Vegan Loaded Baked Potatoes

Step 1

Preheat the oven to 450 degrees(F).

Step 2

Now, marinate the mushrooms. Add the sliced shiitakes to a medium sized mixing bowl. Pour the liquid smoke, soy sauce, agave and paprika over the mushrooms. Toss to coat them and then let them sit in the marinade on the counter while you start baking the potatoes.

Step 3

Then, take your potatoes and using a fork, poke holes into each side of the potatoes. Put them on a sheet pan lined with parchment paper or foil that has been sprayed with non-stick spray.

Step 4

Bake the potatoes for 25 minutes. Remove them from the oven.

Step 5

Brush each side of each of the potatoes with olive oil and then generously sprinkle with salt and cracked black pepper.

Step 6

Put the potatoes back in the oven and bake for 25 more minutes or until the potatoes are super tender in the center.

Step 7

While the potatoes bake, make the toppings.

Step 8

The broccoli can be done first, heat the olive oil on medium high in a large non-stick skillet. Add the garlic and broccoli. Season with a pinch of salt and pepper. Sauté, reducing heat as needed until the broccoli is tender. About 7-8 minutes. Set aside.

Step 9

Now, make the shiitake bacon. Remove the mushrooms from the marinade and discard the marinade.

Step 10

Heat the olive oil on medium high. I like to use the same skillet I cooked the broccoli in so I'm not dirtying another pan.

Step 11

Add the mushrooms and sauté, reducing heat as needed until the shiitakes are nice and brown. About 5 minutes. Set aside.

Step 12

Last, make the cheese sauce. Heat the vegan butter on medium in a medium sized saucepan. Once the butter has melted, add the flour.

Step 13

Whisk the flour into the butter and create a paste(roux). Let simmer for 1-2 minutes.

Step 14

Add the non-dairy milk and a pinch of salt and pepper. Whisk to fully combine with the roux so there are no lumps left.

Step 15

Bring to a simmer, and let the milk thicken. It will take 1-2 minutes.

Step 16

Reduce heat to low and add the vegan cheese, nutritional yeast and a pinch of salt and pepper. Continue to whisk until the cheese has completely melted and the sauce is nice and smooth. Turn off the heat.

Step 17

Once the potatoes are done. Cut them open through the center, then fill with cheese sauce, broccoli and "bacon". Serve immediately. All of the elements reheat well!