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Baked chilli potatoes

A satisfying plant-based alternative to the autumnal classic to celebrate Bonfire Night

Plant-based seasoning brand, Yondu, has created a healthy and 100% plant-based version of the British classic, the baked potato. This quick and simple meal made with a tomato-based bean chilli topping, is the perfect option to enjoy with family and friends whether you are off to some spectacular fireworks or you are hunkering down to watch your favourite programme.

Using Yondu vegetable umami is perfect to add a deeper flavour and demonstrates that plant-based dishes never have to be boring. In fact, this meal is hearty yet healthy and uses cupboard ingredients so it can be made conveniently, including Yondu which was recognised as a highly commended vegan and vegetarian cupboard product in the Veggie Awards 2021.

Yondu effect: Replaces salt and adds a unique combination of flavour.

The recipe can be changed easily to suit everyone’s individual taste, for example why not reduce the chilli powder for children or add a sprinkle of garlic powder and a drizzle of olive to the potato as you bake it for an extra flavour boost.

From pastas and salads, to mid-afternoon snacks, Yondu’s fun and simple recipes can found on their website or, on their Instagram @yondu.uk. All choices are healthy, natural and aim to bring pleasure to cooking for friends and family.

Yondu is available to purchase via its UK website retailing at £6.88 for 275ml. Visit www.yondu.co.uk/recipes/ for cooking inspiration.



4 Maris Piper potatoes

1 tbsp olive oil

1 garlic clove, minced

1/2 onion, chopped

2 tomatoes, diced

Chilli spice mix: 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp oregano

250 ml water

2 tbsp Yondu

1 can black beans, drained and rinsed

4 spring onions, sliced

1 bunch of fresh coriander



Preheat the oven to 200 degrees. Prick the potatoes all with a fork and place them on a baking sheet with oven paper. Drizzle olive oil on top of each potato. Bake them for 45 minutes flipping them half way through.


In a pot over medium heat combine olive oil and garlic. Sizzle these until garlic starts browning for about 30 seconds.


Add onion and stir-fry for 5 minutes until translucent.


Add diced tomatoes and spice mix and stir-fry for 5 more minutes.


Add beans, water and Yondu and simmer for 15 minutes.


Once cooked, turn off the heat and slightly smash the beans with a fork. Add fresh spring onions and stir well.


When potatoes are cooked, make a slit down the middle and slightly open them. Scoop the chilli onto each potato and serve with a generous amount of fresh coriander leaves and sliced spring onions.


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JVS: Jewish - Vegan - Sustainable
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