#maplemustarddressing

[unclehenryskitchen]

Maple Mustard Tempeh Bowls

Maple and mustard create a tangy-sweet glaze that caramelizes on the tempeh while roasting with the sweet potatoes. The whole bowl comes together in under thirty minutes with minimal prep work required.

👉 Full recipe here: https://www.unclehenryskitchen.com/fall-favorite-maple-mustard-tempeh-bowls/

[bluemethy]

The creamy, tangy, and slightly sweet flavors in this vegan potato salad with maple mustard dressing go really well together. It's great for picnics, barbecues, and as a side dish for any event!

Ingredients: 4 medium potatoes, diced. 1/4 cup vegan mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon maple syrup. 1 tablespoon apple cider vinegar. 1/4 cup finely chopped red onion. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: Boil the diced potatoes in a pot of salted water until tender, about 10-12 minutes. Drain and let cool. In a small bowl, whisk together vegan mayonnaise, Dijon mustard, maple syrup, and apple cider vinegar to make the dressing. In a large mixing bowl, combine the cooked potatoes, chopped red onion, and chopped parsley. Pour the dressing over the potato mixture and gently toss until evenly coated. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with additional parsley before serving, if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

Globalookout

[fonderia]

This Vegan Potato Salad with Maple Mustard Dressing is a delightful combination of creamy, tangy, and slightly sweet flavors. Perfect for picnics, barbecues, or as a side dish for any occasion!

Ingredients: 4 medium potatoes, diced. 1/4 cup vegan mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon maple syrup. 1 tablespoon apple cider vinegar. 1/4 cup finely chopped red onion. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: In a pot of salted water, boil the diced potatoes for about 10 to 12 minutes, or until they are soft. Let it cool down after draining. Use a whisk to mix vegan mayonnaise, Dijon mustard, maple syrup, and apple cider vinegar in a small bowl. Put the cooked potatoes, chopped red onion, and chopped parsley in a large bowl. Add the dressing to the potatoes and mix them together gently until they are all covered. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. If you want, add more parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

yasmine n majchrzak

[pocketsfullofpassion-blog]

Homemade Hash Browns 😋 Was my first attempt at making these yesterday & I have to say they were bleeding delicious!! And so simple to make 🤗🥔🌱 . #vegan #homemade #hashbrowns #veganmadeeasy #potatoes #yummy #salivating #keepitclean #cleaneats #crunchyouter #softcentre #sogood #chickpeasalad #maplemustarddressing #veganfoodie