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Broccoli, Tempeh, And Tomato Salad Recipe - Cooking Index

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Broccoli, Tempeh, And Tomato Salad

Type: Vegetables
Courses: Salads, Vegetarian
Serves: 4 people

Recipe Ingredients

1/3 cup 36g / 1.3ozSunflower seeds
4 oz 113gMultigrain tempeh
1/2 cup 31g / 1.1ozDiced red onion
1 tablespoon 15mlOlive oil
2 teaspoons 10mlTamari
  = (or soy sauce)
4 cups 584g / 20ozBroccoli - cut small florets
1 cup 62g / 2.2ozCherry tomatoes - stemmed, quartered
1/2 cup 46g / 1.6ozAlmond Mayonnaise - (see recipe)
  = (or vegan soy mayonnaise)
1 tablespoon 15mlUnbleached cane sugar
1 tablespoon 15mlRed wine vinegar
1/2 cup 73g / 2.6ozShredded vegan cheddar cheese
1/4 cup 40g / 1.4ozRaisins

Recipe Instructions

In a non-stick skillet, place the sunflower seeds, and cook for 5 minutes or until lightly toasted. Transfer the sunflower seeds to a small bowl and set aside.

Using your fingers, crumble the tempeh into the same skillet used to toast the sunflower seeds. Add the red onion and olive oil, and saute the mixture for 5 to 7 minutes or until the tempeh is lightly browned and the onion is tender. Add the tamari and cook the mixture an additional 30 seconds. Remove the skillet from the heat, set aside, and allow the mixture to cool completely.

In a large bowl, place the broccoli, tomatoes, and the cooled tempeh mixture, and toss lightly to combine. In a small bowl, place the Almond Mayonnaise, sugar, and vinegar, and stir well to combine. Add the mayonnaise mixture, along with the remaining ingredients, and toss gently to combine. Cover and chill for 30 minutes or more to allow the flavors to blend before serving.

This recipe yields 3 to 4 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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