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.
