Autumn salad

Ingredients for 2 servings:

• 150 g salad mix
• 6 potatoes
• 1 avocado(s)
• 100 g tempeh
• 3 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp liquid smoke
• 2 tbsp mayonnaise, vegan
• 1 tbsp mustard, grainy
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• Plant drink

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegan, vegetarian, with potato cubes, tempeh and avocado

Dice the potatoes and toss with 1 tablespoon of oil. Lightly season with salt and pepper, and toss the pieces well. Bake in the oven at 220 degrees Celsius for about 30 minutes. Cut the tempeh into thin slices and place them in a small, airtight container with the maple syrup, liquid smoke, and soy sauce. Shake well to ensure all slices are coated with the marinade. Place the slices on the baking sheet with the potatoes for the last 10 minutes. Meanwhile, mix together the dressing ingredients. Thin with the plant-based drink until the dressing reaches the desired consistency and season with salt and pepper. When the potatoes are done, dice the avocado and place it in a bowl with the lettuce and potatoes. Mix in the dressing and divide the lettuce between 2 bowls. Finally, chop the tempeh slices with a knife and place them over the lettuce.