Vegan {Broccoli and Cheeze} Stuffed Baked Potatoes

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On the topic of moderation, I have been eating a lot more dairy products than I used to lately and one of my goals for 2013 is to cut back to once a week (pizza!) or special occasions. Too much dairy just doesn’t work for me.

Something that I tend to crave in the cold months is a stuffed baked potato. Especially with steamed or blanched broccoli and cheese sauce. When I was 15 I became vegetarian but didn’t really know much about nutrition or healthy food. I think the only thing I ate for a while there was baked potatoes, broccoli and cheese. Not that bad but not exactly the type of diet that puts you in a bikini lol! As I learned more and more about food, cooking and nutrition, I tucked the potato, broccoli and cheese combo away as Vegetarian Comfort Food and only ate it occasionally.

I received the True Food cookbook as a Hanukkah gift and the moment I saw Dr. Weil’s recipe for Umami Sauce, I knew I was going to have to make it and pour it over a baked potato with broccoli.

Let me digress for a minute and tell you that if don’t have this cookbook yet, this is a MUST HAVE!

I think I bookmarked 90% of the recipes and have already made more than five – each being better than the last. I can’t get enough of it. I love the food philosophy behind the recipes, the attention paid to quality and ingredient selection and the emphasis on moderation and the Mediterranean diet.

Next up is a trip to the True Food Kitchen Restaurant. I told my husband that our next weekend trip has to be to Scottsdale or Southern California – to get some sun (hello, we live in Seattle!) and eat every single meal at the True Food Kitchen. Only half kidding over here!

OK, back to the recipe, I only slighted modified Weil’s Umami sauce to reduce the amount of oil, add a bit of water and a pinch of crushed red pepper flakes. This stuff is so good.


  • The Cheeze Sauce makes approximately 1 1/4 cups and can be stored up to 2 weeks in the refrigerator. This recipe is based on using a single serving of the sauce, which is 3 Tablespoons.
  • Not familiar with Nutritional Yeast? Check out my Vegan Seasoned Popcorn or Vegan Cheeze Its recipe for more info about it.
  • Here is a tutorial on “How to Blanch Broccoli”. I like my vegetables on the crunchy side so I only blanch my Broccoli for 60 seconds.
  • I have a recipe for Foolproof Perfectly Baked Russet Potatoes in my eBook – “Think Vegetables First”

Umami Cheeze Sauce adapted from: Umami Sauce from True Food: Seasonal, Sustainable, Simple, Pure by Andrew Weil, Sam Fox and Michael Stebner

5.0 from 1 reviews
Vegan Broccoli + Cheeze Stuffed Baked Potatoes
7 Points Plus Per Serving for 1 Medium Baked Potato, Broccoli and 1 Serving of the Sauce (see Notes)
Serves: 2
  • 7 to 8 cloves garlic, smashed
  • ¼ cup organic apple cider vinegar
  • 3 tablespoons low sodium tamari (or soy sauce)
  • 1 cup nutritional yeast flakes
  • 2 tablespoon cold water
  • pinch crushed red pepper flakes
  • pinch kosher salt
  • ¼ cup extra virgin olive oil
  • Medium Baked Russet Potatoes
  • Steamed or Blanched Broccoli Florets
  1. Smash the garlic.
  2. Combine all ingredients except olive oil in bowl of food processor of high-powered blender.
  3. Process until pureed and creamy. Slowly add in olive oil until mixture emulsifies (like mayonnaise). Store in a covered, glass jar or container for up to 2 weeks.
  1. Split baked potato, layer cooked broccoli on top. Drizzle warmed Cheeze Sauce over and Enjoy! (I warmed my sauce up in the microwave for 20 seconds. You could use a small saucepan and it would probably heat up in seconds. Be sure to stir if using a saucepan so the sauce doesn't break.)

Vegan Broccoli and Cheeze Stuffed Potatoes from

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  1. Fredericka says

    Get a bowl. Put some cheese sauce at the bottom. Add ground nuts if you’d like and stir. Add kale (with stems removed), and stir until the kale is evenly coated. Bake at 200 degrees for about 90 minutes. That’s how I make mine and they’re always gone within ours :)

  2. EverydayMaven says

    Love it Haley! I am with you – I like to keep a little mason jar of it at all times. All you need is a spoonful or two to really spice something up!

  3. Fredericka says

    Thank you so much for this recipe. I made it, and it is delicious! It’s a bit on the salty side, but that may be because I used soy sauce instead of tamari. I love that it’s so versatile and long lasting. I first drizzled it over broccoli with quinoa. Then I tried stirring it up with crushed cashews, covering kale in the mixture, and making kale chips. THOSE were absolutely out of this world. Even my carnivorous best friend was hooked!

  4. says

    My taste buds are tingling…I love baked potatoes with cheese and broccoli and this umami sauce sounds amazing. I’ve never used nutritional yeast before and you are inspiring me! Beautiful photos, too.

    We were in Phoenix for a wedding last week and guess what…it rained. I was so hoping for a warm sunshine fix! Ah well…we had a couple of gorgeous days here in Seattle so I’m grateful for that.
    Hannah recently posted..Pomegranate PavlovaMy Profile

    • EverydayMaven says

      Oh man Hannah that sucks! Last year, we went to NYC in May for a wedding and were sooooo looking forward to a week of East Coast Spring / Early Summer. Don’t you know that it was 50 and rainy the whole time except for 1 day? It follows us lol!

    • EverydayMaven says

      Stuffed Baked Potatoes are such a fun dinner night too – you can put out a toppings bar and let everyone make their own!

    • EverydayMaven says

      Whenever I find myself eating too much of one thing, I always come back and ask, “What is green on my plate?” That usually sets me straight rather quickly lol!

    • EverydayMaven says

      Joanne, you have to get on this – I would start with real cheese since you eat it – bake the potato, cut it open, stuff with blanched or steamed broccoli and top with shredded cheddar and monterey jack. pop in the oven for a couple of minutes and you are going to be addicted!!!!

  5. Vickye says

    Do you happen to have the nutritional info (Weight Watchers Points Plus Values) for just the “cheese” sauce?

    • EverydayMaven says

      Hi Vickye,
      Yes, I had posted it in the Notes section. “The Cheeze Sauce makes approximately 1 1/4 cups and can be stored up to 2 weeks in the refrigerator. This recipe is based on using a single serving of the sauce, which is 3 Tablespoons.”

  6. EverydayMaven says

    Nope, no cheese or dairy. It is a Vegan “Umami” Sauce that has a garlicky, mustardy, tangy, sort-of-cheezy flavor. If you love Umami flavors, you will love it!

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