Christina (simplychristina) wrote in vegancooking,
Christina
simplychristina
vegancooking

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This is quickly becoming one of my favorite communities. First time poster here, but I've been lurking for days now.

I made the following last night. Just kind of threw it together, after getting in the mood for both something spicy and baked potatoes.

Well, onto my little recipe:



8 baking or white potatoes (I used white, because the skins are not as tough)
1 10-oz package Morningstar burger crumbles (or equivalent)
1 large can Green Giant Mexicorn (might be 15 oz)
1 can plain diced tomatoes
1 jar salsa (I used one jar of Newman's Own medium chunky salsa)
1 clove minced garlic
dash olive oil

Preheat oven to 450ºF. Scrub and place potatoes on baking sheet. Pierce each about 6 times with fork.
Bake potatoes as usual for 45-60 minutes, depending on how done you like them.

With 15 minutes left to go for potatoes, place olive oil in skillet. Add garlic, and sautee until browned slightly. Add veggie crumbles, and allow to defrost, stirring occasionally. Add corn, and tomatoes. Stir. Then add salsa, about 1/3 jar at a time, mixing well to blend all ingredients.

Allow the complete mixture to heat through, stir, and remove from heat.

Once potatoes are done, slice and top each with some of the veggie mixture.

Oh, and if you can't find Mexicorn (it's canned corn with chopped peppers), feel free to sub in regular canned corn or even try adding your own peppers.

And this is for 8 potatoes, but it can be halved easily enough. Or you can just have leftover topping, which is versatile. It's excellent on a tortilla.



This was a hit last night, and I figured I'd share and simply take the opportunity to post about how wonderful I've found this community since I began lurking and finally joined. You guys and some of the things you make are really inspired/-ing. :)

(The memories aren't working, and I haven't quite figured out tags yet. Can someone help properly tag this thing for the index?)
Tags: vegetables-potatoes
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