In order to bring you the best organic produce, some ingredients may differ from those depicted.
Gluten-Free Friendly, Dairy-Free, Vegan, <600 Calories, Protein Plus
2 Servings, 600 Calories/Serving
35–50 Minutes
This potato salad is sure to stand out. With crisp bits of marinated tempeh and fresh summer veggies, it makes for a hearty meal or showstopping side dish at a barbecue.
Nutrition per serving
Calories 600, Total Fat 25g (32% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 960mg (42% DV), Total Carb. 64g (23% DV), Fiber 20g (71% DV), Total Sugars 13g (Incl. 3g Added Sugars, 6% DV), Protein 31g
Contains:
Soybeans
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Soften and marinate the tempeh
2
Prep and cook the potatoes and broccoli
3
Prep the remaining ingredients
4
Cook the tempeh “bacon” bits
5
Finish the potato salad
Serve