About the Recipe
Elevate your plant-based menu with this Potato “Steak” Tartare, a creative twist on the classic French dish. Creamy, cooked potatoes are combined with sun-dried tomatoes, garlic, and a bold mix of spices for a smoky, savory flavor. Sunflower seeds add a subtle crunch, while Dijon mustard and soy sauce deepen the umami. This vegan tartare is ideal as a sophisticated appetizer, a light lunch, or a show-stopping addition to any gathering.
Ingredients
We always keep Lightlife Smoky Bacon Tempeh in our fridge. It's very versatile and makes wonderful sandwiches for a strenuous hike or long car ride, it's a great addition to a salad and an awesome ingredient for taco "meat" filling!
No need to worry about the ingredients, unless you are sensitive to any of them, of course. See for yourself.
Lightlife Smoky Bacon Tempeh
Ingredients:Water, cultured organic soybeans (organic soybeans, lactic acid from plant sources), organic tamari soy sauce (water, organic soybeans, salt, organic alcohol), organic apple cider vinegar, organic cane sugar, sea salt, organic brown rice. Contains less than 2% of: organic beet powder (color), organic onion powder, natural smoke flavor, organic spices, xanthan gum.
Contains: soy.
Ingredients
1 bag (16 oz) GF pasta (such as Tinkyada brown rice elbow pasta)
1 package (6 oz) LightLife Tempeh Smoky Bacon (or homemade smoky tempeh)
2 jars (25 oz each) Fat Free Marinara
2 cups green peas, frozen
1 cup unsweetened non-dairy yogurt (such as Kite Hill Unsweetened almond Yogurt), optional
Preparation
Place a large pasta pot filled with 4.5 quarts of water on the stove, cook on high until the water comes to a boil. Then empty the whole dry pasta bag into the pot and cook according to instructions (about 16 minutes) on medium high.
While the pasta is cooking, place a large colander in the sink, cut tempeh into 1/2-inch pieces, open both marinara jars and prepare 2 cups of frozen green peas by rinsing them with warm water to defrost.
When the pasta is cooked, pour it into the colander and leave it there.
Place the empty pot back on the stove, immediately add the tempeh and cook it through for a couple of minutes.
Then add the marinara sauce, the green peas and the cooked pasta.
Mix everything together and add non-dairy yogurt, if you wish.
Serve immediately with freshly ground black pepper.
No animals were harmed during the creation of this recipe!
