This vegan/vegetarian farmer's salad is perfect to use leftover potatoes. The dish is very balanced as it contains good carbohydrates from the potatoes, healthy fatty acids from the nut butter and oil, and protein from the seitan (and eggs if you cook the vegetarian version).
Preparation Time: 10 mins
Cooking Time: 35 mins
Total Time: 40 mins
Servings: 2 people
Vegetarian Option
Ingredients
300g potatoes
100 g seitan
100 g lettuce
150 g cherry tomatoes
75 g sweet corn
2-4 eggs
Dressing:
1 tbsp mustard
2 tbsp rapeseed oil
1 tbsp white wine vinegar
1 tsp blanched almond butter
1 tsp honey
1 tbsp cold water
chives
Method
1. Cook the potatoes for 20-25 minutes until they are soft (you can also use leftover potatoes then you can skip this step).
2. Cut the potatoes and seitan into cubes. Heat some olive oil in a pan and fry the potatoes and seitan until they are golden brown on each side.
3. Wash the salad and mix with the cherry tomatoes, sweet corn, potatoes, and seitan in a large salad bowl.
4. Mix all the ingredients for the dressing and pour over the salad.
5. Fry the eggs in a non-sticking pan and serve with the salad.
Enjoy!
Vegan Option
Ingredients
300g potatoes
100 g seitan
100 g lettuce
150 g cherry tomatoes
75 g sweet corn
Dressing:
1 tbsp mustard
2 tbsp rapeseed oil
1 tbsp white wine vinegar
1 tsp blanched almond butter
1 tsp honey
1 tbsp cold water
chives
Method
1. Cook the potatoes for 20-25 minutes until they are soft (you can also use leftover potatoes then you can skip this step).
2. Cut the potatoes and seitan into cubes. Heat some olive oil in a pan and fry the potatoes and seitan until they are golden brown on each side.
3. Wash the salad and mix with the cherry tomatoes, sweet corn, potatoes, and seitan in a large salad bowl.
4. Mix all the ingredients for the dressing and pour over the salad.
Enjoy!
Commentaires