Description
These Barbecue Tempeh Stuffed Potatoes offer a hearty, flavorful plant-based meal perfect for a wholesome lunch or dinner. Crispy baked russet potatoes are generously filled with smoky, tangy barbecue tempeh and optionally topped with melted vegan cheddar cheese, green onions, and fresh cilantro for an extra burst of flavor and texture.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
- 1 tablespoon olive oil
Barbecue Tempeh Filling
- 8 oz tempeh, crumbled or diced
- 1/2 cup barbecue sauce (your favorite kind)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Toppings (Optional)
- 1/2 cup shredded vegan cheddar cheese
- 2 tablespoons chopped green onions
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat and Bake Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes thoroughly, then pierce each a few times with a fork. Place them on a baking sheet and bake for 45 to 60 minutes, or until they are tender when pierced with a fork.
- Cook Tempeh: While the potatoes bake, heat olive oil in a large skillet over medium heat. Add the crumbled or diced tempeh and cook for 5 to 7 minutes, stirring occasionally until golden and slightly crispy.
- Season Tempeh: Stir in the barbecue sauce, smoked paprika, garlic powder, salt, and pepper. Cook for an additional 3 to 5 minutes until the tempeh is well coated and heated through. Remove from heat.
- Prepare Potatoes for Filling: Once the potatoes are baked, slice them open lengthwise. Gently fluff the insides with a fork to create a hollow center ready to hold the filling.
- Fill Potatoes: Spoon the barbecue tempeh mixture evenly into the center of each potato.
- Add Cheese and Melt: If using, sprinkle shredded vegan cheddar cheese over the filled potatoes and return them to the oven for 5 to 7 minutes, or until the cheese has melted and is bubbly.
- Garnish and Serve: Remove from the oven and garnish with chopped green onions and fresh cilantro before serving for added freshness and color.
Notes
- You can substitute tempeh with other plant-based proteins like tofu or seitan if preferred.
- Feel free to use any variety of barbecue sauce that suits your taste for customization.
- For a non-vegan version, regular cheddar cheese can be used instead of vegan cheddar.
- These stuffed potatoes make great leftovers and can be reheated in the oven or microwave.
