These Korean Vegan Stuffed Sweet Potatoes with Jackfruit & Edamame are naturally gluten free and loaded with Korean flavour thanks to the combination of sweet and spicy gochujang.
I don’t think it’s any secret that I’m sweet potato obsessed over here. As a Canadian where there isn’t a whole lot in season this time of year, our dry pantry is always stocked with sweet potatoes for a quick breakfast (omg like these PB & J Protein sweet potatoes), main (like these tasty guacamole stuffed sweet potatoes), or these apple crisp sweet potatoes for dessert. This recipe combines my favourite cold weather vegetable, sweet potatoes, with my new culinary obsession – Korean food into a Korean Vegan stuffed sweet potato, topped off with a super delicious gochujang vegan mayo.
What do i need to make these Korean Vegan Stuffed Sweet Potatoes?
This stuffed sweet potato recipe is super easy once you have all the pantry staples to make it.
- Sweet potatoes
- Maple syrup or brown sugar
- Low sodium tamari
- Grapeseed oil
- Sesame oil
- Shelled edamame
- Vegan mayo
- Sesame seeds
- Rice vinegar
what is gochujang?
I’ve got a real love affair going on with Korean gochujang and it’s become super trendy for a reason. It’s a red chili paste that’s sticky, spicy and pungent, and usually is made with glutinous rice, fermented soy beans, salt and some kind of sweetener. It’s a must in this gluten free vegan korean stuffed sweet potato recipe.
what is jackfruit and what’s it good for?
My vegan followers definitely know and love jackfruit for its “pulled meat” like consistency. But basically, you want to look for canned young jackfruit or green jackfruit which is made for savoury recipes like this. There is also sweet jackfruit for desserts but that won’t work here. Nutrition wise, one cup has about 150 calories plus:
- Fiber: 3 grams
- Protein: 2.7 grams
- Vitamin A: 10% of Recommended Daily Intake (RDI)
- Vitamin C: 18% of RDI
- Riboflavin: 11% of RDI
- Magnesium: 15% of RDI
- Potassium: 14% of RDI
- Copper: 15% of RDI
- Manganese: 16% of RDI
How do I make these stuffed Sweet Potatoes into a hearty vegan meal?
Start by baking your sweet potatoes at 400 F until they’re super soft (about 46-60 minutes. If you’re in a hurry (like I always am), you can also microwave them covered in plastic for 10-12 minutes. Meanwhile, to a bowl mix together the brown sugar or maple, tamari, gochujang, oil, garlic, ginger, and sesame oil. Slice down the middle (without cutting all of the way through) and scoop the insides out into the bowl into the sauce. Add in the jackfruit (pulled into strands) and the edamame. Stuff the sweet potato jackets back up and place back into the oven for 15 minutes.
Meanwhile, mix together the vegan mayo, gochujang, sesame oil, sesame seeds, rice vinegar, maple, salt and pepper. Drizzle the baked vegan stuffed sweet potatoes with the Korean spicy mayo sauce, top with additional sesame seeds and scallions. SO SO GOOD.
what else can i use the Korean vegan mayo for?
This Korean vegan mayo would be delicious on a Buddha bowl, sandwich or even just on plain old rice.
can i meal prep these korean vegan stuffed sweet potatoes in advance?
Yes, you can make the stuffing for the stuffed sweet potatoes 3 days ahead and the mayo 5 days ahead, and keep in sealed containers (separate) in the fridge. Then when you want to serve, stuff the sweet potatoes and bake them off until golden. Finish with the Korean mayo and enjoy!
do you have any other great vegan sweet potato recipes?
Oh you BET I do!!
Have you tried playing with gochujang yet? You totally need to get on it! Leave me a comment below with your thoughts!
Korean Stuffed Sweet Potato
- 4 sweet potatoes pricked with a fork
- 1 tbsp maple syrup or brown sugar
- 2 tbsp low sodium tamari
- 1 tbsp gochujang
- 1 tsp grapeseed oil
- 2 cloves garlic finely minced
- 1 tsp ginger grated
- 1 tsp sesame oil
- 2 cups jackfruit pulled into shreds
- 1 1/4 cup shelled edamame thawed
- Preheat oven to 400 F.
- To bake sweet potatoes, pierce them with a fork, and place on a baking sheet lined with parchment paper. Bake for 45- 60 minutes or until very soft. Alternatively, you can place on a microwave safe dish covered in plastic wrap and microwave for 10-12 minutes until soft.
- Meanwhile, to a bowl mix together the brown sugar or maple, tamari, gochujang, oil, garlic, ginger, and sesame oil.
- Slice down the middle (without cutting all of the way through) and scoop the insides out into the bowl into the sauce. Add in the jackfruit and edamame.
- Stuff the sweet potato jackets back up and place back into the oven for 15 minutes.
- Meanwhile, mix together the vegan mayo, gochujang, sesame oil, sesame seeds, rice vinegar, maple, salt and pepper. Drizzle the baked sweet potatoes with the Korean spicy mayo sauce, top with additional sesame seeds and scallions.