BBQ Tempeh Salad
Trust us, there is nothing boring or plain about this salad. Made with our naturally delicious BBQ Tempeh Pieces this salad will provide you with plenty of protein and flavour. This delightful tempeh salad is definitely a keeper.
Recipe by Better Nature
1 h
Serves:
2
ingredients
- 180g BBQ Tempeh Pieces
- 3 tsp oil of your choice
- 400g baby potatoes, cut in half
- 2 tbsp vegan mayonnaise
- 1 tbsp dairy-free milk
- 1/3 teaspoon apple cider vinegar
- 1 clove garlic, crushed
- ½ tablespoon dried parsley
- 1 tsp of salt and 1tsp of pepper
- 170g mixed salad leaves
- 6 plum tomatoes, sliced in two
- 1/2 avocado, sliced into chunks
- 200g sweet corn, drained
instructions
- Preheat the oven to 180°C.
- Place the potatoes into a baking tray with 1 tbsp oil and 1/2 teaspoon each of salt and pepper.
- Place in the oven and bake for 40 minutes until browned.
- Heat 1tbsp of oil in a large pan over medium-high heat.
- Add the BBQ Tempeh Strips and cook for 5 minutes, turning frequently, until browned.
- Add the mayonnaise, milk, vinegar, garlic, parsley and the remaining salt and pepper into a bowl and mix until a smooth ranch dressing is formed.
- Plate up the mixed leaves, tomatoes, corn and avocado.
- Top with the roast potatoes and BBQ Pieces and drizzle with the ranch dressing.
instructions
- Preheat the oven to 180°C.
- Place the potatoes into a baking tray with 1 tbsp oil and 1/2 teaspoon each of salt and pepper.
- Place in the oven and bake for 40 minutes until browned.
- Heat 1tbsp of oil in a large pan over medium-high heat.
- Add the BBQ Tempeh Strips and cook for 5 minutes, turning frequently, until browned.
- Add the mayonnaise, milk, vinegar, garlic, parsley and the remaining salt and pepper into a bowl and mix until a smooth ranch dressing is formed.
- Plate up the mixed leaves, tomatoes, corn and avocado.
- Top with the roast potatoes and BBQ Pieces and drizzle with the ranch dressing.
make it with
BBQ Tempeh Pieces
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