Vegan Mofo Day 26: Baked Potatoes & Veggies With Roasted Pepper Coconut Milk Sauce

Day 26.

Cannot believe Vegan Mofo is almost over. Four more days to go?
I'm not quite finished discovering new blogs or myself as a kitchen aficionado. I have enjoyed the inspirations from vegans all around the world. They are everywhere and growing exponentially. Seriously, I started to truly crack the scientific code of making a good, presentable vegan dish. That we're more than "tasteless" tofu (okay that I've ALWAYS known!) and
Potatoes on the brain for the evening, but before I get into dinner, I wanted to talk briefly about the album recently picked up at FYE- Janelle Monáe's "The Electric Lady!!!!" Everyone should hear it!

I haven't bought a CD in ages & Janelle Monáe's latest is a masterful piece of funky, beautiful, raw, edgy brilliance. Like glitter to my ears with collaborative presents from Prince & Esperanza Spaulding in between, "The Electric Lady" is all that & more! As I cooked (without burning anything!) & danced (without frightening anyone) in the empty kitchen, I became further overjoyed by her profound versatility, sophistication, poetry, & intelligence. Cannot wait until October 13th's Electric Factory concert. I'm bound to have a different kind of swooning experience than Trey Songz. Heehee! For Janelle Monáe is musical ambrosia- all stamina, substance,  pure genius. No filler necessary!

Now back to scheduled potato feast.
Soft, boiled potatoes are delicious alone, but the company of broccoli, carrots, and red onion adds flare and color to their brown and white goodness. A sweetly enticing red roasted pepper coconut milk sauce brings flavor to a succulent meal that is baked to enhance and infuse.
Get that knife and fork ready. First moment of pouring extra creamy sauce and cutting into a tender potato is the time to savor and enjoy. I guarantee that no one will miss those beloved tofu steaks.

Baked Potatoes & Veggies With Roasted Pepper Coconut Milk Sauce Ingredients and Preparation

The best baked potatoes ever!

4 large potatoes, chopped ( I didn't peel the skin- do so if fondly wished)
2 cup broccoli, steamed
1 1/2 cup baby carrots, seamed
1/4 cup red onion, chopped
1 cup lite coconut milk
2 tablespoon olive oil
1 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon rosemary
1/2 teaspoon oregano
1/4 teaspoon white pepper
1 roasted bell pepper, chopped

Bring potatoes to a boil.
Once soft and tender (takes about 40-45 minutes), drain and pour them into oiled baking pan.
Add steamed veggies and red onion.

Potatoes & veggies ready to be sauced. At this point preheat oven to 350 degrees.

In a hot skillet, bring lite coconut milk, olive oil, turmeric, garlic powder, salt, basil, rosemary, oregano, & white pepper to a little fiery boil.

Add roasted pepper & simmer for approximately 5 minutes.

Pour sauce over potatoes & veggies.

Close up. Bake for 30 minutes.

The roasted bell pepper turns a richer red. Awesome.

It looks pretty "steak-y" sans steak.

Perfection.