Gluten-Free Vegan Stuffed Potatoes Recipe

imageGluten-Free Vegan Stuffed Potatoes Recipe

15 medium-sized Yukon Gold potatoes

halved 2 tablespoons olive oil

1 pound cremini mushrooms

chopped 8 cloves garlic

minced 1/2 teaspoon salt 1/8 teaspoon black pepper 1/2 cup chopped parsley

plus 1/4 cup for garnish 3 shallots

chopped 2 tablespoons tomato paste 1 large carrot

grated finely One 28-ounce can crushed tomatoes

6 saffron threads

1/4 teaspoon cinnamon

1/2 teaspoon ground cumin

DIRECTIONS

Set up 2 bowls of cold water. Using a metal melon baller (or a spoon if you don’t have one), scoop out the center of the potatoes and place the centers in 1 bowl and the prepped potatoes in the other. (Reserve the centers for future use.*)
In a 4- to 6-quart deep sauté pan with a lid, heat 1 tablespoon of the olive oil over high heat. Add the mushrooms, half of the garlic, ¼ teaspoon of the salt, and the pepper. Sauté until the mushrooms are dry, stirring often, for 7 minutes. Then, reduce the heat to medium, add the parsley, and cook for 2 more minutes. Set aside.

Add the remaining olive oil to the same pan and increase the heat to medium-high. Sauté the shallots and remaining garlic until the shallots are translucent, for about 7 minutes.

Add the tomato paste and carrot, reduce the heat to medium, and cook for 6-7 minutes, stirring frequently. Add the crushed tomatoes and continue cooking for about 3 minutes. Add the remaining salt, saffron, cinnamon, and cumin. Increase the heat to medium-high and cook for 5-7 minutes.

Meanwhile, fill each potato half with cooked mushrooms. Arrange them on the sauté pan, mushroom side up, over the tomato sauce.
Bring to a boil, cover, and simmer until the potatoes are tender, about 1 hour. Garnish with parsley and serve warm.

*Note: Use scooped potato pieces for breakfast by sautéing them in olive oil until tender. Add 2 eggs, salt, and pepper and cook until the eggs are done. Serve warm. Remember to keep the potato pieces in cold water so they don’t turn brown!

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About Chef Lex

20 yrs in the business, I am on a constant journey to improve my basic knowledge of food preparation and historical content. Everyday is an opportunity to educate myself... Cooking is like love, it should be entered into with abandon or not at all..

Posted on March 17, 2014, in Vegan and tagged , . Bookmark the permalink. Leave a comment.

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