Juniper Potatoes with Cabbage, Tempeh, and Mustard

Vegan | Gluten Free | No Sugar Added

Tangy potato salad is one of our favorite sides, and this one definitely raised the bar. With cabbage, tempeh, and mustard added to the mix, what’s not to love?

We went kinda-sorta German with this one, and we sure are glad we did. There is something so wonderful about the combination of cabbage, potatoes, and mustard. We took it one (okay, two) step further and added tempeh and essential oils to the salad, and we were so happy with the outcome.

The potatoes are boiled with crushed juniper berries and bay leaf. If you have yet to work with junier berries, don’t wait. Peppery, resinous, and earthy; they give a wonderful flavor to vegetables and sauces.

The cabbage is purple, our tempeh is fresh from Smiling Hara, and the mustard is Garlic Dill from Mustard and Co. . If you cant get your hands on their tempeh, you can use you favorite brand, or omit it. We typically use Mustard and Co. due to their ingredients, but you could use your favorite brand (just be sure to add garlic and dill to taste). Simple.

To finish the dish, we added doTerra marjoram oil. We don’t have any experience with another other essential oil brand; so, we say go with dried marjoram to taste if you need to substitute. If you do use oil, a little bit goes a long way, so you will need a toothpick to incorporate the oil into the dish.

Print Recipe
Juniper Potatoes with Cabbage, Tempeh, and Mustard
Prep Time 8 Minutes
Cook Time 45 Minutes
Passive Time 30 Minutes
Servings
People
Ingredients
Prep Time 8 Minutes
Cook Time 45 Minutes
Passive Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. To a large pot of generously salted water, add potatoes, juniper, and bay. Bring to a boil, and cook until fork tender, approximately 30 minutes. Drain, discard berries and bay, and set aside to cool.
  2. While the potatoes are cooking, prepare the cabbage and potatoes.
  3. In a large pan, heat olive oil over medium temperature. Add tempeh, 1 teaspoon salt, and black pepper. Stirring, brown tempeh, approximately 4-5 minutes.
  4. Add cabbage, mustard, worcestershire, and water. Stir to combine, and cook until cabbage is soft, approximately 8 minutes. Remove from heat to let cool.
  5. While the cabbage is cooking, prepare the marjoram.
  6. To a small dish, add 1 tablespoon water. Dip a toothpick in marjoram topper, and stir coated toothpick in water.
  7. In a large bowl, combine potatoes, cabbage-tempeh mix, and marjoram water. Stir well to combine, and season to taste with salt and pepper.
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