked overnight)
-12 Cups water
-2 onions, diced
-3 cloves garlic, minced
-Salt & pepper
Directions
-Prepare the black-eye peas by soaking them in water overnight in a large pot or extra large bowl with enough water to cover them, plus 2 – 3 inches. Rinse them well with water before adding to the slow cooker
-Put the soaked black-eye peas & 12 Cups water in the slow cooker & set the timer on high/6 hours
-After about 1 hour, use a large spoon to remove the white, bubbly foam that rises to the top
-Add the diced onion, garlic, salt & pepper, & any other seasonings you’d like (this is just a basic recipe, feel free to spice it up however you’d like)
-Stir well & continue cooking for the remaining 5 hours, stirring periodically
-Check the peas after the first 6 hours to see if they are the texture you like & the gravy is the consistency you’re looking for. If not, set the timer on high/6 hours, checking each hour until they are how you like them, add additional water if needed
-Addition ideas : diced jalapeños, diced shallots, diced carrots, hot sauce to taste
XOXO
In case you have left over potatoes, here is a tip on how to freeze them: Prepare the potatoes up through the point of stuffing (cool completely if they are warm), place them in a freezer safe container in a single layer & cover tightly. Freeze for up to 2 weeks. To reheat, thaw the baking dish for 18 – 24 hours in the refrigerator. Bake, loosely covered with parchment paper, at 400 °F for 25 – 30 minutes, or until hot
