Beyond Vegan kitchen

Beyond Vegan Loaded Stir-Fry Baked Potatoes

Name: Beyond Vegan Loaded Stir-Fry Baked Potatoes
Ingredients: 6–8 red potatoes, scrubbed clean; 2 tbsp avocado oil; Sea salt, to taste; Black pepper, to taste; Aluminum foil; 1 cup mushrooms, sliced; 1 cup broccoli florets; 1 zucchini, sliced; 1 cup carrots, julienned or thin sliced; 1 onion, sliced; 1–2 bell peppers, sliced; 1–2 cups fresh spinach; ¾ cup vegetable broth; ¼ cup coconut aminos; 1½ tbsp maple syrup; 1 tsp sesame seed oil; 2–3 cloves garlic, finely chopped; ½–1 tsp crushed red pepper flakes (optional heat); 1 tbsp cornstarch; 2 tbsp cold water (for slurry); Sea salt; Garlic powder; Onion powder; Black pepper; Smoked paprika; Optional herbs: dried thyme, Italian seasoning, oregano

Crispy baked red potatoes loaded with savory stir-fried vegetables and a glossy, sweet-savory vegan stir-fry sauce.

Ingredients

For the Baked Potatoes

6–8 red potatoes, scrubbed clean
2 tbsp avocado oil
Sea salt, to taste
Black pepper, to taste
Aluminum foil

For the Stir-Fry Vegetables

1 cup mushrooms, sliced
1 cup broccoli florets
1 zucchini, sliced
1 cup carrots, julienned or thin sliced
1 onion, sliced
1–2 bell peppers, sliced
1–2 cups fresh spinach

For the Vegan Stir-Fry Sauce

¾ cup vegetable broth
¼ cup coconut aminos
1½ tbsp maple syrup
1 tsp sesame seed oil
2–3 cloves garlic, finely chopped
½–1 tsp crushed red pepper flakes (optional heat)
1 tbsp cornstarch
2 tbsp cold water (for slurry)

Seasonings

Sea salt
Garlic powder
Onion powder
Black pepper
Smoked paprika
Optional herbs: dried thyme, Italian seasoning, oregano

Instructions

Step 1: Bake the Potatoes

1
Preheat oven to 400°F (205°C).
2
Place red potatoes on a baking sheet.
3
Drizzle with avocado oil, then sprinkle generously with sea salt and black pepper.
4
Wrap each potato individually in foil.
5
Bake directly on the oven rack or tray for 50–60 minutes, until fork-tender.
6
Remove from oven and keep wrapped to stay warm.

Step 2: Prepare the Stir-Fry Sauce

1
In a small bowl, whisk together vegetable broth, coconut aminos, maple syrup, sesame oil, chopped garlic, and crushed red pepper flakes.
2
In a separate bowl, mix cornstarch + cold water to make a slurry.
3
Set both aside.

Step 3: Sauté the Vegetables

1
Heat a large skillet or wok over medium-high heat.
2
Add 1–2 tbsp avocado oil.
3
Add onions and carrots first; sauté 2–3 minutes until slightly softened.
4
Add mushrooms, broccoli, zucchini, and bell peppers.
5
Season with sea salt, garlic powder, onion powder, black pepper, smoked paprika, and herbs of choice.
6
Stir-fry for 5–7 minutes, keeping vegetables vibrant and slightly crisp.
7
Add spinach last and toss until just wilted.

Step 4: Add & Thicken the Sauce

1
Pour stir-fry sauce into the pan with vegetables.
2
Bring to a gentle simmer.
3
Slowly add the cornstarch slurry while stirring.
4
Cook 1–2 minutes until sauce thickens and coats the vegetables evenly.
5
Taste and adjust seasoning if needed.

Step 5: Load the Potatoes

1
Carefully unwrap baked potatoes and slice down the center.
2
Gently fluff the inside with a fork.
3
Spoon generous amounts of the stir-fry vegetables and sauce over each potato.

Optional toppings

Toasted sesame seeds
Chopped green onions
Fresh cilantro
Extra crushed red pepper
Drizzle of sesame oil or coconut aminos

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