These baked stuffed potatoes are filled with garlicky roasted broccoli and smothered in rich vegan tahini cheese sauce.
One of my favorite things when I first went vegetarian was this big stuffed potato from the deli at my local supermarket. It was stuffed with cheese and sour cream and scallions, but mostly dairy. Lots and lots of dairy. I loved those things. I'd stockpile them in my parents' refrigerator for the nights when my mom made un-vegetarianizable things for dinner. I probably ate them for dinner at least five nights a week.
Much has changed since then, but I still love a good stuffed potato. Maybe you've noticed?
I don't know why it took me so long to do this particular stuffed potato, because I've had this tahini cheese concept floating around in my head for a while. Here's how it works: tahini, with its slightly nutty, rich, savory flavor, makes a great base for some oozy vegan cheese, and unlike some other vegan cheese bases, it's already blended up for you and ready to go. All's you gotta do is add some more flavor.
Does this taste exactly like cheese? I don't know. It has (thankfully) been a very long time since I ate any of the liquid cheese that one might pour over a potato and broccoli for an item like this. I detected what I thought to be an uncanny resemblance in flavor to cheese the first time I tasted tahini all seasoned up like this. Regardless of what you detect, I think you'll find it a super tasty sauce indeed.
Garlic Roasted Broccoli Stuffed Potatoes with Tahini Cheese Sauce
- 2 large baking potatoes
- 1 medium broccoli crown broken into florets
- 1-2 tsp. olive oil
- 1 garlic clove minced
- salt and pepper to taste
For the Tahini Cheese Sauce
- ¼ cup tahini
- ½ cup unflavored soy or almond milk
- 2 tbsp. lemon juice
- 2 tbsp. nutritional yeast flakes
- 2-3 tsp. sriracha
- ¼ tsp. salt or to taste
Preheat oven to 400º. Scrub potatoes and pierce a few times with a knife. Place in oven, directly on rack, and bake until easily pierecable with knife and skin is lightly crisp, about 50-60 minutes.
While potatoes bake, toss broccoli with olive oil, garlic, salt and pepper. Arrange on baking sheet or in roasting pan and place into oven with potatoes. Roast until tender crisp, about 15 minutes.
Whisk sauce ingredients together in a small bowl. Thin with water or additional milk if desired. Taste test and adjust seasonings to your liking.
Cut open potatoes and stuff with broccoli. Drizzle with tahini sauce and serve.
This recipe makes a very generous batch of tahini cheeses sauce. If you have some leftover, store it in sealed container and refrigerate. If it dries out a bit in the fridge, add a few splashes of water and whisk until smooth.
Hannah @ CleanEatingVeggieGirl says
That tahini cheese sauce sounds amazing! I'm always looking for new ways to use it.
There is no cheese in this recipe, where is that cheese!
Hi, Alyssa. I've been following your blog for a while. My fave and quick to make meal from you so far is the tempeh and broccoli in peanut sauce.
I mostly wanted to say that I've found that tahini and sriracha make a kind of spicy "nacho cheese" flavor too.
Oh, wait, I just reviewed this recipe again and saw the sriracha as an ingredient. Nevermind!
Alissa Saenz says
No problem! And glad to hear it's not just me. :)
Thanks, and glad you're enjoying the recipes!
Made this last night and the tahini sauce was wonderful! I am normally so sad when I eat vegan cheese sauces; this one surprised me!
Alissa Saenz says
Awesome!! I'm so glad you like it!