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BBQ Tempeh, Chips & Salad

Indulgent? Tick. Nutritious? Tick. Enjoy the rich, meaty bite of the BBQ Tempeh Strips, the carby goodness of the chips and the freshness of the salad.

Recipe by Better Nature

35 min


  • 180g (1 pack) of our BBQ Tempeh Strips
  • 5 teaspoon oil for cooking
  • 1 pinch of salt
  • 4 finely sliced white potatoes
  • 80g chopped gem lettuce
  • 1 large chopped tomato
  • 1 chopped cucumber
  • ¼ head finely sliced red cabbage
  • 2 tablespoons olive oil
  • ½ freshly squeezed large lemon
  • ½ teaspoon salt
  • 50g sliced fresh parsley
  • 100g vegan yogurt
  • 1 small crushed garlic clove
  • ½ thinly sliced red onion
  • 1 small squeezed lemon


  1. Heat the oven to 180ºC.
  2. Place the sliced potatoes onto a baking tray, covering with 4 teaspoons of oil and 1 pinch of salt, and into the oven.
  3. Cook for 45 minutes, until thoroughly browned.
  4. Heat 1 teaspoon of oil in a pan over medium heat.
  5. Add in the strips and cook for 3 minutes, stirring occasionally.
  6. Mix the parsley, vegan yoghurt, garlic, red onion and lemon together to form a smooth consistency.
  7. Add the red cabbage, olive oil, lemon and salt together in a bowl and toss thoroughly.
  8. Plate up the lettuce, tomato and cucumber, followed by the cabbage mixture, the strips and the chips.
  9. Drizzle with the yoghurt dressing. Serve up and enjoy!
BBQ Tempeh Strips
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BBQ Tempeh Strips
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