This delicious, American dinner is full of vegetables and flavour. It contains no nuts, eggs or lactose and is made from russet potatoes, vegan sour cream, vegan plain yogurt, meatless burger patties, breadcrumbs ,yellow onions and ketchup.
Special diets: Vegetarian | nuts-free | eggs-free | lactose-free |
️Allergens: not vegan | soy | gluten |
⏱ 106 mins – easy
🍽 5 servings – 456 kcal per serving
- 5 russet potatoes
- ½ cup vegan sour cream
- ½ cup vegan plain yogurt
- 2 tsp plant-based butter
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 Ib meatless burgers patties
- 1 cup breadcrumbs
- 2 tbsp tapioca flour
- 1 yellow onion
- 3 cloves garlic
- 2 tbsp tomato paste
- 2 tsp vegan worcestershire sauce
- ½ tsp herb-seasoned salt
- 1 tsp black pepper
- 1 tsp dried thyme
- ½ tsp italian seasoning
- ¼ cup ketchup
- 2 tbsp olive oil
- ¼ tsp dried parsley
- An eighth bunch chives
- 1 knife
- 1 colander
- 1 baking sheet
- 1 spoon
- 2 bowls
- 1 skillet
- 1 whisk
- 1 oven
- 1 hand masher
- 1 wooden spoon
- 1 serving plate
Peel yellow onions and garlic, then slice them.
Rinse russet potatoes.
In the same colander, drain the potatoes.
Rinse chives in a colander.
In the same colander, drain the chives.
Dice the chives.
Preheat the oven to 370°F for 12-15 minutes.
Put the potatoes in a baking sheet.
Put the baking sheet in the oven for 30 minutes to get baked potatoes.
Take the baking sheet out of the oven and set it aside to cool.
Scoop out the inside of the cooled baked potatoes with a spoon to get mashed potatoes and hollowed out potatoes.
Transfer mashed potatoes to a bowl. Add in vegan sour cream, vegan plain yogurt, plant-based butter, salt, garlic powder, and ½ black pepper. Mash with a hand masher to get creamy mashed potatoes.
Heat olive oil in a skillet. Add onions, garlic, tomato paste, dried parsley, herb-seasoned salt, 1 tsp black pepper, dried thyme, and Italian seasoning. Add meatless burger patties to the skillet and cook for 3 minutes.
Crumble meatless burger patties with a wooden spoon.
Cook for 5 minutes, stirring occasionally.
Combine breadcrumbs, tapioca flour, 3 tbsp of water, and vegan worcestershire sauce in a bowl with a whisk to get a sauce mixture.
Add the sauce mixture to a skillet and cook for 3 minutes to get a meatloaf filling.
Add ketchup to the hollowed out potatoes, then fill it with meatloaf filling.
Put potatoes in the oven on a baking sheet. Bake for 25 minutes, take it out of the oven, then add mashed potatoes on top of each potato. Return it to the oven and bake for 15 minutes, then take it out again.
Set it aside for 5 minutes, then add diced chives.
Transfer beyond meatloaf stuffed and baked potatoes to a serving plate.
It’s ready to be served !