Vegan Plant Steak and Tahini Potato Salad
Ingredients
- Vivera plant steak
- Elmlea double plant cream
- minced garlic
- smoked paprika
- black pepper
- pinch of salt
- courgette
- rainbow carrots
- potatoes
- tahini
- lemon juice
- parsley
- spring onion
- soy sauce
- Himalayan salt
- pepper
Preparation
Chargrill the courgette and rainbow carrots until tender and slightly charred.
Cook the potatoes by boiling or steaming until soft and easily pierced with a fork.
In a bowl, mix tahini, lemon juice, parsley, spring onion, soy sauce, Himalayan salt, and pepper to create the dressing.
Coat the cooked potatoes with the dressing and incorporate the chargrilled courgette and carrots.
Combine Elmlea double plant cream, minced garlic, smoked paprika, black pepper, and a pinch of salt to make the sauce, heating gently if desired.
Cook the Vivera plant steak following package directions, such as grilling or pan-frying until heated through.
Serve the plant steak with the garlic pepper sauce alongside the tahini potato salad.
