Ingredients:
- 2 large potatoes (russet or japanese sweet potato)
- 2 Tbsp olive oil
- 1 block tempeh
- 1 batch Hot for Food‘s bacon marinade
- 1 large broccoli crown
- Vegan cheddar cheese shreds
- Vegan butter
- 1/4 cup chives
Preheat oven to 400F.
Gently puncture the potatoes all over with a fork. Rub each in 1 Tbsp olive oil and salt and pepper to taste. Place on a baking tray in the oven and cook for 40-45min.
Using the Hot for Food bacon recipe, mix all ingredients except the coconut into a bowl. Crumble the tempeh block with your hands into the marinade. Cover all tempeh pieces and let sit for 15 mins. Stir occasionally.
Heat cast iron or non stick skillet over medium heat. Cook the tempeh pieces with any left over marinade until the marinade has reduced and the tempeh edges become crispy.
Cut the broccoli crown into 1-2 in pieces and steam.
To assemble, place each baked potato into a bowl and slice in half, lengthwise. Add a piece of butter to the open potato. Top with shredded cheese, broccoli, tempeh and chopped chives.