Barbecue Tempeh Stuffed Potatoes are the sort of vibrant, stick-to-your-ribs comfort food that manages to taste absolutely indulgent while secretly packing a punch of plant-based protein and fiber. Imagine tender baked russets bursting with smoky barbecue tempeh, all finished off with melty cheddar (vegan or regular!), fresh green onions, and a dollop of creamy sour cream or yogurt. Every bite offers a delightful mix of flavors and textures—from the crisp baked skin to the saucy, savory stuffing. This is the ultimate weeknight dinner that will have everyone at the table asking for seconds.
Ingredients You’ll Need
I adore how straightforward this ingredient list is—nothing fussy, just a collection of everyday staples that work together to create magic. Each component adds its own signature, whether that’s deep umami, a pop of freshness, or pure comforting heft.
- Russet potatoes: Their starchy, fluffy interior makes the perfect vessel for soaking up all the smoky barbecue flavors.
- Olive oil: Just a touch rubbed on the skins helps them bake up perfectly crisp outside.
- Tempeh: This powerhouse of plant protein soaks up sauces and offers a toothsome, nutty texture.
- Yellow onion: Sautéed until golden, it delivers a mellow, sweet undertone to the filling.
- Garlic: Two cloves bring savory depth and irresistible aroma—don’t skip it!
- Barbecue sauce: The star of the show; opt for your favorite for the sauce base and extra drizzle.
- Soy sauce: Adds salty umami and balances the sweet tang of the barbeque sauce.
- Smoked paprika: Brings gentle heat and a whisper of smoky complexity.
- Black pepper: Just a pinch awakens all the other flavors.
- Salt: Essential for making all the savory notes shine.
- Shredded vegan or regular cheddar cheese (optional): Melted on top for gooey, craveable richness.
- Green onions: Scattered on top for a burst of color and crisp, zippy sharpness.
- Dairy-free sour cream or Greek yogurt (optional): The finishing swirl for creaminess and tang.
How to Make Barbecue Tempeh Stuffed Potatoes
Step 1: Bake the Potatoes
Preheat your oven to 400°F (200°C) for that perfectly crisp skin and fluffy center. Give your russet potatoes a good scrub, then prick each one with a fork a few times so they don’t burst while baking. Rub them lightly with olive oil and place them directly on the oven rack—no need for a baking sheet. Bake for 45–60 minutes, until a knife slides through with zero resistance.
Step 2: Sauté the Tempeh Filling
While your potatoes are working their magic in the oven, heat a skillet over medium heat and add a splash of oil. Toss in your diced onion and sauté for about 3–4 minutes, stirring until translucent and fragrant. Add the minced garlic and crumbled tempeh, breaking the tempeh up well with a spoon. Let this mixture cook for 5–7 minutes—you’re aiming for golden edges on the tempeh and sweet, softened onion.
Step 3: Get Saucy
Now for the fun part: turn the savory base into pure barbecue goodness. Pour in your barbecue sauce, soy sauce, smoked paprika, salt, and pepper. Stir everything to coat and let it simmer for just 2–3 minutes. This is when the filling becomes sticky, savory, and impossible to resist.
Step 4: Fill and Bake Again
Once the potatoes are tender and cool enough to handle, carefully slice them open lengthwise. Give the fluffy interiors a quick mash with a fork to make a little “nest,” then load each potato generously with the barbecue tempeh mixture. If you’re adding cheese, sprinkle it over now and return the potatoes to the oven for another 5 minutes. That’s just enough time to melt everything together into a gooey, golden crown.
Step 5: Garnish and Serve
To finish, top each potato with sliced green onions and a generous dollop of dairy-free sour cream or Greek yogurt. Don’t forget that extra drizzle of barbecue sauce for both presentation and flavor! Serve hot, with all the smoky, saucy goodness front and center.
How to Serve Barbecue Tempeh Stuffed Potatoes
Garnishes
Load up your Barbecue Tempeh Stuffed Potatoes with any finishing touches you love—fresh green onions for a vivid crunch, creamy sour cream or Greek yogurt for tang, and maybe a dusting of smoked paprika or chives for added color and spark. Each garnish is a quick way to make this hearty meal even more eye-catching and irresistibly tasty.
Side Dishes
A fresh, zippy salad dressed in a light vinaigrette is a beautiful contrast to the smoky richness of the potatoes. I also love serving these alongside simply roasted veggies, grilled corn, or a crunchy slaw. Anything crisp and lively joins the flavors in perfect harmony!
Creative Ways to Present
Turn Barbecue Tempeh Stuffed Potatoes into a fun build-your-own bar for parties—set out toppings like jalapeños, different cheeses, or tangy pickles. For a cozy presentation, slice potatoes completely in half and serve as bite-sized “boats” for appetizers or potlucks. However you serve them, these potatoes bring color and celebration to your table.
Make Ahead and Storage
Storing Leftovers
To keep leftover Barbecue Tempeh Stuffed Potatoes fresh, let them cool completely, then transfer to an airtight container. Store in the refrigerator for up to three days. The flavors mingle and deepen as they sit, making leftovers almost better than day one!
Freezing
You can freeze the stuffed potatoes before adding any cream or fresh toppings—simply wrap each one tightly in foil, then pop into a freezer-safe bag. They’ll keep for up to two months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
For the tastiest results, reheat Barbecue Tempeh Stuffed Potatoes in a 350°F (175°C) oven for 20 minutes (covered with foil to prevent drying out), or zap individual potatoes in the microwave for a few minutes until warmed through. Add any garnishes after reheating to keep everything bright and fresh.
FAQs
Can I use sweet potatoes instead of russets?
Absolutely! Sweet potatoes add a touch of natural sweetness that pairs beautifully with the smoky barbecue sauce and savory tempeh. The process remains exactly the same; just adjust baking time if your sweet potatoes are especially large or small.
Is there a soy-free alternative to tempeh for this recipe?
Definitely—try swapping in crumbled baked tofu (also available soy-free), or even cooked lentils for a similar hearty texture and flavor experience. Just sauté them with the onions and spices as you would with tempeh.
What barbecue sauce works best for Barbecue Tempeh Stuffed Potatoes?
Go with your personal favorite! Whether you like it smoky, tangy, or on the sweeter side, any thick, flavorful barbecue sauce will work. For a homemade option, use a mix of tomato paste, a hint of maple syrup, spices, and a splash of vinegar.
Can I prep any parts of this recipe in advance?
You sure can! The tempeh mixture can be cooked and refrigerated up to two days ahead, and the potatoes themselves can be baked and stored as well. Just reheat and assemble before serving for a meal that comes together in a snap.
Do Barbecue Tempeh Stuffed Potatoes work for meal prep?
Yes, they’re fantastic for meal prepping. You can store assembled potatoes in the fridge and heat them up as needed, or freeze a batch for future craving emergencies. Just wait to add fresh garnishes until you’re ready to eat.
Final Thoughts
If you’re searching for a meal that’s hearty, crowd-pleasing, and ridiculously fun to eat, Barbecue Tempeh Stuffed Potatoes will not let you down. Whether you’re a plant-based pro or just exploring new comfort food favorites, these potatoes deliver bold BBQ flavor, satisfying protein, and endless ways to make them your own. Give them a try—you might find your new weeknight obsession!
Print
Barbecue Tempeh Stuffed Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 stuffed potatoes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Barbecue Tempeh Stuffed Potatoes are a delicious and satisfying vegan main course. Tender baked potatoes are filled with a savory, smoky barbecue tempeh mixture, topped with melted cheese, green onions, and a creamy dairy-free sour cream or Greek yogurt.
Ingredients
Potatoes:
- 4 medium russet potatoes
- 1 tbsp olive oil
Barbecue Tempeh Mixture:
- 1 block (8 oz) tempeh, crumbled
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup barbecue sauce, plus more for drizzling
- 1 tbsp soy sauce
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 tsp salt
Optional Toppings:
- 1/2 cup shredded vegan or regular cheddar cheese
- 2 green onions, sliced
- Dairy-free sour cream or Greek yogurt for topping
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Scrub the potatoes, prick them with a fork, rub with olive oil, and bake for 45–60 minutes.
- Prepare the tempeh mixture: Sauté onion, garlic, and crumbled tempeh. Add barbecue sauce, soy sauce, paprika, salt, and pepper. Simmer until heated through.
- Fill the potatoes: Slice open the baked potatoes, fluff the insides, then fill generously with the tempeh mixture. Top with cheese if desired and bake for 5 minutes.
- Finish and serve: Top with green onions, a dollop of sour cream or yogurt, and a drizzle of extra barbecue sauce before serving.
Notes
- You can steam the tempeh for 10 minutes before cooking to remove bitterness.
- Swap in baked tofu or lentils for a soy-free alternative.
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