Eat to Energise and Release Body Fat › Energise Recipe 70

Spanakopita Stuffed Potatoes

Prep 15 min · Cook 1 hr · Serves 4

Ingredients

• 4 medium russet potatoes
• 1 batch vegan feta (marinated tofu, olives, oregano, lemon)
• 1 cup soaked raw cashews, drained
• 2 tsp miso paste
• 1 tsp nutritional yeast
• 1/2 cup plain plant-based yogurt
• 4 tbsp warm water
• 1 tsp lemon juice or apple cider vinegar
• 1 tsp garlic powder
• 2 cups chopped frozen spinach, thawed and squeezed dry

Method

1. Preheat the oven to 425°F. Prick the potatoes all over and bake 40-50 minutes, until tender.
2. While the potatoes bake, prepare the vegan feta.
3. Blend the cashews, miso, nutritional yeast, yogurt, water, lemon juice, and garlic powder until smooth for the cashew butter.
4. Once the potatoes are cool enough to handle, cut them open and scoop the flesh into a bowl, leaving a thin shell.
5. Mash the potato flesh with the spinach, most of the cashew butter, and some of the vegan feta marinade.
6. Spoon the filling back into the shells, top with the remaining vegan feta, and return to the oven at 375°F for 10-15 minutes to warm through.

Highlights: 10g fibre, 360mg calcium and 1,500mg potassium per serving.

Nutrition is per serving. The figures are estimates, so use them as a guide only.

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