Cozy & Easy Vegan Mini Baked Potatoes with Roasted Broccoli (Dairy-Free)

há 2 semanas

Inspired by: @iszy

After a trip filled with dining out, sometimes all you crave is a simple, comforting, home-cooked meal that brings you back to your roots. This recipe for mini baked potatoes and perfectly roasted broccoli is exactly that – a nostalgic, dairy-free, and vegan delight that's both easy to prepare and incredibly satisfying. Many in the abillion community agree, praising it as "so easy to make and so delicious!" and noting how "appetizing" these creamy potatoes look. It's the ultimate answer to "What's a quick, cozy vegan dinner?" or "How can I make healthy, yet comforting, plant-based food at home?"

This recipe transforms humble baby Dutch yellow potatoes into adorable, bite-sized baked wonders, paired with tender, flavorful roasted broccoli. It's a testament to how simple ingredients can create a truly memorable meal.

Plated mini baked potatoes topped with vegan sour cream, cheese, butter, and bac'n bits, alongside roasted broccoli florets.

Why You'll Love This Recipe

Effortlessly Delicious: With minimal prep and hands-on time, you get maximum flavor.
Comfort Food Reinvented: Enjoy classic baked potato vibes with a wholesome, plant-based twist.
Dietary Friendly: Naturally vegan and dairy-free, this recipe is also gluten-free, making it suitable for many dietary needs.
Versatile: Perfect as a main course for a weeknight dinner or a delightful side dish for any gathering.
Kid-Friendly: The mini size of the potatoes makes them a fun and appealing option for younger eaters. As one abillion user shared, they "loved these mini ones!"

Ingredients

- 1 lb (about 450g) baby Dutch yellow potatoes (or other small potatoes)
- 1 head of broccoli, cut into florets
- 2 tablespoons il casolare Grezzo Naturale Olive Oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon Badia Garlic Powder
- For Topping (optional, but highly recommended for that nostalgic touch!):
- - WayFare sour cream alternative
- - Violife colby jack (shredded)
- - Miyoko's Cultured Vegan Butter
- - McCormick Bac'n Bits (vegan bacon bits)

Equipment

- Large baking sheet
- Parchment paper (optional, for easier cleanup)
- Large mixing bowl

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Potatoes: Wash and pat dry the baby Dutch yellow potatoes. In a large bowl, toss the potatoes with 1 tablespoon of olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon garlic powder until evenly coated.
Bake Potatoes: Spread the seasoned potatoes in a single layer on a baking sheet. Bake for 40 minutes, or until the potatoes are tender when pierced with a fork and slightly crispy on the outside.
Prepare Broccoli: While the potatoes are baking, wash and cut the broccoli into bite-sized florets. In the same mixing bowl, toss the broccoli florets with the remaining 1 tablespoon of olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon garlic powder.
Roast Broccoli: Add the seasoned broccoli florets to the baking sheet with the potatoes during the last 15-20 minutes of baking, ensuring they are in a single layer for optimal roasting. Continue baking until the broccoli is tender-crisp and slightly charred at the edges.
Serve & Top: Once cooked through, transfer the mini baked potatoes and roasted broccoli to plates. Top the warm potatoes generously with your favorite vegan toppings: a dollop of WayFare sour cream, a sprinkle of Violife colby jack shreds, a pat of Miyoko's Cultured Vegan Butter, and a scattering of McCormick Bac'n Bits for that extra layer of texture and flavor.
Enjoy: Serve immediately and savor this cozy, delightful meal!

Close-up of baked mini Dutch yellow potatoes and roasted broccoli, garnished with vegan toppings.

Tips & Hacks for Perfect Results

Potato Choice: Baby Dutch yellow potatoes are fantastic for their creamy texture and appealing mini size, but you can also use other small potato varieties like creamer potatoes or fingerlings. For larger potatoes, simply adjust baking time (they'll need longer).
Even Roasting: Ensure both the potatoes and broccoli are spread in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, preventing that delicious crispy exterior. Use two baking sheets if necessary.
Broccoli Doneness: For perfectly tender-crisp broccoli, keep an eye on it! It cooks faster than potatoes. You want some char on the edges, but not burnt.
Topping Creativity: The suggested toppings are just a starting point! Feel free to experiment with other vegan delights like fresh chives, nutritional yeast for a cheesy flavor, a drizzle of hot sauce, or even some vegan chili.

Variations & Adaptations

Spice it Up: Add a pinch of smoked paprika or red pepper flakes to the potato and broccoli seasoning for a subtle kick.
Herbaceous Boost: Toss the vegetables with fresh rosemary or thyme for an aromatic twist.
Full Meal Makeover: Transform this into a more substantial meal by adding a side of crispy vegan lentils or baked tofu.
Cheesy Goodness: For an extra decadent touch, consider making "The Easiest Life-Changing Dairy-Free Nacho Cheese Sauce" from abillion and drizzling it over your potatoes!

Are you ready to bring some cozy, nostalgic comfort to your kitchen? Give this easy vegan mini baked potato and roasted broccoli recipe a try! We'd love to see your creations and hear how you enjoyed this meal. Share your cozy creations on abillion and inspire others!