Crystal, aka SpoVegan, rumples up in the kitchen with her Potato Salad with Tempeh Bacon. I tried these at yesterday’s Vegan Potluck and feel in love. Fortunately she sent the recipe and now I can pass it to all of you SFB readers too.
Here’s my “recipe” for the potato salad I made for July’s vegan potluck. I just threw this together, so all measurements are approximate. Add/subtract or increase/decrease ingredients to suit your taste and/or pantry.
8 – 10 small to medium potatoes (white, yellow or red)
1 package tempeh “bacon” strips
2 T fresh rosemary (or one sprig), chopped
1 C Veganaise
2 T Tofutti Sour Supreme
salt and pepper to taste
Scrub potatoes and cut into chunks, leaving the skin on. Add potatoes to a large pot of water and boil for about 20 minutes, or until soft. While potatoes are cooking, heat a large skillet and add tempeh strips, chopped into bite size pieces. Cook tempeh until it browns, about 6 minutes.
Drain potatoes. Add rosemary and salt* and pepper to the still warm pot used for the potatoes. Add drained potatoes back to the pot, on top of the rosemary. (My thinking behind this is that the heat from the potatoes will draw out some of the oil/flavor from the rosemary.) Add Veganaise and stir. Add tempeh and Sour Supreme, stir. Adjust salt/pepper to taste. You can eat this warm, or refrigerate before serving.
*Because the tempeh is really salty, add a little bit of salt at a time. You can always add more, but it’s hard to fix something if it’s too salty.
Be on the look out for some Spokane blog alliances building. TEO will be working with SpoVegan, and will soon have a vegan tag so you can find all the great vegan eats in neighborhoods around Spokane, where you will be able to provide your input too. Visit SpoVegan for more on the monthly potlucks and great Spokane+Vegan information. You don’t have to be vegan to come to the potluck, but you do have to bring something vegan.