1.4 kilograms of Little Potato Company potatoes (Dynamic Duo)
1 can of black beans
3 Italian plum tomatoes (diced)
2 cups of vegan cheddar cheese
2 jalapeños (cut small)
2 avocados (diced)
1 cup of salsa
3 tablespoons of dry parsley (divided)
2 cups of TVP
3 1/2 cups of water
3-1/2 tablespoon of salt (divided)
4 tablespoons of grounded black pepper
5 cloves of garlic
1-1/3 cup of Becel vegan butter
1 teaspoon of chilli powder
1/2 teaspoon of cumin
1/2 teaspoon of onion powder
1/4 teaspoon of garlic powder
1/4 tespoon of red pepper flakes
1/2 teaspoon of oregano
2 tablespoons of olive oil
1 tablespoon soya sauce
1 cup of chopped cilantro
1/2 cup of lime juice
To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large pot.
Fill the pot with water until the potatoes are submerged and covered by 2.5 centimeters of additional water. Add one tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork.
While potatoes are cooking, line large baking sheet with parchment paper and set aside. Cut up tomatoes, jalapeños, avocados and set aside. In a small bowl combine cilantro and lime juice with a pinch of salt and pepper. Set aside.
In a medium saucepan add TVP and water on medium-high heat. Bring to a boil until TVP is soft and the water is absorbed. Turn stove to medium-low add in oil, soya sauce, cumin, onion powder, garlic powder, red pepper flakes, and oregano. Stir and set aside.
In a medium frying pan on medium-low heat add one tablespoon of olive oil. Once heated add one can of washed black beans in pan and cook for three minutes. Remove from heat and set aside.
When the potatoes are done, drain them in a large colander and let them cool for about two minutes, until they can be handled safely.
Evenly distribute the potatoes over the prepared baking sheet and use a potato masher or a serving fork to gently smash each potato. In a small microwave bowl combine garlic and butter, heat for 45 seconds (until melted). Drizzle garlic combination over the smashed potatoes. Sprinkle salt, pepper and dry parsley over the potatoes.
Broil on high until the potatoes are nice and golden on the edges about 2.5 minutes. Place done potatoes on a plate and top with TVP, tomatoes, avocado, black beans, cheese, and salsa. Drizzle with cilantro lime dressing and garnish with a sprinkle of dry parsley.