• ‚Äč
    • Share to Facebook
    • Twitter
    • Email
    • Print

Smoked Tempeh, Portobello, and Apple Salad

Stephanie Bain

Serves 1

1/4 cup tamari or soy sauce
1/4 cup Liquid Smoke
1 tablespoon agave nectar 
1 teaspoon ginger
A splash of water

Mixed spring greens (a couple handfuls)
1/2 package of tempeh, cubed
1 portobello mushroom, sliced
1/2 apple, sliced
3 cherry tomatoes
1/2 cucumber, sliced
1 carrot, chopped
A small handful of slivered almonds
Chopped avocado (optional, but an excellent addition)
Balsamic vinaigrette

Combine all the marinade ingredients.

Put the sliced mushrooms and cubed tempeh into the marinade. Let them marinate for about 20 minutes.

In a frying pan, sauté the marinade, mushrooms, and tempeh until cooked through.

With a slotted spoon, remove the tempeh and mushrooms and toss with everything else.

Dress with balsamic vinaigrette and enjoy.

Recipe courtesy of Stephanie Bain, VeganDeNovo blogger. 

  • Sign Up
  • Take Action
  • Get a free recipe every Friday to help you plan your Meatless Monday Dig in

Button reading donate now