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    You are here: Home / Entrees / Garlic Roasted Broccoli Stuffed Potatoes with Tahini Cheese Sauce

    LAST UPDATED: February 15, 2022 • FIRST PUBLISHED: August 7, 2015

    Garlic Roasted Broccoli Stuffed Potatoes with Tahini Cheese Sauce

    Jump to Recipe Print Recipe

    These baked stuffed potatoes are filled with garlicky roasted broccoli and smothered in rich vegan tahini cheese sauce.

    Garlic Roasted Broccoli Stuffed Potatoes with 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?

    Garlic Roasted Broccoli Stuffed Potatoes with Tahini Cheese Sauce

    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
    Vegan Cheese Sauce Being Drizzled Over a Broccoli Stuffed Potato
    5 from 1 vote
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    Garlic Roasted Broccoli Stuffed Potatoes with Tahini Cheese Sauce

    These baked stuffed potatoes are filled with garlicky roasted broccoli and smothered in rich vegan tahini cheese sauce.
    Course Entree, Side
    Cuisine American
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 2
    Author Alissa

    Ingredients

    • 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

    Instructions

    1. 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.
    2. 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.
    3. Whisk sauce ingredients together in a small bowl. Thin with water or additional milk if desired. Taste test and adjust seasonings to your liking.
    4. Cut open potatoes and stuff with broccoli. Drizzle with tahini sauce and serve.

    Recipe Notes

    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.

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Hannah @ CleanEatingVeggieGirl says

      August 07, 2015 at 1:26 pm

      That tahini cheese sauce sounds amazing! I'm always looking for new ways to use it.

      Reply
      • Ryan says

        April 21, 2019 at 5:52 am

        There is no cheese in this recipe, where is that cheese!

        Reply
    2. Winter says

      August 08, 2015 at 6:20 pm

      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.

      Reply
      • Winter says

        August 08, 2015 at 6:22 pm

        Oh, wait, I just reviewed this recipe again and saw the sriracha as an ingredient. Nevermind!

        Reply
        • Alissa Saenz says

          August 09, 2015 at 9:05 pm

          No problem! And glad to hear it's not just me. :)
          Thanks, and glad you're enjoying the recipes!

          Reply
    3. Lesley says

      October 03, 2019 at 9:58 am

      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!

      Reply
      • Alissa Saenz says

        October 06, 2019 at 4:43 pm

        Awesome!! I'm so glad you like it!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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