Tempeh bacon crumbles turn a carb-heavy potato salad into a more balanced side dish offering, and add great flavor. Be careful when using Liquid Smoke to flavor the tempeh as using more than the recommended amount may yield an overly smoky flavor.
YIELD: SERVES 12
TEMPEH BACON CRUMBLES
2 Tbs. vegetable oil
1 8-oz. pkg. plain tempeh, grated or finely chopped
1 Tbs. low-sodium soy sauce
1 Tbs. blackstrap molasses
1½ tsp. ketchup or tomato paste
2 drops Liquid Smoke SALAD
3 lb. small red-skinned or Yukon gold potatoes, sliced ¼-inch thick
⅓ cup olive oil
1 large red onion, diced (2 cups)
⅓ cup apple cider vinegar
1 cup chopped green onions, fresh parsley, or chives, for sprinkling
- To make Tempeh Bacon Crumbles: Heat oil in large skillet over medium heat. Add tempeh, and cook 3 to 5 minutes, or until browned. Stir in soy sauce, molasses, and ketchup or tomato paste, and bring to a boil. Cook 2 to 3 minutes, or until mixture is dry. Stir in Liquid Smoke 1 drop at a time. Transfer tempeh to paper-towel-lined plate to drain.
- To make Salad: Place potatoes in large pot of salted water; bring to a boil. Cook 5 to 7 minutes, or until just tender.
- Meanwhile, heat oil in skillet over medium-heat, add onion, and sauté 5 to 7 minutes, or until softened. Remove from heat, and whisk in vinegar and ⅓ cup water.
- Drain potatoes, and transfer to large serving bowl. Stir onion mixture into potatoes. Sprinkle with Tempeh Bacon Crumbles and green onions. Serve warm.
Protein: 6 g
Total Fat: 11 g
Saturated Fat: 2 g
Carbohydrates: 23 g
Cholesterol: 0 mg
Sodium: 127 mg
Fiber: 2 g
Sugar: 3 g