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Indian Cuisine

CURRY-STUFFED VEGAN BAKED POTATOES

Baked potatoes are a great starting point for so many healthy and satisfying meals. Simply split open a hot, crispy spud, stuff it full of something savory and yummy, and dinner is done. But what makes for great vegan baked potato toppings? Think beyond mere broccoli and cheese with Longève Unseasoned Plant-Based Protein Crumbles. Try this Indian-inspired curry on your next hot potato. It's rich, robust and oh, so flavorful.

4 Servings
II Difficulty
17 Ingredients
15 MIN Preparation
75 MIN Cooking
90 MIN Total Time
Unseasoned Plant-Based Protein Crumbles
Made With Longève

Unseasoned Plant-Based Protein Crumbles

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Curry-stuffed vegan baked potato next to two peppers and veggies
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INGREDIENTS

  • 4 small Russet potatoes, scrubbed and dried
  • ¾ cup Longève Unseasoned Plant-Based Protein Crumbles, dry
  • ¾ cup hot water
  • 2 Tbsp. vegetable oil
  • ½ yellow onion, minced
  • 1 – 2 large cloves garlic, minced
  • ½ inch fresh ginger, peeled and minced
  • 1 small green chile (like serrano), seeded and minced
  • ½ tsp. ground cumin
  • ½ tsp. ground coriander
  • ¼ tsp. ground turmeric
  • ⅛ tsp. cayenne pepper (or more, to taste)
  • ½ tsp. salt
  • 1 large tomato, diced
  • ⅓ cup frozen green peas
  • 1 ½ tsp. garam masala*
  • 1 small handful cilantro, chopped

INSTRUCTIONS

  1. Preheat the oven to 425 degrees. Place potatoes on a baking pan and bake in the preheated oven for about 1 hour, or until completely tender. Remove from the oven and let cool.
  2. To make keema curry: Combine Longève crumbles with ¾ cup hot water and let sit for 5 minutes to rehydrate.
  3. Heat vegetable oil in a large, non-stick skillet over medium-high heat. Add minced onion, garlic, ginger and chile and cook, stirring frequently, for about 5 minutes, until the onion begins to turn golden brown.
  4. Add cumin, coriander, turmeric, cayenne, salt and rehydrated Longève crumbles. Cook and stir for an additional 2 minutes. Add diced tomato and frozen green peas and cook for another 5 – 6 minutes, or until the tomato has softened completely. Stir in garam masala and chopped cilantro and remove from heat.
  5. To serve: Carefully split and open each warm potato to create a pocket for stuffing. Spoon the warm keema curry into each potato. Garnish with coconut yogurt, if desired.

*GARAM MASALA: This warm blend of spices is used often in Indian cuisine. It’s a bit sweeter than curry powder and usually includes cinnamon, coriander, bay leaves and fennel. You can find it in the spice aisle or at an Indian grocery store.

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