Go Back
+ servings
Baked potatoes loaded with vegan cheese, tempeh bacon, vegan sour cream, and chopped scallions.
Print Recipe
5 from 3 votes

Tempeh Bacon Loaded Potatoes

This recipe for Tempeh Bacon Loaded Potatoes is a vegan take on loaded baked potatoes with bacon. Perfect for those spud cravings.
Prep Time0 mins
Cook Time1 hr
Total Time1 hr
Course: Main Course
Cuisine: Vegan
Servings: 5 people
Calories: 341kcal

Ingredients

  • 5 large russet potatoes
  • Drizzle of olive oil plus 1 tablespoon for sautéing
  • Dash of salt

For the Tempeh Bacon:

  • 8 ounces tempeh
  • ¼ cup tamari or soy sauce (preferably low sodium)
  • 2 tablespoons maple syrup
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Pinch of black pepper
  • Neutral flavored cooking oil

For the Potatoes:

  • Vegan cheese shreds to taste
  • Vegan sour cream to taste
  • ¼ cup fresh chives thinly sliced

Instructions

  • Preheat the oven to 425°F.
  • Roast potatoes: Rub the potatoes with olive oil, and salt. Roast for about 60 minutes, or until fork tender.
  • Simmer the tempeh: Place the tempeh into a medium saucepan with enough water to cover by about 2-inches high. Bring the water to a gentle boil before reducing the heat to low. Simmer for 3 minutes. Drain the tempeh and set aside until cool enough to handle. Dry the tempeh with paper towel. Slice into ¼-inch-thick rectangles, about 1 ½-inches by 2 inches.
  • Prepare the sauce: In a small bowl, mix the tamari, maple syrup, garlic powder, smoked paprika, and black pepper.
  • Cook the tempeh: Add 1 tablespoon olive oil to a large nonstick skillet. Heat over medium-high heat. Once the oil starts to shimmer, place the tempeh in a single layer and cook for about 3 minutes on each side, or until both sides of the rectangles are browned. Add 1 tablespoon water to the skillet. Add the sauce and swirl to spread the sauce evenly. Flip the tempeh so both sides are coated in the sauce. Cook each side for 2 to 3 minutes, until there is no more sauce remaining and both sides are browned. Cut the tempeh into about ¼-inch squares. Set aside.
  • Assemble: Once the potatoes are cooked, slice in half lengthwise and brush both sides with olive oil. Sprinkle with salt and black pepper. Broil for about 4 minutes on each side, or until browned. Top with vegan cheese, and tempeh bacon squares. Broil for another 2 minutes, or until the cheese is melted. Top with vegan sour cream and chives.

Notes

  • This recipe is 2-in-1. You can choose to just make the tempeh bacon and omit the baked potatoes if you prefer. For the tempeh bacon, all you need to make is the sauce portion of the recipe and cook the tempeh in the sauce as instructed. Use your tempeh bacon like you would bacon in any recipe.

Nutrition

Calories: 341kcal | Carbohydrates: 71g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 250mg | Potassium: 1629mg | Fiber: 8g | Sugar: 5g | Vitamin A: 106IU | Vitamin C: 73mg | Calcium: 58mg | Iron: 3mg