This festive take on the loaded baked potato brings together a variety of holiday flavors in a single dish. Hearty roasted jackfruit, savory caramelized onion and mushroom gravy, and vibrant veggies inject bold flavors into the basic baked potato.
2medium Russet potatoesthoroughly washed and blotted dry
1cupmushrooms (any variety)washed and sliced
1/2medium onion, any varietysliced
1medium carrotpeeled and diced
1cupfrozen kale or spinach
1cupjackfruit in brinedrained, rinsed and roughly chopped
1tspvegan chicken bouillonwe use Jada Chicken Salt
1 tsponion powder
1/4 tspsea salt
2Tbspvegan butter or vegetable oilreplace with water or vegetable broth to make it oil-free!
1packagevegan gravy mixwe suggest Simply Organic or Leahey Gardens Golden or Creamy Gravy Mix
1cupwateryou can also use vegetable broth
Cooking oil spray
Preheat the oven to 425 degrees F.
Line a baking sheet with foil. Prick the potatoes with a fork 3-4 times. Lay on the baking sheet and bake in the oven for about 45 minutes until tender. Remove from the oven and set aside.
While the potatoes are baking, line a baking sheet with foil or parchment paper and lightly coat with an even layer of cooking oil spray. In a mixing bowl add the chopped jackfruit along with ½ tsp thyme, ½ tsp vegan chicken bouillon, 1 tsp garlic powder, and remaining spices (except for the sea salt) and mix until evenly coated. Spread in an even layer on the baking sheet and bake for about 20 minutes in the oven until edges are golden brown and most of the moisture has dried out of the jackfruit . Remove from oven and set aside.
Add kale or spinach to a pan with diced carrots and salt. Heat on medium low for about 15 minutes until the vegetables are warmed through and carrots are just becoming tender. Remove from heat and set aside.
Add oil or butter to a pan and heat over medium flame until pan sizzles when sprinkled with water. Add onions and mushrooms and remaining spices and cover with a lid. Allow to cook with the lid on, undisturbed, for about 5 minutes. This will allow the mushrooms and onions to simultaneously caramelize on the bottom and steam which accelerates the cooking process. Remove the lid and continue to saute with a spatula for another 5-7 minutes until the vegetables have deep brown color and the onions are soft and glossy. Add water and gravy mix and whisk until well combined. Simmer for about a minute until thickened.
Slice baked potatoes in half lengthwise. Spoon in a generous portion of gravy followed by heaping spoonfuls of steamed veggies and jackfruit. Top with more gravy and garnish with chopped parsley.
Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington.