Buffalo Chickpea Vegan Stuffed Potatoes
Chickpeas and crispy veggies are smothered in spicy Buffalo sauce to make these delicious vegan stuffed potatoes! Top with creamy dairy-free ranch for a satisfying meal that's also a cinch to make.
Servings: 2
Calories: 380kcal
Ingredients
- 2 medium baking potatoes (10 to 12 ounces each)
- 1 tablespoon vegan butter, plus more for serving, if desired
- 1 medium carrot diced
- 1 celery stalk diced
- 1 cup cooked or canned chickpeas, drained and rinsed
- ⅓ cup Franks RedHot Sauce
- 1 tablespoon maple syrup
- Salt and pepper, to taste
For Serving
- Vegan ranch dressing
- Chopped fresh chives
Instructions
- Preheat the oven to 400°.
- Scrub the potatoes and poke a few holes in each with a knife.
- Place the potatoes into the oven, directly on the rack, and bake them until they are easily pierced with a knife, about 1 hour.
- When potatoes have about 5 or 10 minutes left of cook time, melt the butter in a medium skillet over medium-high heat.
- Add the carrot and celery. Cook the veggies, stirring frequently, until they become tender-crisp, about 4 minutes.
- Add the chickpeas, hot sauce, and maple syrup. Stir well and bring the sauce to a simmer. Cook everything for about 3 minutes more, until the sauce has thickened a bit.
- Remove the skillet from heat and season the chickpea mixture with salt and pepper to taste.
- Cut a slit down the length of each potato and carefully open them.
- Stuff each potato with the chickpea mixture. Top with vegan ranch and chives. Serve with extra butter and hot sauce, if desired.
Notes
Nutrition information does not include accompaniments.
Nutrition
Serving: 1potato | Calories: 380kcal | Carbohydrates: 70.6g | Fat: 7.1g | Saturated Fat: 1.9g | Sodium: 535mg | Potassium: 1213mg | Fiber: 11.3g | Sugar: 10g | Calcium: 78mg | Iron: 3mg