Gluten-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
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!