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Savoury baked potatoes with smoky beans & creamy slaw
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5 from 3 votes

Savoury Baked Potatoes with Smoky Beans & Creamy Slaw

The ultimate savoury baked potatoes with smoky beans & creamy slaw - comforting, wholesome and absolutely delicious. One for the whole family.
Course Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Baked potatoes, Coleslaw, Potatoes, Slaw, Smoky beans
Prep Time 30 minutes
Cook Time 1 hour
Author Niki Webster

Ingredients

  • 4 medium baking potatoes
  • Olive oil to rub
  • Sea salt

Filling ingredients

  • 1 small bunch chives finely chopped
  • 4 tbsp nutritional yeast
  • 3 tbsp vegan yogurt or mayo
  • 1 tsp sea salt flakes
  • Black pepper
  • 2 spring onions sliced
  • 1 tbsp olive oil

For the beans

  • 2 tbsp olive oil
  • 1 large red onion sliced
  • 3 cloves garlic sliced
  • 1 tsp smoked paprika
  • 1 tsp cumin seeds
  • 150 g cherry tomatoes sliced
  • 5 sun-dried tomatoes oil chopped up
  • 2 tsp harissa paste
  • 250 g black beans
  • 100 ml water
  • 1 tsp sea salt
  • Black pepper
  • 3 tbsp fresh thyme

For the slaw

  • 1/4 medium cabbage sliced finely into strips
  • 3 spring onions sliced finally
  • 1 carrot sliced thinly into batons

For the dressing

  • 3 tbsp vegan mayonnaise
  • 3 tbsp coconut or plant-based yogurt
  • Finely grated zest 1 lemon
  • Juice ½ lemon
  • 1/2 tsp sea salt
  • Black pepper
  • 4 tbsp mint shredded
  • 4 tbsp dill shredded

For the toasted seeds

  • 3 tbsp sesame seeds
  • 3 tbsp sunflower seeds
  • Big pinch sea salt flakes

Instructions

For the baked potatoes

  • Pre heat your oven to 200 c
  • Rub a little olive oil and sprinkle salt over the potatoes, then wrap in foil.
  • Place in the oven on a baking tray and bake for 25 minutes.
  • Remove the oven and unwrap the potatoes. Place bake on the tray and bake for a further. 20-30 minutes until their skins are crispy, and sticking one with a fork meets no resistance

For the beans

  • Add the oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and spices and fry for 30 seconds more.
  • Add the tomatoes, sun-dried tomatoes and harissa to the pan and cook for 5-10 minutes until the tomatoes have softened.
  • Now add the beans and water and cook on a low heat for 5 minutes.
  • Finally, add the salt, black pepper and fresh thyme.

For the slaw

  • Add the cabbage, onions and carrots to a large bowl.

To make the dressing

  • Add the ingredients to a jar and mix to combine.
  • Now add the dressing to the veg and mix to combine.
  • Add the fresh mint and stir again.
  • Add 1 tbsp of the toasted seeds.

To serve

  • Slice the baked potatoes in half.
  • Scoop out the flesh and add to a large bowl.
  • Now add the filing ingredients to the potato flesh. Mix to combine thoroughly.
  • You can now fill the potato skins with the savoury filling.

To make the seeds

  • Add to a dry pan and gently toast on a medium heat until lightly brown. Be careful not to burn them.
  • Stir in the salt, then transfer to a jar with a lid.
  • Serve with the smoky beans and slaw and toasted seeds.

Notes

4 servings