Curried Tempeh Salad
2 8 oz packages of Lightlife Tempeh
1 cup celery, finely chopped
1/2 cup red onion, finely chopped
1/2 cup carrots, finely chopped
1/2 cup raisins
1/3 cup avocado or vegan mayo
2 Tablespoons apple cider vinegar
1 Tablespoon maple syrup
1 1/2 Tablespoons curry powder
1/2 Tablespoon olive oil
2 teaspoons ground pepper
1 teaspoon ground turmeric
1 teaspoon sea salt
Chop tempeh into bite-size chunks. Add to a pot with water and a steamer basket and steam tempeh for 10-15 minutes. Set aside and let cool.
While tempeh is cooling chop all the veggies.
In a large bowl combine tempeh, celery, red onion, carrots and raisins.
Make dressing by combining mayo, apple cider vinegar, maple syrup, olive oil, pepper, turmeric and sea salt in a bowl. Pour dressing over tempeh, veggies and raisins. Toss to combine. Serve immediately or place in the fridge to chill before serving.
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