Vegan Baked Potato Toppings Recipe
Baked potatoes are a great meal and with a wide variety of toppings you can use, they are great for any occasion. But what about vegan toppings for your baked potato? If you are hosting a buffet, you would want to find a fancy olive oil and sea salt to top your potatoes. For the summer, use hummus with raw salad vegetables. The hummus will give a taste and texture that will remind people of cheese. For winter, use the same humus but with roasted vegetables. Especially peppers and carrots.
For a spin on Sunday dinner, use all of your favorite roasted vegetables and top with vegan gravy. A perk to having so many ways to use a baked potato is the vitamins that come with the potatoes. Potatoes have mostly a variety of B vitamins, such as thiamine, niacin, riboflavin, folate, and B6. Vitamin B helps power the metabolism and gets the energy out of the food and into your body. Potatoes also have around ten percent of vitamin C which boosts the immune system and can block all the free-radicals that damage your cells. Plus, they also have a small amount of vitamin A which helps preserve health and vision.
Below is a great recipe for a vegan baked potato. Bake and enjoy!
4 large russet potatoes (rinsed and scrubbed)
2 tablespoons of safflower oil
1 teaspoon of sea salt
8 ounces of tempeh
2 tablespoons of tamari
1 tablespoon of pure maple syrup
¼ teaspoon of sea salt
Dash of liquid smoke
- 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 forty-fifty minutes, until fork tender.
- Meanwhile, slice tempeh thinly into long strips. Add oil, maple syrup, sea salt, and liquid smoke into a bowl and whisk. Add tempeh and toss thoroughly to coat.
- Heat 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” into each cooked potato. Push together each end to form an opening. Add one to two tablespoons of 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!