BBQ Tempeh Spuds with Yogurt Sour Cream

Recipe:

Servings: 2

Total time: 20 minutes

For the spuds:

• 2 russet potatoes

• 1 package tempeh

• 1 cup bbq sauce

• 2 tbs oil

• 1/2 cup water

• 1-2 tbs plant based butter (optional)

• 1/2 cup vegan cheese (optional)

• Green onions for topping

For the sour cream:

• 1/4 cup plain plant-based yogurt (I used coconut)

• 1/8 tsp salt

• 1/2 tsp apple cider vinegar

• juice of half a lemon or lime

1. Cook the potatoes either in the oven or microwave. I microwaved mine for 10 minutes, flipping them over halfway. If you microwave them, be sure to give them a few stabs with a fork or knife first.

2. While the potatoes are cooking, dice the tempeh. Add it to a skillet with the 1/2 cup water on high heat. Allow the water to evaporate off.

3. Reduce heat to medium, add the oil, stir, and cook 2-3 minutes until the tempeh is slightly golden brown.

4. Add the bbq sauce and let simmer on low for a few minutes.

5. Meanwhile make the sour cream by mixing all of the ingredients together.

6. Cut open the potatoes, mash them a bit, and add the butter and cheese if you'd like. Top with the bbq tempeh, sour cream, and green onions. Enjoy!

This meal took me back to my Texas bbq eating days and I really enjoyed it! I don't make bbq flavored meals too often so this was a nice change of pace. The bbq sauce that I used was one that was given to me in the mail and it was really tasty, not super sweet, a little spicy, and very flavorful. I'm not sure where they sell it but its the Plum & Vine Smoky Pepper Sauce. Unfortunately I didn't have any vegan cheese to put in mine but it was still good without it! I wasn't sure about the yogurt sour cream at first because when you taste it by itself, it just tastes like salty yogurt, but I actually really enjoyed it on my potato. I felt that it complemented all of the flavors well. This meal is very filling and satisfying! Comment down below if you try this recipe and what you did or would do differently!