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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

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.

Smoky Tempeh Rashers
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Smoky Tempeh Rashers
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