Potatoes stuffed with sage, onion and rice

Ingredients

• 6 medium potatoes
• 3 tablespoons fine breadcrumbs
• 2 teaspoons sage
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 onions
• 1 tablespoon cooked rice
• 30 g vegan butter
• 1 tablespoon chickpea flour
• 2 tablespoons water

Missing an ingredient?

• What to use instead of rice
• What to use instead of onion
• What to use instead of vegan butter
• What to use instead of breadcrumbs
• What to use instead of potatoes
• What to use instead of black pepper

Instructions

1. Scrub the potatoes well and simmer them in their skins for 15 minutes. Carefully lift them out and let them cool.
2. Chop the onions and sage and mix them with the breadcrumbs, rice, salt, pepper and the chickpea flour whisked with the water. This is your filling.
3. Cut the potatoes in half, hollow out the centers with a paring knife and fill the hollows. Peel them, put the halves back together and tie them with string if needed.
4. Put them in a baking dish with the melted vegan butter and bake at 220°C (425°F) for 20-30 minutes, turning them so they brown on both sides.
5. Serve with applesauce and a brown gravy.

Nutrition facts

Approximate, per serving (about 476 g). Calculated with data from USDA FoodData Central.