Avocado or grapeseed oil for brushing on the potatoes
Salt and pepper, to taste
1/2 batch tempeh bacon crumbles (recipe follows)
1 1/2 cups grated vegan cheese, such as Daiya Monterey Jack (or use goat havarti if you eat dairy)
1/2 cup cashew sour cream (recipe follows)
1/4 cup finely chopped green onions
1 (250 gram) block of organic tempeh, crumbled
1 tbsp extra virgin olive oil
2 tbsp tamari
2 tbsp apple cider vinegar
1 tbsp pure maple syrup
1 tsp smoked paprika
Black pepper to taste
Cashew Sour Cream:
1 cup raw cashews, soaked in boiling water for 45 minutes beforehand and drained
1 tbsp apple cider vinegar
2 tbsp freshly squeezed lemon juice
1/4 tsp plus 1/8 tsp fine sea salt
1/3 cup water, plus more as needed
Preheat the oven to 425 degrees F.
Lightly brush 3 organic medium/large russet potatoes with a heat-tolerant oil. I recommend avocado oil or grapeseed oil. Pierce all over with a fork and sprinkle on some salt and pepper.
Bake until the potatoes are fork-tender, about 1 hour.
While the potatoes are baking, marinate the crumbled tempeh. Whisk together the olive oil, apple cider vinegar, tamari, maple syrup, smoked paprika, and pepper in a small dish. Place the crumbled tempeh in a glass dish and pour the liquid marinade over top. Stir to coat and set aside for at least 30 minutes to allow the flavours to soak in.
Cut each potato into halves lengthwise, then into quarters. Scoop out centers, making sure that you leave a 1/2-inch thick layer of baked potato on the skins.
Lightly oil a baking sheet and place potato quarters skin side down on the sheet about 1 inch apart. Bake until crisp, about 10 minutes.
Meanwhile, cook the tempeh bacon crumbles in a skillet over medium heat until nicely browned and crispy.
Prepare the cashew sour cream: Blend all ingredients together in a blender. A high speed blender such as a Vitamix will result in the smoothest sour cream, but if you have a regular blender, it will still turn out- it just might not get completely smooth.
Top the potatoes with the tempeh bacon and cheese and return to the oven until the cheese is golden and bubbly, about 5 minutes.
Garnish with cashew sour cream and green onion, and serve immediately.
Recipe and method adapted from Earls: The Cookbook.