Description
Barbecue Tempeh Stuffed Potatoes are a hearty, plant-based meal featuring baked potatoes loaded with smoky BBQ tempeh, creamy slaw, and tangy toppings. It’s a satisfying vegan twist on a comfort food favorite.
Ingredients
Scale
- 4 medium russet potatoes
- 1 tablespoon olive oil
- 1 (8 oz) block tempeh, crumbled
- 1/2 cup barbecue sauce (vegan if needed)
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup shredded cabbage or coleslaw mix
- 2 tablespoons vegan mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup (optional)
- Chopped green onions or parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Scrub the potatoes, prick them with a fork, rub with olive oil, and place on a baking sheet. Bake for 45–60 minutes until tender.
- While the potatoes bake, prepare the BBQ tempeh. In a skillet over medium heat, cook the crumbled tempeh for 5–7 minutes until browned.
- Add the barbecue sauce and smoked paprika to the skillet. Stir to coat and cook for another 3–4 minutes. Season with salt and pepper. Set aside.
- In a small bowl, combine shredded cabbage, vegan mayo, apple cider vinegar, and maple syrup (if using). Mix well to make a quick slaw.
- Once potatoes are done, slice them open and fluff the insides with a fork.
- Top each potato with a generous scoop of BBQ tempeh and a spoonful of slaw.
- Garnish with green onions or parsley and serve warm.
Notes
- For a gluten-free version, ensure your BBQ sauce and tempeh are certified gluten-free.
- You can add shredded vegan cheese or hot sauce for an extra kick.
- Use sweet potatoes for a slightly sweeter variation.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 390
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg
Keywords: barbecue tempeh, stuffed potatoes, vegan comfort food, plant-based dinner, BBQ stuffed potato