Roasted Potato & Tempeh Salad [WF/GF/DF/V]
Denise Roseland
Serves 6
Ingredients
3 tablespoon olive oil
1 pound new red potatoes, scrubbed and diced
1/2 red onion, slivered
2 ribs celery, sliced
1/2 cup artichoke hearts, quartered
1 8 ounce package tempeh
2 tablespoons olive oil, divided
1 tablespoon wheat-free tamari
1 tablespoon balsamic vinegar
2 cloves minced garlic
1 teaspoon Italian seasoning
Dressing:
2 teaspoons dried oregano
1/4 c. balsamic vinegar
1/4 c. olive oil
1-1/2 teaspoon salt
Instructions
PREHEAT OVEN TO 400°F.
Toss potatoes with 3 tablespoons olive oil. Place on baking sheet and roast for 15-25 minutes or until done. Set aside to cool. Prep other vegetables and toss with potatoes. Dice tempeh. Toss with 2 tablespoon olive oil, tamari, balsamic vinegar, garlic and Italian seasoning. Place tempeh on baking sheet and bake for 15 minutes or until tempeh is just starting to brown slightly. Meanwhile, whisk dressing ingredients together. Toss tempeh, potato mixture and dressing together. Serve warm or at room temperature.