Vegan Loaded Baked Potato
Indulge in the ultimate comfort food with this Vegan Loaded Baked Potato recipe—where crispy, oven-baked russet potatoes meet rich, creamy cashew cheese and smoky tempeh bacon for a plant-based twist on a classic favorite. Perfectly seasoned with garlic, smoked paprika, and hints of lemon, these potatoes are topped with fresh chives, green onions, and a touch of black pepper for a vibrant, savory finish. With its hearty texture and incredible flavor, this dish is as satisfying as it is wholesome. Whether you're vegan, dairy-free, or simply looking for a healthier version of a loaded baked potato, this recipe is a crowd-pleaser that’s easy to prepare and delicious down to the last bite. Ideal for weeknight dinners, meal prep, or impressing guests, every forkful is bursting with taste and plant-powered goodness!
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Recipe Information
Ingredients
- 4 whole large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 cup cashew nuts
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 cup water
- 8 ounces tempeh
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 2 tablespoons fresh chives
- 0.5 teaspoon black pepper
- 2 stalks green onions
Instructions
Preheat the oven to 400°F (200°C).
Wash and dry the potatoes, then prick each with a fork several times. Rub the potatoes with 1 tablespoon of olive oil and sprinkle with salt.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until tender when poked with a fork.
While the potatoes are baking, prepare the cashew cheese by soaking the cashew nuts in hot water for 5 minutes and then draining.
In a blender, combine drained cashews, nutritional yeast, lemon juice, garlic powder, water, and blend until smooth and creamy. Adjust seasoning with additional salt if needed. Set aside.
For the tempeh bacon, slice the tempeh into thin strips. Combine soy sauce, maple syrup, smoked paprika, and remaining olive oil in a bowl. Add the tempeh slices to the marinade and coat well. Let it sit for 10 minutes.
Heat a skillet over medium heat and cook the marinated tempeh slices for about 3 minutes on each side or until golden brown and slightly crispy. Remove from heat and set aside.
Once the potatoes are done baking, let them cool for a few minutes. Then, slice them open lengthwise and fluff the inside with a fork.
Top each potato with a generous dollop of cashew cheese, crumbled tempeh bacon, chopped chives, sliced green onions, and a sprinkle of black pepper.
Serve immediately and enjoy your vegan loaded baked potato.
Nutrition Facts
Calories |
2315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4505 mg | 196% | |
| Total Carbohydrate | 239.7 g | 87% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 27.2 g | ||
| Protein | 97.9 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 6004 mg | 128% | |
*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.
