Creamy Potato Salad with Soy Strips

Prepare vegan meat substitute according to the package instructions.

• 1.4 oz Vegan meat substitute, strips

Bring a pot of water to a boil.

• Salt

Peel the potatoes. Cook them until tender, drain and let cool.

• 10.6 oz Potatoes (w/o skin)

Heat the canola oil in a non-stick frying pan over high heat. Fry the vegan meat substitute until golden brown. Add agave syrup, soy sauce, and garlic powder, cook for another 1-2 minutes and put in a bowl.

• 1 tsp Canola oil
• 2 tsp Soy sauce, light
• 1 tsp Agave syrup
• ½ tsp Garlic powder

Finely chop the onion. Thinly slice the gherkins and spring onion and add everything to the bowl.

• ½ Onion, yellow (~ 1.4 oz)
• 3 Gherkins (~ 2.1 oz)
• ½ Green onion (~ 0.6 oz)

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.

• 1⁄3 cup Vegetable broth
• 2 tsp White vinegar
• ½ tsp Yellow mustard
• 2 tsp Olive oil

Finely chop the parsley. Season the potato salad with salt and pepper and top with parsley.

• ¼ tsp Parsley, freeze-dried
• Black pepper
• Salt

Enjoy your meal!