I enjoy finding vegan recipes that appeal to my meat eating friends. Here is a great alternate to say.. a potato skin appetizer. Or it can be a side dish. It’s made with Smoky Maple Tempeh Bacon which you must try! In case you are not familiar, tempeh has a rich, nutty and meaty texture. It will provide many nutrients and protein in a more digestible form due to the fermentation process. You can use it to make veggie burgers, add to a stir fry, salads and wraps. See my easy recipe for a TLT. Tempeh Lettuce Tomato open face Sandwich . Another quick and easy favorite. Send your thoughts!
Author: Blue Ridge Babe
INGREDIENTS
5 medium russet potatoes (about fist sized)
extra virgin olive oil
Vegan butter
nutritional yeast flakes
garlic powder
sea salt
pepper
6 slices of Tofurky Smoky Maple Bacon Tempeh Strips
Green onions, for topping
INSTRUCTIONS
Wash potatoes and pat dry
Place potatoes on a baking sheet and rub with olive oil to coat
Bake at 425 degrees for 45 minutes, or until potatoes are soft and easily pierced with a fork
Cut potatoes in half, then in half again, smashing each quarter lightly with the knife or a spatula
Spread vegan butter over the tops of the potatoes
Sprinkle the potatoes with a generous amount of sea salt
Sprinkle on freshly ground pepper, garlic powder, and nutritional yeast
Bake potatoes an additional 15 minutes, or until sizzling
Cook Tofurky bacon according to package instructions
Using a spatula, break cooked bacon into small pieces
Remove potatoes from oven and top with bacon pieces and chopped green onion
Enjoy!
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