Vegan Potato Salad With Creamy Dill Dressing And Optional Tempeh Bacon Bits Recipes

VEGAN POTATO SALAD WITH CREAMY DILL DRESSING AND (OPTIONAL!) TEMPEH BACON BITS

Steps:

• Stir soy sauce or tamari, vinegar, maple syrup and liquid smoke together in a small bowl.
• Stir in the tempeh and allow to marinate for at least 30 minutes. (You can skip to making the potato salad in the meantime.)
• Coat the bottom of a medium skillet with oil and place it over medium-high heat. Add tempe and the marinade.
• Cook until most of the liquid has cooked off and tempeh is nicely browned, about 10 minutes, flipping once or twice.
• Bring a large pot of water to a boil. Add the potatoes, bring the water back to a boil and allow to cook until potatoes are fork tender, about 15-20 minutes.
• Drain the potatoes into a colander. Return them to the pot and allow them to cool while you make the dressing.
• To make the dressing, place the cashews, milk, vinegar, Dijon mustard, and garlic into a blender or food processor bowl. Blend until completely smooth, stopping to scrape down sides of bowl or pitcher as needed.
• Cut the potatoes in half, then place them into a medium bowl.
• Add the cashews mixture to the bowl, along with the red onions, scallions and dill. Stir until the ingredients are distributed and coated with dressing.
• Season with salt, pepper, and (optionally) red pepper flakes to taste. Cover and chill until ready to serve.
• Divide potato salad onto plates or bowls and top with tempeh bacon. Serve.

NEXT LEVEL POTATO SALAD

Steps:

• Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.
• While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.
• Meanwhile, mix the mayonnaise, soured cream, lemon juice and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.