Description

This Barbecue Tempeh Stuffed Potatoes recipe combines hearty baked russet potatoes with smoky, flavorful barbecue tempeh for a satisfying and nutritious plant-based meal. The tempeh is seasoned with smoked paprika and garlic powder, cooked until crispy, and then stuffed into fluffy baked potatoes. Optional vegan cheddar cheese and garnishes of green onions and cilantro add extra layers of taste and texture.

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)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and bake potatoes: Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes thoroughly, then pierce them several times with a fork to allow steam to escape. Place the potatoes on a baking sheet and bake for 45 to 60 minutes, or until they are tender when pierced with a fork.
Cook the tempeh: While the potatoes are baking, heat 1 tablespoon of 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 the tempeh turns golden and develops a slightly crispy texture.
Season the tempeh: Stir in the barbecue sauce, smoked paprika, garlic powder, salt, and pepper into the cooked tempeh. Continue cooking for another 3 to 5 minutes to allow the flavors to meld and ensure the tempeh is fully heated through. Remove from heat.
Prepare the potatoes for stuffing: Once the potatoes are done baking, slice each one open lengthwise. Use a fork to gently fluff the insides of the potato, creating a soft and airy space to hold the filling.
Stuff the potatoes: Spoon the barbecue tempeh mixture evenly into the center of each potato, distributing the filling well into the fluffy interior.
Add cheese and finish baking: If using vegan cheddar cheese, sprinkle about 1/2 cup over the tempeh-stuffed potatoes. Return the potatoes to the oven and bake for an additional 5 to 7 minutes, or until the cheese has melted and is bubbly.
Garnish and serve: Remove the stuffed potatoes from the oven and garnish with chopped green onions and fresh cilantro before serving to add fresh, vibrant flavors.

Notes

Make sure to pierce the potatoes well before baking to prevent bursting in the oven.
You can substitute barbecue sauce with your preferred flavor or make your own homemade sauce.
For a gluten-free option, verify that the barbecue sauce and tempeh are gluten-free.
Feel free to add other toppings like avocado, vegan sour cream, or jalapeños for extra flavor.
This recipe can be made ahead by preparing the tempeh filling in advance and baking potatoes when ready to serve.