YOUR SOLIN GENERATED RECIPE
High-Protein Tempeh and Lentil Loaded Jacket Potato
Crispy oven-roasted Russet potato stuffed with savory crumbled tempeh and earthy lentils, finished with a velvety and zesty soy yogurt drizzle.
INGREDIENTS
1 medium Russet potato
4 oz Tempeh
0.25 cup Cooked brown lentils
3 tbsp Nutritional yeast
0.5 cup Unsweetened soy yogurt
0 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato clean, prick it several times with a fork, and rub the skin with half of the olive oil and sea salt.
Place the potato directly on the middle oven rack and bake for 45 to 60 minutes until the skin is crisp and the center is tender.
While the potato is baking, crumble the tempeh into small pieces and sauté in a non-stick pan with the remaining olive oil, garlic powder, and black pepper until golden brown and fragrant.
Stir the cooked brown lentils and nutritional yeast into the tempeh mixture, heating through for about 2 minutes to combine the flavors.
Once the potato is fully cooked, remove it from the oven, slice it down the center, and fluff the interior flesh with a fork.
Generously stuff the potato cavity with the warm tempeh and lentil mixture.
Top the loaded potato with a dollop of unsweetened soy yogurt and garnish with freshly chopped chives before serving.