Tempeh and Mushroom Salad

Photo: Randy Graham, Valley Vegetarian

Steamed tempeh and sautéed mushroom salad plated with a slice of head lettuce.

This hearty vegan salad is a great alternative to traditional lunchtime salads. It is also packed with nutrition. Tempeh, for example, is low in calories, high in protein and high in manganese, iron and Omega-3 fatty acids. Mushrooms are high in potassium, copper and selenium.

8 ounces tempeh (steamed)
1 tablespoon extra virgin olive oil
1 cup brown mushrooms (sliced)
1 stalk celery (thinly sliced)
2 tablespoons onion (minced)
¾ cup Vegenaise
½ teaspoon dry mustard
¼ teaspoon salt
Butter lettuce
Lemon wedges
Paprika (for garnish)

Place 4 salad plates in refrigerator to get chilled.

Steam tempeh for 20 minutes. Remove to a cutting board and let cool. Once cool, cut tempeh into ½-inch cubes. Set aside.

Heat olive oil in a pan over medium-high heat. Add mushrooms and sauté for 3 to 4 minutes or until mushrooms begin to lose some of their water. Set aside.

Combine tempeh, mushrooms, and balance of ingredients in a mixing bowl. Gently mix everything together. Cover and chill for two hours prior to serving. When you are ready to serve, place butter lettuce on a chilled salad plate and then place a heaping serving of tempeh-mushroom mixture on the lettuce. Squeeze a lemon wedge over each salad and garnish with a sprinkle of paprika. Serve with additional lemon wedges on the side.

See this recipe and more in my Ojai Valley Vegan Cookbook!

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Gluten-Free, Lunch, Salads, vegan and tagged , . Bookmark the permalink.

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