Vegan Kumpir (Turkish Style Baked Potato)

Experience the ultimate in comfort food with a plant-based twist in this *Vegan Kumpir (Turkish Style Baked Potato)* recipe. A beloved street food in Turkey, kumpir is all about crispy-skinned, fluffy baked potatoes loaded with an irresistible variety of toppings. This vegan version is bursting with flavor, featuring a creamy, buttery potato base enhanced with almond milk and seasoned to perfection. Piled high with colorful toppings like sweet corn, tangy pickled red cabbage, melty vegan cheese, briny black olives, and fresh scallions, each bite offers a delicious balance of textures and tastes. Finished with a fiery drizzle of sriracha, this dish is as customizable as it is satisfying. Easy to make and perfect for sharing, vegan kumpir is a crowd-pleasing, one-dish meal that brings an authentic taste of Turkish street food straight to your table. Ideal for weeknight dinners, casual gatherings, or as a fun "build-your-own" dinner option, this baked potato masterpiece is sure to impress!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 pieces large baking potatoes
• 2 tablespoons olive oil
• 4 tablespoons vegan butter
• 0.5 cup unsweetened almond milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup canned corn
• 0.5 cup pickled red cabbage
• 0.5 cup vegan cheese, shredded
• 0.5 cup sliced black olives
• 0.25 cup chopped scallions
• 2 tablespoons sriracha sauce

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Scrub the potatoes thoroughly under running water and pat them dry.

Step 3

Pierce each potato several times with a fork to allow steam to escape during baking.

Step 4

Rub each potato with a light coating of olive oil and sprinkle with a little salt.

Step 5

Place the potatoes directly on the oven rack and bake for approximately 60 minutes, or until the potatoes are tender when pierced with a fork.

Step 6

While the potatoes are baking, prepare your toppings: drain the canned corn, slice the olives, chop the scallions, and shred the vegan cheese if necessary.

Step 7

Once the potatoes are baked, carefully remove them from the oven and make a lengthwise slit in the top of each potato.

Step 8

Gently squeeze the ends of the potatoes to open them up without tearing the skin.

Step 9

Using a fork, fluff the inside of the potatoes and mix in 1 tablespoon of vegan butter and 2 tablespoons of almond milk per potato. Season with a pinch of salt and black pepper.

Step 10

Heap on the desired amount of toppings: corn, pickled red cabbage, vegan cheese, olives, and chopped scallions.

Step 11

Drizzle with sriracha sauce or any other sauce of choice.

Step 12

Serve immediately while hot and enjoy your Vegan Kumpir!

Nutrition Facts

Serving size	(1906.1g)

Amount per serving	% Daily Value*
Calories	2549.4

Total Fat 126.3g	0%
Saturated Fat 62.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 6233.3mg	0%
Total Carbohydrate 330.3g	0%
Dietary Fiber 36.7g	0%
Total Sugars 29.3g
Protein 39.0g	0%

Vitamin D 43.9IU	0%
Calcium 1028.4mg	0%
Iron 16.4mg	0%
Potassium 6878.0mg	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: 43.5%

Protein: 6.0%

Carbs: 50.5%