The Humble Baked Potato
- 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
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!
These are served with salad and garlic bread!
David Nightingale - Vegan Easy Guest Blogger
Growing up on a small farm in northern Victoria, veganism was the furthest thing from my mind, other than being something I couldn’t spell. I thought the idea of it sounded ridiculous. I was well indoctrinated into the idea that animals are a commodity.
At age 19 I went vegetarian for my health, and a couple of years later while doing research into vegetarianism I stumbled across information about veganism. The more I read the more it made sense, and I started putting it into play.
I didn’t know any other vegans at the time and wouldn’t for a long time, until I become part of the community many years later. I realise now it was silly but I was ashamed to call myself vegan at the time, and even though I lived the life I never called myself one, but I spent my days happily learning the ins and outs of my new life.
My health improved and I became fitter and stronger than I ever thought I could be. And I was happy. Now, many years later I feel at home and very comfortable with my choices, and relish the vegan community that I have joined. I now work as a career firefighter with a passion for the kitchen. I hope my recipes that I share will help you to embrace and enjoy your choice to live a compassionate life.