Amy is my fabulous newly-vegan sister. She is a person with great personal power, and also great cooking abilities. In primary school she was known as 'Ama-star', now she is living her old nickname. Amy is one of the best home chefs I know, which is why I'm stoked that she could contribute this recipe. Amy says when she converted, she just wanted some recipes for simple home cooked meals. This ticks all the boxes. Thanks Amy!
Vegalicious Tasty-tatoes
Ingredients:
For the Filling
5 large potatoes
1 small onion, finely chopped
1 small can of corn kernels (drained)
½ a zucchini, finely chopped
3 tbsp chopped continental parsley
1 tsp garlic
2 tbsp olive oil
1 tbsp Dijon mustard
3 tbsp vegan mayonnaise (eg. Praise 97% Fat Free)
2 tbsp Tofutti sour cream
For the Topping
3 tbsp finely chopped vegan cheese (eg. Cheesley)
Paprika
• Preheat the oven to 180 degrees.
• Cook the potatoes until well done. I microwaved mine in a steamer.• While the potatoes are cooking, heat the oil in a pan and add garlic, onion and zucchini. Cook gently until soft and set aside.
• In a large bowl, combine drained corn kernels, Dijon, mayonnaise, sour cream and parsley. Stir in cooled onion and zucchini mix.
• Line a cookie sheet with baking paper and place the potatoes, cut in half, onto the sheet. Spoon insides of the potatoes out, leaving a potato case. Add potato insides to corn mix and stir until combined.
• Spoon corn mix into potato cases.
• Sprinkle cheese on top of each potato half, and sprinkle with paprika.• Bake for about 25 minutes, or until golden brown and cheese is melted.
• Serve with Dressed Rocket.
