Description
Delicious and hearty Barbecue Tempeh Stuffed Potatoes make a perfect vegan-friendly meal that combines tender baked russet potatoes with smoky, flavorful barbecue tempeh. Topped with melted vegan cheddar cheese and fresh herbs, this dish is both satisfying and easy to prepare.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
- 1 tablespoon olive oil
Tempeh Filling
- 8 oz tempeh, crumbled or diced
- 1/2 cup barbecue sauce (use your favorite kind)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Optional Toppings
- 1/2 cup shredded vegan cheddar cheese
- 2 tablespoons chopped green onions (for garnish)
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Preheat and Bake Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes, then pierce them a few times with a fork. Place the potatoes on a baking sheet and bake for 45–60 minutes, or until 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 5-7 minutes, stirring occasionally, until the tempeh is golden and slightly crispy.
- Add Seasoning and Sauce: Stir in the barbecue sauce, smoked paprika, garlic powder, salt, and pepper. Cook for an additional 3-5 minutes until the tempeh is well coated and heated through. Remove from heat.
- Prepare Potatoes for Stuffing: Once the potatoes are done, slice them open lengthwise and gently fluff the insides with a fork to create space for the filling.
- Stuff Potatoes: Spoon the barbecue tempeh mixture into the center of each potato.
- Add Cheese and Melt: If using, sprinkle shredded vegan cheddar cheese over the tempeh and return to the oven for an additional 5-7 minutes, until the cheese is melted and bubbly.
- Garnish and Serve: Garnish with chopped green onions and fresh cilantro before serving.
Notes
- For spicier tempeh, add a pinch of cayenne pepper or hot sauce to the barbecue sauce mixture.
- You can substitute barbecue sauce with your favorite homemade or store-bought varieties to vary the flavor.
- Use foil-lined baking sheets for easier cleanup.
- To save time, tempeh mixture can be prepared ahead and stored in the fridge for up to 2 days.
- Make sure potatoes are fully cooked and tender for the best texture.
