BBQ Tempeh Stuffed Baked Potatoes are the best way for vegetarians to enjoy barbecue!
Barbecue food is amongst the finest on earth.
Do you say barbecue or BBQ? Are there die hard fans on both sides? Is this the new soda/pop debate? I hate to be controversial. Let’s stay on point.
You could almost tell I was pregnant with each of my children by the level of my obsession with BBQ sauce and cheddar cheese. And while I can assure you I am not currently pregnant (nor do I plan to be again) I do plan to continue eating as much of this combo as possible.
One of the reasons barbecue (BBQ??) food is the greatest is the sides. Fluffy cornbread, garlicky greens, baked beans, and mashed potatoes are definitely some of my favorite foods. But what is a vegetarian or vegan to do if all they want is a little BBQ Sauce?
I’ve definitely poured it over cornbread and mashed potatoes before, but let’s be real, that’s not a meal. You want some substance. Some bite. Some fill-you-up-stick-to-your-ribs goodness.
These BBQ Tempeh Stuffed Baked Potatoes are an entire meal in one comforting little pocket. That doesn’t mean you can’t keep adding sides, but this really does cover all the bases. It’s cheesy, meatless, filling heaven.
Tempeh is one of my new favorite meatless proteins. As with all new things it made me a little nervous, but then I realized how easy and delicious it was! It’s full of texture, and when grated on the large holes of a cheese grater comes out just like ground beef only way, way better.
Since making this recipe I’ve also fallen in love with baked vegetable egg rolls, tempeh tacos, vegetarian lettuce wraps, and buddha bowls.
I know russet potatoes are the classic baked potato, but I just love red potatoes so much, especially with BBQ sauce. They get so creamy and flavorful.
Baked potatoes can be kind of a pain because of how long they take, but they’re so easy because they’re almost impossible to overcook. Turn the oven on, throw them in, take the kids to their basketball game, and when you come back you’re only 10 minutes from dinner. If you need them done quicker crank the heat up, if you want them to take longer turn it down. Simple and done.
These bbq tempeh stuffed baked potatoes can be customized! Here are a few ideas to get you started:
- Use vegan butter and cheese (or leave them off entirely) for a vegan version of this dish
- Make sure your BBQ sauce is gluten-free and you’re good to go on a gluten-free meal!
- Add an extra layer of cheese on top for a super-cheesy treat
- Bake the potatoes ahead of time and heat them up just before serving
- Swap the BBQ sauce for buffalo sauce and the cheddar for blue cheese
- Use sweet potatoes instead of russets or reds (cook only 1 hour)
- Skip the potatoes and make my moist and fluffy cornbread as muffins with a scoop of BBQ tempeh on top
What’s your favorite way to BBQ?
BBQ Tempeh Stuffed Baked Potatoes
- 4 large russet or red potatoes
- 2 teaspoons olive oil
- 8 ounces Tempeh, grated
- 1 cup BBQ sauce, I love Organicville BBQ Sauce, or more to taste
- 2 tablespoons butter
- Coarse kosher salt and freshly ground black pepper
- 1 cup shredded cheddar cheese
- ¼ cup green onions for garnish, optional
- Preheat the oven to 400ºF. Prick the outside of the potatoes a few times with a fork and wrap each potato individually in aluminum foil. Bake on the center rack of the oven 1-3 hours, depending on size, or until the potatoes give when squeezed gently.
- When the potatoes are done, heat olive oil in a large pan over medium heat. Once hot, add the grated tempeh and cook, stirring, until beginning to brown, 3-5 minutes. Lower the heat and add the BBQ sauce and continue to cook, stirring frequently, until warmed through.
- Unwrap the potatoes and cut open lengthwise without cutting all the way through the potato. Using a fork, mash the insides carefully with ½ tablespoon each of the butter. Season to taste with salt and pepper, then divide the cheese evenly over each. Add a few spoonfuls of the tempeh to the top and garnish with additional cheese and green onions if desired.
Leave a Reply