The Humble Baked Potato – Vegan Easy Guest Blogger David Nightingale

These are served with salad and garlic bread!


  • One large potato per person (all the same size, the potatoes, not the people)
  • 1/4 cup per person
  • 1/4 cup of mushrooms
  • 1/4 cup tempeh
  • 1/4 cup vegan cheese (can use gf vegan cheese)
  • 1/4 cup chopped carrot
  • (1/4 any other items you want in them)
  • Chives to garnish
  • Soy sauce (can use gf soy sauce or tamari)
  • Chilli sauce
  • Salt



Clean the potatoes, in a big pot, boil the potatoes until soft. Then put them in the oven at 180C / 355F until baked. They should look a bit wrinkly and a fork should go through them quite easily.

While in the oven, chop up the tempeh and the mushrooms.

Add a little oil and some soy sauce to a fry pan and fry tempeh and mushrooms until browned, then set aside.
Chop the rest of the vegetables and set aside.

Once potatoes are cooked, cut them open in a cross shape and fill with vegan cheese and put back in the oven until melted (this shouldn’t take long).

When ready, take them out, plate them and fill with the rest of the vegetables!

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