Vegan Loaded Potato Skins

Vegan loaded potato skins with chickpeas, caper and sun-dried tomatoes, topped with a creamy tahini sauce and fresh chives.

6 medium-sized potatoes
2 cloves of garlic
½ cup of unsweetened plant milk of your choice
1 tbsp mustard
¼ cup nutritional yeast (optional)
1 can of chickpeas
1 shallot
3 tbsp caper
5 sun-dried tomatoes
1 spring onion
salt, pepper

For the tahini sauce:
2 tbsp tahini
2 limes, juice
To decorate
2 tbsp fresh chives
1 spring onion

View the full recipe at Green Evi →