Hello dear Steemians! I had a butt-kicking week in the kitchen, so I have another really fantastic recipe for you today. This is another one I teased you with in my #fruitsandveggiesmonday post. I couldn't leave you hanging without sharing it before the week was up. ;)
Just because I want to finish out the month strong with supporting the #veganuary cause, I'm putting out some more love for 
Tempeh is a really amazing vegan source of protein, so I also thought it would be great to share a recipe using it to give newbie vegans or adventurous omnivores a possibly new main-dish option. I had no clue what to do with it when I first came across it, and now I love using it in everything from chili to stir fry to a baked potato filling! Tofu is great, but I like the nuttiness of tempeh even more in certain recipes. Many people would also consider it a slightly superior option due to it being fermented, which makes absorption of nutrients even better and it helps keep the good bacteria in our digestive system happy and healthy!
I also love to continue seeing and putting out great vegan recipes that anyone would devour. I do still try to make my indulgent comfort food a bit healthier so I can enjoy it all of the time and be able to maintain my fitness and health goals. Traditional loaded baked potatoes can be quite the calorie bomb, so I think my version still delivers on the flavor without being quite so heavy. I also broke out the slow cooker again to make the veggies and tempeh, but you could easily cook them up in a skillet if you do not have access to a slow cooker. :)
Tempeh & Veggie Loaded Baked Potatoes
Makes 8 Servings
- 8 small baking potatoes (about the size of a fist) or 4 large, halved for serving
- 2 (8-ounce) packages regular tempeh, sliced horizontally into strips
- 1 large onion, peeled & sliced
- 2 large bell peppers, seeded & sliced
- 8 ounces mushrooms of choice, sliced
- 1/4 cup tamari, liquid aminos or low-sodium soy sauce
- 2 tablespoons yellow mustard
- 1 tablespoon dried fennel seeds
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne (optional--omit if you prefer less spice)
- vegan cheeze sauce (optional)*
Prepare you vegetables and tempeh, then place in the slow cooker. Mix together your tamari through the cayenne. Pour over top of your vegetables and lightly stir. Cover and cook on high 3-4 hours, or until veggies are soft. Normally you do not want to open the slow cooker during cooking, but I did stir once or twice to make sure my mushrooms did not stick.
Meanwhile, preheat your oven to 350 degrees Fahrenheit. Wash your potatoes. Take a fork and poke a few times on each side of each tater. Place on a baking sheet lined with a silicone liner or parchment paper. If you want, sprinkle a little bit of sea salt on the skin. Place in the oven and cook for about an hour, turning halfway. Depending upon the size of your potatoes you may need to cook longer to get them completely soft.
If you really want to make your potatoes rich and delicious, prepare a vegan cheeze sauce to top. I used the sauce from this easy recipe.
Once everything is cooked, split open your baked potatoes and top with a few scoops of the vegetable mixture and a drizzle of sauce. Enjoy!
