For the third day of Vegan MoFo, I share with you a quick and easy meal.
This meal isn't necessarily quick to cook, but it is quickly assembled, and the perfect kind of meal for the start of a busy semester.
Today was the first day of fall semester classes. I have drafted a heavy load this term, and will need to start pre-prepping meals and packing lunches.
For these baked potatoes, I used my automatic timer setting on my oven to get them cooking while I was at work. I washed the potatoes the night before, then this morning, I set my oven to come on at 3pm at 300 degrees. I vary how long I cook my potatoes. If I can cook them all day (generally in the winter when I don't mind the oven being on all day, I cook them for 5-6 hours at 200 degrees.
I love some vegan products to top my potatoes. I have steamed veggies (for convenience, I buy pre-washed and chopped veggies that I can steam in the bag), maple tempeh bacon, tofutti sour cream, daiya cheddar cheese, and earth balance butter.
While I prepped my potato, I also made up my lunch for tomorrow. In addition, when I baked my potatoes, I also baked two sweet potatoes that I will use in other recipes this week. I also steamed all the veggies so that I can eat them on Friday!