Vegan Mofo 2017 #24: Loaded Potatoes

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A Vegan Experience of Surgery & Recovery: I had chest reconstruction surgery on August 22nd 2017. For Vegan Mofo 2017, I will be writing about my experience preparing for surgery and my ongoing recovery.

I’m due to head back home to Manchester tomorrow in preparation for my first week back at work. I’m really sad to be leaving Edinburgh, I love it here and of course being with my partner has been wonderful. I do have a cat I’ve been apart from for 2 months who I am desperate to see and I think it’s about time for me to get some routine back in my life.

While I’ve been staying here I’ve managed to fill Logan’s fridge and cupboards with far too much food, so I’ve been on a mission to get through as many leftovers as possible before returning home.

I had some BBQ jackfruit that needed using up, some leftover potatoes, a carrot and a pepper that was starting to get soft. This all looked perfect for nachos but I figured why not use the bag of new potatoes instead of tortilla chips? And that’s how these Loaded Potatoes were born.

Loaded Potatoes

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Ingredients:

  • 1 small bag of new potatoes, parboiled and halved
  • 1 pepper, sliced
  • 1 onion, thinly sliced
  • 1/2 a large tin of sweetcorn
  • 1 pack of Upton’s BBQ Jackfruit (of course if you have leftovers or jackfruit and BBQ sauce then sub for this)
  • 2 handfuls of greens, torn

For the Nacho Sauce:

  • 1 large potato, chopped
  • 1 medium carrot, chopped
  • 4 jalapenos slices
  • 3-4 tbsp pickle brine (or lemon juice)
  • 1/4 cup oil
  • 1/2 cup non dairy milk
  • 1/2 cup nutritional yeast
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 tsp tapioca starch

Extra Toppings:

  • salsa
  • sour cream

Method:

  1. Heat the oven to 200 C and grease a large baking dish.
  2. Scatter the halved potatoes on the dish and spray with oil, season with salt and pepper and roast for around 30 minutes
  3. Boil the carrot and potato for the nacho sauce for around 15 minutes, until soft.
  4. Heat a little oil in a frying pan and fry the onion until soft. Add the pepper, jackfruit & sweetcorn. Add a little water and simmer for 20 minutes or so. Then add the greens and leave to sit with a lid on top to keep warm and cook the greens.
  5. Once the carrot and potato is cooked, drain and place back into the pot. Blend with the rest of the sauce ingredients until smooth. Return to the heat and cook through stirring until it thickens
  6. Remove the potatoes from the oven and plate! Top the potatoes with the BBQ jackfruit mixture, lots of nacho cheese and then extra salsa and sour cream

This was so good, all of these toppings worked so well together and it was a really comforting and filling meal.

Definitely not something to make during the beginning of recovery, there are quite a few elements to it with all the parboiling and making the nacho sauce. I pottered about all day making these bits individually rather than in one go. I now have plenty of leftover nacho sauce though so I’ll be freezing that and making this again when I’m next visiting.

This would also work well with black beans and sweetcorn instead of jackfruit and of course if you can’t be bothered to parboil potatoes then just slice and roast a little longer in the oven.

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