Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Black Pepper Fine Grind Description
One of the world's most popular spices, black peppercorns are actually unripe green fruits (berries) that have been sun-dried after fermenting. Frontier offers black pepper in a full range of grinds -- cracked, coarse, medium and fine -- to suit your every need.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
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Vegan Mushroom-Stuffed Potatoes
You’ll have a hit on your hands whether you serve these twice-baked potatoes as an appetizer, side dish or vegan main. Stuffed with a medley of mushrooms, two kinds of vegan cheese, onion, garlic and Italian dressing, they satisfy with supersonic savory flavor. Drop some
hot sauce on top to pump up the volume.
Vegan Mushroom-Stuffed Potatoes
- 8 medium organic potatoes (skin on)
- 4 Tbsp. Primal Kitchen Dreamy Italian Dressing
- 2 Tbsp. olive oil
- 2 tsp. garlic (minced)
- 1/2 yellow onion (diced)
- Pinch salt
- 1/4 tsp. black pepper
- 1/2 tsp. parsley
- 1/4 tsp. oregano
- 1/4 tsp. thyme
- 1-1/2 cups mushrooms (any individual type or medley)
- 1 Tbsp. Organic SunButter Sunflower Butter
- 1 Tbsp. Bragg Nutritional Yeast
- 1/4 cup vegan mozzarella
- 1/4 cup vegan parmesan
- 2 Tbsp. chopped fresh parsley
- Hot sauce to garnish (optional)
- Preheat oven to 400 degrees F.
- Pierce potatoes with fork several times and cut them in half. Slice each half lengthwise down middle.
- On baking sheet, arrange potatoes, drizzle well with Italian dressing and sprinkle with salt. Bake 35 minutes, until tender and skins are slightly shriveled.
- In pan over medium-low heat, heat olive oil. Add onions, garlic, salt, pepper, parsley, oregano and thyme and cook 10 minutes. Add mushrooms and cook another 10 minutes.
- Add sunflower butter, nutritional yeast, mozzarella and parmesan and cook 3 minutes until cheese is melted and all ingredients are well combined.
- Use fork to scoop out one teaspoonful from slice in each cooked potato half.
- Using spoon, stuff each potato with mushroom mixture. Sprinkle parsley on top. Place stuffed potato back in oven 5-10 minutes to melt cheese.
- Add hot sauce, if desired, when serving.
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