Creamy Potato and smoky Tempeh Salad
The ideal BBQ salad. Creamy and carby, with a smoky kick and quality protein from the Smoky Tempeh, this salad really hits the spot.
Recipe by Better Nature
35 min
Serves:
4
.jpg)
ingredients
- 220g (1 pack) Better Nature Smoky Tempeh
- 1 teaspoon of oil for cooking
- 5 peeled and chopped white potatoes
- 1 finely chopped red onion
- 50g chives, finely chopped
- 3 tablespoons mayonnaise of your choice
- Salt and pepper to taste
instructions
- Add the potatoes to a large saucepan, covering them with water.
- Bring the water to the boil and keep boiling the potatoes for about 15 minutes until thoroughly cooked.
- Let the potatoes cool in a large bowl for 20 minutes, until they're at room temperature.
- Add the red onion, chives and mayonnaise to the potatoes and toss until thoroughly covered.
- Heat the 1 teaspoon of oil in a pan over medium heat.
- Slice the block of Smoky Tempeh and cook for 3 minutes on each side until browned.
- Once cooked, finely slice into smaller pieces.
- Add the small tempeh slices to the potato salad and season with salt and pepper to your liking.
instructions
- Add the potatoes to a large saucepan, covering them with water.
- Bring the water to the boil and keep boiling the potatoes for about 15 minutes until thoroughly cooked.
- Let the potatoes cool in a large bowl for 20 minutes, until they're at room temperature.
- Add the red onion, chives and mayonnaise to the potatoes and toss until thoroughly covered.
- Heat the 1 teaspoon of oil in a pan over medium heat.
- Slice the block of Smoky Tempeh and cook for 3 minutes on each side until browned.
- Once cooked, finely slice into smaller pieces.
- Add the small tempeh slices to the potato salad and season with salt and pepper to your liking.
make it with
Smoky Tempeh
VIEW this product >
