These vegan loaded baked potatoes feature the best easy vegan cheddar cheese sauce. Garlic broccoli, and shiitake bacon! The baked potatoes are absolute perfection on their own. I used my favorite baking method. Baking them in stages, at first with nothing on them. Then brushed with oil and generously sprinkled with salt and fresh cracked black pepper. The baked potatoes are amazing on their own. But, I promise you will not regret loading them up with broccoli, cheese and “bacon”!
What You Need For This Spud Extravaganza:
- Potatoes: Of course. I like russet potatoes for baked potatoes!
- Olive Oil: To brush the potatoes and for sautéing the broccoli and mushrooms.
- Broccoli and Garlic: Are sautéed for one of the toppings.
- Shiitake Mushrooms: These will mimic the bacon for our loaded potatoes.
- Liquid Smoke, Maple Syrup, Soy Sauce and Smoked Paprika: These are the marinade for the mushrooms to give them that bacon flavor!
- Vegan Butter: I used Earth Balance.
- Flour: This is mixed into the butter once it has melted and it will create a roux.
- Vegan Cheddar and Nutritional Yeast: For the rest of the cheese sauce.
For some reason, I woke up the other day, and all I could think of was cheesy baked potatoes. Then I started dreaming about baked potatoes with cheese and broccoli. And then bacon. And before I knew it, I just literally had to make my own vegan loaded baked potatoes. Once I tasted them, I knew I had to share them with you!
Why Should You Make These Loaded Potatoes?
- The method I used to bake these potatoes is the absolute best!
- One bite of perfectly baked potato, shiitake bacon, garlicky broccoli and cheddar cheese sauce it will be one of the greatest moments of your life!
- You can make all the topping while the potatoes bake, so this is a pretty quick meal!
- These loaded potatoes make the perfect meal, or can be an amazing side for your protein! They are awesome with bbq tofu!
- The skin of these potatoes is crispy, salty and peppery and absolutely everything!
Vegan Loaded Baked Potatoes
For The Shiitake Bacon
- 4 Ounces Shiitake mushrooms, sliced
- 1 Tablespoon Liquid smoke
- 2 Tablespoons Soy sauce
- 2 Tablespoons Agave syrup
- 1/2 teaspoon Smoked paprika
- 2 teaspoons Olive oil
For The Baked Potatoes
- 4 Large Russet potatoes
- 1/4 Cup Olive oil
- Salt and Fresh cracked black pepper
For The Garlic Broccoli
- 1 Tablespoon Olive oil
- 6 Cloves Garlic, chopped
- 1 Small head of Broccoli, cut into florets
- Salt and pepper to taste
For The Cheese Sauce
- 2 Tablespoons Vegan butter, I used Earth Balance
- 2 Tablespoons All purpose flour
- 1 1/2 Cups Non-dairy milk, unsweetened I used oat milk
- 1 1/2 Cups Vegan cheddar style shreds, I used Violife
- 2 Tablespoons Nutritional yeast
- Salt and Pepper to taste
- Preheat the oven to 450 degrees(F).
- 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.
- 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.
- Bake the potatoes for 25 minutes. Remove them from the oven.
- Brush each side of each of the potatoes with olive oil and then generously sprinkle with salt and cracked black pepper.
- Put the potatoes back in the oven and bake for 25 more minutes or until the potatoes are super tender in the center.
- While the potatoes bake, make the toppings.
- 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.
- Now, make the shiitake bacon. Remove the mushrooms from the marinade and discard the marinade.
- 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.
- Add the mushrooms and sauté, reducing heat as needed until the shiitakes are nice and brown. About 5 minutes. Set aside.
- Last, make the cheese sauce. Heat the vegan butter on medium in a medium sized saucepan. Once the butter has melted, add the flour.
- Whisk the flour into the butter and create a paste(roux). Let simmer for 1-2 minutes.
- 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.
- Bring to a simmer, and let the milk thicken. It will take 1-2 minutes.
- 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.
- 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!