Get the Recipe: Vegan Potato Salad With Smoky Tempeh
This vegan potato salad is an easy-to-make side dish that's perfect for enjoying in the summer. Served with delicious smoky tempeh, it is a dish that everyone will love. Gluten-free and ready in under 30 minutes.
Ingredients
For the smoky tempeh
- 7 oz tempeh, chopped into bite-sized pieces
- 2 tsp liquid smoke
- 2 tbsp tamari
- 1/2 tsp paprika
- 1 tbsp maple syrup
- 1/2 tsp garlic granules
For the salad
- 2 lbs new potatoes, chopped
- 1/2 large red onion, chopped
- 1/2 large cucumber, chopped
- 1 cup vegan mayonnaise
- 1 1/2 tbsp tahini
- 1/2 tsp salt
- 2 tbsp nutritional yeast
- 1 tsp sea salt , or to taste
- 1/4 cup dill, chopped
Equipment
- Conventional oven
- Small mixing bowl
- Saucepan
- Large mixing bowl
Instructions
- Preheat the oven to 200 degrees C/400 F.
- Add the tempeh, liquid smoke, tamari, maple syrup, paprika and garlic granules to a small mixing bowl and stir together rally well.. Arrange on a sheet of greaseproof paper or a lightly-greased baking tray 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 mayonnaise, tahini, nutritional yeast, salt, pecans, and dill to a large mixing bowl and stir together really well. Stir immediately with the tempeh on top, or leave to chill in the fridge for 15+ minutes.
Calories: 710kcal, Carbohydrates: 58g, Protein: 18g, Fat: 45g, Saturated Fat: 6g, Sodium: 1724mg, Potassium: 1380mg, Fiber: 7g, Sugar: 6g, Vitamin A: 394IU, Vitamin C: 50mg, Calcium: 110mg, Iron: 4mg