Broccoli, Tempeh, And Tomato Salad

Recipe Ingredients

1/3 cup	36g / 1.3oz	Sunflower seeds
4 oz	113g	Multigrain tempeh
1/2 cup	31g / 1.1oz	Diced red onion
1 tablespoon	15ml	Olive oil
2 teaspoons	10ml	Tamari
		= (or soy sauce)
4 cups	584g / 20oz	Broccoli - cut small florets
1 cup	62g / 2.2oz	Cherry tomatoes - stemmed, quartered
1/2 cup	46g / 1.6oz	Almond Mayonnaise - (see recipe)
		= (or vegan soy mayonnaise)
1 tablespoon	15ml	Unbleached cane sugar
1 tablespoon	15ml	Red wine vinegar
1/2 cup	73g / 2.6oz	Shredded vegan cheddar cheese
1/4 cup	40g / 1.4oz	Raisins

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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