2 medium potatoes
1 large clove garlic, minced
1 to 2 tablespoons vegan butter
1/4 a vegetable bouillon cube + water
2 tablespoons flaxseed meal
salt and pepper, to taste
1/4 cup nondairy milk (I use Silk soy)
1. Preheat oven to 375 degrees F. Bake potatoes for 1 hour, or until done. Remove potatoes from oven, let cool slightly.
2. While potatoes are cooling, saute garlic in vegan butter for about 2 minutes, add vegetable bouillon + small amount water to mix with. Take off heat.
3. Scoop insides out of potato into bowl, add garlic mixture, flaxseed meal, milk, salt, and pepper. Mix together, and put back into potato shells.
4. Bake for another 15 minutes or until slightly browned.
Serve with sauteed veggies such as broccoli, brussels or artichoke hearts.