Baked potatoes with spicy kidney beans and vegan sour cream
200ml Basic cashew cream
2 tbsp lemon juice
1/4 tsp garlic powder
1 tbsp fresh chives, chopped
a pinch of salt
4/6 small organic potatoes, skin on
1 tbsp olive oil, divided
a pinch of salt and black pepper
one 400g can red kidney beans
2 tbsp tomato paste
1 tsp smoked paprika
1/4 tsp chilli powder
100ml vegetable broth or water
For the vegan sour cream:
For the baked potatoes:
Preheat oven to 200C. Wash potatoes thoroughly. Rub with 1/2 tbsp olive oil, season with salt and pepper. Bake for 40 minutes or until fork tender.
While potatoes cook, make the filling. Heat 1/2 tbsp olive oil in a small pot and bloom spices on low until fragrant, about 2 minutes. Dissolve tomato paste in veg broth or water, add to the spicy oil and stir to combine. Add beans, season with salt and pepper and cook on medium high until sauce reduces, about 5 minutes. Keep warm until ready to serve.
To prep the vegan sour cream simply mix all the ingredients in a small bowl and refrigerate until ready to use. This can be made in advance.
When potatoes are done remove from the oven. Carefully score potatoes in the middle and gently press the sides to reveal the flesh. Spoon warm filling on top, garnish with vegan sour cream and parsley and enjoy.