Ingredients (for 3-4 servings)
150 g canned corn
150 g canned red beans
1 avocado
2-3 tablespoons hummus or tahini
3-4 tablespoons inactive brewer's yeast flakes (for a "cheesy" flavor)
1 tablespoon olive oil
Red pickled onion (to taste)
fresh chopped parsley
salt and pepper to taste
optional: hot peppers, jalapenos
Cut the potatoes lengthwise and gently remove the center with a fork. Mix it with hummus or tahini, salt, and pepper.
Fill the potatoes with corn, beans, chopped avocado, pickled onion, and parsley.
Sprinkle over the inactive yeast flakes and lightly drizzle with olive oil. This mixture will lightly brown in the oven and give a "cheesy" flavor.
Place the stuffed potatoes in the preheated oven for 10-15 minutes, until a light golden crust forms.
Serve immediately, optionally with hot peppers or jalapeños for an extra flavor boost.
Tips and variations You can also add other vegetables: zucchini, mushrooms, or boiled broccoli.
For an extra boost of protein, sprinkle sunflower or pumpkin seeds on top before baking.
The recipe remains satisfying, nutritious, and completely vegan, with an appearance and taste similar to a cheesy baked dish.
About the author
Alexandru RobeaPassionate about linguistics, cat person. He who gives (helps) quickly gives twice; he who delays gives nothing. Let us try to distinguish between the infinite possibilities of dreams and the restrictive demands of the real world.
