Perfectly baked fluffy potatoes are filled with broccoli florets and the most delicious vegan cheese sauce! This oil-free and gluten-free recipe can be enjoyed as a main course or side dish, and it's ready to eat in one hour!
In a large pan over medium-high heat, bring ½-inch of water to a simmer, add the broccoli and cover it. Reduce the heat to medium and let it cook for 5-8 minutes. The broccoli should be bright green and tender.
Use a slotted spoon to remove the broccoli from the pan. Drain the water and then put the broccoli back into the pan. Sprinkle garlic powder, onion powder, salt, and pepper over the broccoli and toss to coat evenly.
When the potatoes are done baking, slice each one halfway through and squeeze the sides together to make an opening in the center. Put a couple of spoonfuls of the cheese sauce into the center of each potato along with a pinch of salt and pepper. Fill each potato with broccoli and then drizzle the cheese sauce over the top. Garnish with chives.
It's important to soak the sunflower seeds before adding them to the blender so they're softer and easier to blend into a creamy sauce.
Pierce the potatoes with a fork or knife before baking to keep them from bursting.
Everything will be ready to eat in one hour if you stagger the cooking times. First, get the potatoes in the oven because they take the longest to cook. As soon as you get the potatoes in, you can start making the cheese. When the potatoes have about 20 minutes left to bake, make the broccoli. If you follow these steps, everything will be done around the same time.
Store the leftovers in an airtight container in the fridge for 4-5 days or you can freeze the cheese for a future meal.