Hearty potato salad with tempeh “bacon” bits and mustard vinaigrette

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Hearty potato salad with tempeh “bacon” bits and mustard vinaigrette

Dairy-Free, Family-Friendly, Vegan, Gluten-Free

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound organic flax tempeh
  • Sunbasket tempeh “bacon” marinade (maple syrup - gluten-free tamari - sweet smoked paprika - cumin - cayenne)
  • 10 ounces organic red or gold new potatoes
  • ½ pound organic broccoli
  • 1 or 2 organic shallots
  • 3 organic scallions
  • ¼ pound organic grape or cherry tomatoes
  • Sunbasket “creamy” mustard vinaigrette (whole grain mustard - onion - EVOO - Dijon mustard - apple cider vinegar - kosher salt)
  • 6 ounces organic shredded carrots
Shine from the Inside Out
Did you know that potatoes have more potassium than bananas? Potassium is an important mineral that functions as an electrolyte to help regulate fluid balance, nerve signals, and muscle contractions. The catch: in potatoes, most of the potassium (and fiber!) is in the skin. So put down the peeler and scrub the spuds instead. #eatthewholepotato
Ingredient IQ
A cousin of tofu, tempeh originated in Indonesia and is made from lightly fermented whole soybeans, which means it has more fiber and protein than its relative, plus a subtly sweet, earthy flavor when cooked. Before we crisp it, we crumble and cook the tempeh in water to make it more tender.

Nutrition per serving

Calories: 600, Protein: 31g (62% DV), Fiber: 20g (80% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 2g, Saturated Fat: 3.5g (18% DV), Cholesterol: 0mg (0% DV), Sodium: 960mg (40% DV), Carbohydrates: 64g (21% DV), Total Sugars: 13g, Added Sugars: 3g (6% DV).
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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Soften and marinate the tempeh

  • Crumble or cut the tempeh into ¼-inch pieces.
  • In a large bowl, stir together the tempeh “bacon” marinade and 1 tablespoon [2 TBL] oil.
In a large frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Using a slotted spoon, transfer the tempeh to the bowl with the marinade and toss to coat. Let stand while you prepare the rest of the meal. Wipe the pan dry.

2

Prep and cook the potatoes and broccoli

  • Scrub the potatoes. Cut the potatoes in half; cut any large potatoes into quarters.
  • Cut the broccoli into 1-inch florets; trim any coarse stems.
In a medium sauce pot, add the potatoes and enough lightly salted water to cover by 2 inches. Cover and bring to a boil, reduce to a simmer, and cook until tender, 4 to 5 minutes. Using a slotted spoon, transfer the potatoes to a plate.
Return the water to a boil. Add the broccoli and cook until bright green and crisp-tender, 1 to 2 minutes. Drain and set aside.
While the potatoes and broccoli cook, prepare the remaining ingredients.

3

Prep the remaining ingredients

  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
  • Cut the tomatoes in half.
In a large bowl, stir together the shallots, white parts of the scallions, and half the “creamy” mustard vinaigrette (set aside the remaining vinaigrette for finishing the salad). Let stand while you crisp the tempeh “bacon” bits.

4

Cook the tempeh “bacon” bits

In the same pan used to soften the tempeh, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Using a slotted spoon, transfer the tempeh to the pan and cook, stirring occasionally, until the edges are beginning to brown and crisp, 5 to 7 minutes. Remove from the heat and season to taste with salt and pepper.

5

Finish the potato salad

To the bowl with the shallots and scallions, stir in the potatoes, broccoli, tomatoes, and carrots. Season to taste with salt and pepper and as much of the remaining vinaigrette as you like.

Serve

Transfer the potato salad to individual bowls and top with the tempeh “bacon” bits. Garnish with the green parts of the scallions and serve.
Kids Can!
  • Crumble the tempeh.
  • Stir the “bacon” marinade and oil.
  • Measure the shallots.
  • Assemble the potato salad.
  • Garnish the dish.