Jazz Up Baked Potatoes With This Hearty, Vegan Barbecue Lentil Filling
a close up of baked potato with barbecue lentils This barbecue lentil and baked potato recipe makes for a hearty, satisfying meal - Media Credit: Vegan Richa

Jazz Up Baked Potatoes With This Hearty, Vegan Barbecue Lentil Filling

Dress this delicious dish with a serving of sriracha mayonnaise

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1 Minutes Read

Baked potatoes stuffed with a hearty barbecue lentil mixture and dressed with sriracha mayonnaise. The potatoes and the lentil mixture cook together once everything is in the instant pot.
Duration37 mins
Cook Time17 mins
Prep Time20 mins
Servings4 servings

Ingredients

POTATOES
  • 3 large or 4 to 5 medium size russet potatoes about 1 1/2 pounds [680 g]
  • 1 1/2 cups 355 ml water
  • 1 tablespoon melted vegan butter or safflower or sunflower oil
BARBECUE LENTIL MUSHROOM FILLING
  • 1/2 medium size red onion finely chopped (about 3/4 cup [120 g])
  • 4 ounces 115 g mushrooms (white, cremini, or a combination), thinly sliced (about 11/4 cups)
  • 1 medium size carrot finely chopped or shredded (1/2 cup [60 g])
  • 1/2 cup 60 ml vegan barbecue sauce
  • 1/2 cup 120 ml water
  • 1/4 cup 50 g dried split red lentils
  • 4 garlic cloves finely chopped (about 2 teaspoons) 1 tablespoon Barbecue Spice Blend (page 45)
  • 2 teaspoons granulated sugar or sweetener optional
  • 1/4 teaspoon salt or more to taste
SRIRACHA MAYONNAISE
  • 1/4 cup 55 g vegan mayonnaise
  • 2 teaspoons sriracha or less based on heat preference
FOR SERVING
  • Chopped fresh parsley cilantro, or chives Red pepper flakes

Instructions

  • For the potatoes, scrub the potatoes well, then poke holes in them with a fork or knife.
  • Put the water in the inner pot, set the steamer rack inside, and put the potatoes on the rack.
  • For the filling, in a stainless steel container that fits your Instant Pot, combine the onion, mushrooms, carrot, barbecue sauce, water, lentils, garlic, Barbecue Spice Blend, sugar if using, and salt. Stir to mix well.
  • Place the container on top of the potatoes. Cover with foil or a lid. Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure
  • Cook/Manual setting at high pressure, and set the cook time to 17 minutes. Let the pressure release naturally, then open the lid. Remove the pan with the lentils and stir to mix. The mixture will continue to thicken as it sits. Taste for seasoning, adjusting if needed.
  • For the sriracha mayonnaise, stir together the mayonnaise and sriracha in a small dish, adding a bit of water, if needed, so it will be easy to drizzle.
  • When the potatoes are cool enough to handle but still warm, slice open. Brush the melted vegan butter on the cut potatoes and fill with the barbecue lentil mixture.
  • Drizzle with the sriracha mayonnaise, garnish with parsley and red pepper flakes, and serve warm.
This recipe was republished with permission from Vegan Richa. Find the original recipe in ‘Vegan Richa’s Instant Pot™ Cookbook’ which you can purchase here!
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The Author

Richa Hingle

Hi, I am Richa. I am the award winning recipe developer, blogger, and photographer behind VeganRicha.com. My instructions are easy to follow and step-by-step photographs welcome the uninitiated into their kitchen as vouched by millions of readers. I love to show people how easy it is to cook vegan Indian and other cuisines.

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