This vegan baked potato recipe kicks up dinner an easy notch with its savory toppings, and can be sped up with a handy shortcut!
A baked potato is an American classic. With its filling starchy-goodness, it’s the perfect comfort meal after a long day. A loaded vegan baked potato is healthier since it uses cholesterol-free ingredients. That makes this meal heart-friendly since there won’t be any artery clogging that usually comes along with non-vegan toppings.
If you’re thinking a vegan baked potato means no bacon, think again. Tempeh bacon is a great substitute since it’s full of protein and takes on a smoky flavor when cooked right. Plus, it adds that crunchy goodness that’s so satisfying.
Russet potatoes also contain noteworthy nutrients that will make you feel good about eating them. They are a great source of potassium, protein, fiber, vitamin B6, vitamin C, magnesium, and iron.
Be sure to leave your potato unpeeled and eat the skin. The skin of potatoes contains a large majority of the nutrients. Iron, especially, is found in higher quantities in the skin rather than in the flesh. Plus, the skin takes on a crispy, delicious texture once baked!
If you’d like to make this recipe quicker and more hands-off, make the tempeh bacon in advance. It should stay good for up to four days in the refrigerator.
- 4 large russet potatoes, rinsed and scrubbed
- 2 tablespoons safflower oil
- 1 teaspoon sea salt
- 8 ounces tempeh
- 2 tablespoons safflower oil
- 2 tablespoons tamari
- 1 tablespoon pure maple syrup
- ¼ teaspoon sea salt
- Dash of liquid smoke
- Toppings: Vegan butter, sliced green onions, vegan cheese, vegan sour cream
- Preheat oven to 450 degrees Fahrenheit and line a large rimmed baking tray with parchment paper or a baking mat. Brush each potato with oil and then place on the baking tray. Pierce each potato a few times with a knife. Bake for about 40-50 minutes, until fork tender.
- Meanwhile, slice tempeh thinly into long strips. Add oil, tamari, maple syrup, sea salt, and liquid smoke to a bowl and whisk. Add tempeh and toss thoroughly to coat.
- Heat a skillet over medium heat. Add tempeh and let cook for five to seven minutes on each side until crispy and golden brown. Remove from heat.
- Slice an “X” in each cooked potato. Push together each end to form an opening. Add one to two tablespoons butter inside each potato. Then, top with vegan cheese and return to oven for three minutes, or until cheese has melted. Top with vegan sour cream, green onions, and tempeh bacon. Serve immediately and enjoy!
If you are concerned about calories, adding additional toppings like vegan cheese, sour cream and more, will up the calorie count of this recipe depending on how much you add.
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