Baked Jacket Potato
Ingredients
- 2 tomato paste
- 1 bunch coriander fresh herb
- 250g cherry tomatoes
- 4 large potatoes
- 1 tsp ground coriander
- 1 tbs ground cumin
- 1 tsp paprika
- 200g macro nutritional yeast flakes
- 1 1/2 cup Macro textured vegetable protein
- 1 tbs olive oil
- 3 cloves garlic, minced
- 1/2 carrot
Method
- Preheat oven to 200°C.
- Pierce potatoes all over with a fork, then wrap each in foil. Place directly on oven rack in the centre of oven. Bake 50-60 minutes or until tender.
- Meanwhile, place textured vegetable protein in a bowl and stir in 2/3 cup boiling water. Let stand for five minutes or until hydrated.
- Heat oil in a medium non-stick saucepan over medium heat. Add garlic and sauté for 1 minute. Add cumin, coriander and paprika and cook for another minute, stirring. Add tomato paste, carrot and tomatoes. Cook, stirring occasionally, until thickened. Stir in textured vegetable protein and coriander and season with pepper to taste.
- Remove cooked potatoes carefully from foil, cut a cross into the top of each and pull gently to create an opening. Top each with vegan mince and serve with cherry tomatoes and nutritional yeast flakes.
