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+ servings
Spicy kidney bean vegan baked potatoes

Get the Recipe: Vegan Spicy Kidney Bean Baked Potatoes

Spicy red kidney bean vegan baked potatoes! Full of deep flavours with spice and hints of sweetness, this dish is perfect as a comforting weeknight dinner, and brilliant for meal prep too. Gluten-free, oil-free, super simple.


  • 3 large baking potatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, finely chopped
  • 2 cups oyster mushrooms, shredded
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp dried basil
  • 1 can red kidney beans, drained and rinsed
  • 1/2 can tomatoes
  • 2 tbsp tamari
  • 1 tbsp apple cider vinegar
  • 1/2 cup green peas

To serve

  • 1/2 large avocado, mashed


  • Conventional oven
  • Non-stick saucepan


  • Preheat the oven to 200 decrees C/390 F. Arrange the potatoes on a sheet of baking paper and bake in the oven for around 45-50 minutes, until soft. This will depend on the size of the potatoes you use.
  • Meanwhile, add the onion, garlic and red bell pepper to a non-stick frying pan with around 1/4 cup water and sauté for 2-3 minutes, until softened.
  • Add the oyster mushrooms together with the paprika, cumin and basil. Cook for a further 3-4 minutes, until the mushrooms soften. 
  • Add the kidney beans, tinned tomatoes, tamari and apple cider vinegar. Cook for around 5-7 minutes, stirring frequently and the last minute stir in the green peas. 
  • Serve in the baked potatoes with mashed avocado on top. 
Calories: 435kcal, Carbohydrates: 87g, Protein: 15g, Fat: 6g, Saturated Fat: 1g, Sodium: 806mg, Potassium: 2297mg, Fiber: 12g, Sugar: 9g, Vitamin A: 1718IU, Vitamin C: 69mg, Calcium: 106mg, Iron: 7mg