Cheesy, tangy and ah-so-comforting, this Welsh Rarebit Stuffed Potatoes Recipe makes for a lunch worth waiting for.
Cheesy, tangy and ah-so-comforting, these stuffed potatoes are lunch worth waiting for. I often bake the potatoes the evening before, when I already have the oven on for my evening meal, and allow them to cool overnight, ready to put together in no time for lunch.
Alternatively, you could let your slow cooker do the first bake following my recipe for slow cooker jacket potatoes. Opt for vegan cream cheese rather than vegan hard cheese to get a creamier, more buttery texture.
Vegan Worcestershire sauce is available in supermarkets and health-food shops. Some brands contain anchovies, so always double-check the label before purchasing.
This Welsh Rarebit Stuffed Potatoes Recipe is by Katy Beskow, author of “Five Ingredient Vegan” cookbook published by Quadrille Publishing.
Katy Beskow – the author of “15 Minute Vegan”, “Five Ingredient Vegan” cookbook showcases 100 simple yet exciting recipes using five ingredients or fewer. It’s perfect for vegans and non-vegans alike looking for effortless ways to introduce plant-based meals into their everyday cooking.
Katy is the expert on making easy meals for home cooks – even if you’re not confident in the kitchen or with vegan cooking. Using ingredients available from your local supermarket and with a list of larder essentials, you’ll have everything you need to fill food with taste and texture.
Buy it on:
amazon.co.uk Blackwells Waterstones