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
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.