Vegan Potato Skins

While this post is about my awesome, simple vegan potato skins perfect for the big game, can we just talk for a minute about the big game that happened here this weekend in Minnesota?

If you didn’t catch it, the New Orleans Saints had the game all but locked up when they lost in the last play. The Minnesota Vikings quarterback Case Keenum threw a pass and Stefon Diggs caught it while avoiding the defender, running for a 61-yard touchdown. The play instantly became known as the Minnesota Miracle. The celebrations in my house, on TV and social media and in person the day’s to follow have been unreal.

Vegan potato skins recipe | Kale and Ale

Could Minnesota be the first team to make it to the Super Bowl as the host? We won’t know until Sunday night following the NFC Championship game. Either way, I’ll be there for the food, and my vegan potato skins will be making an appearance.

This recipe came together in a lucky accident: Aaron and I were looking to use food we already had on hand to make snacks for the game. He suggested potato skins with cheese. I found green onions that we can’t remember what we bought them for, and suggested taking a little tempeh to make bacon crumbles.

With a little planning and not much hands-on time, the potato skins turned out great. It doesn’t take much in time or ingredients to make enough wedges to serve two, so we will be making these again with the leftover ingredients.

I used vegan cheese to make them vegan, but you can use whatever cheese you like, Vegan bacon made out of the tempeh add a little savoriness and texture.

Vegan potato skins recipe close | Kale and Ale
Vegan Potato Skins
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
50 minutes 30 minutes
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
50 minutes 30 minutes
Vegan potato skins recipe close | Kale and Ale
Vegan Potato Skins
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
50 minutes 30 minutes
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
50 minutes 30 minutes
Ingredients
Servings: people
Instructions
  1. Crumble the tempeh into a bowl. Add the liquid smoke and enough soy sauce or liquid aminos to cover. Let it stand at least 30 minutes, up to 24 hours before using.
  2. Turn on the oven to 350 degrees. Put the potatoes in the oven and bake until soft, around 30 to 45 minutes. Remove from the oven and let cool. Cut in half and scoop out filling, leaving about 1/4 an inch of potato in from the skin. Drizzle olive oil on the skin side, place skin side up back in the oven and broil for five minutes. Flip it over, put oil on the flesh side and broil for five minutes.
  3. Put a small handful of cheese into each potato skin. Sprinkle the green onions in the skins. Put the potatoes back in the oven and broil for five minutes or until cheese is melted.
  4. As the potatoes are baking, heat the vegetable oil in a skillet (I used cast iron to create a nice crunch) over medium heat. When warm, add the tempeh and any liquid, and sautee until crispy. Sprinkle on the skins. Cool and serve.
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Cookbook Review: Party Grub, Thug Kitchen (With Recipe)

This post contains affiliate links, where I may get a small portion of sales to fund this blog.

I love Thug Kitchen, a duo of vegans who were writing a blog a few years ago and got a book deal. They use salty language and flavorful recipes to get their message across that vegan food doesn’t have to be boring or only for certain people:

“Everyone deserves to feel a part of our push toward a healthier diet, not just people with disposable incomes who speak a certain way. So we’re here to help.”

Their second book “Party Grub” is, not surprisingly, a slam dunk, just like their first book “Thug Kitchen.” I own both and they are among the first cookbooks I reach for when looking for recipes and cooking inspiration. The first book has solid recipes, and the second book is all about party and social gathering food. While I love light meals and apps, I was surprised to find the book contains a lot of  dishes that are hearty, meal-worthy fare. There are more than 100 dishes for any time of celebration or get-together, and the pages are packed with mouth-watering fare and fun tips.

I’m always looking for a good vegan cheese, and their Queso-ish Dip is a great creamy dip for Mexican flavors, with tomatoes making it seem kind of creamy, flavorful and chunky with a little kick all at once.

Thug Kitchen Queso-ish Dip Recipe | Kale and Ale

Thug Kitchen Queso-ish Dip

When I ate the enchiladas (with the easiest homemade sauce I’ve ever made) I had to remind myself they were vegan, I totally forgot! That’s a ringing endorsement right there, since I love the cheese to hold everything together. And they were so filling, stuffed full with goodness and the flavorful sauce.

The book features chapters on brunch grub, small bites, salads and sides, potluck necessities and desserts and drinks, so the entire range of party food is covered. This book has a variety of flavorful dishes and makes me want to grab a group of friends and get in the kitchen and cook and eat.

Thug Kitchen Loaded Nachos Recipe

Thug Kitchen was kind enough to share a recipe from their new book with Kale and Ale readers! They let us in on how to make loaded creamy nachos with the dip I preview above. Remember, there is salty NSFW language, but it’s worth it to get to the loaded nachos.

Reprinted from “Thug Kitchen Party Grub” by Thug Kitchen. Copyright (c) 2015 by Thug Kitchen. By permission of Rodale Books. Available wherever books are sold.


Thug Kitchen Nachos Butternut Squash Queso
Loaded Nachos
Print Recipe
OK, this is less of a recipe and more of a recommendation for you to get your shit together and make some fucking nachos. A plate of these gorgeous motherfuckers just screams party so much that it was almost our cover shot. We give you an idea below on how to pile your shit correctly, but take the damn queso and run with it. #nachobusiness
Servings
4 to 6 people
Servings
4 to 6 people
Thug Kitchen Nachos Butternut Squash Queso
Loaded Nachos
Print Recipe
OK, this is less of a recipe and more of a recommendation for you to get your shit together and make some fucking nachos. A plate of these gorgeous motherfuckers just screams party so much that it was almost our cover shot. We give you an idea below on how to pile your shit correctly, but take the damn queso and run with it. #nachobusiness
Servings
4 to 6 people
Servings
4 to 6 people
Ingredients
Servings: people
Instructions
  1. You know how nachos work, so you can pile this shit on however you like and leave off or add whatever the fuck you want. We like to put the warm chips out in a thin layer on a tray or giant plate. A huge pile of chips where you end up with a shit-ton of dry chips at the bottom is a fucking bummer. Thin layer is the way to go.
  2. Scatter the black beans and cabbage over that, then drizzle the queso all over the chips. Glob on nice spoonfuls of guacamole and salsa all over the platter then sprinkle with the jalapeno and cilantro. Drizzle over some hot sauce if you roll like that.
  3. Serve that shit right up to the happy crowd.
Recipe Notes

* Warming not required, but this shows commitment to the nacho cause. Just throw the chips in a microwave for a few seconds, or cover and put in a 250°F oven for 10 minutes.

** Or a 15-ounce can of beans, rinsed and drained.

*** The Mid-Summer Salsa from our first book would be dope here.

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Eggplant Parmesan Dip

Eggplant Parmesan dip logo | Kale and Ale

Eggplant Parmesan dip

I love to snack. A lot. Like, too often. I enjoy savory snacks, crunchy, spicy and creamy snacks. Hummus with crackers or carrots is my go-to, but all kinds work. A tapas-style dinner is always my favorite kind. Speaking of, dinner-inspired dips always win. Speaking of, my favorites right now are pizza dip and buffalo-cauliflower dip.

Inspired by these, I came up with this eggplant Parmesan dip. I love eggplant, but it’s often difficult to make at home, often coming out with mixed responses. But this dip is consistent with depth of texture and flavor, creamy and comforting, giving people with strong willpower no reason to stop!

This recipe is vegetarian and gluten-free (as long as you aren’t using crackers to dip) and has little hands-on time, only 15 minutes. It tastes exactly like eggplant Parmesan as a snack and treat.

Eggplant Parmesan dip 3 | Kale and Ale
Eggplant Parmesan Dip
Print Recipe
The perfect appetizer or party version of a classic Italian dish, this is vegetarian and gluten-free, warm and comforting.
Servings Prep Time
2 people 15 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
2 people 15 minutes
Cook Time Passive Time
30 minutes 10 minutes
Eggplant Parmesan dip 3 | Kale and Ale
Eggplant Parmesan Dip
Print Recipe
The perfect appetizer or party version of a classic Italian dish, this is vegetarian and gluten-free, warm and comforting.
Servings Prep Time
2 people 15 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
2 people 15 minutes
Cook Time Passive Time
30 minutes 10 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400 degrees.
  2. Place eggplant in a colander and put salt on it to sweat out the liquid. After 10 minutes dry off the eggplant.
  3. Put the eggplant and garlic on a baking sheet, top with oil and salt and pepper. Place in preheated oven for 20 to 25 minutes until roasted. Turn the oven down to 350 degrees.
  4. Once roasted and slightly cooled, place in a food processor and pulse until mostly smooth.
  5. In a medium bowl, combine the eggplant and garlic with the marinara and cheese. Mix and put into an oven-safe bowl.
  6. Bake for 15 minutes.
  7. Once cooled somewhat or room temperature, serve with crackers or vegetables.
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