This potato salad with soy strips has stolen the show at every buffet we have brought it to. So we turned it into a main course.
|Calories||2283 kJ (545 kcal)|
pot, peeler, bowl, Spoon, chef's knife, non-stick frying pan, cutting board, spatula
Prepare vegan meat substitute according to the package instructions.
Bring a pot of water to a boil.
Peel the potatoes. Cook them until tender, drain and let cool.
Heat the canola oil in a non-stick frying pan over high heat. Fry the vegan meat substitute until golden brown. Add honey, soy sauce, and garlic powder, cook for another 1-2 minutes and put in a bowl.
Finely chop the onion. Thinly slice the gherkins and spring onion and add everything to the bowl.
Cut the potatoes into thin slices and add to the salad bowl.
In a bowl, mix the vegetable broth, vinegar, mustard, and olive oil. Pour over the potato salad and mix well.
Finely chop the parsley. Season the potato salad with salt and pepper and top with parsley.
Enjoy your meal!