Per Serving (375g)
Calories 382, Fat 16g , Saturates 7.6 g , Sugars 8.9 g , Salt 1.1 g
Preheat the oven to 180°C/350°F/Gas 4. Place potatoes in a baking dish and cook for 1 hour until tender.
Once cooked, remove from the oven and allow to cool. Cut the potatoes in half and scoop most of the insides into a bowl, leaving a 1cm shell all the way around.
Heat a splash of oil in a small frying pan and add the onion, garlic and mushrooms. Season well and cook for a few minutes until softened.
Transfer the mushroom mix to the bowl with the potatoes and add in all the remaining ingredients, reserving a little cheese and parsley for the top. Season to taste, before mixing everything together.
Fill the potato shells with the mash mixture and top with the remaining dairy-free cheese. Bake in the oven for 30 minutes, until golden and bubbling. Sprinkle with the reserved parsley before serving.
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