Vegan Baked Potato with Broccoli & Marinara
Try this Vegan Baked Potato with Broccoli & Marinara recipe.
Try this Vegan Baked Potato with Broccoli & Marinara recipe.
- sea salt to taste
- 2 teaspoons extra virgin olive oil
- red pepper flakes to taste
- fresh ground black pepper to taste
- 1 medium-large russet potato
- 1 cup small broccoli florets (fresh or frozen)
- 1/2 cup marinara (i like tomato basil)
- 1 to 2 sun-dried tomatoes packed in oil; roughly ch
- 1/2 teaspoon nutritional yeast
- vegan parmesan for topping
- Carbohydrate 0.956143331524958 g
- Cholesterol 0 mg
- Fat 4.41059332439155 g
- Fiber 0.516499999005867 g
- Protein 0.904616664853557 g
- Saturated Fat 0.608607332100554 g
- Serving Size 1 1 Serving (7g)
- Sodium 156.328666664125 mg
- Sugar 0.439643332519091 g
- Trans Fat 0.150020666362583 g
- Calories 45 calories
Step-by-step
- Heat oven to 425.
- Scrub the potato and pierce several times with a fork.
- Pat the potato dry with a clean dish towel, then place directly on the middle oven rack.
- Bake for one hour, or until tender--a knife inserted into the center of the potato should meet little resistance.
- When the potato has about ten minutes left in the oven, heat the olive oil in a medium sized skillet over medium heat.
- Saute the broccoli until crisp tender, stirring occasionally.
- Add the red pepper flakes, and cook for one minute more.
- Season with salt and pepper.
- While the broccoli is cooking, warm the marinara and sun-dried tomatoes in a small pot over medium-low heat, stirring occasionally.
- Remove the potato from the oven, then slice lengthwise--not entirely through--to expose the flesh.
- Top with the nutritional yeast, then season with salt and pepper.
- Spoon the marinara and sun-dried tomatoes over the potato, followed by the broccoli.
- Sprinkle with vegan Parmesan, to taste.
Why does the potato skin turn rubbery instead of crisp when wrapped in foil? Eliminating aluminum foil is the first requirement for achieving a dry, flaky interior and a blistered exterior on a russet potato. Baking the potato directly on the center oven rack at 425 degrees Fahrenheit allows moisture to escape continuously during the one-hour cooking window. Piercing the skin multiple times with a fork prevents steam pressure from splitting the potato open prematurely.
- Scaling this dish for multiple diners requires managing oven capacity and rack spacing. Ten or more russets crowded together will trap humidity and lengthen the required baking time past the standard sixty minutes.
- Staggering potatoes on two separate racks works if you rotate their positions halfway through the baking cycle to ensure even heat distribution.
- Cooking the broccoli florets in a skillet demands medium heat to avoid scorching the olive oil while still achieving a crisp-tender bite within the final ten minutes of potato baking.
- Replacing the skillet with a microwave steamer cuts active stovetop management down to zero when preparing portions for a crowd, though texture suffers slightly.
Warming the marinara sauce and oil-packed sun-dried tomatoes over medium-low heat concentrates the acidity before assembly. Splitting the potato lengthwise while it remains piping hot allows the initial dusting of nutritional yeast to melt directly into the starch.
