Marinara sauce, melted vegan cheese, and simple steamed vegetables on a baked potato add up to an irresistable pizza-flavor vegetable dish. Potatoes make for a healthy “crust” that’s low in fat and naturally gluten-free. The kids will love this! Vary the vegetable toppings as you’d like. Try peppers, onions, artichokes, and other favorite pizza veggies. Photo by Rachael Braun.
Serves: 4 or more
- 4 large baking potatoes
- 1 cup stemmed and thinly sliced small mushrooms
- 1 1/2 cups finely chopped fresh broccoli florets
- 1 cup marinara sauce, or more as needed
- 1 to 1 1/2 cups grated mozzarella-style nondairy cheese
- Dried oregano or basil
Bake or microwave the potatoes until done. When cool enough to handle, cut each in half lengthwise. Fluff the inside of each potato half with a fork.
Meanwhile, steam the mushrooms and broccoli in small skillet with a small amount of water until just tender, then drain.
Spread about 2 tablespoons of pizza sauce on each potato half, followed by 2 to 3 tablespoons grated cheese. Top evenly with the steamed broccoli and mushrooms.
Bake in a preheated 400-degree F. oven for 10 minutes, or until the cheese is bubbly. Serve at once.
Per Serving: 486 calories; 85g of carbs; 11g of fat; 11g of protein; 704mg of sodium; 11g of sugar.
- Here are more easy, tasty potato recipes.