Wuselig Recipes · Recipe 31
VeganBaked potatoes with sweetcorn and beans
Baked potatoes with sweetcorn and beans: an easy vegan family recipe with Puschel and Flauschi, precise quantities and shared tasks for children and adults.
The little story
A little kitchen adventure
A potato opens like a treasure chest on Puschel’s plate. Flauschi adds red beans and golden sweetcorn. Puschel“Red and golden treasures!” he beams. Today he can eat his treasure chest too.
Preparation: about 15 min · Cooking/baking: about 55 min · Total: about 70 min
For 4 family portions
How to make it
In a few words: Bake whole potatoes until soft, split open and fill with hot bean and sweetcorn sauce.
Ingredients
- 4 medium potatoes, about 800 g
- 1 tbsp rapeseed oil
- 1 tin kidney beans, 240 g drained
- 150 g drained tinned sweetcorn
- 200 g passata
- ½ tsp mild paprika
- 1 small pinch of salt
Method
- Children: Wash potatoes. Adults preheat the oven to 200 °C conventional heat.
- Adults: Prick potatoes several times with a fork. Children rub with oil on a cold tray.
- Adults: Bake for 45–55 minutes until a knife slips in easily; larger potatoes take longer.
- Adults: Open tins. Children rinse beans and drain beans and sweetcorn.
- Adults: Simmer beans, sweetcorn, passata and paprika for about 10 minutes; add a small pinch of salt.
- Adults: Remove potatoes, split lengthways and fluff the insides with a fork. Watch out for hot steam.
- Children: Once plates and potatoes are no longer hot, add the filling together.
Equipment
Kitchen scales, a bowl and the cooking equipment named in the steps. Adults handle all hot or sharp equipment.
Allergens and shopping
No major listed allergen in the specified basic ingredients; check packaging. Always check the actual ingredient labels and family allergies.
Choose pasta, tortillas, dough, stock and plant-based cream explicitly suitable for a vegan recipe, without egg, milk, honey or animal ingredients.