Cheat's Loaded Veggie Jacket Potatoes

While the potato is cooking, finely chop the brown onion. Grate the carrot (unpeeled). Finely chop the garlic. Drain and rinse the cannellini beans.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and 1/2 the grated carrot and cook, stirring, until softened, 4-5 minutes. Add the garlic, All-American spice blend and cannellini beans and cook until fragrant, 1 minute.

Add the vegetable stock pot, water and tomato paste to the bean mixture. Stir to combine. Reduce the heat to medium-low and simmer until slightly thickened, 4-5 minutes. Season to taste.

While the bean mixture is simmering, thinly slice the apple (see ingredients) into thin sticks. In a large bowl, combine the Dijon mustard, white wine vinegar and a drizzle of olive oil. Season with salt and pepper and mix well. Add the shredded cabbage mix, apple and remaining carrot and toss to combine.