Vegan Tempeh Bacon Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
250 grams Red Ripe Tomatoes 1 cup Lentils 200 grams Mushrooms, fresh 300 grams Tempeh 3.5 1tsp Olive Oil 1 1tsp Sesame Oil 3 tbsp Soy Sauce 1 clove Garlic 350 grams Zucchini 4 tbsp Maple Syrup 1 head, large Iceberg Lettuce (salad) Cayenne peppersaltpepper
Herbed Lentils: Cook 1 cup lentils, drain off any excess water. Toss lentils with 1 tsp. olive oil and 1/4 cup of whatever herbs you have lying around: chives, parsley, mint, basil.
Marinated Mushrooms: Clean and thinly slice 8 oz. button mushrooms. Whisk together 1 tbsp. soy sauce, 1 tbsp. sesame oil, 1 garlic clove grated and 1/4 cup water or vegetable broth. Layer mushrooms in a baking dish and pour marinade on top. Bake for 15- 20 minutes in a 400 degree oven until roasted and slightly crispy.
Roasted Zucchini: Thinly slice 3 zucchini into 1/2 moons. Toss with 1 tsp. oil and pinch salt/pepper. Arrange in a single file on a baking sheet and roast for 20 minutes, flipping halfway through.
Tempeh Bacon: Very thinly slice an 8oz. package of tempeh. Whisk together 2 tbsp. maple syrup, 1 tbsp. olive oil, 1/2 tsp. cumin, 1/8 tsp. cayenne pepper, 1 tbsp. soy sauce, pinch freshly ground black pepper. Place temepeh in a shallow bowl and cover with marinade. Let soak for at least 15 minutes. To fry, place tempeh slices in a hot skillet and let cook 1-3 minutes per side until brown and crispy. Cook longer for crispier tempeh.
Add to salad bowl with chopped lettuce and cherry tomatoes.
Serving Size: Makes 4 large portions
Number of Servings: 4
Recipe submitted by SparkPeople user WANDERLUST88.
Marinated Mushrooms: Clean and thinly slice 8 oz. button mushrooms. Whisk together 1 tbsp. soy sauce, 1 tbsp. sesame oil, 1 garlic clove grated and 1/4 cup water or vegetable broth. Layer mushrooms in a baking dish and pour marinade on top. Bake for 15- 20 minutes in a 400 degree oven until roasted and slightly crispy.
Roasted Zucchini: Thinly slice 3 zucchini into 1/2 moons. Toss with 1 tsp. oil and pinch salt/pepper. Arrange in a single file on a baking sheet and roast for 20 minutes, flipping halfway through.
Tempeh Bacon: Very thinly slice an 8oz. package of tempeh. Whisk together 2 tbsp. maple syrup, 1 tbsp. olive oil, 1/2 tsp. cumin, 1/8 tsp. cayenne pepper, 1 tbsp. soy sauce, pinch freshly ground black pepper. Place temepeh in a shallow bowl and cover with marinade. Let soak for at least 15 minutes. To fry, place tempeh slices in a hot skillet and let cook 1-3 minutes per side until brown and crispy. Cook longer for crispier tempeh.
Add to salad bowl with chopped lettuce and cherry tomatoes.
Serving Size: Makes 4 large portions
Number of Servings: 4
Recipe submitted by SparkPeople user WANDERLUST88.
Nutritional Info Amount Per Serving
- Calories: 374.2
- Total Fat: 14.5 g
- Cholesterol: 0.0 mg
- Sodium: 719.0 mg
- Total Carbs: 45.1 g
- Dietary Fiber: 8.8 g
- Protein: 23.3 g
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