You should receive an email shortly.
Please log in to add this recipe
Go to binder
These loaded skins are filled with fluffy potato, mixed with finely shredded leeks and sprouts, vegan cheese and crispy Richmond meat-free streaky bacon. Serve with a green salad for a hearty midweek meal. See method
of the reference intake
See more Vegan recipes
Tip: You can swap the Brussels sprouts for any leafy greens you have to hand. If you don’t have a leek then use an onion or 4 shallots instead.
*Swap for regular yoghurt and cheese if you prefer.
Before you comment please read our community guidelines.