Vegan Baked Potato with Bacon Bits

Elevate your comfort food game with this Vegan Baked Potato with Bacon Bits recipe—a plant-based twist on a nostalgic classic that's both hearty and indulgent. Perfectly baked Russet potatoes serve as the base, their fluffy interiors topped with a luscious homemade cashew sour cream that's tangy, creamy, and utterly satisfying. The star of the show is the smoky, crispy tempeh bacon bits, seasoned with soy sauce, maple syrup, and a dash of liquid smoke for an irresistible umami kick. Garnished with fresh green onions and a sprinkle of black pepper, this recipe is not only vegan but also gluten-free, making it a versatile dish for any occasion. With simple ingredients and easy-to-follow steps, this vegan baked potato delivers maximum flavor while staying wholesome, ideal for weeknight dinners or casual entertaining.

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Bake the potatoes in the preheated oven for approximately 50-60 minutes, or until they are tender when pierced with a fork.

Step 3

While the potatoes are baking, soak the raw cashews in hot water for 15 minutes, then drain.

Step 4

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.

Step 5

To prepare the tempeh bacon bits, crumble the tempeh into small pieces.

Step 6

In a small mixing bowl, whisk together soy sauce, maple syrup, smoked paprika, garlic powder, and liquid smoke.

Step 7

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.

Step 8

Once the potatoes are done, let them cool slightly, then cut a slit down the center and gently fluff the insides with a fork.

Step 9

Top each baked potato with a generous dollop of cashew sour cream, a sprinkle of tempeh bacon bits, and sliced green onions.

Step 10

Season with black pepper to taste and serve immediately. Enjoy your Vegan Baked Potato with Bacon Bits!

Nutrition Facts

Serving size	(1855.1g)

Amount per serving	% Daily Value*
Calories	2543.2

Total Fat 100.6g	0%
Saturated Fat 20.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4312.8mg	0%
Total Carbohydrate 338.0g	0%
Dietary Fiber 26.8g	0%
Total Sugars 35.6g
Protein 100.9g	0%

Vitamin D 0IU	0%
Calcium 474.2mg	0%
Iron 27.9mg	0%
Potassium 8628.7mg	0%

*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.

Source of Calories

Fat: 34.0%

Protein: 15.2%

Carbs: 50.8%