Vegan Jacket Potato
Jacket potatoes rock my world. I usually opt for a jacket potato if I’m planning on using the oven that day. For instance when baking a cake, as it can easily be popped in while preheating and cooking.
I still can’t decide whether I prefer a baked sweet potato or regular vegan jacket potato. Both simply make a great base to build vegan goodness on top! Vegan potato toppings can be nourishing, tasty and satisfying.
Vegan Jacket Potato Inspiration
Obviously jacket potatoes by nature are already vegan. However, I was really keen to replicate a childhood favourite of mine, tuna jacket potato. But of course the vegan tuna version!
The vegan baked potato toppings options are endless. I simply had to try out my vegan tuna recipe on top. Having had the creamy vegan tuna recipe on a vegan melt, vegan tuna pasta, and vegan tuna salad, this was the next step!
Time Saving Vegan Jacket Potato
This particular vegan baked potato was made much quicker than the usual oven way . I tested out for the first time blitzing the potato in the microwave. Much easier and efficient if you’re not planning on using the oven.
And also the way my mom would make them quickly for us four hungry kids! I am always conscious of energy and time saving when cooking so this is a great cooking hack when making vegan stuffed potatoes.
A baked potato for me has to have a knob of melted vegan butter on top with plenty of rainbow salad to accompany. On top, a creamy vegan tuna topping works so well! It reminded me exactly how I remembered eating jacket potatoes as a kid.
A vegan baked potato can be so versatile, it’s such a simple but satisfying dish. My next go to for vegan baked potato recipes will probably be a spicy chilli with lots of guacamole.
I am now on a mission to try out all the vegan baked potato toppings. And perhaps mix it up with some sweet potato jackets in there also. What’s your favourite vegan jacket potato fillings? Comment below 🙂
When making this vegan tuna sandwich – there are a few key ingredients that will help make the winning combination.
There are literally so many vegan mayonnaise brands out there now, which is awesome as it gives us a lot more choice.
Chickpeas are the clear winner in this recipe which help create the perfect texture. Alongside being rich in iron and protein – these highly nutritious legumes are a staple.
Understandably, we don’t always have time to soak and cook them from dry. So I often use canned ones. These Eden Organic Garbanzo Beans are certified organic and cooked in purified water.
- One can of chickpeas, drained
- 80g corn (about a handful)
- 1 small stick of chopped celery
- 20g chopped red onion
- 3 tbsp vegan mayonnaise
- 1 teaspoon dijon mustard
- 1 tbsp capers
- 1 tsp garlic powder
- Fresh dill
- Squirt of lemon
- Salt and pepper
- 1 medium baking potato
- Scrub baking potato and prick with a fork multiple times
- Place in microwave and cook on a high heat for around 10 minutes, check progress carefully as it will be hot.
- Whilst potato is cooking, add drained chickpeas to a bowl and mash well
- Add the chopped veg and seasoning
- Add mustard and vegan mayonaise to your desired consistency
- Assemble your desired salad on a plate, place cooked baked potato and slice in two.
- Add some vegan spread for extra delicousness.
- Place topping of choice on top - here we use vegan chickpea tuna
- Add fresh dill for garnish.
This recipe yields around 2-3 portions. The vegan tuna salad will remain fresh in a sealed container in the refrigerator for around 3-4 days. I have not attempted to freeze this, but probably wouldn't attempt as the vegan mayo may not freeze well. I do not recommend freezing a baked potato.
Amount Per Serving: Calories: 453 Total Fat: 13g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 0mg Sodium: 453mg Carbohydrates: 79g Net Carbohydrates: 0g Fiber: 11g Sugar: 29g Sugar Alcohols: 0g Protein: 12g