Broccoli, Tempeh, and Tomato Salad

 
1/3 cup sunflower seeds
4 oz. multigrain tempeh
1/2 cup red onion, diced
1 T. olive oil
2 t. tamari or soy sauce
4 cups broccoli, cut into small florets
1 cup cherry tomatoes, destemmed, and cut into quarters
1/2 cup Almond Mayonnaise or vegan soy mayonnaise
1 T. unbleached cane sugar
1 T. red wine vinegar
1/2 cup vegan cheddar cheese, shredded
1/4 cup raisins
 

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 5-7 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.

Serves 3-4

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett