I don’t see myself as a militant vegan. Sure, I think the world would be a better place if everybody started eating (more) plant-based foods and reduced or diminished their animal products intake, but I understand that that transition isn’t easy. One of the things I like to do therefore, is show meat-eaters how tasty vegan food can be! And even though not all vegan replacements are super healthy (I am looking at you, vegan cheese!) I think they can show people that you don’t have to miss out on amazing flavours when cooking a vegan meal.
This recipe was made for me and my dad, a meat-eater who is quite willing to eat veggie and vegan meals, but will probably never go fully vegetarian or vegan. However, he tends to enjoy my vegan recipes quite a bit, and this one was definitely a hit! The recipe is quite easy, it just involves poking some potatoes (be careful!) and baking them in the oven while you cut up some more ingredients and cook some vegan bacon. It basically couldn’t be easier!
I really hope you enjoy this recipe as much as we did! Leave me a comment what trimmings you would like on your sweet jacket potatoes!
Ingredients for two people:
- Two large sweet potatoes
- 1-2 tbsp. of (olive) oil
- 100 g of Violife vegan Greek block
- Half a packet of Vivera vegan bacon pieces
- Three to four sundried tomatoes
- 8-10 walnut halves
- Optional: cucumber and dressing to serve with it
- Preheat your oven to 200 degrees Celsius
- Wash and dry your sweet potatoes well
- Poke holes in your sweet potatoes and rub a bit of oil on their skins, sprinkle with a bit of salt (optional)
- Wrap your potatoes in aluminium foil and place in the oven for 30-60 minutes, depending on the size of your potatoes
- In the mean while, dice your Violife cheese, sundried tomatoes, walnuts and, if serving with some salad, your salad
- When your sweet potatoes are nearly done, heat the remainder of your oil and cook your veggie bacon. If you fry them for long enough they become a bit crispy, which I like a lot
- When your potatoes are done, cut them lengthways and add half of your cheese, sundried tomatoes, walnuts and bacon per potato
- Serve directly and enjoy!