Tempeh plantlets with potato salad
- Potato salad, cook, delicious, plant, High in protein, Recipe, fast, soy, tempeh, tempehmanufaktur, vegan, vegetarian
approx. 45 min.
Tempeh plantlets with potato salad
Number of portions
-
For the tempeh plants
- 100 g organic tempeh nature
- 0.25 green onion
- 0.25 Garlic clove
- 0.25 stale bread roll or dumpling bread
- 0.75 Tbsp chickpea flour (alternatively also 0.5 tablespoon oat flakes)
- 0.25 EL Mustard
- 0.25 Tbsp ketchup
- Some finely chopped parsley, salt, pepper, spices
- Oil for frying
- 0.25 kg potatoes, mainly waxy
- 0.0625 l vegetable stock
- 25 ml cooking oil
- 15 ml herb vinegar
- 0.25 Onion
- 0.25 EL Mustard
- 0.25 teaspoon horseradish
- Some salt, pepper, sugar
- Optional: cucumber or gherkins
For the potato salad
Description
Tempeh can also be classic! These vegan patties with potato salad are in no way inferior to Grandma's original!
Preparation
- Finely chop the tempeh in a blender or grate finely with a grater.
- Finely dice the onion and garlic, soak the stale bread roll in a little water. Knead all the ingredients together in a bowl, season well and leave to stand for about 15 minutes.
- Form balls or patties from the mixture and fry well in a hot pan.
- Cook the potatoes in their skins in plenty of water. Leave to cool slightly, peel and cut into slices.
- Cut the onion into very fine cubes and sauté briefly in a pan. Add the remaining ingredients and bring to the boil. Pour the hot liquid over the potatoes and leave to infuse briefly.
- Season the salad to taste and garnish with chives.
