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Leek and Wild Mushroom-Stuffed Potato Skins
DIANNE'S VEGAN KITCHEN20Ingredients
70Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 baking potatoes (large)
- 3 Tbsp. olive oil
- 1 leek (finely sliced, green parts included)
- 4 cloves garlic (peeled and crushed)
- 1 head broccoli (florets and stems finely diced)
- 10.5 oz. wild mushrooms (your choice, roughly chopped)
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried sage
- 1 tsp. dried thyme (or 2 teaspoons mixed herbs instead of the previous three)
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/3 cup almond milk (or soy milk)
- 1 handful toasted sunflower seeds
- 2 Tbsp. nutritional yeast flakes
- 2 Tbsp. whole grain mustard
- 1 handful fresh chives (finely chopped)
- 1 1/4 cups soy yogurt (unsweetened)
- 1 Tbsp. lemon juice
- 1/2 Tbsp. lemon zest
- 1 pinch sea salt
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium830mg35% |
| Potassium1680mg48% |
| Protein19g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber15g60% |
| Sugars6g |
| Vitamin A35% |
| Vitamin C280% |
| Calcium20% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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