The Ultimate Vegan Baked Potato

Ingredients:

-1 large Russet Potato

-1/2 cup Roasted Broccoli (or any style of cooked broccoli), chopped

-1/4 cup Vegan Steak (recipe below)

-3-4 tablespoons Vegan Cheddar Cheese, shredded

-1 teaspoon Vegan Butter

-2 teaspoons Trader Joe’s Garlic Spread (optional)

The Following Seasonings to Taste:

-Salt

-Pepper

-Seasoning Salt

-Vegan Sour Cream (optional)

-Sliced Scallions for garnish (optional)

Directions:

Leaving the skin on, thoroughly wash the potato and pat dry. Using a fork, poke holes all over the potato. Taking about a teaspoon of salt in the palm of your hand, rub it into the skin of the potato
Bake the potato in the oven or microwave until tender
Laying the potato flat, cut a rectangle out of the top of the potato and peel the skin off in that section. Using a spoon, scoop out the middle of potato and place it into a microwave-safe bowl. Be sure to leave a bit of the potato (about 1/2 centimeter) around the perimeter so that the skin of the potato can stand alone
Add the broccoli, vegan steak, cheese, butter, garlic spread, seasoning salt, and pepper to the bowl. Stir the ingredients well to combine
Microwave the filling until the cheese melts
Scoop the filling into the potato shell and top with vegan sour cream and scallions

Vegan Steak

Ingredients:

-3/4 cup Vegan Beef of Choice (I used the Verisoy Taiwanese Beef Slices)

-1 tablespoon Better Than Bullion Vegetarian No Beef Base

-1 teaspoon Low Sodium Soy Sauce

-3-4 tablespoons Water

-Garlic Powder

-Black Pepper

-Dried Thyme

-Oil for Frying (about 1 teaspoon)

Directions:

Dice the vegan beef into bite-sized pieces. Season with pepper, garlic powder, and thyme
Heat the oil in a medium saucepan. Add the vegan beef and cook until it browns
Add the Better Than Bullion, soy sauce, and the water to the pan
Cook until the water has evaporated and the steak is browned and crispy