Vegan Potato Salad With Smoky Tempeh
This vegan potato salad is an easy-to-make side dish that's perfect for BBQs and outdoor parties in the summer. Served with delicious smoky tempeh, it is a dish that everyone will love. Gluten-free and ready in under 30 minutes.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 7 oz tempeh chopped into bite-sized pieces
- 2 tbsp tamari
- 2 tsp liquid smoke
- 1/2 tsp paprika
- 1/2 tsp garlic granules
- 2 lbs new potatoes chopped
- 1/2 large red onion chopped
- 1/2 large cucumber chopped
- 1 cup vegan mayonnaise
- 1 tbsp mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup dill chopped
Preheat the oven to 200 degrees C/400 F.
Add the tempeh, tamari, liquid smoke, paprika and garlic granules to a sandwich bag and shake to coat the tempeh. Arrange on a sheet of greaseproof paper and bake in the preheated oven for 15-20 minutes, until crispy.
Meanwhile, boil the potatoes for 12-15 minutes, until fork tender.
Add the potatoes, red onion, cucumber, vegan mayo, mustard, salt, pepper, dill, and the tempeh to a large mixing bowl and mix thoroughly with a large spoon. Serve immediately, or leave to chill in the fridge for 15+ minutes.
Calories: 652kcal | Carbohydrates: 52g | Protein: 15g | Fat: 42g | Saturated Fat: 5g | Sodium: 1183mg | Potassium: 1268mg | Fiber: 6g | Sugar: 3g | Vitamin A: 7.9% | Vitamin C: 59.8% | Calcium: 9.6% | Iron: 20.6%