Vegan Sloppy Joe Jacket Potatoes Bosh TV

Sloppy Joe Jacket Potatoes

  • Super simple
  • 0:40 m
  • 11 ingredients

This easy vegan recipe is the perfect idea for a tasty protein-packed dinner. Vegan meat and vegan cheese are two of the things that spark a lot of debate, but make this dish for a sceptic, and they'll soon see that plant-based doesn't mean you can't enjoy incredible food!

Serves: 4

Ingredients

For the potatoes

  • 4 baking potatoes
  • olive oil for drizzling
  • Salt & pepper to taste

For the sloppy joe sauce

  • 1 x 350g plant-based mince
  • 1 x 200g tin of chopped tomatoes
  • 275ml Cola
  • 125g tomato ketchup
  • 35g Marmite
  • pinch of dried oregano

To serve

  • 2 tbsp plant-based butter
  • 50g plant-based cheese
  • 1 spring onion
  • 4 slices of pickled jalapeños

Before you start

Preheat oven to 220ºC | Baking sheet lined with parchment paper | Frying pan

Step 1

Prepare the potatoes 

  • Pierce each potato a few times with a fork
  • Drizzle each potato with olive oil and rub it into the skins
  • Season with a good pinch of salt and pepper and rub it into skins
  • Place the potatoes on the baking tray, put the tray in the oven and bake for 30 minutes
  • Turn the heat down to 190ºC and bake for a further hour until the potatoes are golden brown and crispy

Ingredients

  • 4 baking potatoes
  • olive oil for drizzling
  • Salt & pepper to taste

Step 2

Make the sloppy joe sauce 

  • When the potatoes have 20 minutes left in the oven, warm the oil in a pan over medium heat
  • Crumble in the mince and fry for 2-3 minutes
  • Add the chopped tomatoes, cola, ketchup, marmite, hot sauce, oregano and simmer until thick and rich (approx 12-15 minutes)
  • Taste and season to perfection with salt and pepper

Ingredients

  • 1 x 350g plant-based mince
  • 1 x 200g tin of chopped tomatoes
  • 275ml Cola
  • 125g tomato ketchup
  • 35g Marmite
  • pinch of dried oregano

Step 3

Finish and serve 

  • Trim and finely slice the spring onions
  • Dice the jalapeños
  • Take the potatoes out of the oven and allow them to rest for 5 minutes
  • Cut criss-crosses in the top of the potatoes and push the skins to fluff up the flesh
  • Put the potatoes on plates
  • Add a little vegan butter to each potato, top with a little cheese, top with sloppy joe sauce, sprinkle over the jalapeños, a little more cheese the spring onion and serve immediately

Ingredients

  • 2 tbsp plant-based butter
  • 50g plant-based cheese
  • 1 spring onion
  • 4 slices of pickled jalapeños