Ingredients
Potatoes
- 3 large or 4-5 medium russet potatoes about 1.5 pounds (680g)
- 1.5 cups water (355ml)
- 1 tbsp melted vegan butter or safflower or sunflower oil
Barbecue Lentil Mushroom Filling
- 1/2 medium red onion finely chopped - about 3/4 cup (120g)
- 4 oz mushrooms (white, cremini, or a combination) thinly sliced (115g)
- 1 medium carrot finely chopped or shredded, about 1/2 cup (60g)
- 1/2 cup vegan-friendly barbecue sauce (60ml)
- 1/2 cup water (120ml)
- 1/4 cup dried split red lentils (50g)
- 4 garlic cloves finely chopped (about 2 teaspoons)
- 1 tbsp Barbecue Spice Blend See the recipe below or use an equivalent amount of any store-bought BBQ spice mix
- 2 tsp granulated sugar or sweetener optional
- 1/4 tsp salt or more to taste
Sriracha Mayonnaise
- 1/4 cup vegan mayonnaise (55g)
- 2 tsps sriracha or less, based on heat preference
For Serving
- Fresh parsley, cilantro, or chives Chopped
- 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.
- If you’re making your own Barbecue Spice Blend, combine the ingredients listed below this recipe in a small bowl.
- 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, and 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 cooking 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 them with the barbecue lentil mixture.
- Drizzle with the sriracha mayonnaise, garnish with parsley and red pepper flakes and serve warm.
You can use sweet potatoes instead of russet potatoes if you prefer