Barbecue is big business here in the south. People worship at the altar of smoke and fire, where pitmasters stand like priests before steel rigs blackened by decades of grease and devotion. It’s less of a meal than a declaration of faith, because in truth, it does take that level of conviction to tend a single slab of protein for 6 – 8 hours and trust that it’s time well-spent.

Devotees are ready to throw down at the barest whisper of dissent, even when discussing the differences between Texas, Memphis, Alabama, Kansas City, and the Carolinas. Tossing a meatless option into the ring would tantamount to treason, ostensibly punishable by law, but I’m prepared to take that risk. That’s how confident I am in Fungitarian BBQ.

Mushrooms Over Meat

Challenging the status quo with mushrooms might sound dubious in a culture built on beef, but the whole art of barbecue has always been about transformation. Founded on taking humble, tough cuts and turning them into something transcendent through smoke, spice, patience, and fire, that ethos can be applied to anything. Fungitarian delivers on that same philosophy, and flavor, all in one ready-to-eat package.

Where There’s Smoke

Give mushrooms the same amount of heat and time to unlock their inherently umami, meaty, almost primal qualities. Charred around the edges, toothsome and supple in the middle, there are no woody stems to contend with, and no gristle, bones, or fat, for that matter, either. Absorbing the heady smoke like a marinade, they carry that flavor all the way through, rather than merely wearing it on the surface. That’s what makes it even more compelling as the crowning jewel on a loaded baked potato.

Potayto, Potahto

A proper barbecue potato is a celebration of excess. Blistered skins splitting open to reveal a steaming, fluffy interior; even without adornment, it’s a mouthwatering sight to behold. When piled recklessly high with cheese, protein, and enough toppings to collapse under its own weight, make no mistake, this isn’t some token side dish. Best of all, when done right, no BBQ sauce need apply. Such sticky, sweet syrup would only distract from the rich flavors of smoke and spice within.

Low and Slow or Fast and Fresh

Baked potatoes are nothing if not adaptable. You have five choices for how to approach the cooking process, all of which creating perfectly delicious results, though the longest wait does yield the greatest rewards.

• Smoker: 2 hours at 225 degrees
• Oven or grill: 45 – 60 minutes at 400 degrees
• Air fryer: 30 – 40 minutes at 370 degrees
• Microwave: 8 – 10 minutes at full power (cooked one at a time)

If you’ve already got the smoker or grill going, it’s a no-brainer. That extra infusion of smoke and char can’t be replicated and is tough to find elsewhere, even in most restaurants. If you’ve got a squad of hangry guests that need to eat ASAP, there’s no shame in getting an assist from the microwave.

Top That

Likewise, the number of potential toppings to adorn your barbecue masterpiece is limited only by your imagination. Want to add more veggies? Throw in some chopped broccoli or sautéed spinach. Like it hot? Go all in on chilies. Just a few of my favorite suggestions include:

• Fried Onions
• Vegan Bacon Bits
• Crushed Tortilla Chips
• Coleslaw
• Pickles or Relish
• Hot Sauce

Barbecue For All

Purists may clutch their tongs in horror, but it’s their loss if they can’t invite more diverse options to the backyard barbecue. One bite would end the argument faster than any amount of debate. Smoke, spice, char, and comfort don’t belong exclusively to brisket. That same experience is accessible to anyone willing to put in the time and respect the process. The loaded baked potato simply happens to be the perfect stage for proving it.

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Yield: Makes 6 Servings

Loaded BBQ Baked Potatoes

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Fluffy baked potatoes loaded with vegan cheese, beans, and smoky mushrooms makes for an unforgettable hearty, satisfying meal. This plant-based twist on a Southern classic delivers the same bold barbecue flavor without any meat.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

Loaded Baked Potatoes:

Toggle ingredient group

• 6 Medium Russet Potatoes
• 2 Tablespoons Olive Oil, Divided
• 1/2 Teaspoon Salt
• 1 Medium Yellow Onion, Diced
• 1 Medium Jalapeño, Deseeded and Minced
• 1 (12-Ounce) Package Fungitarian BBQ
• 1 (14.5-Ounce) Can Fire-Roasted Diced Tomatoes
• 1 (14.5-Ounce) Can Pinto Beans, Drained
• 1 Teaspoon Smoked Paprika
• 1/2 Teaspoon Smoked Salt*
• 2 Cups (One 8-Ounce Package) Vegan Shredded Cheddar
• 1/2 - 1 Cup Vegan Sour Cream
• 2 - 3 Scallions, Thinly Sliced

Additional Topping Options:

Toggle ingredient group

• Fried Onions
• Vegan Bacon Bits
• Fritos
• Coleslaw
• Pickles
• Hot Sauce

Instructions

1. Scrub and dry the potatoes well before rubbing them all over with 1 tablespoon of oil. Season evenly with kosher salt, then use a fork to pierce holes in the tops so that they steam, rather than explode.
   
2. In a smoker, cook at 225 degrees on the lower rack for 2 hours. On a grill or in the oven, cook at 400 degrees for 45 - 60 minutes. In an air fryer, cook at 370 degrees for 30 - 40 minutes, turning halfway through. For any of these methods, you can wrap them in foil if you'd prefer to keep them separated. Alternatively, in the microwave, cook one potato at a time on full power for 5 minutes, flip, then cook for another 3 - 5 minutes. When done, the potatoes should give easily when squeezed.
   
3. Meanwhile, in a medium saucepan over medium heat, add the remaining oil. When shimmering, add the onion and jalapeño, sautéing for 4 - 6 minutes until softened and aromatic, with just a bit of browning around the edges. Add the Fungitarian BBQ, marinade and all. Cook for another 5 minutes, then add the tomatoes with their juices, beans, paprika, and smoked salt. Stir well and simmer for 8 - 10 minutes, until thickened.
   
4. When the potatoes are done, let them stand until they're cool enough to safely handle. Slice them halfway through the center and squeeze gently to loosen flesh. Fluff with a fork and sprinkle each with 1/3 cup of the vegan cheese. Return to the oven/grill/smoker/air fryer for a few minutes to melt. Otherwise, microwave for just 30 - 60 seconds.
   
5. Top with the BBQ mixture, a dollop of vegan sour cream, scallions, and any additional toppings your heart desires. Enjoy hot!
   

Notes

*If you don't have smoked salt, you can substitute regular table salt and a few drop of liquid smoke.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Frontier Co-op, Alder Smoked Salt with Grinder, 3.17 oz
• 
  Eden Foods, Organic Pinto Beans, 15 oz (425 g)
• 
  Fungitarian Bundle – 6 Pouches

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 681Total Fat: 35gSaturated Fat: 17gUnsaturated Fat: 18gCholesterol: 0mgSodium: 1258mgCarbohydrates: 60gFiber: 8gSugar: 11gProtein: 33g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.