Author: PatagoniaLlami

This vegan and gluten-free stuffing is better than the boxed stuff and very easy to make! Whether your guests are vegan, gluten-free, both, or neither, this stuffing will please the whole crowd! You can toast the bread in advance in order to save time the day you are serving the stuffing.

Crispy Stuffed Potato Skins are exactly what you need at your next vegan game day party! These delicious baked potato appetizers are filled with vegan taco filling and cheesy potatoes, then topped with crushed pepita seeds, green onion, and fresh tomatoes. The best party food! Eat them with guacamole and a refreshing margarita. 

This recipe was originally published on July 11, 2014 and updated on August 30, 2019.

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Hi there! We’re Linda and Alex, the mother daughter duo and creators of Veganosity. Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.

We love vegan comfort food and we’re really good at making it. Take a tour through our site and you’ll find all of the recipes that scream, stretchy pants required!

The good news, they’re all plant-based recipes, so you don’t need to feel guilty eating them. Now sit back, relax, and eat happy. 🙂

Also, in case you didn’t know, we’re published cookbook authors. We’ve written two vegan cookbooks that will help you make amazing vegan BBQ (you don’t even need a grill) and everyday meals, from breakfast to dessert.

Click on the titles to check them out. GREAT VEGAN BBQ WITHOUT A GRILL and THE ULTIMATE VEGAN COOKBOOK.

FINGER FOOD PARTY APPETIZERS

If you want to impress your guests with a delicious finger food party appetizer, then it’s time to break out the big guns, y’all. Loaded potato skins!

Vegetarian stuffed potatoes take a little bit of time to make, but they’re so worth it!

They’re not hard to make, they’re actually easy, it’s just a matter of baking the potatoes, making the filling, and then constructing them.

The time it take you to make them will be rewarded by all of the rave reviews that you’ll get after everyone devours them.

WHAT INGREDIENTS GO INTO POTATO SKINS FILLING?

You can fill potato skins with pretty much anything, and we like to go with lots of flavor, texture, and spice.

The ingredients in this recipe actually makes the potato skins healthy.

• Obviously, we start with potatoes.
• Then, our Healthy Taco Filling (you can leave the beans out to make it simpler).
• Or, if you’re in a hurry, use Beyond Meat Crumbles. 
• To season, we use nutritional yeast, which gives the potatoes a nice cheesy flavor.
• Mexican spices, such as chili powder, cumin, smoked paprika, and cayenne pepper.
• Then we top them with chopped roasted pepitas, green onions, pickled jalapenos, and fresh tomato.

There are so many flavors and textures in this vegetarian potato skins recipe, and that’s what makes them so good.

HOW TO MAKE CRISPY VEGAN POTATO SKINS

STEP ONE

Scrub the potatoes under cool water and pierce with a fork a few times. Bake them for approximately 40 to 45 minutes, or until they’re just fork tender. For ultra crispy skins, lightly oil the potatoes.

You don’t want them to be too soft or the skins will fall apart.

STEP TWO

While the potatoes are baking, make the taco filling 

If you don’t want to make the filling you can saute a diced onion, garlic, vegan beef crumbles, and spices. Use the same seasoning ingredients and instructions from the taco filling.

STEP THREE

Let the potatoes cool until you can handle them without burning your hands.

Cut them in half vertically and scoop out the potato, leaving about a quarter of an inch of potato attached to the skin.

Mix the scooped-out potato with nutritional yeast and salt and pepper until creamy and totally combined.

STEP FOUR

Fill the potato skins with the potato mixture and taco filling and bake for 10 minutes to heat through.

Top with the chopped pepitas, green onion, pickled jalapeno, tomato, and cilantro.

WHAT GOES WITH POTATO SKINS?

Serve our crispy potato skins with these vegan appetizers for a great party!

Guacamole with Spinach 

Vegan Buffalo Chicken Dip 

Loaded Vegan Nachos 

OTHER VEGAN POTATO RECIPES YOU WILL LOVE

CRISPY SWEET POTATO FRIES 

SPICED GERMAN POTATO PANCAKES 

TWICE BAKED RANCH POTATOES 

TRUFFLE PARMESAN BREAKFAST POTATOES 

Make this crispy vegan stuffed potato skin recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.

Let’s connect on Instagram and Twitter. You’ll get a peek into our everyday lives in our stories and see what we’re sharing in our feed.

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Published on April 13, 2017 by Kate, Updated on May 16, 2022 – 8 Comments

Transform your tofu into the most delicious BBQ Tofu Bacon!  Slice it, season it, and bake it, – tofu bacon has that perfect chewy texture that is so yummy in a vegan BLT!

What you need for tofu bacon

Tofu: Not all tofu is created equal.  😉  In order to get that perfect “chewy” texture, you need to start of with 1 package of Extra Firm tofu.  The texture is far superior for this type of thing.  That being said, I prefer regular ‘firm’ tofu in my morning breakfast tofu scramble.

½ BBQ Sauce: I love flavoring my bacon with BBQ sauce for that smoky, sweet & salty flavor combination. This one by Organicville is our favorite, and we are always stocked up at home!

Seasonings: Each of these adds a little depth of flavor to this vegan bacon.

• 1 tablespoon Nutritional yeast flakes (Nooch!!)
• 1 teaspoon Onion powder + ½ teaspoon garlic powder (get them together in bulk here!). I absolutely love the subtle sweetness that onion powder adds. And I don’t think I have to explain why adding garlic is ALWAYS a good idea. 🙂
• Cayenne pepper – just a tiny bit, unless you like things spicier!
• Sea salt – a pinch

Looking for a tofu-free vegan bacon recipe? Try this Eggplant Bacon!

How to make crispy tofu bacon

Step 1: Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper for a non-stick, no-mess option.

Step 2: Drain as much liquid as possible from your extra firm tofu – gently press down on it without crushing it. Slice into ¼ inch thick strips about 1.5 to 2 inches wide, depending on the shape of your tofu block.

Step 3: Whisk together the vegan barbecue sauce and the rest of the seasonings. Use a basting brush to generously brush both sides of each tofu piece and place on baking sheet. (I brushed one side, laid brushed side down on baking sheet and then brushed the top side.)

Step 4: Bake in oven for about 25 minutes, or until crispy. Keep an eye on it during the last few minutes of baking to make sure the BBQ sauce doesn’t start burning.

Add to your BLT sandwich or enjoy on its own!

The ultimate vegan BLT sandwich

Adding vegan tofu, lettuce, and tomato to a sandwich is already a winning combination, but here’s how to take your vegan BLT to the next level:

Add vegan cheese, a dairy-free sauce, sliced red onion, and use a really good multigrain bread!

My favorite store-bought vegan cheese for sandwiches is Chao by Field Roast (we like the creamy original) or the Smoked Gouda from Follow Your Heart. But of course, if you’ve been around for a while, you’ll see that I have my own vegan smoked Gouda recipe you should try!!

Oh, and you’ve GOT to try these vegan bacon bits – so good!! They’re another great vegan “bacon” idea, and delicious in this broccoli salad (which, by the way, makes a great side dish for BLT sandwiches!)

Whatever you decide to add to your sandwich, I know it will be AMAZING because of the smoky BBQ vegan bacon!! If you end up making this, please take a picture and tag me on INSTAGRAM or FACEBOOK. I love seeing your creations!

Love sandwiches? Me too! Here are some more vegan recipes to make amazing sandwiches of all kinds:

• Vegan Chickpea Burger Patties
• Vegan Oat Burgers
• Vegan Lentil Burgers
• BBQ Mushroom Sandwich
• 100% Whole Wheat Bread
• Vegan Egg Salad
• Vegan Chicken Salad

Recipe

This homemade vegan ranch dressing is a great option for people who can’t eat eggs or dairy or choose not to do so. Creamy and delicious, with the perfect balance of seasonings, our easy recipe for ranch dressing might stop you from buying packaged ranch altogether. It’s made from vegan mayonnaise, herbs, and seasonings and has the perfect tang and bold flavors that you’d expect from ranch. Great for dipping chips and crudités, it can double as a salad dressing, but it might also be your new favorite addition to cold potato and pasta salads. And this dressing keeps very well in the refrigerator, so you can make it and use it during the week—if you can resist eating all of it in one meal.

Note that although soy milk and other non-dairy milk substitutes, such as almond, rice, or coconut milk often can be used interchangeably, this particular recipe will work best with plain or unsweetened soy milk. Anything else may slightly change the taste of the finished dressing.

Besides providing a dairy- and egg-free alternative, this recipe is also nut free. Depending on the vegan mayonnaise you buy, this ranch dressing potentially can be gluten free, but it depends on if the mayonnaise has wheat-based ingredients that are commonly used as emulsifiers and thickeners. Double-check your labels before buying. We recommend using apple cider vinegar for the best flavor, but in a pinch, you can use white.

Cook Mode
(Keep screen awake)

• 1 cup vegan mayonnaise

• 1/4 cup soy milk

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/4 teaspoon salt, or to taste

• 1 dash ground black pepper, or to taste

• 1 tablespoon apple cider vinegar, or white

• 2 teaspoons fresh parsley, finely chopped

• 1/2 teaspoon fresh dill, or 1/4 teaspoon dried dill; finely chopped

1. Gather the ingredients.

2. Place the vegan mayonnaise, soy milk, garlic powder, onion powder, salt, pepper, and vinegar in a blender or food processor and process it all together until smooth and creamy.

3. Add in the fresh chopped parsley and the dill and pulse together just until the parsley and dill are both very finely minced. 

4. Taste test and adjust the seasonings to your liking, adding more salt or pepper.

5. Transfer to a small bowl or serving container and place in the fridge. The dressing will thicken slightly and set as it cools.

6. Enjoy!

How to Use Vegan Ranch Dressing

Vegan ranch is a perfect accompaniment for many vegan dishes, like cauliflower wings, fried mushrooms, or simply as a dip for vegetables or chips. Here are other ideas on how to make the best out of this tasty dressing:

• Combine your favorite cooked pasta with the vegan ranch, adding finely diced peppers, red onions, black olives, cherry tomatoes, and diced celery to make a quick and delicious vegan pasta salad. Likewise, you can use it on cubed cooked potatoes, adding other vegetables to make a vegan potato salad.
• Use abundant dressing on chopped romaine hearts, adding a generous amount of vegan parmesan cheese to make a deliciously creamy salad. Radicchio and endives also go great with this dressing.
• Serve the dressing with vegan burgers or hot dogs, or use it as a spread on vegan sandwiches or wraps.
• Use leftover rice, cooked peas and carrots, canned garbanzos, and ranch dressing to make a refreshing rice salad.
• Add a bit of extra mayonnaise and less soy milk to make a thicker dressing to use with vegan empanadas or turnovers.

Nutrition Facts (per serving)
142	Calories
14g	Fat
5g	Carbs
0g	Protein

×

Nutrition Facts
Servings: 8
Amount per serving
Calories	142
% Daily Value*
14g	17%
Saturated Fat 2g	11%
0mg	0%
170mg	7%
5g	2%
Dietary Fiber 0g	0%
Total Sugars 2g
0g
Vitamin C 1mg	3%
Calcium 11mg	1%
Iron 0mg	1%
Potassium 23mg	0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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With fall officially underway (at least here in the Pacific NW) I thought I would add another comforting soup recipe to my collection.  And what could be more comforting than a nice hot bowl of Potato Leek Soup?

I have been listening to your comments, so I knew I wanted a recipe that was

• fast
• simple
• needed no fancy equipment to make
• and didn’t require messing up every pot & pan in the house
• and as an added bonus – is Mary’s Mini Compliant
  
  

Plus there’s the fact that I already had 2 recipe fails this week and “I” needed something fast and delicious too! 

This Vegan Potato Leek Soup is just the thing.

One pot is all you need, with a couple of potatoes, a couple of leeks, and a carton of Veg Broth.  

But if you REALLY want to take it up a notch – crumble up a few crispy french fries on top, with just a little dollop of my Green Chile Sour Cream?  

Dang…….now that is good.

Ok – enough of the ‘blah blah blah’ many of you said you don’t read anyway…..  but if you have read down this far …. what movie does that come from?

“I don’t say blah, blah blah”  

This has quickly become of my favorite movies ever 🙂  Whoever guesses the movie first, with the actor that says it,  gets a free copy of my 2016 Holiday Recipe Guide, so I really hope you didn’t skip this part 🙂

Vegan Potato Leek Soup

We’re going to start by cleaning up 2 large leeks.  Cut off the root end, then turn it around and leave about an inch of the dark green leaves and cut off the rest.  You should be left with the white/light green part with about an inch of the dark green.

Slice these in half lengthwise (from root to tip) and then slice crosswise into ⅜” ribbons.   Try to keep them all about the same size so they cook evenly. Place all the chopped leeks into a bowl of cold water and really swish them around as a lot of dirt and grime hide in between all those layers.  

Drain the leeks and add to a large soup pot.  Add just enough veg broth to keep them from sticking and begin to saute the leeks until really, really, softened.  This will take about 10-15 minutes.  

Add 1 clove of minced garlic right before the leeks have finished softening. and give them a quick stir. 

Meanwhile peel 2 large, baking size Russet Potatoes (Yukon Golds would be really good too but I would add a 3rd potato) and then cut them into similar sized cubes. 

Once the leeks have become almost like mush, add your cubed potatoes and 4 cups of low sodium veg broth.  

Season with salt, pepper, and thyme and add 2 Bay Leaves. 

Bring to a low boil, then reduce the heat to a simmer and cover.  Let that simmer about 15-20 minutes or until the potatoes are super soft. 

Now I said no fancy equipment was required, but I happen to have an immersion blender so I used that to blend my soup.  If you don’t have one you could easily transfer a few cups at a time to your regular blender until the whole soup is pureed and very smooth. 

You can leave it chunky too if that’s what you like. and if it’s too thick – just add a little more broth or water.

Once it’s blended, take a taste and adjust any seasonings.  It will probably need a bit more salt, so add that to your own taste.  I also added 1 teaspoon of Vegan Worcestershire Sauce at this point for a little more flavor. 

I garnished my soup with some fresh chives and a few french fries from my air-fryer for crunch.  As I said above – a big dollop of my Green Chile Sour Cream adds a whole additional layer of flavor – but I’ll leave that optional.

And for those of you who are thinking of trying your first (or maybe another) Mary’s Mini Potato Diet – this soup is absolutely compliant. 

Until next time!

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