Twice-Baked Parmesan-Broccoli Potatoes
Balsamic Spinach and Tomatoes
Ingredients
- 6 (6-oz) red potatoes
- 1 (12-oz) pkg broccoli florets
- ½ cup plus 6 Tbsp grated vegan Parmesan cheese, divided
- ⅓ cup vegan plain nut-based yogurt
- 2 Tbsp unsweetened soy milk
- 2 Tbsp nutritional yeast
- 1 Tbsp vegan butter
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 450°F. Pierce potatoes several times with a fork; wrap individually in damp paper towels.
- Microwave at HIGH 15 minutes or until tender when pierced with a fork.
- Microwave broccoli according to package directions.
- Cut potatoes in half lengthwise. Scoop out pulp, leaving ½-inch-thick shells.
- Combine pulp, ½ cup cheese, yogurt, milk, nutritional yeast, butter, salt, and pepper in a large bowl; mash with a potato masher until smooth. Stir in broccoli.
- Spoon potato mixture into shells, and place on a lightly greased baking sheet. Sprinkle ½ Tbsp cheese on each potato.
- Bake potatoes 10 minutes or until thoroughly heated and cheese melts.
Side Dish Ingredients
- 2 pints grape tomatoes
- 2 Tbsp olive oil
- 3 (5-oz) pkg baby spinach
- 2 Tbsp vegan balsamic vinegar
- ½ tsp salt
- ½ tsp pepper
- ½ cup pine nuts (toasted, if desired)
Side Dish Instructions
- Cook tomatoes in hot oil in a large nonstick skillet over medium-high heat 5 minutes, stirring often, until tomatoes soften.
- Add spinach, vinegar, salt, and pepper; cook 5 minutes or until spinach is wilted and liquid is almost evaporated. Sprinkle with nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
233
|
157
|
390
|
| Fat (g) | 4 | 12 | 16 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 8 | 5 | 13 |
| Carb (g) | 38 | 14 | 52 |
| Fiber (g) | 4 | 3 | 7 |
| Sodium (mg) | 455 | 270 | 725 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
