The Easy Potato Salad Recipe Makes 4 side servings Dijon mustard – Adds some tang to the potato salad dressing.If mayo is not your thing, you can use ¼ cup olive oil and 2 Tbsp vinegar or lemon juice instead. Mayonnaise – The base of the potato salad dressing.Can be omitted if you don’t have space for fresh herbs, or substitute with ½ tsp dried parsley. Fresh parsley – For a fresh touch and a pop of color.You can also use finely diced red or yellow onion, as well as chives.
Bacon bits for salad zip#
Green onion – Raw onion adds a great zip to any meal and is an ingredient I highly recommend including in this potato salad (unless you’re not an onion person at all, of course).If you charred it over the fire the night before, it will add a delicious smokiness that pairs well with the bacon. Alternatively, you can use up any leftover corn on the cob by shaving off the kernels and adding to the salad. Corn – Canned corn is the easiest to store and use while camping.It can be substituted with garlic sausage, pepperoni, crispy prosciutto, or omitted completely if you prefer. It adds a delicious crunch and saltiness. Bacon – Crispy bacon is the winner here in my opinion.Baby potatoes – Any type of potato will work, but I recommend baby potatoes as they don’t fall apart like others when mixing all the ingredients together.That’s said, if you’re a group of mixed eaters, you can certainly serve the real stuff for the non-vegans. That said, more than one non-vegan in my life has happily eaten them because they just taste good.
Now for the truth in advertising part - if you blind taste-test these against actual bacon bits, I’m pretty sure it will be obvious which is which. These Vegan Bacon Bits are 100% plant-based so they can be enjoyed by eaters of all types. Roasted Yams with Sweet Onion Sauce, Caramelized Onions, and Vegan Bacon Bits. Here’s a look ahead to an upcoming recipe, Roasted Yams with Sweet Onion Dressing and Vegan Bacon Bits. I’ll be adding lots of ideas in future posts. Vegan Bacon Bits Ideas for Using Vegan Bacon Bitsīacon bits are a classic topper for soups, salads and vegetables, such as baked potatoes. They will get drier the longer you have them but the flavour will remain good. You can eat the vegan bacon bits right away, or store them in the fridge for up to a month. When you first make the vegan bacon bits, they will be damp, but not wet. Unlike most recipes that use TVP you do not rehydrate it first. This is so easy – just assemble all the ingredients (TVP, salt, smoked paprika, liquid smoke, maple syrup and water) and mix them together. Look for liquid smoke in the condiment section of your grocery store. Be cautious when you use liquid smoke, a little bit goes a long way!įor this recipe, I used the hickory-smoked kind as I think it more closely emulates a real bacon flavour. Liquid smoke is vegan – it’s essentially a distillation of the smoke and steam from burning wood. The other ingredients are liquid smoke, maple syrup, smoked paprika, salt, and water. I paid about $4 Canadian for a 10 oz (283 gram) bag. You should be able to find TVP/TSP in a well-stocked grocery, or in the bulk bins of natural food stores. Just use the dry TVP right from the package. For this recipe, you don’t need to rehydrate it. Typically, you buy it dry and then rehydrate it with boiling water. You’ll also see it labelled TSP (textured soy protein) or soy meat or soya chunks. These Vegan Bacon Bits are made with a meat substitute called TVP, which is short for textured vegetable protein. Jump to Recipe Print Recipe TL:DR Summary of Making Vegan Bacon Bits About the Ingredients
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