Tempeh-Stuffed Potatoes


Side Dish
Tempeh-Stuffed Potatoes

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Servings and Ingredients

Serves 5
5 baking potatoes, scrubbed (about 3 lbs)
1 (8 oz) pkg tempeh, chopped into 1-inch cubes
1 small onion, finely chopped
⅛ tsp. garlic powder
⅛ tsp. cumin
2 tsp. oil
½ c. boiling water


  1. Preheat oven to 400 degrees.
  2. Bake potatoes for 1 hour or until done. Remove from oven.
  3. Meanwhile, in a separate large nonstick frying pan, saute tempeh, onion, garlic powder and cumin in oil over medium-high heat for 10 minutes.
  4. When the potatoes are done baking, split them in half lengthwise. Scoop out the cooked potato, leaving a 1/4-inch shell.
  5. Mash potatoes with boiling water. Mix in the sauteed tempeh mixture. Stuff into the potato shells.

Nutrition facts


332 Calories per serving

Amounts Per Serving

  • Total Fat: 6g
  • Sodium: 19mg
  • Protein: 13g

Recipe Source:

Conveniently Vegan.