- 400g potatoes, peeled, washed and halved
- 1 tsp onion granules
- 1 tsp garlic powder
- 1½ tbsp vegan butter
- 1 tsp flour (for the potatoes)
- 1½ tbsp flour
- 50ml single soy cream
- 100ml soy milk
- 1½ tsp dried or fresh tarragon
- 1 vegetable stock cube
- 100g tempeh
- Black pepper, to taste
- Preheat oven to 200ºC/400ºF. Rinse the tempeh then season with a pinch of salt and bake in the oven for 15 minutes or until browned, flipping halfway through cooking then set aside.
- Add washed potatoes into a medium pan and pour in cold water to just cover them. Cook them on high heat until the water starts to boil then turn the heat off. Leave them in the pan for 2-3 minutes then drain them.
- Transfer the potatoes to a baking tray lined with parchment paper then use a fork to lightly scratch the surface of each potato so that their outsides fluff up. Sprinkle them with the flour, making sure you coat them evenly. Roast them in the oven for around 30 minutes or until golden and crispy, flipping them over halfway through cooking.
- While the potatoes are cooking, start making the tarragon sauce. Put the butter in a medium saucepan over low heat. Once it dissolves, add the flour and stir the mixture continuously until it forms a smooth paste. Pour in the milk a little at a time while mixing continuously to create a thick, creamy sauce.
- Stir in the onion granules, garlic powder, tarragon, black pepper, vegetable stock cube and tempeh and cook for 5 minutes on a simmer. If the sauce gets too thick, loosen with milk or water. Stir in the soy cream, cook for a further 2 minutes then take the pan off the heat.
- Serve the potatoes with the tarragon sauce and a side of greens. Sprinkle with fresh parsley if you wish.
- Category: Lunch/Dinner
Keywords: Tempeh, Tarragon