Creamy Potato and Tempeh Rashers Salad
The ideal BBQ salad. Creamy and carby, with a sweet and smoky kick, this salad really hits the spot.
Recipe by Better Nature
35 min
Serves:
4
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ingredients
- 180g (1 pack) Smoky Tempeh Rashers
- 1 teaspoon of oil for cooking
- 5 peeled and chopped white potatoes
- 1 finely chopped red onion
- 50g chives, finely chopped
- 3 tablespoons vegan mayonnaise
- 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 vegan mayonnaise to the potatoes and toss until thoroughly covered.
- Heat the 1 teaspoon of oil in a pan over medium heat.
- Add in the rashers and cook for 3 minutes on each side until browned.
- Once cooked, finely slice.
- Add the rashers 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 vegan mayonnaise to the potatoes and toss until thoroughly covered.
- Heat the 1 teaspoon of oil in a pan over medium heat.
- Add in the rashers and cook for 3 minutes on each side until browned.
- Once cooked, finely slice.
- Add the rashers to the potato salad and season with salt and pepper to your liking.
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