Loaded potatoes
Want a tasty simple meal for a mid-week go to? Try this vegan loaded potatoes meal.
Servings Prep Time
2people 10 Minutes
Cook Time Passive Time
65 Minutes 1 hour15 Minutes
Servings Prep Time
2people 10 Minutes
Cook Time Passive Time
65 Minutes 1 hour15 Minutes
Ingredients
Roast potatoes
Sauce (cream base)
Sauce (meat)
Instructions
  1. Preheat the oven to 210 degrees Celsius. Wash and scrub potatoes clean, transfer to a chopping board.
  2. Transfer medium sized potatoes to the baking tray. Drizzle on olive oil, along with the potato seasonings. Ensure the potatoes are well coated in oil and seasoning, and transfer to the hot oven, cover in foil and cook for 30-45 minutes, or until sizzling and crispy on the outside, with a fork easily poking through.
  3. Meanwhile, peel your onion and slice into thin strips, similar to matchsticks.
  4. Heat a frying pan on a high heat, when the pan is hot, add cumin seeds, and toast for 30 seconds to 1 minute. Turn heat down, then add oil, coat pan and cook for another 30 seconds, then add chopped onion.
  5. Let the onion cook for 2-3 minutes, or until slightly softened, then add the mushroom, along with the garlic powder, all purpose seasoning and black pepper, then stir and allow to cook for 5 minutes.
  6. Add vegan mince into the pan and cook for 4 minutes. Stir, then turn the heat up to high, pour in soy sauce, brown sugar and milk, bringing to a boil.
  7. Once bubbling, turn the heat down to medium and add mustard, sriracha and cornflour. Gently stirring to avoid lumps from the cornflour, cook for another 3-5 minutes until reduced to a thicker sauce. Taste and alter for salt preference, remove from heat and set aside.
  8. Once potatoes are cooked, transfer while hot to a plate. With a ladle or serving spoon, scoop some of the creamy mince sauce onto the potatoes. Serve on its own or with your favourite sides – Enjoy!
Recipe Notes

You can also cook the potatoes (wrapped in foil) in an air fryer (200 for 1 hour)