Vegan Green Bean & Potato Salad Recipe

I like to make vegan versions of dishes whenever I can, and there is no reason why the green bean and potato salad cannot be veganised without compromising on taste. It is as easy as replacing the egg with extra firm tofu, and if you happen to have it, some Himalayan black salt (Kala Namak) which actually tastes of egg. The high sulphur content gives it the flavour but because it is salty I only use as much as I would use regular salt. If you don’t have this it is still worth doing and it will taste great regardless.

I use the tofu as a protein source but the star of the dish should be the green beans so it is worth getting good quality fresh tasting beans. You could also use mangetout for a sweeter taste and add other ingredients such as roasted red peppers, baby corn, asparagus, olive oil…the choice is yours!

Vegan Green Bean & Potato Salad Recipe
Yield: 2-3 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 300 g green beans
  • 350 g potato (2 medium)
  • 250 g extra firm tofu
  • 1 tsp black himalayan salt
  • ½ lemon, juice
  • 3 tbsp olive oil
  • 35 g spring onion (about 4)
  • 1 tsp of chopped parsley t garnish
  • 10½ oz green beans
  • 12½ oz potato (2 medium)
  • 10½ oz extra firm tofu
  • 1 tsp black himalayan salt
  • ½ lemon, juice
  • 3 tbsp olive oil
  • 1 oz spring onion (about 4)
  • 1 tsp of chopped parsley t garnish

Instructions

  1. Pour 1½ to 2 litres (6 to 8 cups) of cold water into a large pan and bring to the boil with a large pinch of salt.
  2. Peel the potatoes and cut in half. Once the water is boiling add to the pan and allow to simmer for about 25 minutes.
  3. In the meantime cut the ends off the green beans where it was joined to the stalk (but this is optional), and cut into pieces about 3-4 centimetres in length (about 1½ inches).
  4. Slice the tofu and brush with olive oil. Sprinkle the black salt over both sides of each slice and cook over a hot griddle pan until both sides are crispy, turning round twice to create a crisscross pattern. Once cooked put to one side and allow to cool.
  5. Cook the green beans with the potatoes for about 10 minutes until they are both soft, but don’t let them go mushy.
  6. Drain them, cover them with kitchen paper and allow them to cool to room temperature.
  7. When the potatoes and green beans have cooled down, place in a bowl. Cut the spring onions into slices and marinade with the olive oil, lemon juice and a generous pinch of salt.
  8. Mix well, add the tofu slices and garnish over the top with chopped parsley.

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