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Vegan Spicy Kidney Bean Baked Potatoes
Spicy red kidney bean vegan baked potatoes! Full of deep flavours with spice and hints of sweetness, this dish is perfect as a comforting weeknight dinner, and brilliant for meal prep too. Gluten-free, oil-free, super simple.
Preheat the oven to 200 decrees C/390 F. Arrange the potatoes on a sheet of baking paper and bake in the oven for around 45-50 minutes, until soft. This will depend on the size of the potatoes you use.
Meanwhile, add the onion, garlic and red bell pepper to a non-stick frying pan with around 1/4 cup water and sauté for 2-3 minutes, until softened.
Add the oyster mushrooms together with the paprika, cumin and basil. Cook for a further 3-4 minutes, until the mushrooms soften.
Add the kidney beans, tinned tomatoes, tamari and apple cider vinegar. Cook for around 5-7 minutes, stirring frequently and the last minute stir in the green peas.
Serve in the baked potatoes with mashed avocado on top.
Calories: 435kcal, Carbohydrates: 87g, Protein: 15g, Fat: 6g, Saturated Fat: 1g, Sodium: 806mg, Potassium: 2297mg, Fiber: 12g, Sugar: 9g, Vitamin A: 1718IU, Vitamin C: 69mg, Calcium: 106mg, Iron: 7mg