Vegan Potato Salad With Smoky Tempeh

Vegan Potato Salad With Smoky Tempeh Recipe

By Earth of Maria

🔪Prep Time: 5 mins

👩‍🍳Cook Time: 20 mins


▢ 7 oz tempeh, chopped into bite-sized pieces

▢ 2 tsp liquid smoke

▢ 2 tbsp tamari

▢ 1/2 tsp paprika

▢ 1 tbsp maple syrup

▢ 1/2 tsp garlic granules

▢ 2 lbs new potatoes, chopped

▢ 1/2 large red onion, chopped

▢ 1/2 large cucumber, chopped

▢ 1 cup vegan mayonnaise

▢ 1 1/2 tbsp tahini

▢ 1/2 tsp salt

▢ 2 tbsp nutritional yeast

▢ 1 tsp sea salt , or to taste

▢ 1/4 cup dill, chopped


1Preheat the oven to 200 degrees C/400 F.

2Add the tempeh, liquid smoke, tamari, maple syrup, paprika and garlic granules to a small mixing bowl and stir together rally well.. Arrange on a sheet of greaseproof paper or a lightly-greased baking tray and bake in the preheated oven for 15-20 minutes, until crispy.

3Meanwhile, boil the potatoes for 12-15 minutes, until fork tender.

4Add the potatoes, red onion, cucumber, vegan mayonnaise, tahini, nutritional yeast, salt, pecans, and dill to a large mixing bowl and stir together really well. Stir immediately with the tempeh on top, or leave to chill in the fridge for 15+ minutes.

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