top of page

Roasted Potato Salad with Dill and Tempeh Bacon Crumbles

Potato salad is always popular on the picnic scene in the summertime. This high protein vegan potato salad recipe is made with roasted potatoes instead of boiled which makes it a bit heartier than the typical version.

Adding tempeh bacon crumbles really brings the protein count up and makes it a meal in itself. Tempeh is a versatile ingredient that comes with a variety of health benefits. It’s high in protein, prebiotics, and a wide array of vitamins and minerals. There are a whopping 60 g of protein in this hearty salad bowl not to mention probiotics and flavour!

Vegan roasted potato salad


4 cups of potatoes, cut into 1 inch pieces

2 Tbsp olive oil

Salt and pepper to taste

1 dill pickle, chopped finely

3 green onions, chopped

1 handful of fresh dill, chopped

1/2 cup Fauxmagerie Zengarry Zesty Dill Cashew Cheese

1/4 cup vegan mayonnaise

1 cup of tempeh bacon (recipe follows)


Preheat the oven to 425 degrees F. Toss the potatoes in olive oil and season with salt and pepper. Roast the potatoes in the preheated oven for about 20 minutes until they are soft on the inside and crispy and browned on the outside. Set them aside and allow them to cool for 20 minutes.

In a large bowl toss the rest of the ingredients. Season with more salt and pepper to taste. Garnish with fresh dill sprigs and 2 Tbsp. tempeh bacon and serve chilled or at room temperature.

Tempeh Bacon


1 package of Noble Bean Tempeh (I used 3 grain)

1/4 cup soy sauce or tamari

1/4 cup apple cider vinegar

2 Tbsp. maple syrup

1 1/2 tsp. liquid smoke

1/2 tsp. ground cumin

2 Tbsp. vegetable oil


Crumble the Tempeh into chunks or slice it thinly. Mix the soy sauce, apple cider vinegar, maple syrup, liquid smoke and cumin in a small dish to make the marinade. Pour the marinade over the tempeh and marinate in the refrigerator form 1-3 hours.

After marinating, cook the tempeh in a frying pan with the vegetable oil and the remaining marinade until all the sauce has cooked away and the tempeh is browned and crispy on the outside.


bottom of page