Vegan Baked Potato with Bacon Bits
Indulge in the ultimate comfort food with a plant-based twist—this Vegan Baked Potato with Bacon Bits is hearty, savory, and loaded with flavor! Perfectly baked Russet potatoes are fluffed to perfection and topped with silky cashew sour cream, smoky tempeh bacon bits, and a sprinkle of fresh green onions. The homemade tempeh bacon delivers a rich umami depth, thanks to a marinade of soy sauce, maple syrup, smoked paprika, and a hint of liquid smoke. This recipe is not only dairy-free and meat-free, but also packed with wholesome ingredients, making it a satisfying meal or side dish for any occasion. Whether you’re vegan, vegetarian, or simply looking to try something new, these loaded baked potatoes are sure to impress. Ideal for weeknight dinners or entertaining, this recipe is easy to prepare and bursting with plant-powered goodness!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 200 grams Tempeh
- 3 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Liquid smoke
- 1 cup Raw cashews
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Lemon juice
- 0.75 cup Water
- 2 stalks Green onions
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C). Wash the potatoes and prick them all over with a fork. Rub each potato with olive oil and sprinkle with salt before placing them on a baking sheet.
Bake the potatoes in the preheated oven for approximately 50-60 minutes, or until they are tender when pierced with a fork.
While the potatoes are baking, soak the raw cashews in hot water for 15 minutes, then drain.
In a blender, combine soaked cashews, apple cider vinegar, lemon juice, water, and a pinch of salt. Blend until smooth and creamy to make the cashew sour cream.
To prepare the tempeh bacon bits, crumble the tempeh into small pieces.
In a small mixing bowl, whisk together soy sauce, maple syrup, smoked paprika, garlic powder, and liquid smoke.
Heat a non-stick skillet over medium heat, add the crumbled tempeh, and pour over the marinade. Cook, stirring frequently, until the tempeh is crispy and browned, about 10-12 minutes.
Once the potatoes are done, let them cool slightly, then cut a slit down the center and gently fluff the insides with a fork.
Top each baked potato with a generous dollop of cashew sour cream, a sprinkle of tempeh bacon bits, and sliced green onions.
Season with black pepper to taste and serve immediately. Enjoy your Vegan Baked Potato with Bacon Bits!
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4313 mg | 188% | |
| Total Carbohydrate | 338.0 g | 123% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 35.6 g | ||
| Protein | 100.9 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 8629 mg | 184% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
