Monday Meal Planning – Baked Potatoes with Creamy Veggies & Sausage

by Laurel on March 5, 2013

This week’s Monday meal was a bit of a happy accident. I bought a bag of organic Idaho potatoes on sale and decided to throw them all in the oven at once and bake them so I’d have a bunch of leftovers for the week. When it came to figuring out what to go with them, I just started chopping up stuff and throwing them in a big soup pot, and ended up with some seriously healthy comfort food. This is a great cold weather recipe and that’s both good-for-you and deeply satisfying. Who doesn’t love a loaded baked potato? This one’s vegan-friendly and is also a money saver. Enjoy.

Baked Potatoes w/ Creamy Veggies & Sausage

Baked Potatoes w/ Creamy Veggies & Sausage

1 bag of white Idaho potatoes or sweet potatoes (about 5 lbs.)
3 large carrots
1 large yellow onion
1 red bell pepper
4 garlic cloves
1 1/2 cups Brussels sprouts
4 celery stalks
2 tbsp. olive oil
1 tbsp. paprika
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ground mustard seed
1 can red kidney beans
1 package veggie sausage (such as Gimme Lean)
1 big handful fresh sage leaves
1 big handful fresh Italian parsley leaves
1 can coconut milk (such as Thai Kitchen)
1 tbsp. hot sauce (such as sriracha)

Preheat your oven to 425 degrees. Prick the potatoes with a fork on all sides and rub them with 1 tbsp. of olive oil. Sprinkle a little salt on the skin and place them in the oven directly on the oven rack. Cook for about 45 minutes to 1 hour until you can easily stick a fork in them. Set the potatoes aside.

Chop up the carrots, onion, bell pepper, garlic cloves, and celery and put them in a big soup pot or deep saute pan over medium-high heat on your stovetop. Pour in the olive oil and stir well. Cut the stems off the Brussels sprouts and then cut them into quarters. Add them to the pot and stir again. Allow the veggies to cook for 10-15 minutes until they are softened.

Sprinkle in the paprika, salt, pepper, and mustard seed, and stir well. Reduce heat to low.

In a separate pan, break up the veggie sausage with your hands or a spatula into the pan and cook it for about 5 minutes over medium-high heat until it turns golden brown. While it’s cooking, break it up more with your spatula and stir frequently.

Add the veggie sausage to the vegetables. Rinse and drain the beans and add them in too. Stir well. Chop up the sage and parsley and add them in. Stir well. Pour in the coconut milk and stir. Add in the hot sauce to taste.

When you’re ready to serve, slice open a baked potato on a plate or in a bowl then pour a generous scoop of the creamy veggie and sausage mixture on top. Store leftovers in the refrigerator for up to 4-5 days.

Baked Potatoes Potatoes ready to be baked Brussels sprouts The Brussels sprouts with the stems removed and quartered. Ready to be added to the pot. Baked Potatoes with Creamy Veggies & Sausage The veggie and bean mixture before I added the coconut milk in. Gimme Lean Veggie Sausage Veggie sausage browning in the pan.

Baked Potatoes w/ Creamy Veggies & Sausage
Baked Potatoes w/ Creamy Veggies & Sausage
Baked Potatoes w/ Creamy Veggies & Sausage
Baked Potatoes w/ Creamy Veggies & Sausage
Baked Potatoes w/ Creamy Veggies & Sausage

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